Very Lemon Cake with Lush Lemon Frosting

Brighten up your dessert table with this irresistible Very Lemon Cake with Lush Lemon Frosting. Bursting with citrusy vibrance, this ultra-moist lemon cake layers the tangy freshness of freshly squeezed lemon juice and aromatic lemon zest with tender buttermilk crumb. Topped with a rich, velvety frosting made from cream cheese, buttery goodness, and an extra zing of lemon, every bite is a sunshine-filled explosion of zingy sweetness. Perfect for any occasion, this two-layer showstopper comes together with just 25 minutes of prep time and is ideal for lemon lovers seeking the ultimate dessert indulgence. Garnish with extra lemon zest or candied lemon slices for a stunning finish that will have everyone coming back for seconds.

Nutriscore Rating: 37/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 12

Ingredients

• 2.5 cups all-purpose flour
• 2.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 0.75 cups unsalted butter, softened
• 1.75 cups granulated sugar
• 4 large eggs
• 2 tablespoons lemon zest
• 0.5 cups freshly squeezed lemon juice
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 3 cups powdered sugar
• 8 ounces cream cheese, softened
• 0.5 cups unsalted butter, softened (for frosting)
• 1 tablespoon lemon zest (for frosting)
• 3 tablespoons freshly squeezed lemon juice (for frosting)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.

Step 2

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

Step 3

In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.

Step 4

Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Step 5

Mix in the lemon zest, lemon juice, and vanilla extract until combined.

Step 6

Add the dry ingredients in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix each addition just until combined—do not overmix.

Step 7

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Step 8

Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then carefully transfer to a wire rack to cool completely.

Step 10

While the cakes cool, prepare the frosting: Beat the cream cheese and softened butter in a large bowl on medium speed until creamy and well combined, about 2 minutes.

Step 11

Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated. Scrape down the sides of the bowl as necessary.

Step 12

Mix in the lemon zest and freshly squeezed lemon juice until the frosting is smooth and fluffy.

Step 13

Once the cakes are completely cool, level the tops if necessary, and spread about 1/3 of the frosting over one cake layer. Place the second layer on top and spread the remaining frosting evenly over the top and sides of the cake.

Step 14

Optional: Garnish with additional lemon zest or candied lemon slices to decorate.

Step 15

Chill the cake in the fridge for 30 minutes before serving to allow the frosting to set. Serve and enjoy!

Nutrition Facts

Serving size	(2184.8g)

Amount per serving	% Daily Value*
Calories	7274.8

Total Fat 351.1g	0%
Saturated Fat 210.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1667.8mg	0%
Sodium 4253.9mg	0%
Total Carbohydrate 991.4g	0%
Dietary Fiber 11.5g	0%
Total Sugars 728.9g
Protein 80.9g	0%

Vitamin D 345.2IU	0%
Calcium 773.7mg	0%
Iron 19.7mg	0%
Potassium 1476.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.4%

Protein: 4.3%

Carbs: 53.2%