Description
A delightful lemon cake paired with creamy lemon cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened (for frosting)
- 3–4 cups powdered sugar
- 2 tablespoons fresh lemon juice (for frosting)
- Zest of 1 lemon (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a bundt or cake pan.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk, fresh lemon juice, lemon zest, and vanilla extract.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared pan, smoothing the top.
- Bake for 40-45 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
- Beat the cream cheese and butter until creamy for the frosting.
- Gradually add powdered sugar, lemon juice, and zest until smooth.
- Frost the cooled cake generously with the lemon cream cheese frosting.
Notes
Use fresh ingredients for the best flavor. Adjust frosting sweetness to your preference.
- Prep Time: 20
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg