Zesty Lemon Cake

Category: Treats That Make Everything Better

These soft lemon cake layers are packed with citrus tang and topped with creamy frosting. Made with fresh lemon zest and juice, it balances sweet and tart perfectly.

Clare Recipes
Created By Lily Chen
Updated on Mon, 28 Apr 2025 21:03:38 GMT
A moist lemon cake slice topped with cream cheese frosting and garnished with lemon slices sits near a wedge of lemon. Save
A moist lemon cake slice topped with cream cheese frosting and garnished with lemon slices sits near a wedge of lemon. | lilicooks.com

This Citrus Dream Cake brightens every gathering. Tangy lemon flavor wrapped in soft layers with smooth frosting puts a grin on everyone's face. It's basically a taste of sunshine that's surprisingly easy to whip up.

Zesty and Delightful

What makes this cake special is how the citrus perks up each mouthful while keeping everything deliciously moist. I'm thrilled it uses basic pantry staples but tastes like you bought it from an upscale patisserie. And that tangy frosting? It's the perfect finishing touch.

What You'll Need

  • 1 1/2 cups: All-purpose flour
  • 1 1/2 tsp: Baking powder
  • 1/4 tsp: Baking soda
  • 1/4 tsp: Salt
  • 1/2 cup: Unsalted butter at room temperature
  • 1 cup: Sugar
  • 2 large: Eggs
  • 2 tbsp: Lemon zest
  • 1/4 cup: Freshly squeezed lemon juice
  • 1/2 cup: Buttermilk
  • 1/2 cup: Sour cream
  • For Frosting: Cream cheese butter powdered sugar with zest and juice from lemons
  • Garnish: Thin slices of lemon

Let's Bake

Get Ready:
Warm your oven to 350°F and butter two 8-inch baking pans.
Mix Dry Team:
Combine salt baking soda baking powder and flour with a whisk.
Start the Batter:
Beat sugar with butter then mix in juice lemon zest and eggs.
Bring it Together:
Alternate adding wet and dry items starting and finishing with the dry mix.
Into the Oven:
Pour batter equally into pans and bake for around 25-30 minutes.
Final Touch:
Let it cool fully then spread lemony cream cheese frosting and top with lemon slices.

My Best Tips

  • Fresh is Best: Always go for actual lemons not bottled juice.
  • Smart Zesting: Always zest your lemons before juicing them.
  • Room Temp Magic: Ingredients blend smoother when they aren't cold.
  • Don't Overdo: Stop mixing once everything comes together for the fluffiest texture.
A slice of lemon cake is topped with lemon slices and yellow sprinkles, placed on a plate next to a half lemon. Save
A slice of lemon cake is topped with lemon slices and yellow sprinkles, placed on a plate next to a half lemon. | lilicooks.com

Keep It Fresh

  • Store Smart: Keeps at room temperature for 2 days or in the fridge for 5 days in an airtight container.
  • Freeze Some: Individual slices can be frozen up to 2 months if wrapped properly.
  • Serve Right: Goes wonderfully with fresh berries and a scoop of ice cream.

Recipe FAQs

→ Why did my cake collapse in the middle?

Avoid opening the oven door during baking and ensure ingredients are at room temperature. Test your baking powder's freshness too.

→ What’s the best way to zest lemons?

Zest lemons before squeezing the juice, and grate only the yellow skin to skip the bitter white part.

→ Can I prepare this in advance?

Sure! Bake and wrap up the layers a day or two early. Just frost them fresh on the day you're serving.

→ What’s the fix for runny frosting?

Keep butter and cream cheese only slightly softened, but not melted. If it’s still runny, pop it in the fridge to firm up.

→ Is this cake freezer-friendly?

Absolutely, freeze the plain layers for up to three months. Let them defrost overnight in the fridge before decorating.

Zesty Lemon Cake

Bright and fluffy layers packed with lemony flavor, smothered in a tangy cream cheese frosting. A citrus lover's dream.

Preparation Time
30 min
Cooking Time
30 min
Overall Time
60 min
Created By: Lily Chen

Category: Sweet Stuff

Skill Level: Moderate

Cuisine Type: American

Output: 12 Serves (1 two-layer 8-inch cake)

Dietary Options: Vegetarian

Ingredients

01 1/2 cup butter, at room temp.
02 1 1/2 teaspoons of baking powder.
03 A pinch of salt.
04 1/4 teaspoon baking soda.
05 1 cup white sugar.
06 1 1/2 cups plain flour.
07 2 tablespoons grated lemon peel.
08 2 fresh eggs.
09 1/4 cup freshly squeezed lemon juice.
10 1/2 cup sour cream.
11 1/2 cup tangy buttermilk.
12 8 oz cream cheese, softened.
13 1/2 cup butter, softened (for topping).
14 1 tablespoon lemon zest (for frosting).
15 2 tablespoons lemon juice (for frosting).
16 1 cup powdered sugar.
17 Lemon slices to decorate.

Steps

Step 01

Set the oven to 350°F (175°C).

Step 02

Coat two 8-inch round pans with flour and grease.

Step 03

Stir together flour, salt, baking soda, and baking powder.

Step 04

Whip together butter and sugar till fluffy.

Step 05

Add eggs, one at a time, while mixing.

Step 06

Combine lemon juice and zest into the mixture.

Step 07

Switch adding dry mix with sour cream and buttermilk.

Step 08

Evenly pour batter into the pans.

Step 09

Bake in the oven for 25-30 minutes.

Step 10

Leave cakes in their pans for 10 minutes.

Step 11

Take cakes out of the pans and let them cool all the way.

Step 12

Beat cream cheese and butter into a smooth mix.

Step 13

Slowly blend in powdered sugar.

Step 14

Mix in some lemon peel and juice.

Step 15

Add frosting between the cake layers, then cover all sides.

Step 16

Place lemon slices on top as the final decoration.

Tips

  1. Soft and fluffy layers filled with tangy lemony notes.
  2. Get the best flavor by using fresh lemon juice.

Required Tools

  • Two round cake pans, 8-inch size.
  • Hand or electric mixer.
  • Cooling racks for cakes.
  • A tool for zesting lemons.

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains dairy (butter, sour cream, cream cheese).
  • Made with wheat-based flour.
  • Includes eggs.

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 385
  • Fats: 22 g
  • Carbohydrates: 45 g
  • Proteins: 5 g