Luscious Lemon Cake with Cream Cheese Frosting

Ingredients

• 2.5 cups All‑purpose flour (300 g, spooned and leveled; use a kitchen scale for accuracy)
• 0.5 teaspoon Baking soda
• 1.5 teaspoons Baking powder
• 0.75 teaspoon Salt
• 1 cup Unsalted butter (cake) (226 g, room temperature, soft but not melted)
• 1.5 cups Granulated sugar (300 g)
• 2 tablespoons Lemon zest (cake) (Zest of 2 lemons, finely grated)
• 3 Large eggs (Room temperature)
• 0.25 cup Fresh lemon juice (About the juice of 2 lemons, no seeds)
• 1 cup Buttermilk (Room temperature)
• 1 tablespoon Vanilla extract
• 8 oz Cream cheese (frosting) (226 g, softened, not cold)
• 1 cup Unsalted butter (frosting) (226 g, softened)
• 7 cups Confectioners' sugar (About 1 lb / 454 g, sift if clumpy)
• 2 tablespoons Lemon zest (frosting) (Zest of 2 lemons)
• 1 pinch Pinch of salt (Optional, for balance)
• a few drops Yellow food coloring (Optional, for pale yellow hue)

Instructions

1. Preheat and prepare pans

   Set the oven to 350°F (175°C). Grease two 8‑inch round cake pans, then line the bottoms with parchment paper and grease the parchment as well.

   Time: PT5M

   Temperature: 350°F

2. Combine dry ingredients

   In a medium bowl whisk together 2½ cups (300 g) all‑purpose flour, ½ tsp baking soda, 1½ tsp baking powder, and ¾ tsp salt until evenly distributed.

   Time: PT5M

3. Cream butter

   Fit the stand mixer with the paddle attachment. Add 1 cup (226 g) room‑temperature unsalted butter and beat on medium speed for about 1 minute until smooth.

   Time: PT1M

4. Add sugar and lemon zest

   Add 1½ cups (300 g) granulated sugar and 2 Tbsp finely grated lemon zest to the butter. Mix on medium for 5 minutes, scraping the bowl halfway through, until the mixture is light, fluffy, and fragrant.

   Time: PT5M

5. Incorporate eggs

   Add the three eggs one at a time, allowing each egg to fully incorporate before adding the next. Scrape the bowl after each addition.

   Time: PT2M

6. Prepare lemon‑buttermilk mixture

   In a small bowl combine ¼ cup fresh lemon juice with 1 cup buttermilk (no seeds). Stir until blended.

   Time: PT1M

7. Combine wet and dry mixtures

   With the mixer on low, add the flour mixture and the lemon‑buttermilk alternately in three additions: one‑third of the flour, half of the buttermilk, another third of the flour, the remaining buttermilk, and finally the last third of the flour. Mix just until incorporated.

   Time: PT5M

8. Add vanilla

   Stir in 1 Tbsp vanilla extract and mix briefly.

   Time: PT30S

9. Finish mixing by hand

   Turn off the mixer. Using a rubber spatula, fold the batter by hand until no flour streaks remain.

   Time: PT2M

10. Divide batter and apply cake strips

    Divide the batter evenly between the two prepared pans (weigh each pan for precision). Smooth the tops and wrap damp cake strips around the pan edges to prevent doming.

    Time: PT3M

11. Bake the layers

    Bake for 35–40 minutes, or until a skewer inserted in the center comes out clean and the tops spring back when lightly pressed.

    Time: PT38M

    Temperature: 350°F

12. Cool the cakes

    Allow the cakes to cool in the pans for 10 minutes, then run a thin knife around the edges, invert onto a cooling rack, and cool completely (about 20 minutes).

    Time: PT30M

13. Cream cheese and butter for frosting

    In the stand mixer fitted with the paddle, beat 8 oz (226 g) softened cream cheese and 1 cup (226 g) softened unsalted butter on medium for 30 seconds until smooth.

