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Lemon Cake

Incredible Lemon Cake

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. The cream cheese frosting is optional, but adds a nice balance of creamy goodness. 
Course Dessert
Cuisine American
Keyword lemon, lemon cake
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings


  • 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
  • c. Lemon juice

For the frosting

  • 2 oz Cream Cheese softened
  • ½ t. Vanilla
  • 1 c. Powdered Sugar


  • Preheat oven to 375 degrees. Cream together butter and sugar until light and fluffy.
  • Add egg 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 forsting combine the cream cheese, vanilla and powdered sugar until creamy and smooth. If it is too thin add a little more powdered sugar, 2 Tbs. at a time until it is the desired consistency. Spread over cake. Garnish with orange peel or zest, if desired.