Lemon Cake with Lemon Cream Cheese Frosting

Lemon Cake with Lemon Cream Cheese Frosting

  • Prepare: 30M
  • Cook: 35M
Lemon Cake with Lemon Cream Cheese Frosting

Lemon Cake with Lemon Cream Cheese Frosting

Diets

  • Vegetarian

Ingredients

  • Produce

    • 5 tsp Lemon, zest
  • Refrigerated

    • 4 Egg whites, large
  • Condiments

    • 2 tbsp Lemon juice, freshly squeezed
  • Baking & Spices

    • 1 tbsp Baking powder
    • 2 1/4 cups Cake flour
    • 1 1/2 cups Granulated sugar
    • 5/8 tsp Kosher salt
    • 1/2 tsp Lemon extract, pure
    • 2 3/4 cups Powdered sugar
    • 1 tsp Vanilla extract, pure
  • Dairy

    • 1 stick Butter, unsalted
    • 1/2 cup Butter, unsalted
    • 1 1/4 cups Buttermilk, low-fat
    • 8 oz Cream cheese
  • Time
  • Prepare: 30M
  • Cook: 35M

Found on

Description

Supremely moist and fluffy lemon layer cake with homemade lemon cream cheese frosting. Every bite bursts with fresh lemon flavor! The perfect cake for any occasion.

This was the best new years cake I’ve ever baked! Was my first try with lemons and it was absolutely divine! The frosting was everything lemon and everyone loved it! I had no cake flour but it turned out fine with superfine flour too (what a relief)! Definitely will be making this cake again and again ūüėć! Happy New Year from Malaysia to you lemon cake goddess!

I made this cake for my niece’s 18th birthday. She LOVES lemon, so I had a feeling it would be a hit with her, but EVERYONE loved it. I followed your recipe, baking for 30 minutes and that was just right. It had a very strong, but natural, lemon flavor, a delicate crumb, it rose beautifully and was in every way a perfect cake. I copied your flower and numeral decorations and added a small written message on the cake, which was simple, beautiful, and very easy to do. One thing that I did different was that I only leveled the bottom layer. That was because when I trimmed off the dome from one layer I tasted it and found that the golden crust was amazing tasting. I thought that it really added to the flavor of the cake, so I left the cake top with a dome on it, rather than making it completely flat. Thank you for this recipe. It is one I will make over and over.

My sister made this cake for our mom’s 80th birthday! It was an absolute hit! Mom likes lemon anything and everyone loved this cake. Needless to say, it didn’t last. In my opinion, it rivals the lemon cake at Olive Garden!! Best lemon cake I have EVER tasted!

Happy Birthday Erin. I baked this for my mom’s 65th birthday and she loved it. It was my first cake. My father died two years ago, so I try to come up with ideas to brighted her day. It was denser than inexpected and it wasn’t too rich or sweet, so there wasn’t a plate unfinished. I even got piping tips to decorate it. I was able to achieve a thicker frosting by folding in the powdered sugar. Thank you again for this recipe.

Hi Erin, I wanted to make a birthday cake for a friend’s 50th birthday at work, who’s favorite cake was lemon. Not having made a lemon cake from scratch before, I googled it. Your cake looked manageable and turned out to be “the bomb!” Not only was it a hit with my friend, but everyone at the office raved about it! It was surprisingly moist. Thank you for this delicious recipe! I enjoy your site and am looking forward to trying more or your recipes throughout the coming years, as I specifically wanted to practice and expand my novice cooking skills this year. Best wishes, and thanks again! ;)

This is THE best lemon cake recipe. I was looking for a lemon cake that was not a bunt or pound recipe. This is amazing. Looks like an angel food cake but is much fancier. So delicious. I used just a whipped cream frosting since my daughter does not like cream cheese. I though about making a whipped cream/cream cheese frosting but opted for just whipped cream. I layered the cake with lemon curd from Trader Joes and thinly sliced strawberries. I am now making the exact recipe for a bake sale.

Just made this last night, and it was an absolute hit! Perfectly moist and fluffy. I used two nine inch square pans, and reduced the bake time to 20 mins. Thanks for the recipe :)

I made the vegan version of this cake and it was perfect.  I made an egg substitute out of cornstarch and instead of the buttermilk, I used almond milk with a tbsp. of ACV.  The was perfectly moist and fluffy.  Great recipe.  

