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Iced Lemon Cake Recipe

Iced Lemon Cake Recipe By: Cece Kirkwood This post may contain affiliate links.

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In a recent grocery store trip, I tried a sample of their mini lemon cake. My husband immediately says “oh my gosh, that’s so good. Let’s get some”. To which I replied “nah, I’ll bake it when we get home.” 

To his surprise, in went the lemons and a few other ingredients I knew I needed and after unloading the groceries upon returning home, I got to work. 

This iced lemon cake is so moist and so bright in flavor. It is the perfect spring-time dessert for any of your family gatherings and will make every guest smile with how much sunshine is baked into it. 

Grab those lemons and melt your butter, because we are off to the baking tent with this iced lemon cake recipe. 

The Ingredients for Iced Lemon Cake Recipe

  • Flour & cornstarch: If you have cake flour on hand, you can skip the cornstarch and just measure out about 210 g of cake flour. Fun fact: cake flour is really just cornstarch and all-purpose flour! 
  • Baking powder: The “lifter” for this recipe. I prefer to purchase one without aluminum in it as baking powder with aluminum gives me a weird taste in my mouth. Read more about that here
  • Salt: A cake is nothing without salt. I like to use Morton’s Kosher Salt! 
  • Butter: Always unsalted for me! There are rare occasions when I use salted butter mostly because I think it makes my baked goods too salty! 
  • Sugar: granulated sugar is perfect for this recipe
  • Whole milk: I have also made this recipe using 2%, lactose free, and oat milk so feel free to put your favorite milk in (just remember that milks like almond or coconut will change the flavor) 
  • Eggs: The structure and stability for your cake! 
  • Vanilla Extract: If you aren’t a big vanilla fan, you can skip this, but I think it adds a really nice depth against the lemons
  • Lemons: Where would this cake be without the lemons? 

The Process 

Prep your work station:

Preheat the oven to 350ºF, convection, prepare a 8×8” glass baking pan by greasing and lining it and finally, as always, pre-measure out all the ingredients.

Prepare the iced lemon cake recipe batter:

In a medium sized bowl, whisk together the flour, cornstarch, baking powder and salt. Place to the side. Then, in a large bowl, combine the melted butter and sugar. The mixture will look almost like apple sauce when fully combined. Next, add in the whole milk and eggs, whisk to combine. Then, add the lemon zest, juice, and vanilla to the bowl and whisk again. 

Finally, add in your dry ingredient mixture and combine well using a rubber spatula. Stir until the batter is smooth. 

Bake and cool the iced lemon cake:

Spoon the batter into the lined baking pan and spread using a spatula into an even layer. Bake for 20-22 minutes or until you can stick a toothpick in the center and they come out clean. Set aside to cool fully. 

Prepare the lemon frosting, decorate and devour: 

Cream the butter until it is light and fluffy – usually takes 3 minutes. Then, gradually add in the powdered sugar, beating between additions. Next, slowly add in the lemon zest, lemon juice and vanilla extract. Finally, add in the milk and beat for another 3 minutes. 

Spread onto the cake using a spatula or your favorite piping tips! If you’d like, sprinkle a little more lemon zest on top or any other decorations you’d like! Dig in and enjoy!

The Tips 

Why is this recipe in Grams?

Baking is a science and in science you want things to be exact and precise. The best way to do this is by weighing out your ingredients using a simple scale. Ever baked a cookie using the same recipe, yet somehow it turns out slightly different each time? That is because when measuring by volume, you can’t be as precise. It is vital that your ingredient ratios are accurate for a reliable bake every time. 

How long does the iced lemon cake recipe last in the fridge?

About 1 week! I wouldn’t keep it for much longer because a) its too delicious not to eat and b) after about a week in the fridge, the cake will lose some of its moisture. It will still taste good, but not as good! 

Do I have to use whole milk in the recipe?

No! You can swap the milk out for your favorite milk substitute. Just keep in mind that vegan milks like almond, soy, coconut or oat, come with their own flavors that will affect the overall cake flavor! 

Can I bake the cake into cupcakes instead?

Yes you can! No changes to the recipe either except that you’ll use lined cupcake tins instead of a cake pan. This recipe will make 10-12 cupcakes. 

The Iced Lemon Cake Recipe

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Iced Lemon Cake Recipe

Iced Lemon Cake

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This iced lemon cake is so moist and so bright in flavor. It is the perfect spring-time dessert for any of your family gatherings and will make every guest smile with how much sunshine is baked into it.

  • Author: Cece
  • Prep Time: 30 min
  • Cook Time: 20 min
  • Total Time: 50 min
  • Yield: 1 cake 1x
  • Category: Cakes, Desserts

Ingredients

Scale

Lemon Cupcakes: 

  • 190g all purpose flour
  • 33g cornstarch
  • 1 tsp baking powder
  • ¼ tsp Morton’s Kosher Salt
  • 115g unsalted butter, melted (about 1 stick)
  • 150g superfine sugar
  • 60g whole milk
  • 2 eggs
  • 2 medium lemons (using the zest and the juice)
  • 1 tsp vanilla extract

Lemon Buttercream: 

  • 260g of powdered sugar
  • Zest from 1 medium lemon
  • 1 tsp lemon juice
  • 115g of butter, room temperature (about 1 stick)
  • 1/2 tsp vanilla
  • 2 tbsp whole milk

Instructions

Prep:

  • Preheat the oven to 350ºF, convection.
  • Prepare a 8×8” glass baking pan by greasing and lining it
  • Prepare your work space by measuring out all the ingredients.

Cupcakes:

  • In a medium sized bowl, whisk together the flour, cornstarch, baking powder and salt. Place to the side.
  • In a large bowl, combine the melted butter and sugar. The mixture will look almost like apple sauce when fully combined.
  • Add in the whole milk and eggs, whisk to combine.
  • Add the lemon zest, juice, and vanilla to the bowl and whisk again.
  • Gradually add in your dry ingredient mixture and combine well using a rubber spatula. Stir until the batter is smooth.
  • Spoon the batter into the lined baking pan and spread using a spatula into an even layer.
  • Bake for 20 minutes or until you can stick a toothpick in the center and they come out clean.
  • While the cake completely cools, prepare your lemon buttercream frosting.

Frosting:

  • Cream the butter until it is light and fluffy – usually takes 3 minutes.
  • Gradually add in the powdered sugar, beating between additions.
  • Then, slowly add in the lemon zest, lemon juice and vanilla extract.
  • Finally, add in the milk and beat for another 3 minutes.
  • Spread onto the cake using a spatula or your favorite piping tips!
  • Sprinkle a little more lemon zest on top or any other decorations you’d like!
  • Dig in and enjoy!

Did you make this recipe?

One of my favorite things is to see you making one of my recipes! Please share a photo on social media by tagging @bakingbycece.

Baking By Cece is a participant in the Amazon Services LLC Influencer Program, an affiliate program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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