Lemon Cream Cheese Frosting Cake Recipe

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Lemon Cream Cheese Frosting Cake Recipe

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

Servings: 18


Lemon Cake

  • 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.