Imagine a cake so light, so zesty, and so irresistibly moist that it transforms an ordinary day into a extraordinary culinary experience! This Single Layer Lemon Cake is not just a dessert - it's a slice of sunshine that promises to brighten your mood and tantalize your palate with its perfect balance of tangy and sweet flavors. Whether you're a baking novice or a seasoned pro, this recipe will have you creating a show-stopping treat that looks like it came straight from a professional bakery!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper, ensuring sides are also lightly buttered.
- In a medium mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the lemon zest.
- Gradually add the dry flour mixture to the wet ingredients, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Pour the cake batter into the prepared cake pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- For the frosting, beat the softened cream cheese until smooth. Gradually add powdered sugar and lemon juice, mixing until creamy and well combined.
- Once the cake is completely cool, spread the lemon cream cheese frosting evenly over the top of the cake.
- Optional: Garnish with additional lemon zest or thin lemon slices for decoration.
- Slice and serve at room temperature. Store covered in the refrigerator for up to 3 days.
Tips
- Room Temperature Matters: Ensure all ingredients like eggs, butter, and cream cheese are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a tough, dense cake.
- Zest is Best: Use fresh lemon zest for the most vibrant citrus flavor. Roll the lemon on the counter before zesting to release more oils.
- Pan Preparation: Properly greasing and lining your pan with parchment paper ensures easy cake removal and prevents sticking.
- Toothpick Test: Always check cake doneness by inserting a toothpick into the center. It should come out clean or with just a few moist crumbs.
- Cooling is Crucial: Let the cake cool completely before frosting to prevent the cream cheese frosting from melting.
- Frosting Technique: For a smooth finish, use an offset spatula and clean it between strokes for a professional look.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 5g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 95mg
