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Lemon Cake for a Crowd

This Lemon Cake for a Crowd is SO EASY! Bursting with fresh lemon flavor and topped with luscious cream cheese frosting, it’s perfect for any gathering.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Cream Cheese Frosting, Crowd-Pleaser, Easy, Lemon, Moist
Servings: 12 servings

Ingredients

Cake Ingredients

  • 2 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup unsalted butter at room temperature
  • 2 cups granulated sugar
  • 4 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1/2 cup buttermilk at room temperature
  • 1/2 cup sour cream at room temperature
  • 1 1/2 tablespoons lemon zest finely grated
  • 1/2 cup fresh lemon juice

Frosting Ingredients

  • 8 ounces cream cheese very soft
  • 1/2 cup unsalted butter very soft
  • 3 cups confectioners sugar sifted
  • 2 1/2 tablespoons fresh lemon juice
  • 1 teaspoon lemon extract

Instructions

Cake Preparation

  • Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans thoroughly and line the bottoms with parchment paper.
  • In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  • Using an electric mixer, cream the unsalted butter and granulated sugar together on medium-high speed until light and fluffy, about 4 to 5 minutes.
  • One at a time, add the eggs to the creamed butter mixture, beating well after each addition. Then mix in the vanilla and lemon extracts.
  • Alternately add the dry ingredients and the buttermilk mixed with sour cream into the butter mixture, starting and ending with the dry ingredients. Fold gently until just combined.
  • Fold in the finely grated lemon zest and fresh lemon juice carefully.
  • Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Frosting Preparation and Assembly

  • Beat the very soft cream cheese and unsalted butter together until creamy and smooth. Gradually add the sifted confectioners sugar, lemon juice, and lemon extract. Beat until light, fluffy, and spreadable.
  • Once cakes are completely cool, place one layer on a serving plate. Spread a generous layer of frosting over the top, then place the second cake layer on top. Frost the top and sides evenly. Optionally, sprinkle some lemon zest on top for garnish.

Equipment

  • Two 9-inch round cake pans
  • Electric mixer or stand mixer
  • Mixing Bowls
  • Microplane or fine grater
  • Measuring Cups and Spoons
  • Rubber spatula
  • Wire cooling racks
  • Offset spatula or butter knife

Notes

  • This cake tastes better the next day as the flavors meld beautifully.
  • Softened cream cheese and butter are key to a smooth frosting without lumps.
  • You can freeze unfrosted cake layers wrapped tightly for up to 2 months.