Lemon Cake with Cream Cheese Frosting
It’s still lemon season so I’m here with another recipe celebrating these yellow beauties: a simple lemon cake with tangy and sweet cream cheese frosting. Top it with candied lemons if you feel like it!
Lemon Cake with Cream Cheese Frosting
A simple cake recipe upgraded with fresh lemon flavor and a delicious cream cheese frosting.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 1x
- Category: Dessert
- Cuisine: American
Ingredients
Units
Scale
- 1 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 3 tbsp lemon zest
Cream cheese frosting
- 4 oz cream cheese (room temperature)
- 1/2 cup unsalted butter
- 2 1/2 cups powdered sugar
- 2 tbsp lemon zest
- pinch of salt
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350.
- Whisk together the flour, baking powder and salt in a bowl and set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy, about 5 minutes. Add egg and vanilla and beat again until combined.
- Alternately add the milk and dry ingredients, mixing well between each addition. Once you are done adding the dry ingredients and the milk, fold in the lemon zest.
- Pour batter into a prepared 8 x 8 baking dish. Bake for 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Frosting
- Combine butter and cream cheese in a mixing bowl and use an electric mixer to combine until smooth. Add powdered sugar, salt, lemon juice and lemon zest and continue using the electric mixer to beat until smooth.
- Once the cake has cooled, generously frost. Decorate with candied lemon peel, sprinkles or more lemon zest.
