Name: Lemon Cake With Lemon Cream Cheese Buttercream
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 1 Tbsp baking powder; 1 Tbsp fresh lemon juice; 1 1/4 Cups whole milk, room temperature; 1 Cup unsalted butter, room temperature; 1 Cup unsalted butter, room temperature; 1 Tbsp fresh lemon zest; 1/4 tsp baking soda; 1 1/4 tsp salt; 16 oz cream cheese, room temperature; 3 1/4 Cups cake flour, sifted before measuring; 1 tsp pure vanilla extract; 2 Cups white granulated sugar; 1/2 tsp salt; 2 tsp pure lemon extract; 1/3 Cup sour cream, room temperature; 4 eggs, room temperature; 8 Cups powdered sugar

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 soft, zesty lemon cake topped with delicious lemon cream cheese buttercream.

Milk

Eggs

Wheat

Gluten Free

Lactose Free

Vegetarian

Rising Agents

gram

baking powder

Juice

milliliter

lemon juice

whole milk

Butter & Margarine

unsalted butter

Fresh Fruit

lemon

baking soda

Seasonings

salt

Cheese

cream cheese

Flour & Meal

cake flour

Extracts

vanilla extract

Sugars & Sweeteners

sugar

lemon extract

Creams & Creamers

sour cream

eggs

powdered sugar

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin K

Vitamins

Lutein+zeaxanthin

Choline

Dietary Folate Equivalents

Folic Acid (B9)

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Selenium

Minerals

Sugar

Carbohydrates

Dietary Fiber

Vitamin D

Beta-carotene

Vitamin A

Manganese

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Protein

Calories

Trans fatty acids

Beta-cryptoxanthin

Vitamin C

Lactose

Water

Cholesterol

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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 Lemon Cream Cheese Buttercream

Baking Goods

Beverages

Dairy

Produce

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Lemon Cake With Lemon Cream Cheese Buttercream

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