Fresh Lemon Cake With Lemon Cream Frosting

Fresh Lemon Cake with Lemon Cream Frosting: Bright, Zesty, and Delicious

If you love desserts that are light, refreshing, and bursting with flavor, this Fresh Lemon Cake with Lemon Cream Frosting is the perfect choice. Soft, moist cake layers infused with fresh lemon juice and zest are paired with a creamy, tangy lemon frosting that makes every bite a delight.

Whether you’re celebrating a birthday, hosting a spring gathering, or just craving a sweet citrus treat, this cake is visually stunning and irresistibly flavorful.

Why You’ll Love This Recipe

Soft, moist lemon cake layers
Tangy, creamy lemon frosting
Made with fresh lemon juice and zest for natural flavor
Perfect for birthdays, parties, or afternoon tea
Can be made ahead and stored easily

Ingredients

For the Lemon Cake

2¾ cups (350g) all-purpose flour
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (230g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 tablespoon lemon zest (from 1–2 lemons)
1 cup (240ml) buttermilk, room temperature
¼ cup (60ml) fresh lemon juice

For the Lemon Cream Frosting

8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
3–4 cups powdered sugar, sifted
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Optional: a few drops of yellow food coloring for visual appeal

Equipment Needed

Two 8-inch round cake pans
Parchment paper
Mixing bowls
Electric mixer
Cooling rack
Offset spatula or butter knife for frosting

Instructions

Step 1: Preheat Oven

Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, beat butter and sugar together until light and fluffy, about 3–4 minutes.

Step 4: Add Eggs and Flavoring

Add eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon zest.

Step 5: Combine Wet and Dry Ingredients

Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Stir in lemon juice until fully incorporated.

Step 6: Bake the Cake

Divide batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: Prepare Lemon Cream Frosting

In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, 1 cup at a time, until desired sweetness and consistency are reached. Mix in lemon juice and lemon zest. Add optional food coloring for a pale yellow frosting.

Step 8: Assemble the Cake

Place one cake layer on a serving plate. Spread a generous layer of lemon cream frosting on top. Place the second layer on top and frost the top and sides evenly. Decorate with additional lemon zest or thin lemon slices if desired.

Tips for Perfect Lemon Cake

Use fresh lemons for the best flavor—bottled juice cannot match the bright, zesty taste.
Room temperature ingredients ensure a smooth, airy batter.
Do not overmix after adding flour to prevent a dense cake.
Chill the frosting slightly if it becomes too soft to work with.
Garnish with candied lemon slices or zest for a beautiful presentation.

Variations

Gluten-Free Version: Replace all-purpose flour with a gluten-free blend.
Lemon Poppy Seed Cake: Add 2 tablespoons poppy seeds to the batter for texture and flavor.
Layered Citrus Cake: Add orange zest to frosting or cake for a dual-citrus twist.
Mini Cupcakes: Bake in a cupcake pan for 24 lemony cupcakes; reduce baking time to 18–20 minutes.

Storage

Room Temperature: Store covered for 1–2 days.
Refrigerator: Keep in an airtight container for up to 5 days. Bring to room temperature before serving for the best texture.
Freezing: Freeze unfrosted layers up to 2 months; thaw completely before frosting.

Nutrition Estimate (Per Slice – 12 slices)

Calories: ~380
Protein: 5g
Fat: 18g
Carbohydrates: 50g
Sugar: 36g

Why This Cake Works

The buttermilk in the batter keeps the cake soft and tender, while fresh lemon juice and zest add bright, natural citrus flavor. The cream cheese frosting balances the tangy cake with a rich, creamy sweetness, making each bite a perfect harmony of flavor and texture.

Serving Suggestions

Serve with afternoon tea or coffee
Pair with fresh berries for a fruity touch
Use as a birthday or celebration cake
Dust with powdered sugar or drizzle with lemon glaze for extra flair

Final Thoughts

This Fresh Lemon Cake with Lemon Cream Frosting is a bright, zesty, and indulgent dessert that is surprisingly easy to make. Moist layers paired with tangy frosting make it perfect for celebrations, special occasions, or a simple treat to enjoy at home. Its vibrant flavor and stunning presentation are sure to impress everyone at your table.