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