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Easy Moist Easter Lemon Cake Recipe with Homemade Frosting

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A simple, moist lemon cake with a bright, tangy flavor and a fluffy homemade-looking frosting. Perfect for Easter or spring celebrations, this cake is quick to make and loved by all ages.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (170g) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature (or dairy-free milk plus 1 tbsp vinegar)
  • Zest and juice of 2 fresh lemons
  • 1 teaspoon vanilla extract
  • ½ cup (113g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice (for frosting)
  • 1 teaspoon lemon zest (for frosting)
  • 2–3 tablespoons heavy cream or milk (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
  5. Add the dry ingredients in three parts, alternating with buttermilk, starting and ending with dry ingredients. Mix each addition just until combined.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Start checking at 25 minutes.
  8. Cool the cakes in pans on a rack for 15 minutes. Run a knife around edges, invert cakes onto the rack, and peel off parchment. Cool completely before frosting.
  9. For the frosting, beat softened butter until creamy. Gradually add powdered sugar, alternating with lemon juice. Add lemon zest and salt. Thin with heavy cream or milk until spreadable but not runny.
  10. Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second layer over it and apply a thin crumb coat all around.
  11. Chill the cake for 15 minutes, then spread the remaining frosting in rustic swirls using an offset spatula or butter knife.

Notes

[‘Use room temperature ingredients for best results.’, ‘Do not overmix the batter to avoid a dense cake.’, ‘Fresh lemon zest and juice provide the best flavor.’, ‘If cakes brown too fast, tent with foil halfway through baking.’, ‘Adjust frosting thickness with powdered sugar or cream for spreadability.’, ‘If only one pan is available, bake in one pan and slice horizontally after cooling.’, ‘For gluten-free option, substitute all-purpose flour with gluten-free baking flour blend.’, ‘For vegan version, use flax eggs, plant-based butter, and dairy-free milk with vinegar.’, ‘Add blueberries or herbs for variations.’, ‘Frosting looks best with rustic swirls, imperfections add charm.’]

Nutrition

Keywords: lemon cake, Easter cake, moist lemon cake, homemade frosting, spring dessert, easy lemon cake, lemon dessert

Find it online: https://snappyspoon.com/easy-moist-easter-lemon-cake-recipe-with-homemade-frosting-tutorial/