Lemon Cake – with a secret Fluffy Lemon Frosting

Introduction

Lemon cake is a delightful treat that combines refreshing citrus flavors with a light, fluffy texture. This recipe for Lemon Cake topped with a secret fluffy lemon frosting takes the classic dessert to the next level. Perfect for birthdays, gatherings, or even a special treat for yourself, this lemon cake is moist, flavorful, and beautifully frosted.

Why Make This Recipe

This Lemon Cake is not just any cake; it features a unique fluffy lemon frosting that is lighter and less sweet than traditional frostings. It’s an excellent choice for lemon lovers and those looking for a cake that feels indulgent without being overwhelmingly sugary. Plus, its vibrant yellow color adds a cheerful touch to any dessert table.

How to Make Lemon Cake

Making this luscious Lemon Cake is easier than it seems, and it all starts with gathering the right ingredients. Here’s how to do it:

Ingredients:

2 cups plain / all-purpose flour (cake flour OK too, Note 1)
2 1/2 teaspoons baking powder
1/4 tsp salt
4 large eggs (50 – 55g / 2 oz each), at room temperature (Note 3)
1 1/2 cups caster / superfine sugar (granulated/regular ok too, Note 2)
115g / 1/2 cup unsalted butter, cut into 1.5cm / 1/2” cubes (or so)
1 cup milk, full fat (Note 5)
3 tsp vanilla extract (the best you can afford, Note 6)
3 tsp vegetable or canola oil (Note 7)
3 tbsp lemon zest (from 2 lemons)
1/3 cup lemon juice
1/4 tsp natural lemon extract (optional, Note 8)
6 1/2 tbsp plain/all-purpose flour
1 1/3 cups milk (full fat best, low fat ok, 0% fat no good)
1 1/3 cups caster/superfine white sugar (or granulated/ordinary)
300g / 1 1/3 cups unsalted butter, softened
3 tsp lemon zest (from 1 lemon)
4 tbsp fresh lemon juice

Directions:

Preparation: Preheat your oven to 180°C/350°F (160°C fan) for 20 minutes before you start. Grease three 20cm/8” cake pans with butter and line them with parchment paper.
Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
Beat Eggs Until Aerated: In a stand mixer or using a hand mixer, beat the eggs for 30 seconds at speed 6. Slowly add the sugar while still mixing for about 45 seconds. Continue to beat on speed 8 for about 7 minutes until it becomes white and has tripled in volume.
Finish Cake Batter: While the eggs are whipping, heat the butter and milk together until melted. Gently incorporate the flour mixture into the egg batter, alternating with the hot milk mixture, and mix until just combined.
Bake: Pour the batter into the prepared pans and knock out any big air bubbles. Bake for around 23 minutes or until golden brown.
Cool & Frost: After baking, cool the cakes in their pans for about 15 minutes and then turn them out onto cooling racks. Frost with the fluffy lemon frosting once cooled.

How to Serve Lemon Cake

Serve the Lemon Cake at room temperature, either as a beautiful centerpiece for a gathering or individual slices with a sprinkle of lemon zest on top to enhance the citrus flavor.

How to Store Lemon Cake

Store any leftover lemon cake in an airtight container at room temperature for up to 3 days. If you plan to keep it longer, refrigerate it for up to a week.

Tips to Make Lemon Cake

Use room-temperature ingredients for better mixing.
Ensure the cakes are completely cool before frosting to prevent the frosting from melting.

Variation

Try adding blueberry or raspberry filling between the layers for a fruity twist!

FAQs

Can I use lemon juice from a bottle instead of fresh?
Yes, but fresh lemon juice gives a more vibrant flavor.
What happens if I overmix the batter?
Overmixing can lead to a denser cake; mix just until combined.
Can I freeze the cake?
Yes, you can freeze the cake layers (without frosting) wrapped in plastic wrap for up to 3 months. Just thaw and frost when you’re ready to serve.

Enjoy making this delightful Lemon Cake with its secret fluffy frosting, and share the joy with family and friends!

Lemon Cake

A delightful lemon cake topped with a secret fluffy lemon frosting, perfect for birthdays and gatherings.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 23

Total Time 43

Course Dessert

Cuisine American

Servings 8 pieces

Calories 350 kcal

Ingredients

For the Cake

2 cups plain / all-purpose flour cake flour OK too
2.5 teaspoons baking powder
1/4 teaspoons salt
4 large eggs (50 – 55g / 2 oz each), at room temperature
1.5 cups caster / superfine sugar granulated/regular OK too
115 g unsalted butter, cut into 1.5cm / 1/2” cubes or so
1 cup milk, full fat
3 teaspoons vanilla extract the best you can afford
3 teaspoons vegetable or canola oil
3 tablespoons lemon zest from 2 lemons
1/3 cup lemon juice
1/4 teaspoon natural lemon extract optional

For the Frosting

6.5 tablespoons plain/all-purpose flour
1.33 cups milk, full fat low fat OK, 0% fat no good
1.33 cups caster/superfine white sugar or granulated/ordinary
300 g unsalted butter, softened
3 teaspoons lemon zest from 1 lemon
4 tablespoons fresh lemon juice

Instructions

Preparation

Preheat your oven to 180°C/350°F (160°C fan) for 20 minutes before you start.
Grease three 20cm/8” cake pans with butter and line them with parchment paper.

Combine Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.

Beat Eggs

In a stand mixer or using a hand mixer, beat the eggs for 30 seconds at speed 6.
Slowly add the sugar while still mixing for about 45 seconds.
Continue to beat on speed 8 for about 7 minutes until it becomes white and has tripled in volume.

Finish Cake Batter

While the eggs are whipping, heat the butter and milk together until melted.
Gently incorporate the flour mixture into the egg batter, alternating with the hot milk mixture, and mix until just combined.

Bake

Pour the batter into the prepared pans and knock out any big air bubbles.
Bake for around 23 minutes or until golden brown.

Cool & Frost

After baking, cool the cakes in their pans for about 15 minutes and then turn them out onto cooling racks.
Frost with the fluffy lemon frosting once cooled.