Super Duper Moist Lemon Cake

Sorry, not sorry for using the word moist. It is the ONLY way to describe this freaking delicious lemon cake with cream cheese frosting…

Why lemon cake? Because winter is citrus season!!!! And it just sounded so bright and refreshing for blah wintery February ha! But seriously, gimme all the juicy, zesty citrus.

Why cream cheese frosting? Ummmm because it’s the best. No, but really, the sour-ish cream cheese flavor pairs unbelievably well with the sweet, zesty, and moist lemon cake layers.

It’s funny, I wouldn’t really consider myself a baker, but I’ve been really into making in 2021… including this amazing lemon cake! Don’t worry, though, I’ll be back to my normal quick & easy weeknight dinner meals on Thursday. But in the meantime, are you ready for some CAKE?! Let’s do it!!!

INGREDIENTS

For the lemon cake:

• cooking spray
• 1 ¾ cups granulated white sugar
• zest of two lemons
• ¾ cup olive oil
• 4 large eggs at room temp
• 1 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp fine sea salt
• 3 cups all-purpose white flour
• 1 ½ tsps baking powder

For the cream cheese frosting:

• 8 oz cream cheese at room temp (aka softened)
• 2 sticks ½ cup unsalted butter, at room temp (aka softened)
• 1 lemon zested and juiced
• healthy pinch of fine sea salt
• 3 cups powdered sugar

Optional toppings:

How to make Super Duper Moist Lemon Cake?

Step 1:

Preheat the oven to 350°F. Coat a 9-inch round cake pan (that’s at least 2-3 inches deep) with cooking spray.

Step 2:

Combine granulated sugar and lemon zest in a large bowl (feel free to use a stand mixer with the whisk attachment for this), then whisk together for about 1 minute to allow the lemon zest oils to disperse into the sugar. Next, whisk in the olive oil and eggs until yolks are broken and incorporated. Add in the milk, vanilla, and salt, then continue whisking until sugar is dissolved, about 2 minutes. Finally, whisk in the flour and baking powder until just combined, don’t overmix!

Step 3:

Transfer batter to the prepared baking pan from step one, then bake until the cake top is extra golden and a butter knife inserted in the center comes out clean, about 45 minutes to 1 hour.

Step 4:

Remove cake from the oven and let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely, about 1 hour. For an extra-easy frosting application, I like to pop my cake in the freezer for the last 10 minutes of cooling time.

Step 5:

While the cake is cooling, make your frosting! Combine cream cheese, butter, lemon zest, lemon juice, and salt in the bowl of your electric mixer fitted with the whisk attachment (or in a large bowl using a handheld electric mixer). Beat on medium-high until smooth and fluffy, about 1-2 minutes, scraping down the sides as needed using a rubber spatula. Reduce speed to low, then slowly add your powdered sugar, then beat until incorporated. Finally, increase speed to medium-high and beat until extra fluffy, about 2-3 minutes.

Step 6:

Place cooled/chilled cake on a cake stand. Slice off the uneven “dome�? on the cake top in order to have a flat surface, using a serrated knife. Slowly spin the cake stand while slicing to cut the top off easily and evenly. We’re also going to slice the remaining cake into two halves by using the same technique as before, except placing the knife in the middle of the cake.

Step 7:

Remove the top cake section and set it to the set (carefully so you don’t break it). Spread frosting on top of the first cake layer using a rubber spatula or icing knife, making sure it’s even and smooth (should be about 1 cm thick), then top with the second cake layer.

Step 8:

Spread frosting on top of the second cake layer, same as above. Coat the sides of the cake with frosting using a rubber spatula or icing knife. Finally, take a pastry scraper along the sides of the frosted cake and turn the cake stand to make the frosting smooth and even on the sides.

Step 9:

Top cake with desired toppings like lemon slices, lemon zest, berries, rosemary, sanding sugar, or whatever you’d like, then slice and enjoy!

Kitchen Equipment Needed

• 9-inch cake pan (at least 2–3 inches deep)
• Large mixing bowl
• Whisk or electric mixer
• Rubber spatula
• Wire cooling rack
• Serrated knife (for slicing layers)
• Icing knife or butter knife
• Pastry scraper (optional for smoothing)
• Cake stand or plate
• Zester or microplane
• Measuring cups and spoons

What to Eat with This Super Duper Moist Lemon Cake?

The Super Duper Moist Lemon Cake has become a little tradition in our home, especially on quiet Sundays when I need a quick meal after a long week.

I’ve made it in a bundt pan, in a sheet pan, even as cupcakes once for a school bake sale. No matter the shape, it’s always a hit. My kids love it chilled with whipped cream, and my husband swears the glaze-crisped edges taste even better the next day.

It’s the kind of dessert that feels like sunshine. When I’m planning something heartier, especially for my guests, I always pair it with my Butternut Squash Stuffing (Gluten Free).

The sweet squash and herbs make it more delicious. If you’re looking for something equally comforting, try the Lemon Ricotta Pancakes for brunch or the Honey Roasted Carrot Soup on a cool evening.

FAQ

What is this lemon cake made of?

It’s made with sugar, olive oil, eggs, almond milk, lemon zest, vanilla, flour, and baking powder, topped with a cream cheese frosting.

What does this cake taste like?

This lemon cake tastes fresh from the lemon and sweet and creamy from the frosting.

Can I use regular milk instead of almond milk?

Yes.

Is olive oil okay in lemon cake?

Yes.

Can I bake this in a different pan?

Yes.

What if I don’t have a mixer?

You can use a whisk and mix by hand.

Can I make the cake ahead of time?

Yes, the cake can be stored in the fridge before frosting.

How do I store leftovers?

Keep them in the fridge, covered, for up to 4 days.

Can I freeze the cake?

Yes.

Can kids help make this?

Absolutely.