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Judy John

Spring Lemon Cake Recipe

This spring lemon cake delivers bright citrus flavor, soft layers, and creamy frosting for a cheerful seasonal dessert. It tastes fresh, tender, and beautifully balanced.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 1/2 cups all-purpose flour sifted
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 cup milk
  • 1/4 cup lemon juice fresh
  • 2 tbsp lemon zest
Lemon Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 tbsp lemon juice

Equipment

  • Mixing Bowl
  • Cake Pans
  • Hand Mixer
  • Zester
  • Juicer
  • Spatula
  • Cooling Rack
  • Oven
  • Knife
  • Freezer

Method
 

  1. Heat oven to 350°F. Grease and line two 8-inch cake pans.
  2. Whisk flour, baking powder, and salt until combined.
  3. Beat butter and sugar until pale and fluffy. Add eggs one at a time.
  4. Mix in lemon juice and zest. Alternate dry ingredients and milk until batter turns smooth.
  5. Divide batter into pans. Bake 30 to 35 minutes until centers spring back lightly.
  6. Cool layers completely on racks before frosting.
  7. Beat cream cheese, butter, powdered sugar, and lemon juice until silky.
  8. Stack layers, spread frosting evenly, and smooth the sides.
  9. Chill 20 minutes for clean slices, then serve.

Notes

For a softer crumb, mix only until combined and avoid overbaking. For slightly crisp edges, bake a few extra minutes. Freeze unfrosted layers tightly wrapped for up to 2 months. Chill cake before slicing for tidy layers. Add berries, coconut, lavender, or poppy seeds for flavor changes. Store covered in the refrigerator up to 4 days.