Homemade Lemon Cake Recipe
This homemade lemon cake recipe is soft, fluffy, moist, and bursting with fresh citrus flavor from real lemons, buttermilk, and sour cream. Finished with a luscious lemon cream cheese frosting, it's the perfect dessert for birthdays, Easter, Mother's Day, baby showers, spring brunches, summer celebrations, or anytime you're craving a bright and refreshing homemade cake. With expert baking tips, make-ahead instructions, and plenty of helpful variations, this bakery-style lemon cake is easy enough for beginners and impressive enough for any special occasion.
Ingredients
- 2 cups all-purpose flour or gluten-free flour
- 1 cup cake flour or all-purpose, or gluten-free flour
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter softened
- ¼ cup vegetable oil or neutral oil
- 1¾ cups granulated sugar
- 4 large eggs room temperature
- 2 tbsp lemon zest
- ⅓ cup fresh lemon juice
- 2 tsp vanilla extract
- ½ cup sour cream room temperature
- 1 cup buttermilk room temperature
Lemon Simple Syrup
- ¼ cup lemon juice
- ¼ cup granulated sugar
Lemon Cream Cheese Frosting
- 16 oz cream cheese softened
- 1 cup butter softened
- 5½-6 cups powdered sugar
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tsp vanilla
- pinch of salt
- 1-2 tbsp heavy cream if needed
Instructions
- Preheat oven to 350°F and prepare two greased, parchment-lined 8-inch cake pans. *9-inch baking pan works, too. Adjust your baking time to less.
- Whisk together the flours, baking powder, baking soda, and salt.
- Beat butter, oil, and sugar until light and fluffy, about 3–5 minutes.
- Add eggs one at a time, mixing well after each addition.
- Mix in the lemon zest, lemon juice, vanilla, and sour cream until just combined.
- Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix only until incorporated.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 28–32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the pans for 10–15 minutes, then transfer to wire racks to cool completely.
- For the optional syrup, heat the lemon juice and sugar until dissolved, cool, and brush lightly over the cooled cake layers.
- To make the frosting, beat the butter until creamy. Add the cream cheese and beat until smooth. Gradually mix in the powdered sugar, then add the lemon zest, lemon juice, vanilla, and salt. Add heavy cream if needed for a spreadable consistency.
- Place one cake layer on a serving plate and spread about 1½ cups of frosting over the top. Add the second layer, apply a thin crumb coat, chill for 20 minutes, then frost the entire cake.
- Garnish with fresh lemon slices, extra zest, or berries, if desired. Chill for 20–30 minutes before slicing for the cleanest cuts.
Notes
Nutrition Information (Approximate)
Serving Size: 1 slice (1/12 of cake)| Nutrient | Amount |
|---|---|
| Calories | 675 |
| Total Fat | 35g |
| Saturated Fat | 21g |
| Cholesterol | 135mg |
| Sodium | 335mg |
| Carbohydrates | 84g |
| Fiber | 1g |
| Sugar | 61g |
| Protein | 7g |