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 9x13-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.