Attention lemon lovers! This Light Lemon Cake with Cream Cheese Frosting has the most moist and tender cake topped off with a delicious cream cheese frosting!
My mom’s birthday is coming up again and it’s time for me to bake another cake! Last year, I made a Strawberry Shortcake Cake, her absolute favorite! When I was young, my dad would go to Snowflake Bakery in Syracuse, New York and order this cake for her. She absolutely loved it! So last year, I surprised her with her favorite cake! And to be honest, it tasted just like the bakery one! If you like strawberries and cream, then you need to click on the link above and try this cake!
In addition to strawberry desserts, my mom loves lemon. So this year, I am going to make her this Light Lemon Cake with Cream Cheese Frosting. This lemon cake is so light and fluffy! For the cake I used cake flour. The reason you use cake flour is because it’s finely milled and has a lower protein content than all-purpose flour. For these two reasons, your cake will bake up lighter, fluffier and more tender! The perfect finishing touch is the cream cheese frosting! Lemony goodness!
With spring in full bloom and summer just around the corner, this cake it perfect for your family gatherings when everyone is looking for those citrus flavored desserts. It won’t disappoint!
Are you ready for this delicious lemony cake? Then let’s get started…
Light Lemon Cake with Cream Cheese Frosting-Ingredients
Pure vanilla extract, sugar, cake flour, confectioners sugar, milk, cream cheese, baking powder, butter, eggs, lemons.
Instructions
Preheat oven to 350 degrees. Spray cake pan with baking spray with flour. Set aside. Mix together cake flour and baking powder in a mixing bowl. Set aside.
Using a stand mixer with the paddle attachment or a hand mixer, beat the butter and sugar until light and creamy. Add egg yolks, one at a time, mixing well.
Drop in lemon rind and mix.
Add milk, alternating with the flour mixture and beat until incorporated.
In a small bowl, beat egg whites until stiff.
Carefully fold the egg whites into the batter until incorporated.
Pour batter into prepared cake pan.
Bake for 20-25 minutes or until toothpick inserted in the center comes out clean. Remove from cake pan and move to a wire cooling rack. Cool completely. Once cooled, wrap in plastic wrap and place in the refrigerator.
Lemon Cream Cheese Frosting-Instructions
Beat butter and cream cheese together.
Add confectioners sugar, lemon juice and pure vanilla extract. Beat until creamy.
Frosting the Cake-Instructions
Crumb coat the cake by adding a thin layer of frosting. Move to the refrigerator for about 15 minutes to set the crumb coat. Once crumb coat is set, frost cake generously. You can use a large star tip and a frosting bag to decorate the cake if desired. Garnish with lemon slices and freshly grated lemon rind.
Slice, serve and enjoy!
Note: this cake should be refrigerated until closer to the time of serving because of the cream cheese frosting.
For more delicious cakes try my Strawberry Shortcake Cake, Banana Cake Bars, Irresistibly Delicious Italian Cream Cake, Miami Beach Birthday Cake, Chocolate Chip Cookie Bundt Cake or Raspberry Bundt Cake.
Light Lemon Cake with Cream Cheese Frosting
Equipment
- 9 inch round cake pan
- Hand mixer or stand mixer
Ingredients
Lemon Cake
- 3/4 cup butter softened
- 3/4 cup granulated sugar
- 3 egg yolks
- 1 cup cake flour
- 3 tsp baking powder
- 1 whole lemon rind grated
- 1/3 cup milk lukewarm
- 3 egg whites beaten until stiff
Lemon Cream Cheese Frosting
- 1/4 cup butter softened
- 1 8 oz package of cream cheese
- 1 16 oz box confectioners sugar
- 2 tbsp lemon juice fresh squeezed
- 1 tsp pure vanilla extract
- 1 whole lemon rind grated for the top
- 1 lemon for garnish
Instructions
Lemon Cake
- Preheat oven to 350 degrees.
- Spray cake pan with baking spray with flour. Set aside.
- Mix together cake flour and baking powder in a mixing bowl. Set aside.
- Using a stand mixer with the paddle attachment or a hand mixer, beat the butter and sugar until light and creamy. Add egg yolks, one at a time, mixing well.
- Drop in lemon rind and mix.
- Add milk, alternating with the flour mixture and beat until incorporated.
- In a small bowl, beat egg whites until stiff.
- Carefully fold the egg whites into the batter until incorporated.
- Pour batter into prepared cake pan.
- Bake for 20-25 minutes or until toothpick inserted in the center comes out clean.
- Remove from cake pan and move to a wire cooling rack.
- Cool completely. Once cooled, wrap in plastic wrap and place in the refrigerator.
Lemon Cream Cheese Frosting
- Beat butter and cream cheese together.
- Add confectioners sugar, lemon juice and pure vanilla extract. Beat until creamy.
Frosting the Cake
- Crumb coat the cake by adding a thin layer of frosting. Move to the refrigerator for about 15 minutes to set the crumb coat.
- Once crumb coat is set, frost cake generously. You can use a large star tip and a frosting bag to decorate the cake if desired.
- Garnish with lemon slices and freshly grated lemon rind.
- Slice, serve and enjoy!
- Note: this cake should be refrigerated until closer to the time of serving because of the cream cheese frosting.
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