Lemon Cake with Fluffy, Less-Sweet Lemon Frosting

Lemon Cake with Fluffy, Less-Sweet Lemon Frosting

This lemon cake is light, fluffy, and perfectly balanced with a delicate, less-sweet lemon frosting that enhances the tangy citrus flavor.

Ingredients

For the Lemon Cake:

• 1 1/2 cups (190g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup (120ml) whole milk
• 1/4 cup (60ml) freshly squeezed lemon juice
• Zest of 2 lemons
• 1/4 cup (60ml) vegetable oil

For the Less-Sweet Lemon Frosting:

• 1 cup (240ml) heavy cream
• 1/4 cup (60g) powdered sugar (or adjust for sweetness)
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 tbsp freshly squeezed lemon juice

Instructions

1. Prepare the Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter and sugar using a hand mixer or stand mixer on medium speed until light and fluffy (about 3-5 minutes).
4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. In a small bowl, combine the milk, lemon juice, and lemon zest.
6. Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk mixture, starting and ending with the dry ingredients. Mix until just combined.
7. Add the vegetable oil and stir until the batter is smooth.
8. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
9. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

2. Make the Lemon Frosting:

1. In a chilled mixing bowl, pour in the heavy cream and beat with a hand mixer or stand mixer on medium-high speed until soft peaks form.
2. Gradually add the powdered sugar, vanilla extract, lemon zest, and lemon juice, and continue to beat until stiff peaks form.
3. Taste and adjust the sweetness by adding more powdered sugar if desired, though this frosting is meant to be lightly sweet to complement the tangy cake.

3. Assemble the Cake:

1. Once the cakes are completely cooled, place one layer on a serving platter.
2. Spread a layer of frosting over the top of the cake.
3. Place the second cake layer on top and frost the top and sides of the cake evenly.
4. Garnish with extra lemon zest or thin lemon slices if desired.

4. Serve:

• Slice and enjoy your light, refreshing lemon cake with fluffy, less-sweet frosting! 🍰🍋