Ingredients for Very Lemon Cake With Lush Lemon Frosting
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- Baking Soda
- 1/2 teaspoon salt
- Unsalted Butter
- 1 3/4 cups granulated sugar
- 2 tablespoons lemon zest
- 4 large eggs
- Whole Milk
- 1/4 cup fresh lemon juice
- Vanilla Extract
- 8 ounces cream cheese (softened)
- 1/2 cup lemon curd
- 3 cups powdered sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Very Lemon Cake With Lush Lemon Frosting? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Very Lemon Cake With Lush Lemon Frosting
- Preheat oven to 350°F (175°C).
- Grease and flour a 13x9 inch baking pan.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 3 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 3/4 cup (1 1/2 sticks) unsalted butter and 1 3/4 cups granulated sugar at medium speed for 4 minutes, until light and fluffy.
- Beat in 1 tablespoon lemon zest.
- Add 4 large eggs one at a time, beating well after each addition.
- In a small bowl, whisk together 1 cup buttermilk, 1/4 cup fresh lemon juice, and 1 teaspoon vanilla extract.
- At low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before inverting it onto a wire rack.
- For the frosting: In a large bowl, beat together 8 ounces cream cheese (softened), 1/2 cup (1 stick) unsalted butter (softened), 1/2 cup lemon curd, and 2 tablespoons lemon zest at medium speed for 2 minutes, until smooth.
- Gradually add 3 cups powdered sugar, beating until light and fluffy (about 2 minutes).
- Once the cake is completely cool, frost the top evenly.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve at room temperature. Store leftover cake in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
130g
Fat
42g
Carbs
13g
