Ever since I discovered this Light and Fluffy Lemon Cake with Creamy Frosting, my kitchen has felt like a sunny getaway every time I turn on the oven. Each bite manages to balance a tender, cloud-like crumb with vibrant lemon zest and a gentle whisper of vanilla—a combination that makes you wonder how something so delightful can even exist. The cake’s texture is astonishingly soft, thanks to the careful dance of sour cream and milk in the batter, while the freshly squeezed lemon juice gives each slice that irresistible citrus zing. Topped with a luxuriously smooth lemon frosting, this dessert is perfect for brightening up any gathering, from casual afternoon tea to milestone celebrations.
I still remember the first time I served this cake at a backyard brunch. The sun was streaming through the trees, and as I sliced into that fluffy masterpiece, the frosting glistened like morning dew. My friends were instantly hooked, and I felt like I’d unlocked a secret from the dessert gods. With an intermediate difficulty level that’s approachable for most home bakers, this cake requires just 30 minutes of prep, 30 minutes of baking, and about 1 hour and 10 minutes of cooling and resting time—so plan for a leisurely afternoon. Each slice clocks in around 680 calories, making it an indulgent but utterly satisfying treat. Whether you’re celebrating a birthday, craving a cozy weekend bake, or simply want to fill your home with the scent of fresh citrus, this Light and Fluffy Lemon Cake with Creamy Frosting is your ticket to pure, tangy-sweet bliss.
KEY INGREDIENTS IN LIGHT AND FLUFFY LEMON CAKE WITH CREAMY FROSTING
Before we get our hands messy, let’s take a moment to appreciate the role each ingredient plays in crafting this citrusy delight. These components work in harmony to ensure a light, tender crumb and a frosting that’s decadently creamy without being too heavy.
- All-purpose flour
Provides structure and body to the cake. Its moderate protein content allows for a tender crumb that still holds up under the weight of the frosting.
- Baking powder
Acts as a leavening agent, releasing carbon dioxide bubbles that make the cake rise into a light, airy texture.
- Baking soda
Balances acidity and works with the sour cream and lemon juice to enhance tenderness and create a fine crumb.
- Salt
Enhances and rounds out the sweetness, while also reinforcing the cake’s overall flavor profile.
- Unsalted butter
Contributes richness, moisture, and that luxurious mouthfeel. Using room-temperature butter ensures better aeration when creamed.
- Granulated sugar
Sweetens the cake and, when creamed with butter, helps trap air for a lighter, fluffier texture.
- Eggs
Provide structure, moisture, and richness. They also help bind the ingredients, giving the cake its tender crumb.
- Sour cream
Adds moisture and tanginess, keeping the cake ultra-tender and amplifying the lemon flavor.
- Whole milk
Thins the batter slightly for easy mixing and contributes to a softer crumb.
- Freshly squeezed lemon juice
Delivers vibrant citrus flavor and reacts with baking soda to boost rise and tenderness.
- Lemon zest
Infuses the batter with concentrated citrus oils for a fragrant, fresh taste in every forkful.
- Vanilla extract
Rounds out the flavor, adding a sweet, aromatic depth that complements the lemon.
- Powdered sugar
Forms the base of the frosting, providing a silky-smooth sweetness that whips up into a cloud-like consistency.
- Pinch of salt
Cuts through the sweetness in the frosting, preventing it from tasting cloying and balancing the bright lemon notes.
HOW TO MAKE LIGHT AND FLUFFY LEMON CAKE WITH CREAMY FROSTING
Ready to bake? Follow these detailed steps to create layers of citrus heaven and finish them with a dreamy, creamy frosting.
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper circles to ensure easy release.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed. Set this dry mixture aside.
3. In a large bowl, cream together the softened butter and sugar with an electric mixer on medium speed for about 3–4 minutes, until the mixture is light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Then mix in the lemon zest, lemon juice, and vanilla extract until the batter is smooth and fragrant.
5. Alternate adding the dry ingredients and the sour cream–milk mixture: start with a portion of the dry mix, mix well, then add half of the sour cream and milk. Repeat until all ingredients are incorporated, stirring gently until just combined.
6. Divide the batter evenly between the prepared cake pans, using a spatula to smooth the tops for an even bake.
7. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes. Then carefully turn them out onto a wire rack to cool completely.
9. While the cakes are cooling, prepare the frosting. Beat the softened butter with an electric mixer until smooth and creamy.
10. Gradually add the powdered sugar, ½ cup at a time, beating after each addition until fully incorporated.
11. Mix in the lemon juice, lemon zest, vanilla extract, and a pinch of salt until the frosting is smooth.
12. Add the milk one tablespoon at a time until you reach your desired frosting consistency, then beat on medium-high speed for 2–3 minutes until fluffy.
13. Once the cakes are completely cool, spread a generous layer of frosting on top of one cake layer. Place the second layer on top, then frost the top and sides of the entire cake. Decorate with extra lemon zest or fresh lemon slices if desired. Slice and serve!
