about contact

Lemon Cake to Die For

by
Jump to Recipe·Leave a Review

Bright, zesty, and beautifully balanced, this Lemon Cake to Die For lives up to its name. With layers of moist lemon-scented sponge and a tangy cream cheese frosting, it’s the kind of dessert that leaves a lasting impression. Whether you’re serving it at a spring brunch or saving it for a special occasion, this cake is pure citrus bliss.

Why You’ll Love This Recipe

  • Perfect Lemon Flavor: The cake gets its fresh, vibrant lemon taste from real lemon zest and juice, paired with a rich buttermilk base for depth.

  • Moist and Tender Crumb: The blend of butter, eggs, and buttermilk gives the cake a light, fluffy texture that stays moist for days.

  • Tangy Cream Cheese Frosting: A luscious lemon-infused frosting balances sweetness with a subtle tart edge.

  • Easy Yet Impressive: Simple to make with everyday ingredients, but elegant enough for celebrations.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake

  • All-purpose flour

  • Baking powder

  • Baking soda

  • Salt

  • Unsalted butter, softened

  • Granulated sugar

  • Large eggs

  • Vanilla extract

  • Lemon zest

  • Fresh lemon juice

  • Buttermilk

For the Frosting

  • Powdered sugar

  • Cream cheese, softened

  • Unsalted butter, softened

  • Fresh lemon juice

  • Vanilla extract

Directions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  3. Cream Butter and Sugar: In a large bowl, beat the butter and granulated sugar together until light and fluffy.

  4. Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each. Stir in the vanilla extract, lemon zest, and lemon juice.

  5. Incorporate Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry mixture. Mix until just combined—do not overmix.

  6. Bake: Divide the batter evenly between the two prepared pans. Smooth the tops and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

  7. Cool: Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

  8. Prepare Frosting: While cakes are cooling, beat the powdered sugar, cream cheese, butter, lemon juice, and vanilla extract together until smooth and fluffy.

  9. Assemble the Cake: Once the cakes are cool, place one layer on a serving plate. Spread a layer of frosting on top. Add the second layer and frost the top and sides of the cake.

  10. Decorate: Garnish with extra lemon zest or thin lemon slices if desired.

Servings and Timing

  • Servings: 12 servings

  • Prep Time: 15 minutes

  • Cook Time: 30 minutes

  • Cooling and Frosting Time: 45 minutes

  • Total Time: 1 hour 30 minutes

  • Calories: 350 kcal per serving

Variations

  • Lemon-Blueberry Version: Fold 1 cup of fresh or frozen blueberries into the batter for a fruity twist.

  • Glaze Alternative: Skip the frosting and top with a simple lemon glaze made from powdered sugar and lemon juice.

  • Bundt Cake Option: Bake the batter in a bundt pan for a different presentation. Adjust baking time as needed.

  • Lighter Frosting: Use whipped cream blended with lemon zest for a lighter, airy topping.

Storage/Reheating

  • Storage: Keep the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving.

  • Freezing: Wrap unfrosted cake layers in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw before frosting.

  • Reheating: Not necessary. This cake is best served at room temperature.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the best flavor, but bottled lemon juice can be used in a pinch.

How can I make this cake dairy-free?

Substitute plant-based butter and a non-dairy milk (like almond milk + lemon juice as a buttermilk substitute), and use a dairy-free cream cheese for the frosting.

Can I make cupcakes instead of a layer cake?

Yes. Fill cupcake liners two-thirds full and bake at 350°F (175°C) for about 18–22 minutes.

How do I keep my cake layers flat?

Use bake-even strips or level the tops of the cakes with a serrated knife once cooled.

Can I make this cake a day in advance?

Yes. Bake and frost the cake the day before serving. Store it in the refrigerator and allow it to come to room temperature before serving.

Can I use cake flour?

Yes. Substitute 2 ½ cups of all-purpose flour with 2 ¾ cups of cake flour for a finer crumb.

Why is my cake dry?

Overbaking is often the cause. Check for doneness a few minutes before the timer goes off, and don’t overmix the batter.

What’s the best way to zest a lemon?

Use a microplane or fine grater, being careful to only grate the yellow part of the peel and avoid the bitter white pith.

Can I double this recipe?

Yes, but use four 9-inch pans or bake in batches. Be mindful of oven capacity and baking times.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lemon Cake to Die For

Lemon Cake to Die For

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Diet: Vegetarian
Print Recipe

Description

This Lemon Cake to Die For is the ultimate citrus lover’s dream—soft, buttery layers bursting with fresh lemon zest and juice, slathered in a tangy cream cheese lemon frosting. A show-stopping dessert for spring, summer, or any time you crave bright, zesty flavor! Keyword: Lemon Cake.

Ingredients

Cake:

  • 2 1/2 cups all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup unsalted butter, softened

  • 1 3/4 cups granulated sugar

  • 4 large eggs

  • 2 teaspoons vanilla extract

  • 1 tablespoon lemon zest

  • 1 tablespoon fresh lemon juice

  • 1 cup buttermilk

Frosting:

  • 1 1/2 cups powdered sugar

  • 4 ounces cream cheese, softened

  • 1/4 cup unsalted butter, softened

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

  • In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.

  • In a large bowl, cream butter and sugar until light and fluffy.

  • Add eggs one at a time, beating well after each. Stir in vanilla, lemon zest, and lemon juice.

  • Alternately add dry ingredients and buttermilk to the batter, starting and ending with the dry mixture. Mix just until combined.

  • Divide batter evenly between pans and smooth the tops.

  • Bake 25–30 minutes or until a toothpick comes out clean.

  • Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

  • While cooling, make the frosting: Beat powdered sugar, cream cheese, butter, lemon juice, and vanilla until smooth and creamy.

  • Frost one layer, stack the second on top, then frost the top and sides.

  • Garnish with extra lemon zest or fresh lemon slices if desired

Notes

  • For more lemon punch, add a bit more zest or a teaspoon of lemon extract to the batter.

  • Refrigerate leftovers for up to 4 days for best texture and flavor.

  • Try adding fresh berries between the layers for a fruity twist.

Leave a Comment & Rate this Recipe!

If you love this recipe, please consider giving it a star rating when you leave a comment. Star ratings help people discover my recipes online. Your support means a lot to me, I appreciate you.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Your email address will not be published. Required fields are marked *