Lemon Birthday Cake (Print Version)
Bright lemon layer cake with creamy frosting, perfect for celebrations
# What You Need:
→ For the Lemon Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, room temperature
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 2 tablespoons lemon zest (from about 2 lemons)
09 - 1/4 cup fresh lemon juice
10 - 1 cup whole milk, room temperature
11 - 1 teaspoon vanilla extract
→ For the Lemon Cream Cheese Frosting
12 - 1/2 cup unsalted butter, room temperature
13 - 8 oz cream cheese, room temperature
14 - 4 cups powdered sugar, sifted
15 - 2 tablespoons lemon juice
16 - 1 teaspoon lemon zest
17 - 1/2 teaspoon vanilla extract
18 - Pinch of salt
→ Optional Decoration
19 - Lemon slices, edible flowers, or sprinkles
# Directions:
01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3–4 minutes.
04 - Add eggs, one at a time, mixing well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
05 - On low speed, alternate adding flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly between prepared pans. Smooth the tops with a spatula. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
07 - Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
08 - Beat butter and cream cheese together until creamy and smooth. Add powdered sugar, lemon juice, lemon zest, vanilla, and salt. Beat until fluffy and well combined.
09 - Place one cake layer on a serving plate. Spread with frosting. Top with the second layer and frost the top and sides. Decorate with lemon slices, edible flowers, or sprinkles as desired.
10 - Chill cake for 30 minutes before slicing for cleaner cuts. Serve at room temperature.
# Expert Tips:
01 -
- The cream cheese frosting cuts through the citrus just enough to make you want seconds
- It's the kind of cake that makes people pause mid-conversation and ask what's in it
02 -
- Room temperature ingredients are the difference between a tender cake and a dense one—I've ruined a batch by trying to rush this part.
- That lemon syrup trick in the notes is worth the extra five minutes if you're making this a day ahead.
03 -
- Zest your lemons before juicing them—it's nearly impossible to zest a slippery, squeezed-out lemon.
- Bring everything to room temperature before you start mixing, and this cake will reward you with the most tender crumb you've ever tasted.