7 Secrets to the Best Delicious Lemon Cake Recipe: Easy, Moist & Flavorful

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.

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

In a large mixing bowl, beat the softened butter and sugar with an electric mixer on medium-high speed for 4-5 minutes until light and fluffy.

Add eggs one at a time, beating well after each addition. Beat in the lemon zest, lemon juice, and vanilla extract until well combined.

With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk (beginning and ending with the dry ingredients). Mix just until combined after each addition.

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

While the cakes are baking, combine the lemon juice and sugar for the syrup in a small saucepan. Heat over medium heat, stirring until the sugar dissolves completely.

When the cakes are done, allow to cool in the pans for 10 minutes. Poke small holes across the surface of the warm cakes, then brush with the lemon syrup.

Allow the cakes to cool completely on wire racks before frosting.

Beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, then add the lemon juice, lemon zest, and vanilla. Beat until light and fluffy.

Place one cake layer on a serving plate, spread a generous layer of frosting on top, add the second layer, and frost the top and sides. Decorate with thin lemon slices or additional zest if desired.