Single Layer Lemon Cake with Lemon Cream Cheese Frosting
This single layer lemon cake with lemon cream cheese frosting is a bite of sunshine: a light and bright lemon cake, infused with lemon syrup and topped with a smooth lemon cream cheese frosting.
1 and ½cupsall-purpose flour(187g; measured via spoon and level method)
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
¾cupgranulated sugar(149g)
1 and ½Tablespoonslemon zest(from about 1 large lemon)
½cupunsalted butter(113g)
2largeeggs
1teaspoonvanilla extract
½cupbuttermilk(113g)*
For the Lemon Syrup:
1/4cuplemon juice(56g; from about 2 lemons)
1Tablespoongranulated sugar
For the Lemon Cream Cheese Frosting:
¼cupunsalted butter(56g; 1/2 stick), softened to room temperature
4ouncescream cheese(113g), cold
1cuppowdered sugar(113g)
1-2Tablespoonslemon juice(to taste)
Pinchsalt
1-2Tablespoonslemon curd(optional; for brightest lemon flavor)
Lemon zest and lemon slices, for garnish(optional)
Instructions
For the Lemon Cake:
Preheat oven to 350 degrees F. Grease a 9-inch round cake pan. Trace the bottom of the cake pan on a piece of parchment paper and cut it to match. Line bottom of cake pan with the parchment.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl if using a hand mixer, rub the sugar and lemon zest together with your fingertips until fragrant. Cream together the butter and lemon sugar on medium-high speed until pale and fluffy, 2-3 minutes.
Add the eggs one at a time, beating on medium speed until fully incorporated after each addition. Add the vanilla extract and beat briefly to combine.
Add a third of the flour mixture and beat on low speed until combined, then add half the buttermilk and beat on low speed again. Repeat with remaining third of flour mixture, the rest of the buttermilk, and end with the last third of the flour mixture. Beat on low speed until the batter is smooth, but do not overmix.
Scrape batter into the prepared pan and smooth it out with a spatula. Bake for 30-32 minutes, until lightly browned and a toothpick inserted in the center comes out clean. Let cake cool in pan on a rack for 10-15 minutes, then invert the pan onto the rack to release the cake, remove the parchment from the bottom, and flip back right side up onto a cake plate. Let cake cool while you prepare the frosting.
For the Lemon Syrup:
In a small microwave-safe bowl, microwave the lemon juice and sugar on high until bubbling and sugar has melted, about 30 seconds to 1 minute. Whisk together and set aside.
Once the cake is on the cake plate, poke holes all over the top with a toothpick. Slowly pour the lemon syrup over the cake, letting it soak in fully. Let cake cool completely before frosting.
For the Lemon Cream Cheese Frosting:
In a large bowl using a stand mixer with the whisk attachment, or a hand mixer, beat cream cheese and butter at high speed until pale and very fluffy - this should take 2-3 minutes. You want to incorporate as much air as possible into the mixture to make it light and fluffy. Add the powdered sugar, lemon juice, lemon curd (if using), and salt, and beat at medium to high speed until fully combined and light.
Spread cooled cake with cream cheese frosting. It should make a thick layer, and can be swirled in patterns if desired.
Decorate the outer edges of cake with additional lemon zest and lemon slices if desired. Serve!
Notes
*if you don’t have buttermilk, you can substitute an equal amount of sour cream or full-fat Greek yogurt, or use 1/2 tablespoon of lemon juice mixed with 1/2 cup of milk and leave to curdle for 5 minutes before using.Cake will keep, well-wrapped in the fridge, for up to 4 days. I like to microwave leftover pieces of cake on 50% power for 20 seconds to reheat.