This Single Layer Lemon Cake with Lemon Cream Cheese Frosting is a bite of the sun.
Top a light and glazed lemon cake with lemon syrup and a smooth lemon cream cheese frosting
This is a soft, delicate cake, especially once the syrup is added. Be sure to handle it carefully.
Ingredients for Single Layer Lemon Cake With Lemon Cream Cheese Frosting – For the Lemon Cake – 1 1/2 cups flour (187 grams; measured via spoon and level method) – 1 tsp baking powder – tsp baking soda – tsp salt – cup granulated sugar (149 grams) – 1 1/2 teaspoons lemon zest (from about 1 large lemon) – cup unsalted butter (113 grams) – 2 large eggs – 1 tsp vanilla extract – cup buttermilk (113 grams)
For Lemon Syrup: – 1/4 cup lemon juice (56 grams; from about 2 lemons) – 1 tablespoon granulated sugar – For the Lemon Cream Cheese Frosting: – cup unsalted butter (56 g; 1/2 stick), softened at room temperature – 4 oz cream cheese (113 g), chilled – 1 cup powdered sugar (113 grams) – 1-2 tsp lemon juice (as per taste) – pinch of salt – 1-2 Tbsp lemon curd (optional; for brighter flavor of lemon) – Lemon zest and lemon slices, for garnish (optional)
Servings - 1 cake, Prep time - 30 mins, Cooking time - 30 mins, Type - Cake.
If you don't have buttermilk, you can substitute an equal amount of sour cream or full-fat Greek yogurt.
You can also microwave the remaining cake crumbs on 50% power for 20 seconds to reheat.