Lemon Birthday Cake (Printable View)
Bright lemon layers with tangy cream cheese frosting for celebrations
# What You’ll Need:
→ Lemon Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1 cup unsalted butter, room temperature
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 2 tbsp lemon zest (from about 2 lemons)
09 - 1/4 cup fresh lemon juice
10 - 1 cup whole milk, room temperature
11 - 1 tsp vanilla extract
→ Lemon Cream Cheese Frosting
12 - 1/2 cup unsalted butter, room temperature
13 - 8 oz cream cheese, room temperature
14 - 4 cups powdered sugar, sifted
15 - 2 tbsp lemon juice
16 - 1 tsp lemon zest
17 - 1/2 tsp vanilla extract
18 - Pinch of salt
→ Optional Decoration
19 - Lemon slices, edible flowers, or sprinkles
# Cooking Steps:
01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3–4 minutes.
04 - Add eggs, one at a time, mixing well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
05 - On low speed, alternate adding flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly between prepared pans. Smooth the tops with a spatula. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
07 - Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
08 - Beat butter and cream cheese together until creamy and smooth. Add powdered sugar, lemon juice, lemon zest, vanilla, and salt. Beat until fluffy and well combined.
09 - Place one cake layer on a serving plate. Spread with frosting. Top with the second layer and frost the top and sides. Decorate with lemon slices, edible flowers, or sprinkles as desired.
10 - Chill cake for 30 minutes before slicing for cleaner cuts. Serve at room temperature.
# Expert Tips:
01 -
- The tangy frosting perfectly balances the tender crumb creating that ideal sweet-tart harmony that keeps people coming back for seconds
- This cake actually stays moist for days thanks to the thoughtful balance of butter and fresh lemon juice unlike some layer cakes that dry out overnight
02 -
- Room temperature ingredients are not optional here cold butter or eggs will wreck your texture and prevent proper emulsification
- Over-mixing the flour develops gluten and makes your cake tough so stop as soon as you see no dry flour
- That chill time before slicing isn't just for looks it lets the frosting set so your layers don't slide around when you cut
03 -
- Zest your lemons before juicing them it's nearly impossible to zest a squeezed lemon and you'll get more oil from the skin this way
- Don't be tempted to add more lemon juice than the recipe calls for it will throw off the careful acid balance and affect how the cake rises