SERVING SUGGESTIONS FOR LIGHT AND FLUFFY LEMON CAKE WITH CREAMY FROSTING
When it comes to serving this cake, you can keep it simple or add a few finishing touches to elevate every slice. Here are four ways to present your masterpiece:
- Garnish with fresh berries
Arrange raspberries or blueberries around each slice to introduce a pop of color and a hint of tart sweetness that complements the lemon notes.
- Dust with confectioners’ sugar
Lightly sprinkle extra powdered sugar over the top of the frosted cake to create an elegant, delicate finish—like a dusting of morning dew.
- Serve alongside herbal tea
Pair each slice with a cup of chamomile or green tea to balance the cake’s sweetness and enhance the cake’s bright, citrusy aromas.
- Plate with mint leaves
Tuck a sprig of fresh mint beside each slice for a refreshing herbal accent and a burst of green that’s perfect for spring and summer gatherings.
HOW TO STORE LIGHT AND FLUFFY LEMON CAKE WITH CREAMY FROSTING
To keep your lemon cake tasting as fresh and vibrant as the day you baked it, follow these storage tips. Proper storage preserves that moist crumb and keeps your frosting fluffy and delicious.
- Room-temperature storage
If you plan to enjoy the cake within a day, cover it loosely with a cake dome or plastic wrap and keep it in a cool, dry place away from direct sunlight.
- Refrigerator storage
For up to three days, store the cake in an airtight container in the fridge. This helps the frosting stay firm and keeps the cake from absorbing any odors from other foods.
- Freezer storage
Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to one month, then thaw slices overnight in the refrigerator before serving.
- Frosting-only storage
If you make the frosting ahead of time, keep it in an airtight container at room temperature for up to 24 hours, or refrigerate for up to 3 days. Bring it back to room temperature and re-whip before decorating.
CONCLUSION
This Light and Fluffy Lemon Cake with Creamy Frosting is more than just a dessert—it’s a celebration of citrus brightness and tender, cloud-like textures. From the vibrant tang of freshly squeezed lemon juice to the whisper of vanilla weaving through each moist layer, every element has its role. Whether you’re an adventurous home baker on an intermediate journey or you’re looking to impress friends at a gathering, this cake delivers buttery richness, balanced acidity, and a silky frosting that feels downright luxurious. And with just 30 minutes of active prep and another half hour in the oven, plus a short rest time, it’s surprisingly manageable for a show-stopping centerpiece.
Feel free to print this article and save it in your favorite recipe binder for easy reference the next time citrus season rolls around—or any time you need a sweet escape. You’ll also find a handy FAQ below to answer common questions, from ingredient swaps to troubleshooting tips. If you give this recipe a try, I’d love to hear how it turns out! Drop a comment, share your tips, or ask any questions if you need guidance. Your feedback and experiences help make our baking community even more vibrant and supportive—happy baking!
Light and Fluffy Lemon Cake with Creamy Frosting
Description
This airy cake has a tender crumb infused with vibrant lemon zest and a whisper of vanilla, all topped with a silky lemon frosting. Light, tangy, and sweet, it’s the perfect centerpiece for celebrations or a cozy afternoon treat.
Ingredients
Instructions
-
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles.
-
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
-
In a large bowl, cream together the softened butter and sugar using an electric mixer on medium speed for about 3-4 minutes, until light and fluffy.
-
Add the eggs, one at a time, beating well after each addition. Then mix in the lemon zest, lemon juice, and vanilla extract.
-
Alternate adding the dry ingredients and the sour cream and milk mixture. Begin with the dry ingredients, then add half of the sour cream and milk, mix well, and repeat until all ingredients are combined. Stir gently until just incorporated.
-
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
-
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
-
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
-
While the cakes are cooling, prepare the frosting. Beat the softened butter with an electric mixer until smooth and creamy.
-
Gradually add the powdered sugar, 1/2 cup at a time, until fully incorporated. Add the lemon juice, lemon zest, vanilla extract, and a pinch of salt, then mix until smooth.
-
Add the milk a tablespoon at a time until you reach your desired frosting consistency. Beat the frosting on medium-high speed for 2-3 minutes, until fluffy.
-
Once the cakes are completely cool, spread a layer of frosting on the top of one cake layer, then place the second layer on top. Frost the top and sides of the entire cake.
-
Decorate with extra lemon zest or fresh lemon slices if desired. Slice and serve!
Note
- For an extra burst of lemon flavor, try adding a few tablespoons of lemon curd between the cake layers.
- Make sure your butter and eggs are at room temperature for the best texture in the cake.
- This cake can be made ahead of time and stored in an airtight container for up to 3 days.
- The frosting is rich and creamy, so feel free to adjust the sweetness by adding more or less powdered sugar to taste.
- You can substitute half of the sour cream with Greek yogurt for a slightly tangier flavor.
- This cake can also be baked in a 9x13-inch pan if you prefer a single-layer cake. Adjust baking time as needed.
