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Lemon Cake to Die For

  • Author: Ava Garrison
  • Total Time: 55 minutes
  • Yield: 12 slices

Description

Ready to fall head-over-heels for your new favorite dessert? This Lemon Cake to Die For is the ultimate showstopper: a moist, golden sponge layered with creamy lemon cream cheese frosting and crowned with powdered sugar and fresh lemon slices. It’s the perfect mix of tangy and sweet, making it ideal for brunches, birthdays, or whenever you’re craving something bright and beautiful. Whether you’re hunting for quick breakfast ideas, easy dinner desserts, or an eye-catching food idea for a party—this cake hits all the right notes. Soft, zesty, and irresistibly rich, it’s a true citrus lover’s dream come true.

Ingredients

For the Cake:

  • 2 ½ cups all-purpose flour (315g), sifted
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter (226g), softened
  • 1 ¾ cups granulated sugar (350g)
  • 4 large eggs, room temperature
  • 1 tbsp lemon zest
  • ¼ cup fresh lemon juice
  • 1 cup whole milk (240ml), room temperature
  • 1 tsp vanilla extract

For the Frosting:

  • 8 oz cream cheese (226g), softened
  • ½ cup unsalted butter (113g), softened
  • 3 cups powdered sugar (360g), sifted
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract

Optional Toppings:

  • Powdered sugar
  • Fresh lemon slices

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate large bowl, beat butter, sugar, and lemon zest until light and fluffy (3–4 minutes).
  4. Add eggs one at a time, beating well after each addition.
  5. In a small bowl, combine lemon juice, milk, and vanilla extract.
  6. Add the dry ingredients to the butter mixture in three parts, alternating with the milk mixture. Mix until just combined.
  7. Divide batter evenly between prepared pans and smooth the tops.
  8. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  10. To make the frosting, beat cream cheese and butter until smooth. Add powdered sugar, lemon juice, zest, and vanilla. Beat until fluffy.
  11. Frost the cooled cake layers, stack, and spread frosting on top and sides.
  12. Dust with powdered sugar and garnish with lemon slices.
  • Prep Time: 25 minutes
  • Baking Time: 30 minutes

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Find it online: https://avacheflife.com/lemon-cake-to-die-for/