    Time: PT30S

14. Add zest and salt to frosting

    Add 2 Tbsp lemon zest and a pinch of salt. Mix on medium for 3 minutes until the frosting is light, fluffy, and pale yellow.

    Time: PT3M

15. Incorporate confectioners' sugar and lemon juice

    With the mixer on low, add the 7 cups confectioners' sugar a half‑cup at a time. After each addition, drizzle a little fresh lemon juice (about 1 Tbsp) to keep the frosting smooth and slightly tangy. Scrape the bowl halfway through. Continue until all sugar is incorporated and the frosting reaches a spreadable consistency.

    Time: PT5M

16. Final fluff

    Increase the mixer speed to medium‑low and beat for 1 minute until the frosting is airy.

    Time: PT1M

17. Tint frosting (optional)

    Reserve ¾ cup of frosting for decorative dollops. Add a drop of yellow food coloring (or a pinch of turmeric) to the remaining frosting and mix briefly for a pale lemon hue.

    Time: PT1M

18. Assemble the cake

    Place the first cooled layer on a cake plate. Spread about 1 cup of frosting evenly over the top. (Optional: spread a thin layer of lemon curd for extra zing.) Place the second layer on top, then frost the top and sides with the remaining frosting. Smooth with an offset spatula.

    Time: PT5M

19. Pipe decorative dollops

    Fit a piping bag with a large closed‑star tip. Fill with the reserved frosting and pipe ruffled dollops around the top of the cake. Add any optional garnish such as edible flowers or lemon peel ribbons.

    Time: PT5M

20. Set and serve

    Refrigerate the assembled cake for 30 minutes to set the frosting, then bring to room temperature before slicing and serving.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of All‑purpose flour: Cake flour (use 2 ¼ cups)
• Instead of Unsalted butter (cake): Margarine (use same amount)
• Instead of Granulated sugar: Caster sugar
• Instead of Lemon zest (cake): Lemon peel (dried)
• Instead of Large eggs: Egg substitute (¼ cup each)
• Instead of Fresh lemon juice: Lemon concentrate (diluted)
• Instead of Buttermilk: Milk + 1 tbsp lemon juice (let sit 5 min)
• Instead of Vanilla extract: Vanilla bean paste
• Instead of Cream cheese (frosting): Neufchâtel cheese
• Instead of Unsalted butter (frosting): Margarine
• Instead of Confectioners' sugar: Powdered sugar
• Instead of Lemon zest (frosting): Lemon peel
• Instead of Yellow food coloring: Turmeric powder (tiny pinch)

Equipment Needed

• Stand mixer with paddle attachment
• Medium mixing bowl
• Whisk
• Measuring cups and spoons
• Kitchen scale (optional)
• Rubber spatula
• 8‑inch round cake pans (2)
• Parchment paper
• Cake strips (wet fabric) (optional)
• Cooling rack
• Offset spatula
• Piping bag with large closed‑star tip (optional)
• Oven
• Timer

Critical Steps — Do Not Skip

• Measure flour correctly – spoon and level or use a scale.
• Cream butter, sugar, and lemon zest until light and fluffy.
• Alternate dry and wet ingredients without over‑mixing.
• Use cake strips or damp fabric to prevent domed layers.
• Cool cakes completely before frosting to avoid melting buttercream.

Chef Tips from the Video

• Room‑temperature butter and eggs incorporate more air, giving a lighter crumb.
• Zest the lemons before juicing; the zest contains the most aromatic oils.
• Sift the confectioners' sugar if it has lumps to avoid a gritty frosting.
• Weigh the batter in each pan for perfectly even layers.
• A light dusting of powdered sugar on the finished cake adds a decorative finish without extra sweetness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 3 months.

Room temperature: Not recommended beyond a few hours; cake softens quickly.

Make-Ahead Tips

• Batter can be refrigerated for up to 30 minutes before baking; bring to room temperature before baking.
• Frosting can be made 1‑2 days ahead and kept refrigerated; bring to room temperature and re‑whip before using.
• Assembled cake freezes well; wrap tightly and thaw in the refrigerator overnight.