The Ultimate Southern Lemon Cake Recipe

There’s something wonderfully refreshing about a Southern Lemon Cake that makes it the perfect dessert for any occasion. With its zesty citrus flavor, soft crumb, and luscious cream cheese frosting, this cake transports you to a sunny afternoon in the South, where sweet tea flows and laughter is plentiful. Imagine cutting into a beautifully baked, golden cake that’s both tangy and sweet, with a creamy frosting that melts in your mouth. This Southern Lemon Cake isn’t just about taste—it embodies joy, nostalgia, and warmth. In this post, you’ll discover our tried-and-true recipe, along with valuable tips that will ensure your cake turns out perfect every time!

Why You’ll Love This Southern Lemon Cake

This Southern Lemon Cake is more than just a cake; it’s a delightful experience! Here are a few reasons why you’ll love it:

Quick and Easy: The straightforward steps make this recipe approachable for bakers of all levels. You’ll have your cake in the oven in no time!
Perfect for Beginners: If you’re new to baking, this cake serves as an excellent introduction to key baking techniques, like creaming butter and sugar and making a simple frosting.
Ideal for the Whole Family: Whether it’s a weeknight dinner or a special occasion, everyone—from kids to adults—will appreciate the deliciousness of this cake.
Economical: With affordable ingredients that you likely already have on hand, this cake is a budget-friendly option for delicious desserts.
Versatile Serving Options: Serve it at birthdays, potlucks, or simply as a sweet treat alongside your afternoon tea—it fits every scenario.

The Necessary Ingredients

Before we begin, let’s gather our ingredients to ensure we have everything we need for this delightful cake:

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup buttermilk
1/4 cup lemon juice
1 tablespoon lemon zest
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup cream cheese, softened
1/2 cup powdered sugar
1 cup heavy whipping cream

Notes and Substitutions on Ingredients:

All-Purpose Flour: This is your go-to flour for cakes, but if you need a gluten-free option, you can substitute a 1:1 gluten-free baking flour. The texture may vary slightly, but it will still taste delicious.
Unsalted Butter: Using unsalted butter allows you to control the saltiness of your cake. If you only have salted butter, just reduce the added salt in the recipe.
Buttermilk: Buttermilk adds moisture and tanginess to the cake. If you don’t have buttermilk, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes before using.

How to Prepare the Southern Lemon Cake Step by Step

Now, let’s dive into the baking process! Follow these steps closely for perfect results:

Preheat the oven: Begin by preheating your oven to 350°F (175°C). This is crucial for ensuring that your cake bakes evenly.
- Pro Tip: Make sure your oven is fully preheated before placing your cake inside to avoid uneven cooking.
Grease and flour the cake pan: Grease a 9-inch round cake pan with butter and then dust it with flour. This will prevent the cake from sticking to the pan.
- Pro Tip: You can use parchment paper at the bottom for extra assurance that it won’t stick.
Cream butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is pale and fluffy. This step incorporates air, which makes the cake tender.
- Pro Tip: Beat the butter and sugar for 3-5 minutes. If you don’t see a light and fluffy texture, continue beating.
Add eggs one at a time: Add the eggs, one at a time, making sure to mix well after each addition. This helps the eggs to emulsify, making the batter consistent.
- Pro Tip: Beat the eggs before adding them to help them incorporate easily.
Stir in the wet ingredients: Next, stir in the buttermilk, lemon juice, and lemon zest until combined. This adds moisture and flavor to your batter.
- Pro Tip: Use fresh lemon juice and zest for the best flavor – it makes a noticeable difference!
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed.
- Pro Tip: Sifting the flour can help remove lumps and aerate it, making for a fluffier cake.
Add dry ingredients to wet mixture: Gradually fold the dry mixture into the wet mixture until just combined. Be careful not to overmix; this can lead to a dense cake.
- Pro Tip: A few small lumps are perfectly fine!
Pour batter into the pan: Carefully pour the batter into your prepared cake pan, spreading it evenly.
- Pro Tip: Use a spatula to smooth the top, which helps achieve an even bake.
Bake: Place the cake in the preheated oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Pro Tip: Check at the 25-minute mark; sometimes ovens can vary in temperature.
Cool the cake: Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack. This helps set the texture.
- Pro Tip: Don’t rush; frosting a warm cake can result in melting frosting!
Make the frosting: Beat the cream cheese and powdered sugar until smooth. Then, gently fold in the heavy whipping cream until it’s fluffy and light.
- Pro Tip: For even fluffier frosting, whip the cream to soft peaks before folding into the cream cheese mixture.
Frost the cake: Once the cake is fully cool, spread the cream cheese frosting generously on top, and serve.
- Pro Tip: Decorate with additional lemon zest or slices for a beautiful presentation.

Serving Suggestions

This Southern Lemon Cake is versatile and pairs well with various accompaniments. Here are some ideas:

Perfect Pairings

Beverages: Serve with a chilled glass of iced tea, lemonade, or a refreshing sparkling water with a slice of lemon.
Side Dishes: Pair it with light snacks like fresh fruit or a simple garden salad for a complete meal.

