Lemon Cream Cheese Frosting on a Cake is like a slice of sunshine on a plate. This lemon cake recipe is bursting with bright lemon flavor, as well as being delightfully sweet and melt-in-your-mouth tender.
This light and fluffy lemon cake is the greatest of all the delightful lemon recipes on my blog, and it is deserving of that title. The best lemon layer cake recipe I’ve ever had, anywhere, and most likely the best cake I’ve ever made, not just among lemon desserts, but across the board.

The crumb is wonderfully light and fluffy when cut into the cake, but it still holds together. Additionally, the layers are simple to manipulate and frost. It also cuts cleanly and looks good on the plate, which is an important feature in any cake, but especially in a celebratory tier cake.
The following is a list of all of the ingredients you’ll need to make this cake from scratch Yummy!!


2¼ Cups.Of cake flour.

A Tbsp.Of baking powder.

1/2 Tsp.Of kosher salt.

1¼ Cups.Of low-fat buttermilk.

4 large egg whites.

1½ Cups.Of granulated sugar.

2 Tsp.Of grated lemon zest.

A stick.Of unsalted butter at room temp.

1/2 Tsp.Of pure lemon extract.


One Cream cheese box, softened.

One stick.Of unsalted butter softened.

2¾ Cups.Of sifted powdered sugar.

2 Tbsp.Of freshly squeezed lemon juice.

1 Tbsp.Of freshly grated lemon zest.

1 Tsp.Of pure vanilla extract.

A pinch.Of kosher salt.


Step 1:

The oven should be preheated at 350 degrees Fahrenheit, with a wire rack in the middle of the oven, and I greased and floured two 8-inch round cake pans, and lined them with parchment paper, I greased the parchment paper as well with unsalted butter, and set them aside.

Step 2:

After that, I sifted all together; the cake flour, baking powder, and salt in a medium-sized mixing basin.

Step 3:

In a medium-sized mixing basin or large measuring cup, I whisked together the buttermilk and egg whites until well blended.

Step 4:

In the bowl of a standing mixer or a large mixing basin, I combined the granulated sugar with lemon zest and rub them together with your hands until the sugar was sticky and fresh.

Step 5:

At this step, I added the butter and continued to beat on medium speed for 3 minutes, until the mixture was light and airy.

Step 6:

Then, I whisked together the lemon extract, And using a medium-speed mixer, I added one-third of the flour mixture, followed by half of the egg/buttermilk combination, and beat until well-incorporated.

Step 7:

Still on medium speed, I added the next third of the dry ingredients, followed by the remaining eggs/buttermilk.

Step 8:

And I continued to beat until smooth, mixing until the batter was smooth, then I added the other dry ingredients and mixed again until well combined.

Step 9:

Following that, I added an additional two minutes on medium speed, beating constantly, to make sure the batter was well incorporated and that enough air has been pounded into it.

Step 10:

And I used a rubber spatula or an offset spatula to smooth the tops of the cakes once they have been divided equally.

Step 11:

The next step, was baking for 30 to 35 minutes until the cakes fully rise, spring back softly when pressed, and a tiny knife inserted into the middle comes out clean.

Step 12:

I placed the cake pans on a wire rack and let them cool for 5 minutes before removing them from the pans to cool completely.

Step 13:

The Frosting; To make the cream cheese and butter-smooth, use a stand mixer equipped with a paddle attachment and beat on medium speed for approximately 3 minutes, or until there are no lumps left.

Step 14:

Reduce the mixer speed to low and gradually add the powdered sugar, 1 tablespoon lemon juice, 1 tablespoon lemon zest, 1 teaspoon vanilla extract, and 1 teaspoon salt until well combined.

Step 15:

Then you can frost your cake, spreading the frosting down around all the sides, and use the decoration you prefer for this lemon cake.

Leave a Comment