This moist lemon cake delivered soft, fluffy layers that were bursting with fresh, zesty citrus flavor. Each slice offered the perfect balance of tangy lemon and creamy, velvety frosting that wasn’t too sweet but simply irresistible. It’s ideal for birthdays, afternoon tea, or even just brightening an ordinary day with a little sunshine on your plate. The natural lemon juice and zest infused the cake with a refreshing aroma, while the frosting added a smooth, indulgent finish. With simple, everyday ingredients, this recipe is easy to follow and reliably produces a tender, flavorful cake every time.
Moist Lemon Cake with Perfect Frosting
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 ½ cups (315g) |
| Baking powder | 2 ½ teaspoons |
| Salt | ½ teaspoon |
| Unsalted butter, softened | 1 cup (225g) |
| Granulated sugar | 2 cups (400g) |
| Eggs | 4 large |
| Lemon zest | Zest of 2 lemons |
| Vanilla extract | 1 teaspoon |
| Whole milk | 1 cup (240ml) |
| Lemon juice | 3 tablespoons |
For the Frosting:
| Ingredient | Quantity |
|---|---|
| Unsalted butter, softened | 1 cup (225g) |
| Powdered sugar | 4 cups (500g) |
| Lemon juice | 3 tablespoons |
| Lemon zest | Zest of 1 lemon |
| Heavy cream | 2–3 tablespoons |
Instructions:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, sift together flour, baking powder, and salt. Mix evenly to ensure consistent rising.
- In a large bowl, beat butter and sugar on medium speed for 3–5 minutes until pale and fluffy.
- Add eggs one at a time, mixing well after each. Stir in lemon zest and vanilla extract.
- Mix milk and lemon juice in a small bowl. Gradually add dry ingredients to butter mixture in three parts, alternating with milk mixture, starting and ending with dry ingredients. Mix until just combined.
- Divide batter evenly between pans, smooth tops, and tap gently to release air bubbles. Bake 30–35 minutes, checking with a toothpick. Cool 10 minutes in pans, then transfer to a wire rack.
- For frosting, beat butter until creamy. Gradually add powdered sugar, then lemon juice, zest, and cream until smooth and spreadable.
- Level cake tops if needed. Frost the first layer, add second layer, apply crumb coat, chill 15 minutes, then finish with final frosting layer. Garnish with lemon slices or extra zest if desired.
Tips and Variations:
- Room temperature ingredients ensure even mixing.
- Avoid overmixing to keep the cake light and airy.
- Add poppy seeds for texture, berries for flavor, or use gluten-free flour and vegan substitutes for dietary options.
- Store in an airtight container for up to 2 days at room temperature or up to a week in the fridge.
This moist lemon cake isn’t just a dessert; it’s a celebration of sunshine and happiness, perfect for sharing or indulging yourself.
