Lemon Cake

There’s something magical about a freshly baked Lemon Cake. I remember the first time I made one for a sunny spring gathering. The bright yellow color of the cake seemed to capture the essence of the season. Friends and family flocked to the kitchen as the sweet aroma of citrus filled the air. Each slice was a burst of sunshine, perfectly complementing the laughter and chatter that accompanied the day. Whenever I bake a Lemon Cake, it feels like I’m not just making dessert; I’m crafting memories. The way the tartness from the lemons blends with the sweetness of the frosting creates a harmonious balance that’s hard to resist.

Lemon Cake Shopping List

When it comes to making a delicious Lemon Cake, the ingredients are key. Each one plays a role in creating that perfect balance of sweetness and tartness. Fresh lemons are essential, providing the vibrant flavor that defines this cake. The combination of cake flour and granulated sugar creates a tender crumb, while unsalted butter brings richness. Let’s take a closer look at the key players in this delightful recipe:

• 4 large eggs, at room temperature – Essential for binding and adding moisture.
• 1/3 cup milk (anything but nonfat), at room temperature – Contributes to the cake’s moist texture.
• 2 tablespoons lemon juice, at room temperature – Adds the necessary lemon flavor.
• 1 tablespoon lemon zest – Enhances the cake’s citrus aroma and taste.
• 2 teaspoons vanilla extract – Rounds out the flavors.
• 2 cups cake flour – Ensures a light and fluffy crumb.
• 1 1/2 cups granulated sugar – Provides sweetness to balance the tartness.
• 2 teaspoons baking powder – Leavens the cake for a good rise.
• 3/4 teaspoon salt – Enhances flavors.
• 16 tablespoons unsalted butter, cut into pieces, at room temperature – A key ingredient for moisture and flavor.
• 1 recipe lemon curd (about 2 cups store-bought) – Adds a zesty layer of flavor.
• 12 ounces full-fat cream cheese, at room temperature – For the frosting, adds creaminess.
• 1 cup unsalted butter, at room temperature – Necessary for the frosting’s texture.
• 1/4 cup chilled lemon curd – To be used in frosting, adding extra lemon flavor.
• 1 tablespoon lemon juice – For the frosting, enhances flavor.
• 1/2 teaspoon vanilla extract – Adds depth to the frosting.
• Pinch of salt – Balances the sweetness of the frosting.
• 3 1/2 cups powdered sugar – For sweetness in the frosting.

Putting Together Lemon Cake

Creating the perfect Lemon Cake is a labor of love! Follow these steps, and you’ll be on your way to a delicious dessert that everyone will adore. Let’s dive into the process:

1. Prepare the lemon curd according to recipe directions. This step is crucial, as the curd needs to chill for at least 2 hours in the refrigerator before using. It can also be made up to three weeks ahead of time and stored in an airtight container.

2. Preheat your oven to 350 degrees F. Line the bottom of two 9-inch cake pans with parchment paper. Spray with nonstick cooking spray that includes flour or butter and flour the pans to ensure easy removal later.

3. In a 3-cup liquid measuring cup, whisk together the eggs, milk, lemon juice, lemon zest, and vanilla extract until well combined. Set this mixture aside for later.

4. In a stand mixer fitted with a paddle attachment, mix the cake flour, granulated sugar, baking powder, and salt on the lowest speed until just combined, about 20 seconds. Gradually add one piece of butter at a time while the mixer is still running at low speed. Continue until all the butter is added.

5. Increase the speed to medium and beat until the mixture resembles coarse meal, with butter bits no larger than small peas. This step is vital to ensure a fluffy texture.

6. With the mixer running on low, pour in about half of the egg mixture. Increase the speed to medium-high and beat until light and fluffy, approximately 60 seconds. Reduce speed to medium-low and add the remaining egg mixture, beating until just incorporated. Avoid overmixing, as the batter may look slightly curdled but that’s okay.

7. Divide the batter evenly between the prepared cake pans. Smooth it with a spatula and gently drop the pans on the counter a few times to eliminate air bubbles. Bake in the preheated oven for about 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

8. Once baked, let the cakes cool in the pans for about 10 minutes. After that, carefully remove them and transfer to a wire rack to cool completely.

