Every family has that one cake that seems to make an appearance at every gathering, rain or shine. This lemon cake with cream cheese frosting is that cake.
Easy to love and even easier to make, it’s the kind of old-fashioned dessert that feels like a hug from your grandmother — sweet, tangy, and made with the kind of care that fills your kitchen with warmth and the scent of sunshine.
Why This Recipe Works
- Bright and tangy balance: Fresh lemon juice and zest create a vibrant citrus flavor that cuts through the richness of the cream cheese frosting perfectly.
- Tender, moist texture: Whisking the eggs and sugar until fluffy introduces air, while oil and milk ensure the crumb stays soft for days.
- Simple ingredients, big nostalgia: Every item in this recipe is pantry-friendly, but the result tastes like something from an old family cookbook.
- Cream cheese frosting magic: The frosting’s smooth, tangy sweetness complements the lemon cake without overpowering it — the pairing is pure comfort.
- Perfect for any occasion: From birthdays to lazy Sunday afternoons, this cake fits any moment where you just need something homemade and heartwarming.
Ingredients
For the Lemon Cake
- 4 large eggs
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil
- 1/4 cup milk
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 6 tbsp unsalted butter, softened
- 3/4 cup powdered sugar
- 1 tsp fresh lemon juice
- 1/2 tsp vanilla extract (optional)
For Garnish (optional)
- Extra lemon zest
- Thin lemon slices or candied lemon peel
- Fresh mint leaves
Equipment Needed
- 8-inch round cake pan
- Mixing bowls (one large, one medium)
- Hand or stand mixer
- Whisk and spatula
- Parchment paper
- Cooling rack
- Fine grater or zester
- Measuring cups and spoons
Instructions
Prepare the Pan and Oven
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to ensure an easy release later.
This simple step saves you from the heartbreak of a beautiful cake sticking to the pan. If you’ve ever peeled cake bits off in frustration, you know the pain. Take a deep breath and line that pan — your future self will thank you.
Make the Batter
In a large mixing bowl, whisk the eggs and sugar together until they turn pale and slightly frothy. That’s your cue that air has been incorporated, promising a light, tender crumb later on.
Pour in the vegetable oil, milk, fresh lemon juice, and lemon zest, whisking until the mixture becomes smooth and sunny. In another bowl, whisk together the flour, baking powder, and salt.
Slowly fold the dry ingredients into the wet mixture until just combined. Don’t overmix — that’s the secret to keeping your cake soft, not dense. You’ll know it’s ready when the batter flows smoothly from your spatula like a silky ribbon.
Bake the Cake
Pour the batter into the prepared pan, smoothing the top gently. Pop it into the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
The smell that will fill your kitchen is pure nostalgia — a blend of lemony brightness and that cozy, buttery aroma that signals something wonderful is happening. Once done, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Be patient here — frosting a warm cake will lead to a melty, messy heartbreak.
Tip: If you want perfectly even layers later, chill the cake for 20 minutes before slicing.
Make the Frosting
While the cake cools, beat the softened cream cheese and butter together in a medium bowl using a hand mixer. You’re looking for a creamy, lump-free texture — smooth like soft clouds.
Add the powdered sugar, fresh lemon juice, and vanilla extract (if you’re feeling fancy), then continue beating until the frosting turns fluffy and light. This is the kind of frosting you’ll be tempted to eat straight off the whisk — and no one would blame you.
Tip: If your frosting feels too soft, refrigerate it for 10 minutes to help it firm up before spreading.
Assemble and Decorate
Once your cake has cooled completely, spread a generous layer of cream cheese frosting over the top. If you’re feeling ambitious, carefully slice the cake in half horizontally and sandwich a layer of frosting in between for double the decadence.
Smooth the top with a spatula, then garnish with a sprinkle of fresh lemon zest, a few mint leaves, or thin lemon slices for that picture-perfect farmhouse charm.
The result? A cake that looks as comforting as it tastes — simple, homey, and glowing with old-fashioned beauty.
Tips and Tricks
Getting That Perfect Lemon Flavor
Fresh lemons are the heart of this cake. Always zest before juicing to get the most out of your fruit. The zest carries essential oils that add depth to the flavor, while the juice brings that refreshing tang. Bottled lemon juice just won’t do — it lacks the brightness that makes this cake sing.
Achieving a Moist Crumb
The secret lies in the oil and gentle mixing. Vegetable oil keeps the cake soft even after refrigeration, while whisking the eggs and sugar well ensures airiness. If your batter looks too thick, add an extra tablespoon of milk to loosen it. Remember, rustic cakes aren’t about perfection; they’re about texture and heart.
Frosting Done Right
To make your cream cheese frosting extra smooth, use room temperature ingredients. Cold cream cheese tends to lump, and overmixing can make it runny.
If that happens, pop it in the fridge for 15 minutes before spreading — it’ll firm right up. Want a tangier frosting? Add a little more lemon juice and reduce the sugar slightly for a brighter bite.
Baking with Love and Precision
Check your oven’s temperature — home ovens can vary! If you find your cake browning too quickly, tent it lightly with foil halfway through baking. When in doubt, trust the toothpick test. It’s old-fashioned, but it never lies.
Serving and Storing
This cake tastes best slightly chilled, allowing the frosting to set just enough for clean slices.
Store it in an airtight container in the fridge for up to 4 days. If you’re serving to guests, garnish right before bringing it to the table so everything looks freshly made. And don’t toss leftovers — a slice with your morning coffee is pure joy.
Recipe Variations
- Lemon Blueberry Cake: Fold 1 cup of fresh or frozen blueberries into the batter for bursts of fruity sweetness in every bite.
- Layered Celebration Cake: Double the recipe and bake in two pans to create a stacked version for special occasions.
- Coconut Lemon Cake: Add 1/4 cup of shredded coconut to the batter for a tropical farmhouse twist.
- Lemon Poppy Seed Cake: Stir 2 tbsp of poppy seeds into the dry ingredients for added crunch and visual appeal.
- Glazed Lemon Cake: Skip the frosting and drizzle the cooled cake with a simple glaze made of powdered sugar and lemon juice for a lighter dessert.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, absolutely. You can bake the cake a day before and store it tightly wrapped at room temperature. The frosting can also be made ahead and refrigerated for up to 3 days. Before using, let it soften slightly at room temperature and re-whip for a smooth texture. This makes it a great make-ahead option for parties or gatherings.
Can I use bottled lemon juice instead of fresh?
It’s not recommended. Bottled juice tends to have a dull, sometimes bitter taste that lacks the vibrancy of fresh lemons. Freshly squeezed lemon juice and zest work together to give that authentic, homemade flavor that makes this cake shine.
What can I substitute for cream cheese in the frosting?
If you don’t have cream cheese on hand, mascarpone is a good substitute for a milder flavor. Greek yogurt cream cheese can also work for a lighter version. If you want something completely different, a whipped buttercream with extra lemon zest will complement the cake nicely.
How can I tell when the cake is done?
The best test is visual and tactile — the top should spring back lightly when touched, and a toothpick inserted in the center should come out clean or with a few moist crumbs. Overbaking is the enemy of moisture, so check it around the 30-minute mark just to be safe.
Can I freeze the cake?
Yes! Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 2 months. When you’re ready to serve, thaw it in the fridge overnight, bring it to room temperature, and then frost. It tastes just as good as freshly baked.
Summary
This Lemon Cake with Cream Cheese Frosting is pure rustic comfort — bright, creamy, and full of nostalgia. It’s a recipe that bridges generations, the kind that makes you slow down and enjoy each bite. Whether you’re baking it for family, friends, or just because it’s Sunday, it’s the kind of cake that feels like home.
Lemon Cake with Cream Cheese Frosting Recipe
Course: Cooking4
servings20
minutes35
minutes300
kcalIngredients
4 large eggs
1/2 cup granulated sugar
1/3 cup vegetable oil
1/4 cup milk
2 tbsp fresh lemon juice
1 tbsp lemon zest
1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
8 oz cream cheese, softened
6 tbsp unsalted butter, softened
3/4 cup powdered sugar
1 tsp fresh lemon juice
1/2 tsp vanilla extract (optional)
Extra lemon zest, thin lemon slices, or mint leaves for garnish
Directions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, whisk eggs and sugar until light and fluffy. Add oil, milk, lemon juice, and zest; whisk until smooth.
- In a separate bowl, mix flour, baking powder, and salt. Fold into the wet mixture until just combined.
- Pour the batter into the pan and bake 30–35 minutes, or until a toothpick comes out clean. Cool completely.
- Beat cream cheese and butter until creamy. Add powdered sugar, lemon juice, and vanilla; beat until fluffy.
- Frost the cooled cake and garnish with lemon zest, mint, or lemon slices.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