Ingredients

  • 2 1/4 cups cake flour*
  • 1 tablespoon baking powder (I recommend¬†aluminum free)
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups low fat¬†buttermilk
  • 4 large egg whites
  • 1 1/2 cups granulated sugar
  • 2 teaspoons grated lemon zest
  • 1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
  • 1/2 teaspoon pure lemon extract
  • 8 oz. cream cheese, softened
  • 1/2¬†cup (1 stick) unsalted butter, softened
  • 2 3/4¬†cups powdered sugar, sifted
  • 2 tablespoons freshly squeezed lemon juice (from about 1/2 a large lemon)
  • 1 tablespoon freshly grated lemon zest
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt

Directions

  • Place a rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour two 8×2-inch cake pans, line with parchment paper, then butter the parchment. In a medium bowl, sift together the cake flour, baking powder, and salt. In a separate, medium bowl or a large measuring cup, whisk together the buttermilk and egg whites. Place the granulated sugar and lemon zest in the bowl of a standing mixer or a large mixing bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and beat on medium speed for 3 full minutes, until very light and fluffy. Beat in the lemon extract. Beating on medium speed, add one-third¬†of the flour mixture, then half of the egg/buttermilk mixture and beat until combined. Still beating on medium speed, add the next third of the dry ingredients, then the remaining eggs/buttermilk. Beat until the batter is smooth, then add the remaining dry ingredients. Beat for 2 additional minutes on medium speed, ensuring the batter is very well combined and plenty of air has been beaten into it. Divide the batter evenly between the two pans and smooth the tops with a rubber of offset spatula.¬†Bake for 30-35 minutes, or until the cakes are well risen, spring back lightly when touched, and a small knife inserted into the center comes out clean. Place the cake pans on a wire rack and let cool 5 minutes, then run a dull knife around the sides of the cake to loosen. Gently invert the cake into your hand so that it comes out of the pan, remove the paper liner, then place the cake directly back onto the wire rack, bottom (flat) side down and right-side up. Let cool to room temperature. Prepare the frosting:¬†Using a stand mixer fitted with a paddle attachment or a hand mixer,¬†beat the cream cheese and butter together on medium speed until smooth and no lumps remain, about 3 full minutes. Reduce the mixer speed to low, then add the powdered sugar, 1 tablespoon lemon juice, lemon zest, vanilla extract, and salt. Once the sugar begins to incorporate, increase the mixer to high speed and beat for 3 minutes. Add¬†remaining tablespoon lemon juice to thin if desired. Frost the cake:¬†First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake plate or stand. Tuck wax or parchment paper strips underneath the edges of the cake to protect the plate. Evenly cover the top with lemon cream cheese frosting. Place the second cake layer on top, cut-side down. Top with¬†more frosting and spread the frosting down around the sides. Decorate as desired. You can slice the cake right away, but for the cleanest cut, refrigerate the frosted cake or place in a cool room for 40 minutes to set. Let come as close to¬†room temperature as possible prior to serving‚ÄĒserving cold can cause some of the fresh lemon flavor to be hard to taste.
  • Serves: Serves 12
  • Prepare: PT30M
  • Cook Time: PT35M
  • TotalTime:
wellplated.com

wellplated.com

327 0
Title:

Lemon Layer Cake with Lemon Cream Cheese Frosting

Descrition:

Supremely moist and fluffy lemon layer cake with homemade lemon cream cheese frosting. Every bite bursts with fresh lemon flavor, and it's easy to make too!

Lemon Cake with Lemon Cream Cheese Frosting

  • Produce

    • 5 tsp Lemon, zest
  • Refrigerated

    • 4 Egg whites, large
  • Condiments

    • 2 tbsp Lemon juice, freshly squeezed
  • Baking & Spices

    • 1 tbsp Baking powder
    • 2 1/4 cups Cake flour
    • 1 1/2 cups Granulated sugar
    • 5/8 tsp Kosher salt
    • 1/2 tsp Lemon extract, pure
    • 2 3/4 cups Powdered sugar
    • 1 tsp Vanilla extract, pure
  • Dairy

    • 1 stick Butter, unsalted
    • 1/2 cup Butter, unsalted
    • 1 1/4 cups Buttermilk, low-fat
    • 8 oz Cream cheese

The first person this recipe

wellplated.com

wellplated.com

327 0

Found on wellplated.com

Well Plated by Erin

Lemon Layer Cake with Lemon Cream Cheese Frosting

Supremely moist and fluffy lemon layer cake with homemade lemon cream cheese frosting. Every bite bursts with fresh lemon flavor, and it's easy to make too!