Description
Enjoy a slice of this Lemon Cream Cheese Cake, featuring a moist cake infused with zesty lemon and layered with creamy lemon cream cheese frosting. Perfect for celebrations or a delightful treat to brighten your day!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup cream cheese, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- Zest of 2 lemons
- Juice of 1 lemon
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Fresh lemon slices
- Mint leaves (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy (about 3-4 minutes).
- Add the granulated sugar and beat until well combined and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, lemon zest, and lemon juice.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly between the two prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
- In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, mixing on low speed until combined, then increase to medium speed and beat until fluffy (about 2-3 minutes).
- Mix in the lemon juice, lemon zest, and vanilla extract. Adjust flavor as desired.
- If the frosting is too thick, add milk a teaspoon at a time until desired consistency is reached.
- Once the cakes are completely cooled, place one layer on a serving plate or cake stand.
- Spread a layer of frosting on top of the first cake layer.
- Place the second layer on top and frost the top and sides of the cake.
- Garnish with fresh lemon slices and mint leaves if desired.
Notes
- Ensure all ingredients are at room temperature for best results.
- The cake can be stored in an airtight container in the refrigerator for up to 3 days.
- For a stronger lemon flavor, adjust the amount of lemon juice and zest in the frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes