Description

This easy, moist, and fluffy lemon birthday cake is layered with tangy lemon cream cheese frosting for a bright, festive dessert. Perfect for birthdays, spring celebrations, or any time you crave a slice of sunshine.

Ingredients

Scale

2 1/2 cups (310g) all-purpose flour, sifted
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups (300g) granulated sugar
2 tbsp fresh lemon zest (about 2 large lemons)
1 cup (225g) unsalted butter, softened
1/4 cup (60ml) neutral oil (canola or vegetable)
4 large eggs, room temperature
1/3 cup (80ml) fresh lemon juice (about 2 lemons)
1 cup (240ml) whole milk, room temperature (or buttermilk)
2 tsp pure vanilla extract
8 oz (225g) cream cheese, softened
1/2 cup (115g) unsalted butter, softened
3–4 cups (360-480g) powdered sugar
2–3 tbsp fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
Pinch of salt
Optional: Fresh lemon slices or twists
Optional: Edible flowers (pansies or violets)
Optional: Sprinkles or nonpareils
Optional: Extra lemon zest

Instructions

Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans, line with parchment paper, and dust with flour.
In a large bowl, rub lemon zest into granulated sugar until fragrant.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Add softened butter to the sugar-zest mixture and beat with an electric mixer until light and fluffy (2-3 minutes).
Beat in oil. Add eggs one at a time, beating well after each addition.
In a small bowl, whisk together lemon juice, milk (or buttermilk), and vanilla extract.
With mixer on low, add dry ingredients to the creamed mixture in three parts, alternating with the lemon-milk mixture. Begin and end with flour. Mix just until combined.
Divide batter evenly between pans. Tap gently to remove air bubbles.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
For the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, lemon juice, lemon zest, vanilla, and salt. Beat until fluffy and spreadable.
Place one cake layer on a serving plate. Spread with frosting. Top with second layer and frost top and sides.
Decorate with lemon slices, sprinkles, or edible flowers as desired. Chill for 20-30 minutes to set frosting, or serve immediately.

Notes

For best lemon flavor, rub zest into sugar before mixing. Use room temperature ingredients for a smooth batter. Don’t overmix once flour is added. For gluten-free, use a 1:1 gluten-free flour blend. Cake layers can be made ahead and frozen. Decorate with fresh berries or edible flowers for a festive touch.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 380
Sugar: 34
Sodium: 270
Fat: 18
Saturated Fat: 10
Carbohydrates: 52
Fiber: 1
Protein: 4

Keywords: lemon cake, birthday cake, lemon dessert, layer cake, spring cake, easy cake, fluffy cake, cream cheese frosting, citrus cake, homemade cake