Name: Lemon Cake with Cream Cheese Frosting
Prep time: 35 min
Cook time: 160 min
Total time: 195 min
Ingredients: 1 teaspoon vanilla extract; ¾ teaspoon fine sea salt; 3 cups all-purpose flour; 3 cups powdered sugar; 1 ½ teaspoons baking powder; ½ cup unsalted butter , softened; Pinch of fine sea salt; Cooking spray; 1 ¾ cups granulated sugar; 1 tablespoon grated lemon zest plus 3 tablespoons fresh lemon juice, divided; 1 cup whole milk or oat milk; 1 teaspoon grated lemon zest plus 1 tablespoon fresh lemon juice; 4 large eggs; 1 package cream cheese, softened; ¾ cup extra-virgin olive oil; 3 tablespoons honey

Lemon Cake

What kind of lemons should I use for lemon cake?

How do I make my lemon cake moist and fluffy?

How do I prevent my lemon cake from sinking in the middle?

How do I make my lemon cake more flavorful?

Layers of delicate flavors from lemon, honey, and extra-virgin olive oi­l—which helps keep the cake moist and imparts mild fruitiness—come together in this one-bowl batter. Stacked with a fluffy and rich lemon–cream cheese frosting, this easy layer cake is a keeper. Be sure the butter and cream cheese are softened for the smoothest frosting.

Milk

Eggs

Wheat

Lactose Free

Gluten Free

Vegetarian

Extracts

milliliter

vanilla extract

Seasonings

gram

sea salt

Flour & Meal

all purpose flour

Sugars & Sweeteners

powdered sugar

Rising Agents

baking powder

Butter & Margarine

unsalted butter

Oils

cooking spray

sugar

Fresh Fruit

lemon

whole milk

eggs

Cheese

cream cheese

extra virgin olive oil

Honey

honey

Niacin (B3)

Vitamins

Vitamin A

Vitamin C

Trans fatty acids

Lactose

Carbohydrates

Folic Acid (B9)

Manganese

Minerals

Copper

Zinc

Sodium

Potassium

Magnesium

Iron

Calcium

Sugar

Calories

Water

Total monounsaturated fatty acids

Saturated Fat

Dietary Fiber

Protein

Total polyunsaturated fatty acids

Lutein+zeaxanthin

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Riboflavin (B2)

Thiamin (B1)

Selenium

Phosphorus

Cholesterol

Vitamin K

Beta-carotene

Calories from Fat

Beta-cryptoxanthin

Vitamin D

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The cake is packed with sweet, juicy blueberries and while there’s lemon in the batter, it’s the lemon glaze that really brings out the tartly-sweet lemon flavor that complements the blueberries so well. This easy, no-mixer cake is soft, moist, fluffy, and dense enough to be satisfying without being heavy. I love this cake base because cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. I used a 6-cup Bundt pan, and the recipe works in an 8-inch square pan, baked for approximately the same duration. You could likely double the recipe and bake in a standard 12-cup Bundt, and you’ll need to increase the baking time, but I haven’t tried. I used frozen blueberries and if you have fresh, they’d be lovely and you’ll likely need to reduce the baking time.

Blueberry Lemon Cake with Lemon Glaze

Lemon Cake with Cream Cheese Frosting

Baking Goods

Dairy

Produce

Condiment & Toppings

https://s3.amazonaws.com/grocery-project/recipe_images/lemon-cake-with-cream-cheese-frosting-1994513

Layers of delicate flavors from lemon, honey, and extra-virgin olive oi­l—which helps keep the cake moist and imparts mild fruitiness—come together in this one-bowl batter. Stacked with a fluffy and rich lemon–cream cheese frosting, this easy layer cake is a keeper. Be sure the butter and cream chee

Lemon Cake with Cream Cheese Frosting

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