Lemon Cake Slice with Frosting (Printable)
A zesty, moist lemon slice topped with tangy creamy frosting, perfect for sharing.
# What You'll Need:
→ Lemon Cake
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs
05 - 1/2 cup whole milk
06 - 1/4 cup fresh lemon juice
07 - 1 tablespoon lemon zest
08 - 1 1/2 teaspoons baking powder
09 - 1/4 teaspoon salt
10 - 1 teaspoon vanilla extract
→ Lemon Frosting
11 - 1/2 cup unsalted butter, softened
12 - 2 cups powdered sugar, sifted
13 - 2 tablespoons fresh lemon juice
14 - 1 teaspoon lemon zest
15 - 1/2 teaspoon vanilla extract
16 - 1 to 2 tablespoons milk, as needed
# Step-by-step:
01 - Preheat oven to 350°F. Grease and line an 8-inch square cake pan with parchment paper.
02 - Whisk flour, baking powder, and salt together in a medium bowl. Set aside.
03 - Beat softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each. Mix in lemon zest, lemon juice, and vanilla extract.
05 - Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined, avoiding overmixing.
06 - Pour batter into prepared pan and smooth the surface evenly.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
08 - Remove from oven; cool in pan for 10 minutes. Transfer cake to a wire rack and cool completely.
09 - Beat softened butter until creamy. Gradually add powdered sugar and mix well. Incorporate lemon juice, zest, vanilla, and milk until smooth and spreadable.
10 - Spread frosting evenly over cooled cake. Slice into 8 portions and serve.
# Expert Advice:
01 -
- The lemon flavor is bold and bright without tasting artificial or overpowering.
- It comes together in under an hour, making it perfect for last-minute gatherings or when you suddenly crave something homemade.
- The cake stays moist for days, and actually tastes better the next morning when the flavors have settled.
02 -
- Room temperature ingredients (especially eggs and butter) blend together smoothly and create a better texture than cold ones pulled straight from the fridge.
- Overmixing the batter after adding flour is the number one reason lemon cakes turn out tough—mix until just barely combined and stop yourself.
- The frosting needs to be the right consistency; too thick and it tears the cake, too thin and it slides off, so add milk gradually and taste as you go.
03 -
- Zest your lemons before cutting them in half for juice; once they're cut, it's harder to get good zest without hitting the bitter white pith underneath.
- If your frosting looks grainy or separated, it usually means the butter and sugar weren't creamed long enough—beat it for another minute and it often comes back together.