Description
A moist and fluffy lemon birthday cake with a bright citrus flavor, made with fresh lemon juice and zest and layered with a smooth lemon frosting. Perfect for birthdays or small celebrations.
Ingredients
- 2 1/2 cups all-purpose flour (312 g)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened (227 g)
- 1 3/4 cups granulated sugar (350 g)
- 4 large eggs, room temperature
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice (60 ml)
- 1 teaspoon vanilla extract
- 1 cup whole milk (240 ml)
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar (480 g)
- 2 tablespoons fresh lemon juice (for frosting)
- 1 tablespoon lemon zest (for frosting)
- 2–3 tablespoons milk (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the batter, alternating with the milk, mixing gently until smooth and combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the butter until creamy. Gradually add powdered sugar.
- Mix in lemon juice, lemon zest, and enough milk to achieve a smooth, spreadable consistency.
- Place one cake layer on a serving plate, spread frosting on top, then add the second layer and frost the top and sides of the cake.
Notes
- Use fresh lemon juice and zest for the best citrus flavor.
- Do not overmix the batter to keep the cake soft and fluffy.
- Room temperature ingredients help create a smoother batter and better texture.
- You can add berries such as raspberries or blueberries between the layers for extra flavor.
- The cake can also be baked as cupcakes; bake for about 18–20 minutes.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Unfrosted cake layers can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 40 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
