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Moist Lemon Cake Recipe with Creamy Zesty Frosting Easy and Perfect

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A bright, tangy, and moist lemon cake paired with a creamy, zesty frosting that is perfect for any occasion. This easy recipe uses simple ingredients and delivers a crowd-pleasing dessert with a nostalgic comfort food feel.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk (or dairy-free milk like oat or almond)
  • ¼ cup (60ml) fresh lemon juice (about 2 medium lemons)
  • Lemon zest from 2 lemons
  • 1 teaspoon vanilla extract
  • ½ cup (113g) unsalted butter, softened (for frosting)
  • 8 oz (225g) cream cheese, softened
  • 3 cups (360g) powdered sugar, sifted
  • 3 tablespoons (45ml) fresh lemon juice (for frosting)
  • 1 teaspoon lemon zest (for frosting)
  • ½ teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. Using a mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. In a small bowl, whisk together the milk, fresh lemon juice, lemon zest, and vanilla extract.
  6. With the mixer on low, add the dry flour mixture in three parts, alternating with the wet lemon mixture in two parts, starting and ending with the dry ingredients. Mix until just combined.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cakes cool in pans for 10 minutes, then invert onto cooling racks to cool completely.
  10. For the frosting, beat the softened butter and cream cheese until smooth and creamy, about 2-3 minutes.
  11. Gradually add powdered sugar, beating on low to prevent a sugar cloud.
  12. Add lemon juice, lemon zest, vanilla extract, and a pinch of salt. Beat on medium-high until fluffy and spreadable.
  13. Place one cake layer on a serving plate and spread a generous layer of frosting on top.
  14. Add the second layer and cover the entire cake with the remaining frosting.
  15. Optional: Sprinkle extra lemon zest or edible flowers on top for decoration.

Notes

Use fresh lemons for the best flavor. Do not frost the cake while it is warm to prevent melting. For extra moistness, brush cake layers with lemon syrup before frosting. Room temperature ingredients ensure smooth batter and even baking. Overmixing the batter can make the cake tough.

Nutrition

Keywords: lemon cake, moist lemon cake, lemon frosting, creamy frosting, zesty frosting, easy lemon cake, homemade lemon cake, lemon dessert

Find it online: https://lucydishes.com/moist-lemon-cake-recipe-with-creamy-zesty-frosting-easy-and-perfect/