Prepare to embark on a tantalizing culinary journey that will transform your kitchen into a gourmet bakery! This Lemon Cake with Cream Cheese Buttercream is not just a dessert—it's a vibrant, zesty masterpiece that promises to elevate your baking skills and impress even the most discerning dessert lovers. With its perfect balance of bright lemon flavor and rich, creamy frosting, this cake is about to become your new obsession.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: American
Serves: 1 cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1 tablespoon lemon juice (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring complete coverage to prevent sticking.
- In a medium bowl, sift together all-purpose flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Gradually mix in buttermilk, fresh lemon juice, and lemon zest until thoroughly incorporated.
- Slowly fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can result in a dense cake.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the cream cheese buttercream, beat softened cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar, mixing on low speed to prevent sugar from flying out. Add lemon juice and beat until frosting is light and fluffy.
- Once the cake is completely cool, frost the top and sides evenly with the cream cheese buttercream.
- Optional: Garnish with additional lemon zest or thin lemon slices for decoration.
- Refrigerate the cake for at least 30 minutes before serving to allow frosting to set.
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and buttermilk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Zest is Best: Use fresh lemon zest for maximum flavor. Avoid the white pith, which can add bitterness.
- Accurate Measurements: Use proper measuring techniques—spoon flour into measuring cups and level off with a knife for precise amounts.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent the buttercream from melting.
- Frosting Tip: For a smooth finish, do a "crumb coat" first—a thin layer of frosting that seals in crumbs—then chill before applying the final layer.
- Storage: Store the cake in the refrigerator, but let it sit at room temperature for 15-20 minutes before serving for the best flavor and texture.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
