Lemon Cake with Lemon Frosting Recipe

Name: Lemon Cake with Lemon Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups sifted all-purpose flour, plus more for dusting; 1 tablespoon baking powder; 3/4 teaspoon salt; 1 cup milk, at room temperature; 2 teaspoons pure vanilla extract; 1 1/2 sticks unsalted butter, softened; 2 cups granulated sugar; 4 large eggs, at room temperature; 2 teaspoons finely grated lemon zest; 1/2 pound unsalted butter, softened; 1 large egg yolk (optional); 1 pound confectioners' sugar; 1/4 cup plus 2 tablespoons heavy cream; 1 teaspoon pure vanilla extract; Pinch of salt; 1 teaspoon finely grated lemon zest; 1 1/2 tablespoons fresh lemon juice

Servings: persons

3 cups sifted all-purpose flour, plus more for dusting
1 tablespoon baking powder
3/4 teaspoon salt
1 cup milk, at room temperature
2 teaspoons pure vanilla extract
1 1/2 sticks unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
2 teaspoons finely grated lemon zest
1/2 pound unsalted butter, softened
1 large egg yolk (optional)
1 pound confectioners' sugar
1/4 cup plus 2 tablespoons heavy cream
1 teaspoon pure vanilla extract
Pinch of salt
1 teaspoon finely grated lemon zest
1 1/2 tablespoons fresh lemon juice

1
Preheat the oven to 350.
2
Butter two 9-by-2-inch round cake pans and line with parchment paper; butter and dust with flour.
3
In a bowl, mix the 3 cups of flour, baking powder, and salt.
4
In a cup, mix the milk with the vanilla.
5
In a standing mixer fitted with the paddle, beat the butter at medium speed until light and creamy.
6
Add the sugar and beat until fluffy, 4 minutes.
7
Beat in the eggs, one at a time, scraping down the bowl.
8
Beat in the dry ingredients in 3 batches, alternating with the milk mixture and scraping down the bowl.
9
Beat in the grated lemon zest.
10
Scrape the batter into the pans.
11
Bake in the lower third of the oven for about 35 minutes, until springy.
12
Let cool for 15 minutes, then run a knife around the edges and invert onto a rack.
13
Peel off the paper, turn the cakes upright and cool completely.
14
In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy.
15
Beat in the sugar at low speed.
16
Beat in the cream, vanilla and salt, then beat at medium-high speed until fluffy, 3 minutes longer.
17
Beat in the lemon zest and juice.
18
Spread 1 cup of frosting over a cake layer and top with the second layer; frost the top and sides.
19
Let stand 1 hour; serve.

2148

kcal

Calories

101

Fat

291

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 cups sifted all-purpose flour, plus more for dusting, 1 tablespoon baking powder, 3/4 teaspoon salt, 1 cup milk, at room temperature, and more.

Yes, Lemon Cake with Lemon Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Cake with Lemon Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions