Lemon Cake Recipe

Lemon Cake is made with a clever combination of vegetable oil and butter, ensuring a sponge that is both rich in flavor and incredibly moist. Enriched with tangy sour cream and bright lemon zest, this four-layer masterpiece is coated in a luscious lemon cream cheese frosting that strikes the perfect balance between sweet and tart. It is the ultimate “sunshine on a plate” dessert for a summer celebration or a cheering afternoon tea.

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Lemon Cake Ingredients

For the Cake:

• 2/3 cup Vegetable Oil: Keeps the cake soft and moist for days.
• 1/3 cup Unsalted Butter: Room temperature. Adds the buttery flavor oil lacks.
• 1 1/2 cups Granulated Sugar: Whipped to create an airy structure.
• 3 Large Eggs: At room temperature.
• 2 3/4 cups All-Purpose Flour: Sifted.
• 1 1/2 tsp Baking Powder: For lift.
• 1/2 tsp Baking Soda: Reacts with the sour cream.
• 1 tsp Salt: Balances the sweetness.
• 1 1/4 cup Sour Cream: Full fat. Provides a tender, dense crumb.
• 1/3 cup Whole Milk: To loosen the batter.
• 1 tbsp Fresh Lemon Zest: The essential aromatic oil.
• 1 1/2 tsp Lemon Extract: Concentrated citrus flavor.
• 1 tsp Vanilla Extract: Rounds out the flavor.

For the Lemon Cream Cheese Frosting:

• 1 cup Unsalted Butter: Room temperature.
• 8 oz Cream Cheese: Room temperature.
• 4 cups Confectioners’ Sugar: Sifted.
• 2 tsp Heavy Whipping Cream: For a fluffy texture.
• 2 tsp Vanilla Extract.
• 2 tsp Lemon Extract.
• Pinch of Salt.

How To Make Lemon Cake

1. Preheat the oven: Preheat your oven to 325°F (165°C). Liberally spray two 8-inch round cake pans with non-stick baking spray (or butter and flour them).
2. Cream the fats: In a large mixer bowl, add the oil and softened butter. Beat on high speed for 2 minutes until combined. Slowly pour in the granulated sugar and continue beating on high speed for an additional 4 to 5 minutes. The mixture should become very pale yellow and fluffy.
3. Add the eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is incorporated.
4. Add dry ingredients: Turn the mixer to its lowest speed. Slowly add the flour in two increments, along with the baking powder, baking soda, and salt. Mix only until just combined—be careful not to overbeat at this stage.
5. Finish the batter: Add the sour cream, whole milk, fresh lemon zest, lemon extract, and vanilla extract. Scrape down the sides again and mix until just combined. Turn off the mixer immediately.
6. Bake the cakes: Divide the batter evenly between the prepared baking pans. Place in the oven and bake for 30 to 40 minutes. Start checking at 27 minutes. The cakes are done when a toothpick inserted into the center comes out barely clean. Do not overbake, or they will be dry.
7. Cool the sponges: Remove the cakes from the oven and let them rest in the pans for 10 to 15 minutes. Invert them onto cooling racks and allow them to cool completely before frosting.
8. Whip the frosting: Place the butter and cream cheese in the bowl of a mixer. Beat on high speed until the mixture thickens and fluffs up. Slow down the mixer and carefully add the confectioners’ sugar. Once incorporated, turn the mixer back to high. Add the heavy cream, vanilla, lemon extract, and salt. Whip until smooth, light, and fluffy.
9. Assemble the cake: Level the tops of the cakes if necessary. Slice each cake horizontally into two layers, creating a total of four layers. Spread frosting between each layer, stacking them neatly. Use the remaining frosting to cover the top and sides of the entire cake.

Recipe Tips

• Oil and Butter: Using both fats is the secret here. Butter provides the classic bakery taste, while vegetable oil ensures the cake stays moist and tender even when refrigerated.
• Don’t Overbake: Lemon cake can dry out quickly. Trust the toothpick test—it should have a few moist crumbs, not be bone dry. Check it early.
• Room Temperature: Ensure your butter, eggs, and sour cream are at room temperature. This allows them to emulsify into a smooth batter that rises evenly. Cold ingredients will cause the batter to curdle.
• Layering: Slicing the two cakes into four layers gives you a better frosting-to-cake ratio. Freezing the cake layers for 20 minutes before slicing makes them less crumbly and easier to cut.

What To Serve With Lemon Cake?

This cake is sweet and tangy, so it pairs beautifully with fresh berries. A handful of fresh raspberries or blueberries on the plate adds a tart contrast. For a beverage, a cup of Earl Grey tea complements the citrus notes perfectly, or serve with a glass of cold milk to balance the rich cream cheese frosting.

How To Store Leftovers Lemon Cake?

• Room Temperature: If you plan to eat it within 24 hours, keep the frosted cake covered on the counter. This keeps the butter-based sponge soft.
• Refrigerate: For storage up to 5 days, keep it in the fridge. However, butter cakes firm up in the cold, so always let the slice sit at room temperature for 30 minutes before eating to restore the tender bite.
• Freeze: Freeze whole layers or slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge.

Lemon Cake Nutrition Facts

• Calories: ~519 kcal
• Fat: 30g
• Carbohydrates: 59g
• Protein: 4g
• Nutrition information is estimated per slice based on standard sizing.

FAQs

Try More Recipes:

• Angel Food Cake with Rosé Berries Recipe
• Warm Chocolate Gateaux Recipe
• Lower East Side Nut Cake Recipe