Ingredients:
For the Lemon Cake:
1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup plain yogurt or sour cream
1/4 cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest
1/2 cup milk
For the Cream Cheese Frosting:
8 oz (225g) cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional, for extra lemon flavor)
Instructions:
For the Lemon Cake:
Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Add wet ingredients: Mix in the lemon juice, lemon zest, and yogurt (or sour cream) until combined. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
Bake: Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
For the Cream Cheese Frosting:
Make the frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add in the powdered sugar, mixing until creamy. Add the vanilla extract and lemon juice (if using) and mix until well combined.
Frost the cake: Once the cake is cooled, spread the cream cheese frosting evenly over the top of the cake.
Serve: Slice the cake and enjoy!
- This cake is soft, lemony, and topped with a tangy cream cheese frosting that balances the sweetness. Let me know if you need any adjustments or variations!
