Name: Moist Lemon Cake with Cream Cheese Frosting
Prep time: PT-489025H34M9S
Cook time: PT-489025H34M9S
Total time: PT-489025H34M9S
Cuisine: American
Ingredients: 2 cups all‑purpose flour; 1½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup (170 g) unsalted butter, room temperature; 2 cups granulated sugar; Zest of 2 large lemons (about 2 Tbsp); 3 large eggs, room temperature; 1 cup buttermilk (or whole milk); 2 Tablespoons fresh lemon juice; 1 cup cream cheese, softened (for frosting); ½ cup unsalted butter, softened (for frosting); 4 cups powdered sugar (for frosting); 1–2 Tbsp fresh lemon juice (for frosting)

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A moist, fluffy lemon cake bursting with fresh lemon flavor, layered or glazed for a bright, tangy finish. This cake is all about that perfect balance of tart and sweet, with a rich cream cheese frosting to top it all off. It’s perfect for birthdays, brunches, or any time I’m craving a refreshing dessert. Moist Lemon Cake with Cream Cheese Frosting

Why You’ll Love This Recipe

I love how this lemon cake turns out incredibly soft and flavorful with minimal effort. The fresh lemon zest and juice give it a vibrant citrus punch, and the buttermilk makes it so tender. The cream cheese frosting? It’s the perfect creamy complement. I can make it for spring celebrations or just because I want something that tastes like sunshine. It keeps well, layers beautifully, and the texture stays moist for days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (170 g) unsalted butter, room temperature
2 cups granulated sugar
Zest of 2 large lemons (about 2 Tbsp)
3 large eggs, room temperature
1 cup buttermilk (or whole milk)
2 tablespoons fresh lemon juice

For the frosting:

1 cup cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1–2 tablespoons fresh lemon juice

Directions

I preheat the oven to 325 °F (165 °C) and grease and flour two 9-inch round cake pans.
In one bowl, I whisk together the flour, baking powder, baking soda, and salt.
In another bowl, I cream the butter, sugar, and lemon zest until it’s light and fluffy.
I add the eggs one at a time, beating after each one.
Then I mix in the lemon juice and buttermilk just until it all comes together.
I gently fold the dry ingredients into the wet mixture, being careful not to overmix.
I divide the batter evenly between the pans and bake for 30 to 36 minutes, until a toothpick comes out clean or with a few moist crumbs.
After letting the cakes cool in the pans for about 10–15 minutes, I turn them out onto wire racks to cool completely.
For the frosting, I beat the cream cheese and butter until smooth, then gradually mix in the powdered sugar and lemon juice until the frosting is fluffy.
Once the cakes are fully cooled, I spread a layer of frosting between them, then frost the top and sides.

Servings and timing

This recipe makes about 10–12 slices.
Prep Time: 20 minutes
Cook Time: 30–36 minutes
Total Time: 50–56 minutes

Variations

I sometimes add blueberries to the batter for a fruity twist.
When I want a lighter dessert, I skip the frosting and brush the layers with a simple lemon glaze made of powdered sugar and lemon juice.
For a layered birthday cake, I’ve doubled the recipe and used four pans for a show-stopping stack.

Storage/Reheating

I keep the frosted cake covered in the fridge—it stays fresh for up to 4–5 days. If I want to make it ahead, I bake the layers a day early, wrap them in plastic, and refrigerate until I’m ready to frost. To serve leftovers, I let the slices come to room temperature for the best flavor and texture.

FAQs

What can I use instead of buttermilk?

If I don’t have buttermilk on hand, I use whole milk mixed with a tablespoon of lemon juice or white vinegar. I let it sit for 5–10 minutes before using.

Can I make this cake gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend. I make sure it contains xanthan gum for structure.

How do I know when the cake is done baking?

I insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s ready. The top should also spring back lightly when pressed.

Can I freeze the cake?

Absolutely. I wrap unfrosted cake layers tightly in plastic and foil, then freeze them for up to 2 months. When I’m ready to use them, I thaw them overnight in the fridge.

Why is my cake dense instead of fluffy?

That usually happens if I overmix the batter or use cold ingredients. I make sure everything is room temperature and I fold the batter gently once I add the dry ingredients.

Conclusion

This moist lemon cake is the kind of dessert I turn to when I want something easy, beautiful, and bursting with flavor. It’s foolproof, full of bright lemony goodness, and always gets compliments. Whether I’m layering it for a celebration or enjoying it with tea, it never fails to hit the spot