Easy Lemon Cake with Lemon Cream Cheese Frosting
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There’s something magical about biting into a slice of fluffy lemon cake with tangy cream cheese frosting. This easy lemon cake recipe has been a favorite in my kitchen for years, and I’m so excited to share it with you today!
What makes this lemon cake with cream cheese frosting so special? It’s the perfect balance of sweet and tart. The cake itself is incredibly moist thanks to fresh lemon juice and zest, while the frosting adds a creamy, tangy finish that makes every bite irresistible.
Whether you’re celebrating a birthday, hosting a spring brunch, or just craving something bright and delicious, this recipe delivers every single time. And the best part? Even though it looks impressive, it’s actually easy enough for beginner bakers to master.
Ingredient Notes & Tips
Let’s talk about what you’ll need to make this amazing lemon cake. Using quality ingredients really makes a difference in the final result!
For the Lemon Cake:
- All-Purpose Flour: Regular all-purpose flour works perfectly. Measure correctly by spooning it into your measuring cup and leveling off the top.
- Baking Powder & Baking Soda: These work together to give your cake the perfect rise and tender crumb. Make sure yours aren’t expired!
- Butter: Use unsalted butter that’s softened to room temperature. This helps it cream properly with the sugar. Leave it out for about an hour before baking.
- Sugar: Regular granulated white sugar gives the cake structure and sweetness.
- Eggs: Large eggs at room temperature mix better into the batter. Set them out with your butter.
- Whole Milk: The fat in whole milk keeps the cake super moist. Don’t substitute with skim milk or you’ll lose that tender texture.
- Fresh Lemon Juice & Zest: This is KEY! About 2 lemons will give you the 1/3 cup juice and 1 tablespoon zest you need. Fresh lemon makes all the difference compared to bottled juice.
- Vanilla Extract: Pure vanilla extract adds warmth and depth to balance the bright lemon flavor.
For the Lemon Cream Cheese Frosting:
- Butter: More softened butter! It should be soft enough to leave a fingerprint but not melting.
- Cream Cheese: Use full-fat brick-style cream cheese, softened to room temperature. The spreadable kind in a tub won’t work as well.
- Confectioners’ Sugar: Also called powdered sugar, this dissolves smoothly into the frosting. You’ll need about 4½ cups.
- Fresh Lemon Juice: Another 2 tablespoons brightens up the frosting perfectly.
How to Make This Easy Lemon Cake Recipe
Don’t worry if you’ve never made a layer cake before. I’ll walk you through every step!
1. Prep Your Pans (5 minutes): Preheat your oven to 350°F. Grease three 8-inch round cake pans really well with butter or cooking spray. Cut circles of parchment paper to fit the bottom of each pan, then grease the parchment too. This prevents sticking!
2. Mix the Dry Ingredients (2 minutes): In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside. Whisking helps distribute everything evenly so you don’t get pockets of baking powder.
3. Cream Butter and Sugar (3 minutes): In your stand mixer with the paddle attachment, beat the softened butter and sugar on high speed until it’s light, fluffy, and pale yellow. This takes about 3 minutes. Scrape down the bowl as needed. This step is important because it creates air pockets that make your cake tender!
4. Add Eggs and Vanilla (2 minutes): Beat in the eggs one at a time, then add the vanilla extract. Mix on high speed for about 2 minutes until everything is well combined. The mixture should look smooth and creamy.
5. Combine Everything (3 minutes): Turn your mixer to low speed. Add the flour mixture and mix just until you don’t see any more white streaks. Don’t overmix or your cake will be tough! With the mixer still on low, pour in the milk, lemon zest, and lemon juice. Mix just until combined. The batter will be smooth and pourable.
6. Bake the Layers (20-25 minutes): Divide the batter evenly between your three prepared pans. I like to weigh them to make sure the layers are the same size. Bake for 20-25 minutes. The cakes are done when a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. The edges should just start pulling away from the pan.
7. Cool Completely (45 minutes): This is important! Let the cakes cool in the pans on a wire rack. If you try to frost warm cake, the frosting will melt right off.
8. Make the Frosting (10 minutes): While the cakes cool, make your lemon cream cheese frosting. If your frosting is too thin, add more powdered sugar, a few tablespoons at a time. If it’s too thick, add a bit more lemon juice. Too sweet? Add a pinch of salt.
9. Assemble Your Cake (15 minutes): Use a large serrated knife to slice the domed tops off two of the cake layers so they’re flat. The top layer can stay rounded. Place one cake layer on your serving plate. Spread about 1 cup of frosting evenly on top. Add the second layer and another cup of frosting. Top with the third layer and use the remaining frosting to cover the top and sides. Don’t worry if it’s not perfect – homemade cakes are supposed to look homemade!
10. Chill Before Serving (30-45 minutes): Refrigerate your finished cake for at least 30-45 minutes before slicing. This helps the frosting set so your slices look clean and beautiful.
Recipe Variations
Want to mix things up? Here are some fun ways to customize this easy lemon cake recipe:
Sheet Cake Version: Don’t want to deal with layers? Pour all the batter into a greased 9×13-inch pan and bake for 30-35 minutes. Frost the top once it’s completely cool. Perfect for potlucks!
Two-Layer Cake: Use two 9-inch round pans instead of three 8-inch pans. Bake for 25-30 minutes. You’ll have a slightly shorter cake but it’s just as delicious.
