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Lemon Heaven Cake


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  • Author: Merry
  • Total Time: 55 minutes
  • Yield: 8–10 servings

Description

Bright, zesty, and irresistibly moist, this Lemon Heaven Cake is the ultimate citrusy treat! The layers are infused with fresh lemon juice and zest, delivering a refreshing burst of flavor, while the tangy cream cheese frosting ties it all together. Perfect for birthdays, brunches, or whenever you’re in the mood for something sweet and sunny.


Ingredients

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons lemon zest (from fresh lemons)
  • 1/4 cup fresh lemon juice
  • 1/2 cup buttermilk
  • 1/2 cup sour cream

For the Lemon Cream Cheese Frosting:

  • 1/2 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice

For Garnish:

    • Lemon slices

Instructions

1. Prepare the Pans:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to ensure easy release.

2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This process incorporates air, resulting in a tender cake.

4. Add Eggs and Lemon Flavor:
Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and lemon juice for that fresh citrus flavor.

5. Combine Wet and Dry Ingredients:
Alternately add the dry ingredients and the buttermilk/sour cream to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.

6. Bake the Cake Layers:
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool the Cakes:
Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

8. Make the Frosting:
In a large bowl, beat together the softened butter and cream cheese until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Stir in the lemon zest and lemon juice for a tangy kick.

9. Assemble the Cake:
Place one cake layer on a serving plate and spread a generous layer of frosting on top. Add the second cake layer and frost the top and sides of the cake. Smooth the frosting or create decorative swirls.

10. Garnish and Serve:
Garnish the cake with fresh lemon slices for an elegant touch. Slice and serve chilled or at room temperature.

Notes

  • For the best flavor, use freshly squeezed lemon juice and freshly grated lemon zest.
  • To make a buttermilk substitute, mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
  • Chill the frosted cake for 30 minutes before slicing for cleaner cuts.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Prep Time: 20 minutes
  • Cook Time: 25–30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American