Name: Lemon Cake for a Crowd
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: For the lemon cake:; 2 3/4 cups (345 g) all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup (226 g) unsalted butter, softened; 1 3/4 cups (350 g) granulated sugar; 4 large eggs, room temperature; 1 tablespoon lemon zest; 1/3 cup (80 ml) fresh lemon juice; 1 teaspoon lemon extract; 1 teaspoon vanilla extract; 3/4 cup (180 g) sour cream; 3/4 cup (180 ml) buttermilk; For the cream cheese frosting:; 8 oz (226 g) cream cheese, softened; 1/2 cup (113 g) unsalted butter, softened; 3 1/2 cups (420 g) powdered sugar; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 1/2 teaspoon lemon extract; For topping:; 1/2 cup lemon curd; Optional fresh lemon slices or berries

Jump to Recipe·Leave a Review

This lemon cake is soft, light, and bursting with bright citrus flavor. Baked in a single pan and topped with creamy frosting and swirls of lemon curd, it’s a simple yet impressive dessert that’s perfect for gatherings, celebrations, or anytime you want a refreshing homemade treat.

Why You’ll Love This Recipe

This cake stands out for its vibrant lemon flavor and easy preparation. The texture is tender and fluffy, thanks to a well-balanced batter and the addition of buttermilk and sour cream. It’s baked in a single pan, so there’s no need to worry about stacking or layering. The combination of cream cheese frosting and lemon curd creates a perfect balance of tangy and sweet. It’s ideal for serving a group, and the presentation looks beautiful with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the lemon cake:
2 ¾ cups (345 g) all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (226 g) unsalted butter, softened
1 ¾ cups (350 g) granulated sugar
4 large eggs, room temperature
1 tablespoon lemon zest
⅓ cup (80 ml) fresh lemon juice
1 teaspoon lemon extract
1 teaspoon vanilla extract
¾ cup (180 g) sour cream
¾ cup (180 ml) buttermilk

For the cream cheese frosting:
8 oz (226 g) cream cheese, softened
½ cup (113 g) unsalted butter, softened
3 ½ cups (420 g) powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
½ teaspoon lemon extract

For topping:
½ cup lemon curd
optional fresh lemon slices or berries

Directions

Preheat your oven to 175°C (350°F). Line a 9×13-inch baking pan with parchment paper and lightly grease it.

In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy. This step is important for creating a soft texture.

Add the eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, lemon extract, and vanilla extract.

Mix in the sour cream until smooth.

Gradually add the dry ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.

Pour the batter into the prepared pan and smooth the top.

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Avoid overbaking.

Allow the cake to cool completely in the pan on a wire rack.

To make the frosting, beat the cream cheese and butter until smooth. Add powdered sugar gradually, then mix in lemon juice, zest, and extract until creamy.

Spread the frosting evenly over the cooled cake. Add spoonfuls of lemon curd on top and swirl gently with a knife or skewer.

Slice and serve.

Servings and timing

Servings: 12 to 15 slices
Preparation time: 25 minutes
Baking time: 35 to 40 minutes
Total time: about 1 hour 10 minutes

Variations

You can substitute Meyer lemons for a slightly sweeter and more floral flavor. For a fruit twist, add fresh blueberries or raspberries on top. If you prefer a different frosting, a simple vanilla or white chocolate frosting works well. Using cake flour instead of all-purpose flour will result in an even softer crumb.

Storage/Reheating

Store the cake covered at room temperature for up to 3 days. Once sliced, press plastic wrap against the cut edges to prevent drying.

For longer storage, refrigerate for up to 5 days. Let slices sit at room temperature before serving for the best texture.

This cake can also be frozen without the topping for up to 2 months. Thaw overnight in the refrigerator and frost before serving.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch.

What if I don’t have buttermilk?

You can make a substitute by mixing 1 cup milk with 1 tablespoon lemon juice and letting it sit for 5 minutes.

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance and frost it before serving.

Can I use cake flour instead of all-purpose flour?

Yes, cake flour will make the cake even softer and lighter.

Why is my cake dense?

Overmixing the batter or adding too much flour can lead to a dense texture.

Can I skip the lemon curd topping?

Yes, the cake is still delicious with just the cream cheese frosting.

How do I know when the cake is done?

Insert a toothpick into the center; it should come out clean or with a few crumbs.

Can I turn this into cupcakes?

This recipe is best suited for a sheet cake and may not work well for cupcakes.

How should I store leftovers?

Keep the cake covered and protect cut edges with plastic wrap to retain moisture.

Can I freeze the frosted cake?

It’s better to freeze the cake unfrosted, then add frosting after thawing.

Conclusion

This lemon cake for a crowd is a perfect balance of simplicity and flavor. With its soft crumb, bright citrus taste, and creamy topping, it’s a reliable dessert for any occasion. Whether you serve it plain or dressed up with lemon curd and fruit, it’s guaranteed to be a refreshing and satisfying treat.