This Lemon Cake From Scratch is perfectly moist, light, and full of lemon-y flavor! Topped with a thin layer of lemon cream cheese frosting, this is a cake that will thrill your family and friends. I promise!
Course Dessert
Cuisine American
Keyword cream cheese frosting, lemon cake, lemon cake from scratch
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 9pieces
Calories 432kcal
Author Sue Ringsdorf
Ingredients
1/2cupunsalted butter- at room temperature
1cupgranulated sugar
2largeeggs
3/4cupwhole milk
1/4cupfresh lemon juice
2teaspoonsvanilla
1Tablespoonlemon zest
2 cupsall-purpose flour
1teaspoonbaking soda
1/2teaspoonbaking powder
1/2teaspoonkosher salt
For the icing:
4oz.cream cheese- softened
1 ½Tablespoonslemon juice- freshly squeezed
1 ½cuppowdered sugar
1Tablespoonlemon zest
Instructions
Prep lemons. Start by rinsing two lemons in cold water. Dry completely. Then zest two lemons to get one tablespoon for the cake and one for the icing. Then squeeze the lemons until you get the right amount of juice (about 5.5 tablespoons for this recipe). Set aside.
Make icing. Combine the cream cheese, (1 1/2 tablespoons) fresh lemon juice, and powdered sugar in a bowl. Use a hand mixer to combine. Set it in the refrigerator until ready to use.
Make cake batter. Combine the butter and sugar in a bowl and cream together using a hand mixer (or use a standing mixer). Add eggs, milk, fresh lemon juice, and vanilla – and mix again. In a separate bowl, combine the dry ingredients – the flour, baking soda, baking powder, salt, and lemon zest. Mix and then pour into the wet ingredients. Stir until just combined.
Pour into pan. Prepare an 8×8 pan with parchment paper. Pour batter into pan, and smooth it 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 cool completely.
Add icing. When cake is cooled completely, add the icing. Spread to all sides of the cake and then add fresh lemon zest. Slice and enjoy!
Video
Notes
Tips For Making Lemon Cake
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.