Lemon Cake with Cream Cheese Icing Recipe
Lemon Cake with Cream Cheese Icing is a moist, tangy dessert that combines the bright citrus flavor of lemon with the rich, creamy sweetness of cream cheese frosting. This zesty cake is moist and makes a perfect treat for any occasion!
Servings 9 pieces
Calories 432kcal
Ingredients
wet ingredients:
- 1/2 cup unsalted butter - at room temperature
- 1 cup granulated sugar (200 grams)
- 2 large eggs
- 3/4 cup whole milk
- 2 teaspoons vanilla extract
- 2 Tablespoons lemon zest
- 1/4 cup fresh lemon juice
dry ingredients:
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
For the icing:
- 4 oz. cream cheese - softened
- 1 ½ Tablespoons lemon juice - freshly squeezed
- 1 ½ cup powdered sugar (180 grams)
- lemon zest - for topping
Instructions
- Prep lemons. Start by rinsing two lemons in cold water. Dry completely. Then zest two large lemons to get about two tablespoons for the cake and a little bit for the icing. Follow up by juicing the lemons for both the cake batter and the icing. Set aside.
- Make icing. Combine the cream cheese, fresh lemon juice, and powdered sugar in a bowl. Use a hand mixer to combine until creamy. Set aside.4 oz. cream cheese, 1 ½ Tablespoons lemon juice, 1 ½ cup powdered sugar (180 grams)
- Make the cake batter. Combine the butter and sugar in a large stand mixer (or you can use a hand mixer). Mix on low until creamy. Add eggs, milk, vanilla, lemon juice, and lemon zest - and mix again.1/2 cup unsalted butter, 1 cup granulated sugar (200 grams), 2 large eggs, 3/4 cup whole milk, 2 teaspoons vanilla extract, 1/4 cup fresh lemon juice, 2 Tablespoons lemon zest
- Add dry ingredients. Then add dry ingredients - the flour, baking soda, baking powder, and salt. Mix again until dry ingredients are absorbed into the batter.2 cups all-purpose flour (240 grams), 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt
- Pour batter into pan. Prepare an 8x8 pan with parchment paper. Pour batter into pan, and smooth out evenly to all edges. (You can use a slightly bigger pan if desired but baking time will shorten.)
- Bake. Bake the cake in a preheated 350-degree oven, until done in the center (approximately 30-33 minutes). Use a toothpick to test for doneness. If it comes out wet in the center, bake a little longer. It's normal for it to get slightly browned on top!When done, let the cake sit in the pan for 15 minutes. Then gently remove it (using the parchment paper as handles) to a wire cooling rack. Let cake cool completely.
- Add icing. When the cake is cooled completely, add the icing. Spread to all sides of the cake and then add fresh lemon zest if desired. Slice and enjoy!lemon zest
Video
Notes
Recipe Tips:
- Use fresh lemon. Always use fresh lemons for this cake. The flavor is SO MUCH better than the bottled stuff you find in the grocery stores.
- Zest first. Make sure you remember to zest your lemons BEFORE you squeeze them for juice. I have linked the tools you’ll need below.
- Use listed ingredients. Follow the directions in my recipe for the best cake. If you substitute, your final result may not turn out.
- Bake completely. Make sure you test the cake with a toothpick to be sure it’s done. Under-baking is ok with certain recipes but not this one!
- Adjust icing as necessary. If you’re icing is appearing to be runny, you can add a little bit more powdered sugar. If it’s too thick to spread easily, you can add a few more drops of lemon. Just make sure you adjust as you see fit. Letting the cake cool completely will also ensure that the icing doesn’t run down the sides.
Nutrition
Calories: 432kcal | Carbohydrates: 66g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 319mg | Potassium: 129mg | Fiber: 1g | Sugar: 44g | Vitamin A: 579IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 2mg