Description
A zesty, tender lemon cake layered with tangy cream cheese frosting, garnished with lemon slices and edible flowers for a vibrant, show-stopping dessert. Perfect for summer gatherings or special occasions.
Ingredients
3 cups all-purpose flour (354g)
2.5 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
1 cup unsalted butter (226g), softened for cake
350g granulated sugar
3 large eggs, room temperature
2 tsp vanilla extract
1 cup milk (240ml)
226g cream cheese
1 cup unsalted butter (226g), softened for frosting
4 ½ cups confectioners’ sugar (540g)
1 Tbsp fresh lemon zest
⅓ cup fresh lemon juice (80ml)
Additional optional decorations: thin lemon slices, edible flowers
Instructions
Preheat oven to 350°F (180°C). Grease and line three 8-inch round pans with parchment rounds.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a mixer, cream 1 cup softened butter with granulated sugar for 3 minutes until fluffy.
Add eggs one at a time, then mix in vanilla extract.
Alternate adding dry ingredients and milk, beginning and ending with dry ingredients. Mix on low until just combined.
Divide batter into prepared pans. Bake 21–26 minutes until a toothpick comes out clean. Cool completely.
For frosting, beat 226g cream cheese and 1 cup butter for 2 minutes. Gradually add confectioners’ sugar, lemon juice, and vanilla. Adjust consistency with more sugar or milk as needed.
Level cooled cake layers with a serrated knife. Apply 1 cup frosting between layers and frost the exterior.
Garnish with lemon slices and edible flowers. Serve at room temperature.
Notes
Use room temperature butter and eggs for smooth mixing.
Store airtight in the refrigerator up to 3 days.
For vegan option, substitute butter with vegan cream cheese and use flax eggs.
Blot lemons dry before placing on cake to avoid sogginess.
Rinse edible flowers with clean water and pat dry before use.
- Prep Time: 45
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice of cake (1/12 of recipe)
- Calories: 400
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg