Lemon Cake
A luscious lemon cake with lemon cream cheese frosting.
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- •2 1/2 cups All-purpose flour
- •3/4 teaspoon Salt
- •1 1/2 teaspoons Baking powder
- •1/2 teaspoon Baking soda
- •1 cup Unsalted butterRoom temperature
- •1 1/2 cups Sugar
- •2 tablespoons Lemon zestFrom about two lemons
- •3 EggsRoom temperature
- •1 cup Buttermilk
- •1/4 cup Lemon juiceFreshly squeezed
- •1 tablespoon Vanilla extract
- •8 ounces Cream cheeseSoftened
- •7 cups Powdered sugar
- •2 tablespoons Lemon juiceFor frosting
- •1/2 teaspoon Vanilla extractFor frosting
- 1
Preheat oven to 350°F (175°C).
5 min
- 2
In a large bowl, mix flour, salt, baking powder, and baking soda. Set aside.
3 min
- 3
Cream butter until smooth, then add sugar and lemon zest. Mix until fluffy.
5 min
- 4
Add eggs one at a time, mixing well after each addition.
3 min
- 5
Combine buttermilk, lemon juice, and vanilla extract in a separate bowl.
2 min
- 6
Alternate adding flour mixture and buttermilk mixture to the butter mixture, mixing until just combined.
5 min
- 7
Divide batter evenly between two greased and floured 8-inch pans.
3 min
- 8
Bake for 35-40 minutes or until a skewer comes out clean.
40 min
- 9
For frosting, cream together cream cheese and butter until smooth.
3 min
- 10
Gradually add powdered sugar and lemon juice, alternating, until smooth. Add vanilla extract.
5 min
- 11
Frost cooled cakes and decorate as desired.
10 min
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