How to Make Tangy Lemon Zest Cake with Cream Cheese Frosting
If you’re looking for a dessert that’s fresh, vibrant, and absolutely delicious, a tangy lemon zest cake with cream cheese frosting is the perfect choice! This cake combines the bright flavor of lemons with a rich, creamy frosting to create a treat that’s ideal for any occasion. Best of all, it’s easy to make! In this blog, we’ll walk you through the steps in simple English, so even beginner bakers can achieve amazing results.
Ingredients You’ll Need
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup fresh lemon juice (from about 2 lemons)
- Zest of 2 lemons (use a grater or zester to scrape the skin)
- 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice)
For the Cream Cheese Frosting:
- 8 ounces cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 cups powdered (icing) sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional, for extra tanginess)
Tools You’ll Need
- Mixing bowls
- Electric mixer (or whisk)
- Grater or zester
- Spatula
- Cake pans (two 8-inch or 9-inch pans)
- Parchment paper
- Cooling rack
Step-by-Step Instructions
Making the Cake
-
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease your cake pans with butter or cooking spray and line the bottoms with parchment paper. This prevents sticking. -
Mix Dry Ingredients:
In a bowl, combine the flour, baking powder, baking soda, and salt. Whisk together, then set aside. -
Cream Butter and Sugar:
In a larger bowl, beat the softened butter and granulated sugar using an electric mixer until light and fluffy. This takes about 2-3 minutes. -
Add Eggs and Flavor:
Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract, lemon juice, and lemon zest. The zest is what gives this cake its tangy lemon flavor, so don’t skip it! -
Combine Dry Ingredients and Buttermilk:
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start with a third of the dry mixture, then add half the buttermilk, and repeat. Mix until just combined — don’t overmix, or your cake might turn out dense. -
Bake the Cake:
Pour the batter evenly into the prepared cake pans. Smooth the tops with a spatula and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. -
Cool Completely:
Once baked, let the cakes cool in the pans for 10 minutes. Then carefully transfer them to a cooling rack and let them cool completely. This step is important to avoid melting the frosting later.
Making the Cream Cheese Frosting
-
Beat Cream Cheese and Butter:
In a bowl, beat the softened cream cheese and butter together until smooth and creamy. -
Add Powdered Sugar:
Gradually add the powdered sugar, one cup at a time, mixing on low speed. Once the sugar is fully combined, increase the speed to high and beat for another minute. -
Flavor the Frosting:
Add the vanilla extract and lemon zest (optional) for a hint of tangy sweetness. Mix until everything is incorporated.
Assembling the Cake
-
Layer the Cake:
Place one of the cooled cake layers on a serving plate or cake stand. Spread a thick, even layer of cream cheese frosting on top. -
Add the Second Layer:
Place the second cake layer on top of the frosting. If the top of the cake is uneven, you can trim it slightly before adding it. -
Frost the Entire Cake:
Use a spatula to spread frosting all over the top and sides of the cake. Smooth it out as much as you like. If you want a rustic look, you can leave it a little messy. -
Decorate:
For a pretty finish, sprinkle extra lemon zest on top or add thin slices of lemon as decoration. You can even use fresh berries like blueberries or raspberries for added color and flavor.
Serve and Enjoy
Congratulations — you’ve made a tangy lemon zest cake with cream cheese frosting! Slice the cake, serve it on a plate, and enjoy the refreshing citrus flavor balanced with the creamy sweetness of the frosting. It’s perfect for birthdays, tea parties, or just a casual treat for yourself.
Tips for Success
- Don’t Skip the Zest: Lemon zest is the key to packing lots of lemon flavor into your cake. Use a fine grater or zester to scrape only the yellow part of the peel — avoid the bitter white part.
- Room Temperature Ingredients: Let the butter, cream cheese, and eggs come to room temperature before baking. This helps them mix better and creates a smoother cake texture.
- Chill the Frosting: If your kitchen is warm, pop the frosting in the fridge for 10-15 minutes before using it. This makes it easier to spread.
Making a tangy lemon zest cake with cream cheese frosting doesn’t have to be complicated. With these simple steps, you can create a dessert that tastes as amazing as it looks. Give it a try today, and watch everyone fall in love with your baking skills!
