Lemon Birthday Cake (Printable Version)
Bright citrus layers with tangy cream cheese frosting for celebrating special moments.
# Ingredient List:
→ For the Lemon Cake
01 - 2 1/2 cups all-purpose flour (310 g)
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1 cup unsalted butter, room temperature (225 g)
06 - 1 3/4 cups granulated sugar (350 g)
07 - 4 large eggs, room temperature
08 - 2 tbsp lemon zest (from about 2 lemons)
09 - 1/4 cup fresh lemon juice (60 ml)
10 - 1 cup whole milk, room temperature (240 ml)
11 - 1 tsp vanilla extract
→ For the Lemon Cream Cheese Frosting
12 - 1/2 cup unsalted butter, room temperature (115 g)
13 - 8 oz cream cheese, room temperature (225 g)
14 - 4 cups powdered sugar, sifted (480 g)
15 - 2 tbsp lemon juice
16 - 1 tsp lemon zest
17 - 1/2 tsp vanilla extract
18 - Pinch of salt
→ Optional Decoration
19 - Lemon slices, edible flowers, or sprinkles
# Step-by-Step Instructions:
01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
04 - Add eggs, one at a time, mixing well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
05 - On low speed, alternate adding flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly between prepared pans. Smooth the tops with a spatula. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
07 - Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
08 - Beat butter and cream cheese together until creamy and smooth. Add powdered sugar, lemon juice, lemon zest, vanilla, and salt. Beat until fluffy and well combined.
09 - Place one cake layer on a serving plate. Spread with frosting. Top with the second layer and frost the top and sides. Decorate with lemon slices, edible flowers, or sprinkles as desired.
10 - Chill cake for 30 minutes before slicing for cleaner cuts. Serve at room temperature.
# Tips from hearthlykitchen:
01 -
- The combination of tangy lemon and rich cream cheese frosting creates that perfect sweet-tart balance that keeps everyone coming back for seconds
- Unlike heavy chocolate cakes, this bright beauty feels like a celebration even before you take the first bite
02 -
- Cold ingredients are the enemy of smooth batter and frosting, take everything out at least an hour before you start baking
- Letting the cakes cool completely before frosting is frustrating but necessary, I learned this the hard way when my first attempt slid right off the cake
03 -
- Weigh your pans with batter before baking to ensure perfectly even layers, a kitchen scale is your best friend for professional-looking cakes
- Use a cake turntable if you have one, it makes frosting the sides so much easier and gives you that smooth bakery finish