The cream cheese frosting is sweet and tangy, making it the perfect pairing for the lemon cake!. This homemade lemon cake with lemon cream cheese frosting is a cinch to make! Here are the basic steps to mastering this recipe:
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 15 minutes
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter , softened to room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup sour cream , at room temperature
- 1/3 cup buttermilk (or regular milk)
- 3 tablespoons lemon zest , freshly grated
- 1/4 cup fresh lemon juice (use 1/3 cup for a stronger lemon flavor)
Cream Cheese Frosting
- 1/2 cup unsalted butter , softened to room temperature
- 8 oz brick-style cream cheese , softened to room temperature
- 3 cups powdered sugar , sifted
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt , to taste
- 1-2 teaspoons milk (as needed)
Make the Lemon Cake:
- Preheat the oven to 350 degrees F. Grease and flour a 9×13-inch baking pan.
- In a medium bowl, sift together the flour, baking powder, baking soda and salt.
- In a large bowl, beat together the butter and sugar until fluffy.
- Then beat in the eggs and vanilla, followed by the sour cream.
- Turn the mixer down to low speed and carefully beat in the flour mixture followed by the buttermilk.
- Turn off the mixer and stir in the lemon zest and lemon juice using a large rubber spatula or wooden spoon.
- Pour the batter into the prepared pan and bake for 27-33 minutes, or until an inserted toothpick comes out clean.
- Allow to cool fully before frosting.
Make the Lemon Cream Cheese Frosting:
- In a large bowl, beat together the butter and cream cheese until evenly mixed together.
- Slowly beat in the powdered sugar, turning off the mixer and scraping down the sides of the bowl as necessary.
- Beat in the lemon juice and salt and a teaspoon of milk if needed.
- Frost the cooled cake using a flat edge knife.
- For easier frosting, you can also chill the cake in the fridge or freezer prior to frosting.