Learn how to make THE BEST Lemon Cake from scratch with this simple lemon cake recipe. Blueberry cream cheese coffee cake, buttery, and bursting with bright lemon flavor! Lemon cream cheese frosting is the perfect finishing touch.
Lemon Cake with Lemon Cream Cheese Frosting is sunshine served on a plate! Perfectly sweet and melt-in-your-mouth tender, this lemon cake recipe is positively bursting with bright lemon flavor. This is the BEST Lemon Layer Cake you will ever eat, and it has a luscious lemon cream cheese frosting! Not just among lemon desserts, this is hands-down the best lemon layer cake recipe I’ve ever tasted, anywhere, and quite possibly the best cake I’ve ever baked. As for the frosting: its creaminess is exquisite. It’s not overly sweet, thanks to the tang of the cream cheese to balance it out.
Between the cake and the frosting, the amount of lemon is perfect. It’s elegant, easy to make from scratch, and can turn any day into a sunny celebration. This easy Lemon Cake with Lemon Cream Cheese Frosting is like sunshine on a plate! This is a beautiful and delicious cake.
The crumb is tender and soft. The level of that lemon flavor you would expect from a lemon cake is perfect! The Very Best Lemon Cake Here are just a few of the reasons why this cake deserves a spot at your table. The cake crumb is sublimely soft and fluffy but still holds together when you cut into it. The lemon flavor is balanced and fresh. The layers are fabulously simple to work with and frost. It slices cleanly and looks beautiful on the plate, an important quality in any cake, especially a celebratory layer cake.
Every bite of this Lemon Cake with Lemon Cream Cheese Frosting is light, fluffy, and tender! How to Make Lemon Cake from Scratch This cake comes together easily with just a handful of simple ingredients. Top it off with tangy lemon cream cheese frosting for a truly special treat. For the Lemon Cake Cake Flour. It’s lighter and airier than regular flour, making it essential for the cake’s texture. Cake flour is very important for making this recipe light and fluffy. If you don’t have cake flour on hand, you can make your own using all-purpose flour and cornstarch.
See the instructions listed at the end of the recipe card below. I used low-fat buttermilk to lighten things up. If you don’t regularly keep buttermilk on hand, you can make your own homemade buttermilk substitute. Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. Then add to the recipe as directed.
Lemon extract has a concentrated flavor, which helps the lemon shine. While you can put lemon juice in cake batter, I do not recommend it for this recipe, as it can alter the acidity level which can affect the rise of the cake and the overall flavor. If you can’t find lemon extract, opt for extra zest in the cake rather than swapping lemon juice. Adds rich flavor and gives the cake its melt-in-your-mouth goodness. If you’re wondering if you can make this lemon cake with oil instead of butter, I wouldn’t recommend this swap. Butter is very important to this particular cake’s flavor and texture so avoid using oil in this recipe. Acts as a levener to make this cake rise and become fluffy.