Description
This easy, moist lemon birthday cake features fluffy layers infused with fresh lemon zest and juice, finished with a tangy lemon cream cheese frosting. Perfect for any celebration, it’s a crowd-pleaser that’s simple enough for beginner bakers but special enough for birthdays and parties.
Ingredients
- 2 1/2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 cups granulated sugar
- Zest of 2 large lemons
- 1/2 cup unsalted butter, softened
- 1/4 cup neutral oil (canola or vegetable oil)
- 3 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk, room temperature
- 1/4 cup fresh lemon juice
- For the Lemon Cream Cheese Frosting:
- 8 ounces cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 3 cups powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Optional Decorations:
- Extra lemon slices or zest
- Edible flowers
- Sprinkles or colored sugars
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans, line bottoms with parchment paper, and dust lightly with flour or sugar.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, combine granulated sugar and lemon zest. Rub zest into sugar with your fingers until fragrant.
- Add softened butter and oil to the lemon sugar. Beat with an electric mixer on medium speed until pale and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a measuring cup, mix buttermilk and lemon juice.
- With mixer on low, add flour mixture in three parts, alternating with the buttermilk-lemon mixture, starting and ending with flour. Mix just until combined.
- Divide batter evenly between prepared pans. Smooth tops with a spatula.
- Bake for 25-28 minutes, or until cakes are golden, spring back when pressed, and a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto a wire rack, remove parchment, and cool completely.
- For the frosting: In a large bowl, beat cream cheese and butter until smooth. Add powdered sugar, lemon juice, lemon zest, vanilla, and salt. Beat until light and fluffy, 2-3 minutes. Adjust consistency with a splash of milk if needed.
- Place one cake layer on a serving plate. Spread with frosting. Top with second layer and frost top and sides. Decorate with lemon slices, zest, or sprinkles as desired.
- Chill cake in fridge for 10 minutes to set frosting if needed. Slice and serve.
Notes
For best results, use room temperature ingredients. Don’t overmix the batter after adding flour to keep the cake tender. Taste the batter and frosting to adjust lemon flavor to your liking. The cake can be made gluten-free or dairy-free with appropriate substitutions. Store leftovers covered in the fridge for up to 5 days or freeze slices for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 370
- Sugar: 34
- Sodium: 270
- Fat: 17
- Saturated Fat: 9
- Carbohydrates: 50
- Fiber: 1
- Protein: 5
Keywords: lemon birthday cake, easy lemon cake, moist lemon cake, layered lemon cake, lemon cream cheese frosting, birthday dessert, homemade lemon cake, spring cake, summer cake, party cake