lemon cake with lemon cream cheese frosting

I made this cake for my grandfather’s birthday in July. (I know, I’m really behind in posting…)

I based it off of this cake, but made some changes and used a different frosting.



  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 cup butter
  • 1 1/4 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup milk
  • juice of one lemon
  • 1 tbsp lemon zest


  • 1 8 oz package of cream cheese, softened
  • 1/4 cup butter
  • 2-4 tablespoons lemon juice (Be careful, if you add too much lemon juice the frosting will get very runny, like mine did. It’s hard to thicken back up! Add slowly.)
  • 1 tbsp lemon zest
  • 5-6 cups confectioners sugar
  • 1 teaspoon vanilla
  • 1/2 lemon for decoration


>>Preheat oven to 350. Grease and flour two 8-inch round pans.

1) Cream together the butter and sugar until they are light and fluffy.

2) Beat in the eggs and vanilla.

3) Add the flour and baking powder.

4) Add the milk, lemon juice, and zest, but don’t beat long after they’ve been incorporated.

5) Pour the batter into the pans and bake for 30 minutes. A toothpick should come out clean. Move the cakes to a cooling rack.

6) To make the frosting, beat together the cream cheese, butter, lemon juice, zest, and vanilla.

7) Add the confectioners sugar, beating in 2 1/2 cups, then adding the other 2 1/2 cups. Add more lemon juice or sugar as needed.

8) Spread the frosting on the top of one of the cakes (this will be the middle layer). Place the other cake on top. Frost the top of that cake.

9) Add very thin lemon slices to decorate, if desired. You could also sprinkle extra lemon zest on top (I thought of this afterward.)

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