The Easiest Lemon Cake Ever. This quick, easy-to-make lemon cake is soft, moist, and delicious! And the best thing is that you can make it at home in just a few minutes with simple ingredients!
If you like recipes with lemon you will love the 3-Ingredient Lemon Mousse or the Egg-Free Lemon Mousse Mug Cake!
Active time: 15mins | Cook time: 30mins | Yield: 9 servings
Ingredients:
For the Cake:
- 2 Large eggs at room temperature
- 3/4 cup (180g) Milk at room temperature
- 1/3 cup (75g) Vegetable oil (any flavorless vegetable oil like canola, corn, sunflower)
- 1/4 cup (60g) Freshly squeezed lemon juice
- 1 Tbsp Lemon zest
- 1 1/2 cups (180g) All-purpose flour
- 3/4 cup (150g) Granulated sugar
- 2 tsp (8g) Baking powder
- 1/4 tsp (1g) Salt
For the Lemon Cream Cheese Frosting:
- 1 cup (226g) Cream cheese at room temperature
- 1/2 cup (65g) Powdered sugar
- 2 Tbsp (30g) Freshly squeezed lemon juice
Video:
Directions:
For the cake:
- Line an 8in (20cm) square pan with parchment paper. Set it aside.
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake.
- Place the eggs in a large bowl and mix for about 1 minute using a wire whisk.
- Add the milk, oil, lemon juice, and lemon zest. Whisk until well combined.
- Sift the flour, sugar, baking powder, and salt over the mixture. Gently whisk until just combined and smooth. Don’t overmix the flour.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool completely at room temperature.
For the Lemon Cream Cheese Frosting:
- Combine the cream cheese, powdered sugar (sifted), and lemon juice in a medium bowl. Whisk until well combined and smooth.
- Spread the frosting over the cake and sprinkle lemon zest on top.
Keep the cake refrigerated and remove it from the fridge about 30 minutes before serving.
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Soft and Fluffy Lemon Mousse Cake
