Moist Lemon Cake with Perfect Frosting

A citrusy delight: Moist lemon cake with perfect frosting

376 4 minutes read

This moist lemon cake is the dessert of dreams—light, fluffy, and bursting with vibrant citrus flavour. Each bite offers a tangy zing balanced perfectly by a creamy, velvety frosting that’s not overly sweet but just right. It’s the perfect cake for any occasion: birthdays, tea parties, or simply a way to brighten an ordinary day.

The natural lemon juice and zest infuse the cake with a fresh, zesty aroma, while the frosting adds a luscious finish. Plus, this recipe uses simple ingredients you likely already have in your kitchen, making it accessible and foolproof. Set your oven to 350°F (175°C) so it’s hot and ready when your batter is done.

Grease two 8-inch round cake pans generously with butter or non-stick spray. Line the bottoms with parchment paper to prevent sticking. Gather all your ingredients and tools (mixing bowls, hand or stand mixer, spatulas, measuring cups/spoons). Measure everything accurately to ensure the cake turns out perfectly.

Combine dry ingredients; in a medium-sized bowl, sift together: 315g of all-purpose flour, 2 ½ teaspoons of baking powder, ½ teaspoon of salt. Mix well with a whisk or fork to ensure the baking powder and salt are evenly distributed. This will prevent uneven rising.

In a large mixing bowl, use a hand or stand mixer to beat: 225g of softened unsalted butter and 400g of granulated sugar. Beat on medium speed for 3-5 minutes, until the mixture is pale, fluffy, and creamy. This step is crucial for creating a light texture. Crack 4 large eggs into a small bowl (to avoid shells). Add them to the butter mixture one at a time, beating well after each addition.

This helps incorporate air and ensures the eggs blend smoothly into the batter. Incorporate lemon and vanilla; add zest of 2 lemons (use a fine grater or microplane) and 1 teaspoon of vanilla extract. Mix until the batter is fragrant with the scent of fresh lemon. In a small bowl or measuring cup, mix: 1 cup of whole milk, and 3 tablespoons of freshly squeezed lemon juice.

Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk mixture. Start and end with the dry ingredients: First, add ⅓ of the flour mixture. Mix on low speed until just combined. Next, add half of the milk mixture. Mix gently to incorporate. Repeat, ending with the last ⅓ of the dry ingredients. Avoid overmixing; stop as soon as the batter comes together.

Pour the batter into the prepared pans, spreading it evenly with a spatula. Tap the pans gently on the countertop to remove air bubbles. Place the pans on the centre rack of the preheated oven. Bake for 30-35 minutes. Start checking at 30 minutes.

The cakes are done when a toothpick inserted in the centre comes out clean or with a few moist crumbs. Allow the cakes to cool in their pans for 10 minutes. Then, run a knife around the edges, turn them out onto a wire rack, and let them cool completely before frosting.

Perfect Lemon Frosting; In a large bowl, beat 1 cup (225g) of softened unsalted butter until creamy (about 2 minutes). Gradually add 4 cups (500g) of powdered sugar, one cup at a time. Beat on low to prevent mess, then increase to medium speed until smooth and fluffy.

Add 3 tablespoons of freshly squeezed lemon juice, zest of 1 lemon and 2-3 tablespoons of heavy cream (adjust for desired consistency). Beat until the frosting is light and spreadable. Taste and adjust by adding more lemon juice for tang or more powdered sugar for sweetness. If the cakes are domed slightly during baking, use a serrated knife to slice off the tops for a flat surface.

This ensures a stable, professional-looking cake. Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top using an offset spatula. Add the second layer and apply a thin crumb coat—a light layer of frosting to trap crumbs. Chill for 15 minutes to set. Apply the final layer of frosting, smoothing the sides and top. Garnish with lemon slices, extra zest, or even edible flowers for a stunning presentation.

Expert Tips for Success;

Room Temperature Ingredients: Ensures even mixing and prevents curdling.
Don’t Overmix: Overmixing can make the cake dense. Mix until ingredients are just combined.
Check Oven Temperature: Use an oven thermometer for accurate baking.

Customization Ideas and Variations;

Lemon-Poppy Seed Cake: Stir in 2 tablespoons of poppy seeds to the batter for added texture.
Gluten-Free Version: Use a 1:1 gluten-free flour substitute.
Berry Boost: Add fresh or frozen blueberries to the batter for a fruity twist.
Dairy-Free Option: Replace butter with vegan margarine and milk with almond milk.

Serving Suggestions;

Pair with a light green tea or chamomile for a refreshing experience.
Serve with a dollop of whipped cream and fresh berries for an elevated touch.
Add a drizzle of tangy lemon glaze over the frosting for extra shine.

Storage, Reheating, and Make-Ahead Tips;

Storage: Keep the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Reheating: Serve at room temperature; frosting may harden slightly in the fridge.
Make-Ahead: Bake the layers up to 2 days ahead, wrap tightly, and frost before serving.

This moist lemon cake is more than a dessert—it’s an expression of sunshine and happiness. The refreshing zest of lemon paired with a luscious frosting is a timeless combination that’s sure to please.

Whether you’re celebrating a special occasion or simply treating yourself, this cake will impress with its flavour, texture, and simplicity. Gather your ingredients, follow the steps, and enjoy the process of creating something truly delightful. You’ll love sharing (or savouring) this masterpiece.