This classic flavored lemon cream cake with easy lemon frosting is amazing in every way. Any lemon lovers out there? You will love this cake.
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Hello, my friends!
How are you?
Things are going good here. You may have noticed that my posting schedule has slowed down a bit recently. I’ve found that one post a week is a manageable amount right now with everything else we have going on.
Having said that, I’m still hoping to be able to post a few more when I can. But my priority is to post recipes that are only top notch. No filler recipes. These are all recipes that my family loves and we want to make the rest of our lives.
I hope you are enjoying them. I sure enjoy creating them! And today’s recipe is no different.
Lemons and me. We are the best of friends. You might know that by now. I talk about it a lot.
I told you about the lemons I got from Arizona just after Christmas from my uncle. Well…cry a few tears with me for a minute because I just finished off the last of them.
We are talking dozens and dozens of lemons. People are amazed that I use that many, but I love fresh lemons. There’s nothing quite like them, my friends.
In the last two months we’ve made more lemonade than I can even tell you.
Lemonade in the winter, you ask?
Why of course.
Lemons were meant for the cold and dreary days of winter. This is the best time to eat them. Their bright happy flavor is the best cure for the dark winter blues.
I knew I wanted to make some fabulous things with my lemons this year and this lemon cream cake (along with those tasty lemon snickerdoodles) were two awesome recipes that came out of this year’s lemons. There’s also an amazing Lemon Chicken Parmesan coming (update: here is the recipe) that I’m super excited about.
When life gives you lemons…or your uncle in my case…you figure out the perfect things to make with them, that’s what you do!
Not to change the subject, but have you tried my vanilla cream cake yet? Oh my friends. It is dreamy. And this lemon cake is a variation on that recipe and no less dreamy. If you like lemon (and I hope you do), you will like this cake. It is lemon flavored, old fashioned tasting deliciousness.
The older I get, the more my heart yearns for the traditional. Those grandma recipes that are just classically wonderful. Do you know what I mean?
This lemon cake can stand with those classic cakes, no question about that. It has a similar texture to that vanilla cream cake, but with the most delicious natural lemon flavor.
When I talk about lemon flavored things, I’m talking the real deal here. No lemon extract business in this recipe. Lemon extract is far too chemically tasting for my liking.
A few notes about the recipe then I’ll leave you to it.
First off, the yellow food coloring is totally optional in this recipe. But let me just say. There is something psychologically beautiful about a lemon cake being the color yellow. I don’t understand exactly why, but it tastes more lemony that way. So there you go.
Finally, make sure you test the cake by jiggling the pan first before you test it with a toothpick. If the cake is still jiggly in the middle, then it’s too early to test. Just put it back in the oven for a few more minutes before testing. Testing it with a toothpick too early will make the cake fall and you will cry. No one wants that to happen.
Okay, my friends. Go out and find you some lemons and enjoy a bit of lemon heaven!
Lemon Cream Cake with Easy Lemon Frosting
This classic flavored lemon cream cake with easy lemon frosting is amazing in every way. Any lemon lovers out there? You will love this cake.
Ingredients
For Cake:
- 2 ¾ cups (13.75 ounces) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 ¾ cup (13.15 ounces) granulated sugar
- 2 teaspoons fresh lemon zest the zest of about 2 medium lemons
- ⅓ cup (3 ounces) fresh lemon juice from about 2 medium lemons
- 1 ½ teaspoons pure vanilla extract
- 2 cups heavy whipping cream
- 8 drops yellow food coloring optional
For Frosting:
- 2 tablespoons butter
- 3 tablespoons heavy whipping cream
- 1 tablespoon fresh lemon juice from 1/2 lemon
- ½ teaspoon vanilla extract
- 1 drop yellow food coloring optional
- 2 cups (8 ounces) powdered sugar
Instructions
For Cake:
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Preheat oven to 325 degrees F. Grease a 9×13-inch baking pan with cooking spray or butter and set aside.
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In a medium bowl add the flour, baking powder, and salt and mix to combine (see note). Set aside.
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In another medium mixing bowl beat the eggs with an electric mixer for about a minute until nice and frothy. Add the granulated sugar, fresh lemon zest and lemon juice, and beat until well mixed in. Mix in the vanilla extract.
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Add ⅓ of the dry ingredients to the batter and mix, scraping down the sides of the bowl as needed. Then add ½ of the cream and mix. Add another ⅓ of the dry ingredients and mix. Then add the last ½ of the cream and mix until combined. Add the final ⅓ of the dry ingredients and mix until combined, scraping down the sides of the bowl if necessary.
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Pour cake batter into prepared baking pan (batter will be very thick) and spread evenly. Bake in preheated 325 degree F oven for 60 to 65 minutes or until lightly browned and inserted toothpick comes out clean (see note). Frost cake while warm.
For Frosting:
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After the cake is made, prepare the frosting. In microwave safe bowl or in a small saucepan on the stove add the butter and cream. Microwave on high (or melt on stove over medium heat) for 1 ½ to 2 minutes or until mixture is boiling.
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Stir in lemon juice, vanilla extract, and food coloring, if using. Add powdered sugar a cup at a time and whisk until smooth (see note).
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Acting quickly, while cake is still warm, pour frosting on cake and spread evenly around edges. Frosting will set as it cools (see note).
Recipe Notes
1. The food coloring in both the cake and the frosting is optional, but there is something psychologically pleasing about eating a lemon cake that is yellow.
2. Sifting the flour mixture is optional, but it does add to the lightness of the cake.
3. If the cake jiggles after it has baked, it is not ready to be tested yet. Testing it too early, will make it fall.
4. If the powdered sugar is really clumpy, sifting it before mixing it in the frosting will help so it doesn’t get clumps.
5. This cake is very tasty when still warm, but it definitely is easier to serve when it’s cooled because the frosting sets.
Recipe Source: Heather @ The Cook’s Treat, adapted from my Vanilla Cream Cake with Quick Caramel Frosting
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
Just as amazing as the vanilla cream cake but lemony! Thank you.
Glad you liked it Elizabeth!