9. If time allows, freezing the cakes for 30 to 60 minutes will make them easier to slice in half later. Alternatively, wrap the cooled cakes in plastic wrap and refrigerate until you are ready to slice and frost.

10. For the frosting, use a handheld mixer to beat the cream cheese and unsalted butter together at medium speed until very creamy. Then, beat in a 1/4 cup of chilled lemon curd, lemon juice, vanilla extract, and a pinch of salt until smooth.

11. Gradually add in the powdered sugar, continuing to beat at medium-high speed until the frosting is smooth and fluffy. If the frosting is too runny, refrigerate for a bit to help it set.

12. To assemble, place four strips of parchment paper around the edges of a plate or cake stand to create a square with an opening in the middle. Cut the cooled cakes in half horizontally using a long, serrated knife or a cake leveler to create four even layers.

13. Start with one layer, cut side up, on the prepared serving plate. Transfer some frosting to a piping bag (or a ziploc bag) and pipe a ring of frosting just inside the top edge of the first cake layer. Fill the middle with a generous amount of frosting (about one heaping cup) and spread it into an even layer.

14. Top with the second cake layer, ensuring the top side is down. Repeat the piping ring and fill half of the remaining chilled lemon curd on top, spreading it evenly.

15. Add the third layer and repeat the frosting process, topping it with about one heaping cup of frosting again. Finally, place the last layer on top, again top side down.

16. If there’s time, place the cake in the freezer for 15 to 30 minutes to help the frosting chill and set. This will prevent the top layer from sliding as you apply the crumb coat.

17. For the crumb coat, take about 3/4 cup of frosting and spread a thin layer over the entire cake, smoothing it down with a spatula. Freeze for an additional 15 to 30 minutes until the crumb coat is set.

18. Once the crumb layer is set, frost the outside of the cake with the remaining frosting as desired. Spread the remaining chilled lemon curd on top of the cake. Decorate as desired, perhaps with fresh flowers or crushed pistachios for an elegant touch.

19. Freeze the cake for another 20 to 30 minutes to firm up before slicing. If you’re not serving immediately, refrigerate for at least 45 minutes. Slice and serve at room temperature, or if desired, warm individual slices in the microwave for no longer than 8 to 10 seconds.

20. Store any leftover frosted cake by covering it with an inverted bowl or a cake cover in the refrigerator. For the best experience, slice while chilled but let the cake come to room temperature before serving.

Helpful Notes about Lemon Cake

Making a delicious Lemon Cake takes some practice, but here are some notes to help you along the way:

• Storage: The assembled and frosted cake should be covered with a cake cover or foil and refrigerated. It may be stored for up to 5 days, but it’s best the first two days.
• Freezing: Individual layers can be tightly wrapped in plastic wrap and frozen for up to three months.
• Variations: Experiment with different frostings, like a whipped cream frosting for a lighter touch, or add fresh berries between the layers for a fruity twist.
• Pairing: Serve alongside fresh berries, whipped cream, or a scoop of vanilla ice cream for a delightful dessert experience.
• Make-ahead: You can prepare the lemon curd days in advance and store it in the fridge until ready to use.

What to Serve Alongside Lemon Cake

When it comes to serving Lemon Cake, there are endless possibilities to create the perfect experience. Here are some delightful ideas:

• Fresh Berries: Lighten things up by serving the Lemon Cake with a side of fresh strawberries, blueberries, or raspberries. Their sweetness complements the tartness of the cake beautifully.
• Whipped Cream: A dollop of freshly whipped cream on each slice adds a delightful creaminess that balances the citrus flavors.
• Ice Cream: Vanilla ice cream is a classic pairing that adds richness and smoothness against the bright flavors of the cake.
• Tea or Coffee: A warm cup of tea or coffee can enhance the flavors of the Lemon Cake and create a cozy atmosphere.
• Picnics or Parties: This cake is perfect for outdoor gatherings or celebrations. It travels well and is a crowd-pleaser!
• Spring Events: Serve it during Easter, birthdays, or any springtime celebration to brighten up the table.

FAQ

Conclusion

The Lemon Cake is not just a dessert; it’s an experience that brings sunshine to any gathering. With its delightful balance of tartness and sweetness, it’s perfect for celebrations or a simple family dinner. I encourage you to try making this cake; you won’t regret it! The joy it brings is worth every step of the process.

Lemon Cake

The ultimate comfort food, Lemon Cake offers a delightful balance of tart and sweet. It’s light, fluffy, and bursting with citrus flavor, making it the perfect dessert for any occasion. Bring this delightful treat to your table tonight!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 25 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Desserts

Cuisine American

Servings 11 servings

Calories 350 kcal

Equipment

• Frying Pan
• Whisk
• Oven
• Chef's Knife
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 4 large Eggs at room temperature
• 1/3 cup Milk anything but nonfat, at room temperature
• 2 tablespoons Lemon Juice at room temperature
• 1 tablespoon Lemon Zest
• 2 teaspoons Vanilla Extract
• 2 cups Cake Flour (See DIY in Notes)
• 1.5 cups Granulated Sugar
• 2 teaspoons Baking Powder
• 3/4 teaspoon Salt
• 16 tablespoons Unsalted Butter cut into 16 pieces, at room temperature
• 1 recipe Lemon Curd (or 2 cups store-bought)
• 12 ounces Full Fat Cream Cheese at room temperature
• 1 cup Unsalted Butter at room temperature
• 1/4 cup Chilled Lemon Curd from above (in directions)
• 1 tablespoon Lemon Juice
• 1/2 teaspoon Vanilla Extract
• Pinch Salt
• 3.5 cups Powdered Sugar

Instructions

 

• Prepare the lemon curd according to recipe directions. It must chill for at least 2 hours in the refrigerator before using. It can be made up to three weeks ahead of time and stored in an airtight container.
• Preheat your oven to 350 degrees F. Line the bottom of two 9-inch cake pans with parchment paper. Spray with nonstick cooking spray that includes flour or butter and flour the pans to ensure easy removal later.
• In a 3-cup liquid measuring cup, whisk together the eggs, milk, lemon juice, lemon zest, and vanilla extract until well combined. Set this mixture aside for later.
• In a stand mixer fitted with a paddle attachment, mix the cake flour, granulated sugar, baking powder, and salt on the lowest speed until just combined, about 20 seconds. Gradually add one piece of butter at a time while the mixer is still running at low speed. Continue until all the butter is added.
• Increase the speed to medium and beat until the mixture resembles coarse meal, with butter bits no larger than small peas. This step is vital to ensure a fluffy texture.
• With the mixer running on low, pour in about half of the egg mixture. Increase the speed to medium-high and beat until light and fluffy, approximately 60 seconds. Reduce speed to medium-low and add the remaining egg mixture, beating until just incorporated. Avoid overmixing, as the batter may look slightly curdled but that’s okay.
• Divide the batter evenly between the prepared cake pans. Smooth it with a spatula and gently drop the pans on the counter a few times to eliminate air bubbles. Bake in the preheated oven for about 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
• Once baked, let the cakes cool in the pans for about 10 minutes. After that, carefully remove them and transfer to a wire rack to cool completely.
• If time allows, freezing the cakes for 30 to 60 minutes will make them easier to slice in half later. Alternatively, wrap the cooled cakes in plastic wrap and refrigerate until you are ready to slice and frost.
• For the frosting, use a handheld mixer to beat the cream cheese and unsalted butter together at medium speed until very creamy. Then, beat in a 1/4 cup of chilled lemon curd, lemon juice, vanilla extract, and a pinch of salt until smooth.
• Gradually add in the powdered sugar, continuing to beat at medium-high speed until the frosting is smooth and fluffy. If the frosting is too runny, refrigerate it until it firms up.
• To assemble, place four strips of parchment paper around the edges of a plate or cake stand to create a square with an opening in the middle. Cut the cooled cakes in half horizontally using a long, serrated knife or a cake leveler to create four even layers.
• Start with one layer, cut side up, on the prepared serving plate. Transfer some frosting to a piping bag (or a ziploc bag) and pipe a ring of frosting just inside the top edge of the first cake layer. Fill the middle with a generous amount of frosting (about one heaping cup) and spread it into an even layer.
• Top with the second cake layer, ensuring the top side is down. Repeat the piping ring and fill half of the remaining chilled lemon curd on top, spreading it evenly.
• Add the third layer and repeat the frosting process, topping it with about one heaping cup of frosting again. Finally, place the last layer on top, again top side down.
• If there’s time, place the cake in the freezer for 15 to 30 minutes to help the frosting chill and set. This will prevent the top layer from sliding as you apply the crumb coat.
• For the crumb coat, take about 3/4 cup of frosting and spread a thin layer over the entire cake, smoothing it down with a spatula. Freeze for an additional 15 to 30 minutes until the crumb coat is set.
• Once the crumb layer is set, frost the outside of the cake with the remaining frosting as desired. Spread the remaining chilled lemon curd on top of the cake. Decorate as desired, perhaps with fresh flowers or crushed pistachios for an elegant touch.
• Freeze the cake for another 20 to 30 minutes to firm up before slicing. If you're not serving immediately, refrigerate for at least 45 minutes. Slice and serve at room temperature, or if desired, warm individual slices in the microwave for no longer than 8 to 10 seconds.
• Store any leftover frosted cake by covering it with an inverted bowl or a cake cover in the refrigerator. For the best experience, slice while chilled but let the cake come to room temperature before serving.

Notes

Start the lemon curd first – or don’t. The lemon curd needs 2 hours to chill before using, so if you’re in a time crunch, make it very first so you can get it in the refrigerator as soon as possible. If you have more time, then make it while your cake is baking or cooling. I typically do the latter and then refrigerate both the cakes and lemon curd until the next day. Thicken the lemon curd enough: You’ll know the lemon curd is done when it’s the consistency of pourable pudding and registers 180°F on an instant-read thermometer. A thermometer is so helpful for this and eliminates all of the guesswork! Use room temperature ingredients: Room temperature ingredients help the emulsion be more successful between the butter, sugar, and eggs, or in other words, they will mix much easier together (so it’s harder to overmix and over-activate the gluten) and whisk to a higher volume which results in a softer cake with maximum volume. Room temperature eggs hack: Add warm (not hot) tap water to a bowl then add eggs (still in their shells) for at least 20 minutes. Don’t microwave your butter: It is important that the butter be softened at room temperature and not microwaved because we want soft but not warm butter. Also, don’t forget to slice your butter before softening – it’s much easier this way! Don’t pack the flour: Whenever you measure flour, don’t scoop it into the flour bag/container or else the flour will compress; packed flour yields denser, drier cakes. Rather, scoop the flour into a measuring cup and then level. Beat the batter until fluffy: Make sure to beat the flour with half of the egg mixture until fluffy in order to aerate the batter, otherwise your cakes won’t rise in the oven. Divide the cakes evenly: I use a kitchen scale to measure each pan and adjust as needed. This will create even cakes with the most even layers. Don’t microwave the cream cheese or butter: For the frosting, use cream cheese and butter softened at room temperature. If you soften either in the microwave, your frosting will be runny and create a wobbly mess. Don’t skip chilling before slicing: Due to the lemon curd, the cake is much easier to slice when chilled; otherwise, the cake can fall apart/layers squeeze out, under the pressure of the knife. Lemon Curd: According to the National Center for Home Food Preservation, lemon curd will keep in an airtight container in the refrigerator for up to four weeks. Of course, always use your best judgment. Lemon curd freezes well for up to one year without any change in quality. Frosting: Can be made up to 24 hours, covered and refrigerated. Let it come close to room temperature before re-whipping if needed. Cakes: The cake layers can be made, cooled, and wrapped tightly in plastic wrap and refrigerated one day in advance or frozen for up to 3 months. Crumb Coated Cake: Let the crumb coat set completely (about 1 hour in the freezer or 2 hours in the refrigerator), then tightly wrap the cake in plastic wrap and refrigerate or freeze until ready to finish frosting. Frosted Cake: Assemble the entire cake, cover with a cake cover or tent with foil, then refrigerate for 24 hours before slicing, then allowing to sit at room temperature for 1 to 2 hours before serving.

Keyword Easy Lemon Cake, Homemade Lemon Cake, Lemon Cake Recipe, Lemon Dessert

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Meet Camila Rivera

I’m Camila, and I believe the very best meals are the ones that bring the whole family together. My passion is taking classic, beloved dishes and adding a spicy or zesty twist to wake up your palate. I have cooked, tweaked, and taste-tested this recipe right here in my own home kitchen to ensure it works perfectly for you. I hope you enjoy every single bite let me know how it turns out!