This Lemon Cake to Die For is the ultimate citrus dessert that will leave everyone asking for seconds! With a light, fluffy texture and a tangy-sweet lemon flavor, this cake is perfectly balanced and irresistibly delicious. Topped with a creamy lemon frosting, it’s the perfect dessert for any occasion—from birthdays to family gatherings. One bite and you’ll be hooked on this zesty, melt-in-your-mouth treat!
Ingredients:
- 2 ½ cups All-purpose flour
- 1 cup Unsalted butter, softened
- 1 ½ cups Granulated sugar
- 4 Large eggs
- 1/3 cup Fresh lemon juice
- 1 tbsp Lemon zest
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ cup Buttermilk
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- In a bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice and zest.
- Gradually add the dry ingredients, alternating with buttermilk, and mix until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Lemon Frosting:
- 8 oz Cream cheese, softened
- ½ cup Unsalted butter, softened
- 3 cups Powdered sugar
- 2 tbsp Fresh lemon juice
- 1 tsp Lemon zest
- Pinch of salt
- Beat together the cream cheese and butter until smooth.
- Gradually add the powdered sugar, lemon juice, lemon zest, and salt. Mix until smooth and fluffy.
- Frost the cooled cake layers with the lemon frosting.
Notes:
- For extra flavor, you can drizzle a lemon glaze over the cake after frosting.
- This cake is perfect with a cup of tea or coffee!
Nutrition (Per Serving):
Calories: 310 kcal
Fat: 18g
Carbohydrates: 38g
Protein: 3g
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