Occasions

Weeknight Dinner: This cake is perfect for finishing a weekday meal on a sweet note.
Special Occasion Meal: It works wonderfully as a birthday cake or dessert for any festive gathering.

Serving Tips

Presentation: Serve on a beautiful cake stand for a touch of elegance at your table.
Slices: Cut into generous slices, perfect for sharing with family and friends!

Storage and Reheating Tips

To keep your Southern Lemon Cake fresh and delicious, follow these storage tips:

Refrigerated

Duration: Store in the refrigerator for up to 5 days.
Type of Container: Place remnants in an airtight container to maintain moisture.

Freezed

If possible: This cake freezes wonderfully.
Packaging: Wrap slices in plastic wrap and then foil before placing them in a zip-top freezer bag. It can last up to 3 months in the freezer.

Reheating

Best Method: Allow the cake to thaw in the refrigerator overnight. Enjoy it cold, or place a slice in the microwave for 10-15 seconds for a warm treat!

Guaranteed Success Tips

To ensure your Southern Lemon Cake turns out perfectly, keep these golden rules in mind:

Don’t overmix the batter: Just mix enough to incorporate the flour; this ensures a soft texture.
Use room temperature ingredients: Bring eggs and buttermilk to room temperature for better mixing and an airy cake.
Check oven temperature: Use an oven thermometer for accuracy; inaccurate temperatures can lead to baking mishaps.
Cool the cake completely before frosting: This prevents melting the cream cheese frosting.
Be gentle with the frosting: Avoid overmixing or it may lose its fluffy texture.

Recipe Variations

Want to switch things up? Here are some fun variations on the classic Southern Lemon Cake:

Add Blueberries: Fold in 1 cup of fresh or frozen blueberries for a burst of flavor.
Lemon Lavender: Infuse your batter with 1 tablespoon of culinary lavender for a fragrant twist.
Coconut Lemon Cake: Add 1 cup of shredded coconut to the batter for an extra layer of texture and flavor.

Frequently Asked Questions (FAQ)

Q: My cake came out completely dry; what did I do wrong?
A: Overbaking is the likely culprit. Make sure to check for doneness with a toothpick and remove the cake from the oven as soon as it comes out clean.

Q: Can I make this cake in advance?
A: Absolutely! The cake can be made a day ahead—I recommend frosting it on the day you plan to serve for the best texture.

Q: How can I make this cake less sweet?
A: You can reduce the sugar in the batter slightly and cut back on the powdered sugar in the frosting. Adding a bit more lemon juice can also help balance the sweetness.

Q: Can I replace the cream cheese frosting?
A: Yes! You could use a simple whipped cream or a lemon glaze made of lemon juice and powdered sugar.

Q: Is there a gluten-free option available?
A: Yes, using a gluten-free all-purpose flour should work fine. Ensure the blend includes xanthan gum or add it separately.

Q: What can I do if the batter is too thick?
A: If the batter feels thick, you can add a splash of milk or buttermilk to loosen it up slightly.

Q: I don’t have heavy whipping cream. What can I use instead?
A: You can use a store-bought whipped topping or even a whipped coconut cream for a dairy-free option.

Now that you have all the tools and tips you need, it’s time to whip up this delectable Southern Lemon Cake! Enjoy the baking process and the joyful reactions from your friends and family. Happy baking!

Southern Lemon Cake

This Southern Lemon Cake is a delightful blend of zesty citrus flavor, soft crumb, and creamy frosting, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course Dessert

Cuisine Southern

Servings servings

Calories 350 kcal

Ingredients

Cake Ingredients

1.5 cups all-purpose flour Use a 1:1 gluten-free baking flour for a gluten-free version.
1 cup granulated sugar
0.5 cup unsalted butter, softened Can use salted butter, but reduce added salt.
2 large eggs Bring to room temperature for better mixing.
0.5 cup buttermilk Substitute with milk mixed with lemon juice or vinegar.
0.25 cup lemon juice Use fresh for best flavor.
1 tablespoon lemon zest Use fresh zest for a brighter taste.
1.5 teaspoons baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt

Frosting Ingredients

1 cup cream cheese, softened
0.5 cup powdered sugar
1 cup heavy whipping cream Can be replaced with dairy-free options.

Instructions

Preparation

Preheat the oven to 350°F (175°C).
Grease a 9-inch round cake pan with butter and dust it with flour.
In a large mixing bowl, cream together the softened butter and granulated sugar until pale and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in the buttermilk, lemon juice, and lemon zest until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually fold the dry mixture into the wet mixture until just combined.
Pour the batter into the prepared pan and spread evenly.

Baking

Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Allow the cake to cool completely in the pan on a wire rack.

Frosting

Beat the cream cheese and powdered sugar until smooth.
Gently fold in the heavy whipping cream until fluffy.
Frost the cooled cake generously with the cream cheese frosting.

Notes

Store in the refrigerator for up to 5 days in an airtight container. This cake also freezes well for up to 3 months.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gSodium: 200mgSugar: 25g

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