Lemon Cake with Fluffy is a light and airy dessert bursting with fresh lemon flavor, finished with a soft and creamy frosting. This cake combines a tender crumb with a tangy citrus kick, making it the perfect choice for springtime gatherings, afternoon tea, or any special occasion.
Why You’ll Love This Recipe
- Soft and fluffy texture that melts in your mouth
- Bright, fresh lemon flavor from zest and juice
- Easy to make with simple ingredients
- Versatile frosting options from cream cheese to whipped buttercream
- Stays moist for days and can be made ahead
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder and salt
- Butter
- Granulated sugar
- Eggs
- Milk or buttermilk
- Fresh lemon zest and juice
- Vanilla extract
- For frosting: cream cheese, butter, powdered sugar, lemon zest, and lemon juice
directions
- Preheat oven and prepare your cake pans by greasing and lining them.
- Cream butter and sugar until pale and fluffy.
- Beat in eggs one at a time, then mix in lemon zest and vanilla.
- In a separate bowl, combine flour, baking powder, and salt.
- Alternate adding the dry ingredients and milk to the batter, mixing until smooth.
- Pour into pans and bake until a toothpick comes out clean.
- Cool completely before frosting.
- For the frosting, beat cream cheese and butter until fluffy. Gradually add powdered sugar, lemon juice, and zest. Spread evenly over the cooled cake.
Servings and timing
- Serves: 10–12
- Prep time: 20 minutes
- Cook time: 30–35 minutes
- Total time: 55 minutes
Variations
- Add poppy seeds for a lemon poppy seed version
- Use Greek yogurt for a tangier, moist crumb
- Make cupcakes instead of a full cake
- Substitute lime or orange zest for a twist
- Top with berries or candied lemon slices for presentation
storage/reheating
- Store at room temperature (if unfrosted) for up to 2 days
- Refrigerate if frosted, covered, for up to 5 days
- Bring to room temperature before serving
- Freeze unfrosted cake layers for up to 2 months
FAQs
What makes this cake so fluffy?
Creaming the butter and sugar properly and using fresh leavening agents help achieve a light texture.
Can I use bottled lemon juice?
Fresh lemon juice is best for bright flavor, but bottled can be used in a pinch.
Can I make this cake gluten-free?
Yes, substitute a gluten-free flour blend. Results may vary slightly in texture.
How do I know when the cake is done?
The top will be golden, and a toothpick inserted into the center should come out clean.
Can I use a different frosting?
Absolutely. Buttercream, whipped cream, or lemon glaze all work well.
Does this cake freeze well?
Yes, wrap layers tightly and freeze for up to 2 months. Frost after thawing.
Can I make it ahead of time?
Yes, bake the cake a day ahead and store it tightly wrapped. Frost the next day.
How can I enhance the lemon flavor?
Add a few drops of lemon extract or a lemon syrup soak after baking.
Can I bake it in one pan?
Yes, but adjust the baking time and ensure it cooks evenly through the center.
What’s the best way to zest lemons?
Use a microplane grater and avoid the bitter white pith under the yellow skin.
Conclusion
Lemon Cake with Fluffy is a delightful dessert that’s both refreshing and indulgent. With its bright citrus notes and soft, airy texture, it’s a crowd-pleaser for any occasion. Easy to prepare and customize, this cake is sure to become a favorite in your baking repertoire.
Print
Lemon Cake with Fluffy
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes (plus chilling time)
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A light and airy lemon cake made with fluffy sponge layers, filled and frosted with tangy lemon cream cheese frosting – perfect for spring celebrations.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120 ml) plain yogurt or sour cream
- 1/2 cup (120 ml) whole milk
- 1/3 cup (80 ml) vegetable oil
- Zest of 2 lemons
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- For frosting:
- 8 oz (225 g) cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 3 cups (360 g) confectioners’ sugar, sifted
- Zest of 1 lemon
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a bowl, whisk flour, baking powder, baking soda, and salt; set aside.
- In another bowl, beat sugar and eggs until pale and thick, about 3 minutes.
- Add yogurt, milk, oil, lemon zest, lemon juice, and vanilla; mix until combined.
- Fold in dry ingredients gently until batter is smooth but not overmixed.
- Divide batter between pans and bake 22–25 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then lemon zest and juice; beat until light and fluffy.
- Level cakes if needed. Place first layer on a plate, pipe or spread a layer of frosting, top with second cake, then frost the top and sides.
- Chill the cake 30 minutes to set the frosting. Slice and serve chilled or at room temperature.
Notes
- Ensure room-temperature ingredients for a smooth, airy batter.
- Gently fold dry ingredients to keep sponge light.
- Don’t overfrost—too much moisture can make the cake heavy.
- Decorate with lemon zest curls or candied lemon slices for a pretty finish.
- Store in fridge up to 3 days; bring to room temperature before serving.
Nutrition
- Serving Size: 1 slice (1/10 cake)
- Calories: 360 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 55 mg