Lemon Cake from Scratch

Name: Lemon Cake from Scratch
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 sticks (170g) unsalted butter, softened ((should hold its shape but dent when pressed).); 1 1/2 cups (300g) sugar; 4 large eggs, room temperature ((if cold, place in a bowl of warm water for 5 min.)); 3 cups (342g) cake flour (*if you do not have cake flour, see note below); 1/2 teaspoon (3g) salt; 1 1/2 teaspoons (7g) baking powder; 1/2 teaspoon (3g) baking soda; 1 cup (242g) milk; 1/4 cup (57g) lemon juice; 1/4 cup (53g) vegetable oil; zest of 2 lemons; 1 Tablespoon (10g) lemon extract; 3/4 cup (150g) sugar; 1/4 cup (30g) cornstarch; 1 cup (236g) water; 2 large egg yolks (lightly beaten); 2 Tablespoons (28g) butter; 1 Tablespoon grated lemon zest; 4 Tablespoons fresh lemon juice; 2 sticks (226g) unsalted butter, softened; 16 oz (453g total) Cream Cheese, softened ((this is two 8 oz packages). Use full fat.); 2 teaspoons (8g) lemon juice; 1 teaspoon (4g) lemon extract, optional; Zest from 1 lemon (approximately 1 1/2 teaspoons (3g)); 6 to 6 1/2 cups (690g - 747g) powdered sugar (adjust amount to your liking for preferred consistency.)

Instructions

Prep:20minCook:30min

This light and lemony scratch lemon cake is so moist and flavorful! I love it year-round, but especially in the spring and summer months! This has been one of our most popular recipes over the years!

Updated at: Sat, 25 Oct 2025 05:30:10 GMT