Very Lemon Cake With Lush Lemon Frosting Recipe

Name: Very Lemon Cake With Lush Lemon Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 2 cups flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup unsalted butter, softened; 1 1/2 cups sugar; 1 tablespoon grated lemon peel; 3 eggs; 2/3 cup whole milk; 2 tablespoons lemon juice; 1 teaspoon vanilla extract; Frosting; 8 ounces pkg cream cheese, softened; 1/2 cup unsalted butter, softened; 1/2 cup lemon curd; 2 tablespoons grated lemon peel; 4 cups powdered sugar

Servings: persons

Cake
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups sugar
1 tablespoon grated lemon peel
3 eggs
2/3 cup whole milk
2 tablespoons lemon juice
1 teaspoon vanilla extract
Frosting
8 ounces pkg cream cheese, softened
1/2 cup unsalted butter, softened
1/2 cup lemon curd
2 tablespoons grated lemon peel
4 cups powdered sugar

1
Heat oven to 350. Spray 13x8 pan with cooking spray. Whisk flour, baking powder & soda, and salt in medium bowl.
2
Beat 3/4 c butter and sugar in large bowl at medium speed 4 minutes or until light and fluffy. Beat in 1 Tbs lemon peel. Add eggs one at a time, beating well after each addition. Combine milk, lemon juice and vanilla in small bowl. At low speed, beat in flour mixture in 3 parts alternately with milk mixture just until blended, beginning and ending with flour mixture.
3
Spread batter in pan. Bake 35-40 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool completely on wire rack.
4
Beat cream cheese, 1/2 cup butter, lemon curd and 2 Tbs lemon peel at medium speed 2 minutes or until smooth. Slowly add powdered sugar; beat 2 minutes or until light and fluffy. Spread frosting over cake. Cover and refrigerate. Serve at room temperature. Store in refrigerator.

1828

kcal

Calories

Fat

253

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 18 ingredients. The key ingredients include: Cake, 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and more.

Yes, Very Lemon Cake With Lush 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!

Very Lemon Cake With Lush Lemon Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions