It is very quick and easy to make. In fact, it is so simple that my young teenage sons make this cake often with only minimal help in the kitchen. They enjoy the eating part to the cooking process the most. But over the last few years they have been cooking quite a bit and are very competent in the kitchen.
This mouth watering lemon cake is so good. Moist and dense, I highly recommend this recipe. It is rich in big lemon flavor but is not too sweet. Rich and smooth cream cheese frosting adds a sweet balance of creamy goodness.
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Desserts are, without a doubt, my boys’ favorite thing to prepare, and eat. This lemon cake was no exception. The pan was cleaned out very quickly.
This recipe is very easy and forgiving, so if you don't bake often, no worries. Most likely this cake will still turn out delicious even if the measurements are a little bit off one way or another. Just give it a try and let me know how it turns out.
Lemon cake has always been a family favorite. This cake in particular, reminds me of my grandmother. My grandmother often craved lemon pastries and goodies. I have fond memories of my mother or aunt bringing over lemon cake for all of the family to enjoy.
Variations
I especially think of lemon flavors as being delicious in the spring, although this recipe is great anytime of year. Pair it with spring berries for an especially delicious treat! I hope that you try out this recipe and enjoy it as much as we did.
You can easily substitute lime juice and zest for the lemon for a lovely lime cake. You can also switch it up by cooking it in a loaf pan or a bundt pan.
The cooking times will vary for different pan sizes though. Look for lightly golden brown edges and make sure it is done by pricking the center of the cake with a toothpick. If the toothpick comes out clean it is done. If there is cake stuck to the pick then cook a bit longer.
Because it is so simple to make, this cake would be a great addition to a week night meal. It would also be easy to dress up a little bit and enjoy it for a Sunday brunch or a fancier occasion.
Ingredients
Start with salted butter, softened to room temperature. Set your cream cheese out at the same time so it will be soft and ready to mix into the frosting as well.
Use fresh lemons and orange for the zest as well as for the lemon juice which you add to the cake batter. You can easily use bottled lemon juice but the flavor is better from fresh lemons. Since you are adding the fresh grated peel it is just as easy to cut it open and juice the lemon as well.
When you mix the milk with the lemon juice it will curdle and thicken a little bit. This is normal.
You can easily substitute the milk for either water or orange juice in this recipe. In addition the eggs can be replaced by ½ a cup of apple sauce plus an extra ½ tsp. of baking powder if you have an allergy or simply don't eat eggs.
The frosting is optional. The cake is not overly sweet so the frosting adds a delicious sweet creamy flavor. However, this cake is delicious with or without the frosting.
Directions
To make this cake just preheat your oven to 375 degrees. Cream together butter and sugar until light and fluffy.
Add the eggs and beat until light and fluffy.
Without stirring, add flour, sprinkle baking powder over the top of flour.
Then grate lemon and orange zest over top of flour. In a seperate bowl mix together milk and lemon juice then gradually pour in as you carefully mix the dry ingredients together.
Bake in a greased 8 by 8 inch pan for 20 to 25 minutes. Let cool before frosting.
For the frosting combine the cream cheese, vanilla, milk and powdered sugar until creamy and smooth.
If the frosting is too thin add a little more powdered sugar, 1 Tbs. at a time until it is the desired consistency. Spread over cake. Garnish with orange peel or zest, if desired.
Recipe
Ingredients
- ⅓ c. Butter
- ¾ c. Sugar
- 2 Eggs
- 1 ¼ c. Flour
- 1 ¼ t. Baking powder
- Zest of one lemon
- Zest of one orange
- ½ c. Milk
- ⅓ c. Lemon juice
For the frosting
- 2 oz Cream Cheese softened
- ½ t. Vanilla
- 1 t. milk
- 1 c. Powdered Sugar
Instructions
- Preheat oven to 375 degrees. Cream together butter and sugar until light and fluffy.
- Add eggs and beat until light and fluffy.
- Without stirring, add flour, sprinkle baking powder over the top of flour.
- Then grate lemon and orange zest over top of flour. In a seperate bowl mix together milk and lemon juice then gradually pour in as you carefully mix the dry ingredients together.
- Bake in a greased 8 by 8 inch pan for 20 to 25 minutes. Let cool before frosting.
- For the frosting combine the cream cheese, vanilla, milk and powdered sugar until creamy and smooth.
- If frosting is too thin, add a little more powdered sugar, 1 Tbs. at a time until it is the desired consistency. Spread over cake. Garnish with orange peel or zest, if desired.
You also might like my lemon cheese cake or my homemade biscotti!
Please make sure to leave your questions, comments and ratings below.
KiP Walker
Sam, this sounds luscious. And I deserve a treat!
Well....
Have been taken off of sugar and flour(wheat) for the time being,
Thinking of using the new GF flour I just bought and Monk Fruit.
Monk fruit is new to me and I can't find anything about using plain monk fruit, just the store bought mixtures. Just 1-to-1 in coffee etc.
Do you have any experience with it. The dept. manager where I bought it was just plain rude when I ask.
Need to get a lemon. Will let you now how it works.
Sam
Hi Kip,
Using the GF flour sounds like a great idea. I have never used monk fruit sweeteners before so I don't know how much to add. Are you using an actual fruit instead of a syrup or granulated sweetener? I just want to clarify. I will try doing a little more research as well. You will probably need 2 to 3 large lemons for this recipe, for the juice, depending on their size. If you are experimenting with the sweetener you can always halve this recipe, to try it out and get the proportions right.
Jody
This lemon cake is great. It is much more lemony than other cakes I have tried. And it is perfectly sweet, not overly sweet like some cakes are. Love this recipe.