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
Units
Scale
- 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