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

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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.