Cupcakes: Line two 12-cup muffin tins with paper liners and fill each about ⅔ full. Bake at 350°F for 18-22 minutes. This recipe makes about 24 cupcakes – perfect for parties!
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Lemon Blueberry Cake: Fold 1 cup of fresh blueberries (tossed in a tablespoon of flour) into the batter before baking. The combination is amazing!
Extra Lemon Lovers: Add another tablespoon of lemon zest to the cake batter and frosting for even more citrus punch.
Vanilla Cream Cheese Frosting: If you prefer less tartness, skip the lemon juice in the frosting and use an extra teaspoon of vanilla instead.
Lemon Cake FAQ’s
How to Store Your Lemon Cake
Room Temperature: Because of the cream cheese frosting, this cake needs to be refrigerated. Don’t leave it out for more than 2 hours.
Refrigerator: Cover the cake well with plastic wrap or store in an airtight container. It will stay fresh and delicious for up to 5 days in the fridge. The lemon flavor actually gets better after a day or two!
Freezer: You can freeze unfrosted cake layers for up to 3 months. Wrap each layer tightly in plastic wrap, then aluminum foil. Thaw in the fridge overnight before frosting. I don’t recommend freezing the assembled cake because the frosting can get a bit watery when thawed.
Make-Ahead Tips: You can bake the cake layers a day ahead. Let them cool completely, wrap tightly in plastic wrap, and refrigerate. Frost the next day. You can also make the frosting ahead and refrigerate it for up to 3 days. Just let it come to room temperature and give it a quick whip before using.
Serve This Lemon Cake with Cream Cheese Frosting
This cake is wonderful served so many different ways!
Serving Temperature: I actually prefer lemon cake slightly chilled. Take it out of the fridge about 15 minutes before serving – it’s easier to slice when cold but tastes best when it’s not ice-cold.
Garnish Ideas: Top with fresh lemon zest, thin lemon slices, or candied lemon peel for a beautiful presentation. Fresh flowers (make sure they’re food-safe!) also look gorgeous on top for celebrations.
Occasion Ideas: This cake is perfect for Easter brunch, Mother’s Day, spring and summer birthdays, bridal showers, baby showers, or any time you want something that feels light and refreshing. For special occasions, add a dollop of whipped cream and fresh berries on the side.
Let’s Hear from You!
I really hope you love this easy lemon cake recipe as much as my family does! It’s become our go-to celebration cake, and I make it every spring when I need something bright and cheerful.
The combination of moist lemon cake and tangy cream cheese frosting is absolutely unbeatable. And even though it looks fancy enough for a special occasion, it’s simple enough to make on a regular weekend.
Did you make this lemon cake with cream cheese frosting? I’d love to hear how it turned out! Please leave a comment below and rate it ⭐⭐⭐⭐⭐ stars. Your feedback helps other readers and totally makes my day!
Easy Lemon Cake with Lemon Cream Cheese Frosting
Ingredients
Lemon Cake
- 3 cup A.P. flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup butter softened
- 1 ¾ cup sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup whole milk
- 1 tbsp lemon zest about 2 lemons
- 1/3 cup fresh lemon juice about 2 lemons
Lemon Cream Cheese Frosting:
- 1 cup butter softened
- 8 oz cream cheese softened
- 4½ cup confectioners sugar
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 °F.
- Grease three 8” cake pans, line with parchment paper, then grease the parchment paper.
- Whisk the flour, baking powder, baking soda, and salt together. Set aside.
- Using a stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed.
- With the mixer on low speed, add the dry ingredients just until combined.
- With the mixer still running on low, add the milk, lemon zest, and lemon juice and mix just until combined.
- Pour batter evenly into cake pans. Bake for around 20-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
- Allow cakes to cool completely in the pans set on a wire rack.
- Make the frosting in a stand mixer fitted with a whisk or paddle attachment.
- Beat the butter on medium speed until creamy, about 2 minutes. Add the cream cheese and beat until completely smooth and combined. Add confectioners’ sugar, lemon juice, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more lemon juice if frosting is too thick, or add a pinch of salt if frosting is too sweet.
- To assemble and decorate use a large serrated knife, slice a thin layer off the tops of two of the cakes to create a flat surface. The top layer doesn't need to be trimmed.
- Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 cup of frosting.
- Top with 2nd cake layer and evenly cover the top with about 1 cup of frosting.
- Top with the third cake layer. Spread the remaining frosting all over the top and sides.
- Refrigerate for at least 30-45 minutes before slicing.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Related Recipes You’ll Love
If you enjoyed this easy lemon cake recipe, you’ll want to check out these other delicious desserts on Hostess at Heart:
Looking for more lemon desserts? Try my Lemon Bars (coming soon) – they’re tangy, sweet, and so easy to make. The buttery shortbread crust is irresistible!
If you love cream cheese frosting as much as I do, you need to make my Carrot Cake Cupcakes with Cream Cheese Frosting. It’s moist, spiced perfectly, and always a crowd favorite.
For another show-stopping layer cake, check out my Chocolate Mousse Cake. This is a chocolate lovers dream!
Want to use up those lemons? My Lemon Pistachio Seed Muffins are perfect for breakfast or brunch, and they’re ready in just 30 minutes.
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Don’t forget to tag me @hostessatheart on Instagram so I can see your beautiful creations. I love seeing your photos!
This cake sounds delicious! I have to get me some lemons and get one made. The other ones do too.Gotta save them
Thank you, Carol! I hope you’ll stop back and let me know what you think.