Hey Bakers, are you looking for an easy recipe to try? Check out this easy lemon cake recipe with cream cheese frosting. It’s best for the first-time makers of creamy cheesecake. Homemade cake feels a little more special than dining out on special occasions. This simple recipe is ideal for the days when you want a dessert with no drama.
Layered cream cheesecakes can be terrifying to make, but once you’ve made it at your home, you’ll see that it’s really not scary at all. It might be a bit time-consuming, but that’s it. Give it a try, and you will be surprised by the texture and its taste.
A Little about the Cake
This lemon cake recipe is easy to make from scratch and moist and soft to the tongue. On the inside, there is this dreamy filling filled with honey and lemon zest. You can easily make your guests drool with the fruitiness of this dessert.
Let’s get started with the recipe.
Ingredients Required to Make Lemon Cake
- One ¾ cup of granulated sugar
- ¾ cup of extra virgin olive oil
- Four large-sized eggs
- One cup of whole milk or oat milk
- One tablespoon of grated lemon zest and three tablespoons fresh lemon juice, divided
- One teaspoon of pure vanilla extract
- ¾ teaspoon of fine sea salt
- Three cups of all-purpose flour
- One and a half teaspoons of baking powder
- Cooking spray
- Three tablespoons of honey
Ingredients Required to Make Cream Cheese Frosting
- One cream cheese packed (8 ounces), softened at room temperature
- One teaspoon grated lemon zest and one tablespoon fresh lemon juice
- One pinch of fine sea salt
- Half cup of unsalted butter (4 ounces), softened at room temperature
- Three cups of powdered sugar (around 12 ounces)
Instructions
First things first – preheat the oven at 350° F.
Step 1: Mixing All the Ingredients and Baking
- Take a large bowl and mix granulated sugar along with lemon zest for one minute until the sugar.
- In the same bowl, add olive oil and eggs, whisk together until combined (NOTE: Do not forget to scrape down the sides of the bowl while whisking).
- Pour and whisk milk, vanilla extract, and salt for about two minutes so that the sugar is fully Transfer the flour and baking powder to this batter and keep whisking for about twenty turns.
(NOTE: Always use a hand mixer for whisking to get smoother results).
- Grab the sprayed baking pans and transfer the batter uniformly throughout the
- Bake for about 30 to 35 minutes.
(NOTE: Never open the oven door while baking. Otherwise, all the hot, steamy air will be escaped. Therefore, the change in temperature will result in uneven baking.
Check the texture by inserting the skewer in the center of the cake. If it comes out clean, the cake is ready!).
- Let it rest for a while so that it cools, then invert onto the wire Stab the cake with a fork to make holes for the sweetened syrup. Now shower the syrup (honey mixed with lemon juice) all over the cake.
- Let the cake cool down for an hour at
(NOTE: Cakes are always fragile when hot, so make sure to let them cool before icing; otherwise, finishing will not be smooth. Secondly, if the cake is hot, the icing won’t stay onto it and will melt).
Step 2: Cream Cheese Frosting
- In a large bowl, beat lemon juice, lemon zest, cream cheese, and salt at a medium-high speed. Then add butter and beat at high Lower the speed and slowly add powdered sugar until smooth. Keep scraping the sides when required.
(NOTE: Make sure that the butter and cheesecake are softened to room temperature. This is very important. Ingredients blend well at room temperature, so there will be no lumps in your cake. To make the cake soft and moist, whisking is most important. So whisk until the mixture becomes pale).
- To thicken your frosting without increasing the sweetness, you may add some flour or corn starch until the desired consistency is
Step 3: Icing the Cake
- Move your cake to the baking sheet or parchment paper. Spread the frosting over the cake
- Refrigerate the cake uncovered for about 15 minutes to harden the
- Carefully split the cake in half, separately stack the two halves.
- Spread the remaining frosting onto the top and
- Again, refrigerate uncovered for about 15 minutes so that frosting
(NOTE: baking paper or parchment paper is a must as it provides heat and grease-resistant surface.)
Step 4: Serving of the Cake
- Once chilled, serve your yumilicious lemon cheesecake and enjoy it with your loved ones.
Summary
- Preparation time: 35 minutes
- Serving: 8 to 10
- Total Time Required: 3 hours and 15 minutes
- Total Ingredients Required: 14
- Method: Oven
- Category: Dessert
Storing Homemade Lemon Cake
Can you make your cake before time and store it for later? Yes, the best part which makes this recipe easier is that it can be made ahead of time and easily stored in the refrigerator for up to three days. (NOTE: Make sure to cover your cake while refrigerating for later use, this will prevent humidity, thus keeping the cake fresh).
Can I prepare the frosting in bulk and freeze it for later use? Yes, you can also freeze the frosting for up to three months, thanks to its high-fat content (not very healthy, though).
