Lemon Cake with Cream Cheese Frosting Recipe
This Lemon Cake recipe by Ina Garten is a refreshing and moist dessert that combines the tangy brightness of fresh lemons with a creamy, luscious cream cheese frosting. The cake layers are infused with a lemon simple syrup, enhancing the citrus flavor and keeping the cake delectably moist. Perfect for celebrations or an elegant treat, this lemon cake delivers a perfect balance of sweetness and zestiness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake
- 2 sticks unsalted butter, softened (1 cup)
- 2 1/2 cups sugar, divided
- 4 large eggs
- Zest of 5 lemons
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup freshly squeezed lemon juice, divided
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened (1 stick)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Prepare the pans: Preheat your oven to 350ºF (175ºC). Grease and line two 9-inch round cake pans with parchment paper to ensure the cakes do not stick and bake evenly.
- Make the cake batter: In a large mixing bowl, beat the softened butter with 2 cups of sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest to infuse the batter with citrus aroma.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to ensure they are evenly distributed throughout the batter.
- Mix wet and dry ingredients: Add the dry ingredient mixture to the butter-egg mixture gradually. Pour in 1/4 cup lemon juice, the buttermilk at room temperature, and vanilla extract. Mix until the batter is smooth and well combined.
- Bake the cakes: Divide the batter evenly between the prepared cake pans. Place them in the oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Make the lemon simple syrup: While the cakes bake, combine 1/2 cup lemon juice and 1/2 cup sugar in a small saucepan over medium-high heat. Stir until the sugar completely dissolves, then remove from heat and set aside to cool.
- Prepare the frosting: Beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar, one cup at a time, beating well and scraping down the sides to maintain a creamy consistency. Mix in vanilla extract and 1 tablespoon lemon juice to balance the sweetness.
- Soak the cakes: Once the cakes have been baked and slightly cooled, use a fork to poke holes all over the surface. Pour the lemon simple syrup evenly over both cakes so it soaks in, keeping the layers moist and flavorful.
- Assemble the cake: Place one cake layer on your serving plate, spread a generous amount of cream cheese frosting on top, then place the second cake layer. Finish by frosting the top and sides of the entire cake smoothly.
Notes
- Make sure the buttermilk is at room temperature to ensure a smooth batter and even baking.
- You can substitute the buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar if needed.
- For extra lemon flavor, add some lemon zest to the frosting as well.
- This cake can be made a day ahead; keep it refrigerated and bring to room temperature before serving for the best flavor.
- Use fresh lemons for the best citrus brightness; bottled lemon juice won’t provide the same fresh taste.