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Lemon cake with lemon cream cheese glaze

Lemon Cake Recipe: Bake a Zesty Delight with Cream Cheese Glaze


Welcome to our delightful Lemon Cake with Lemon Cream Cheese Glaze recipe! If you’re a fan of zesty, citrusy desserts, you’re in for a treat. This moist and flavorful lemon cake is a burst of sunshine on your plate, and the creamy, tangy cream cheese glaze takes it to a whole new level of deliciousness. Whether you’re celebrating a special occasion or simply craving a sweet citrus fix, this recipe is a winner. Let’s dive in and learn how to create this mouthwatering dessert.

This simple Lemon Cake with Cream Cheese Frosting is a great “everyday” dessert option. Easy, delicious, and sure to please lemon lovers!


For the Lemon Cake:

1/4 cup unsalted butter, at room temperature
3/4 cup granulated sugar
2 teaspoons fresh lemon zest
1 teaspoon lemon extract
1 teaspoon vanilla extract
2 large eggs, at room temperature
1 cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup full-fat milk
1/3 cup fresh lemon juice
1/4 cup canola OR coconut oil (melt coconut oil first, if using)

For the Creamy Lemon Frosting:

4 ounces cream cheese, VERY soft
1/4 cup unsalted butter, VERY soft
2 cups confectioners’ sugar, sifted
1 teaspoons fresh lemon zest
2 teaspoons fresh lemon juice
1/2 teaspoon lemon extract
1/4 teaspoon salt
2 tablespoons full-fat milk, more if needed

How To Make lemon cake with lemon cream cheese glaze

For the Lemon Cake :

Preheat oven to 350 degrees (F). Cut out one 9-inch round segment of parchment paper to line your cake pan with. Spray the pan generously – sides and bottom – with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pan and spray again. It’s important to make sure every bit of pan and paper are sprayed so your cake doesn’t get stuck. Set pan aside.
In a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), combine the butter, sugar, lemon zest, lemon extract, and vanilla extract; beat on medium speed until light and fluffy, about 5 minutes (don’t skimp on time here!). Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Set aside.
In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt, mixing well to evenly combine the ingredients. Add the dry mixture into the wet ingredients and mix on low speed until everything is just barely combined. You should still see some lumps and dry streaks. Turn mixer off. In a small bowl combine the milk, lemon juice, and oil, whisking well. Using a rubber spatula, fold the ingredients into the mixture, mixing until everything is incorporated, but being sure not to overmix. Scrape the batter into the prepared pan and bake for 28 to 30 minutes, or until the top is firm and slightly golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist (but not wet) crumbs clinging to it.
Allow the cake to cool in the pan for 5 minutes before gently running a knife around the edges to loosen any stuck bits, then turning it out onto a cooling rack to cool completely.
While the cake cools, you can make the frosting.

For the Creamy Lemon Frosting:

In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the cream cheese and butter on medium-speed until light and fluffy, about 3 minutes. Reduce the speed to low, then add in the confectioners’ sugar, lemon zest, lemon juice, lemon extract, and salt; beat until combined. Increase the speed back to medium and mix until creamy, about 2 minutes. Add the milk and continue beating the frosting until very light and fluffy, about 2-3 minutes. If the frosting seems too thin, add a little more confectioners’ sugar, starting with one tablespoon at a time; if the frosting seems to thick, add in a little more milk, starting one tablespoon at a time.
When the cake has completely cooled, place it on a cake stand or large plate; spread the top and sides evenly with the frosting. Decorate with fresh lemon slices, if desired.
The frosted cake will stay fresh, when stored in the refrigerator, for 3 days. Simply take it out of the fridge an hour or two before serving so it can come to room temperature.


There you have it, our scrumptious Lemon Cake with Lemon Cream Cheese Glaze is ready to be enjoyed! With its bright lemony flavor and velvety cream cheese topping, it’s the perfect treat for any time of year. Share it with friends and family, or savor it all to yourself. Don’t forget to check out our other delightful dessert recipes, and keep coming back for more culinary inspiration. Happy baking!

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Laura J. Boss

Meet Laura J. Boss, a passionate blogger and cooking enthusiast who loves to experiment with different recipes and cuisines from around the world. Born and raised in a small town, I grew up watching my mother cook and developed a keen interest in the art of cooking from an early age.After completing my education, I decided to pursue my passion for cooking and started my own food blog. My blog features a wide range of recipes, from traditional family favorites to fusion dishes that I have created myself. My blog has gained a huge following, with many of my readers trying out my recipes and sharing their own cooking experiences.When I am not cooking up a storm in the kitchen, I enjoy traveling and exploring new cultures. I believe that food is an important part of every culture, and love to learn about new ingredients and cooking techniques from around the world.Through my blog, I aim to inspire and encourage others to cook and experiment with different flavors and ingredients. I believe that cooking is not just about making delicious meals, but also about sharing love and creating memories with family and friends.Whether you are a beginner or an experienced cook, my blog has something for everyone. So why not give my recipes a try and discover the joy of cooking for yourself?