This Was My Nana’s Fave Cake Recipe

I am excited to share my lemon cream cheese frosting cake that artfully balances tangy fresh lemon juice, zingy lemon zest and the rich cream cheese topping. Using ingredients like unsalted butter, buttermilk and eggs, this recipe produces a tender, citrus-infused delight that promises a vibrant, irresistible dessert.

I’ve always remembered how my Nana used to make her special cake and I couldnt help but recreate it. This sunny lemon velvet cake is truly a burst of citrus right in your mouth.

I start with a mix of 2 1/2 cups all-purpose flour, 2 cups granulated sugar, 4 large eggs and unsalted butter to create a tender, flavorful batter. Adding fresh lemon juice and 2 tbsp lemon zest gives the cake that perfect tang which totally sets it apart from your average lemon cake.

I also mix in buttermilk and sour cream to keep things extra moist. And the frosting?

It’s a luscious lemon cream cheese blend made from cream cheese, unsalted butter and sifted powdered sugar, with a bit more lemon juice and zest to finish it off. Every bite brings a vibrant taste of spring that makes me remember those cherished moments in the kitchen with Nana.

Enjoy every slice!

Why I Like this Recipe

I really love this recipe cause it packs a punch of lemon flavor that instantly makes me feel happy when I bite into it. The way the buttermilk and sour cream work together makes the cake super moist and tender, which is one of my all time favorites in any cake. I also adore how the cream cheese frosting is just the perfect mix of tangy and sweet, it totally ties the whole flavor together. Plus, even though it has quite a few steps, I enjoy the process since each step gives me a little thrill of accomplishment when I see it turn out delicious.

Ingredients

• All-purpose flour offers plenty of carbs, essential for a cake structure and energy.
• Granulated sugar sweetens the cake and helps create a tender, moist crumb.
• Eggs add protein and richness, binding ingredients together for a perfect texture.
• Fresh lemon juice imparts a zesty tang that really brightens up the flavor.
• Cream cheese gives a rich, tangy frosting with a smooth, creamy finish.

Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 4 large eggs
• 1 cup unsalted butter, softened
• 1 cup buttermilk
• 1/2 cup fresh lemon juice
• 2 tbsp lemon zest
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 8 oz cream cheese, softened (for the frosting)
• 1/2 cup unsalted butter, softened (for the frosting)
• 4 cups powdered sugar, sifted
• 2-3 tbsp fresh lemon juice (for the frosting)
• Zest of 1 lemon (for the frosting)
• A pinch of salt (for the frosting)

How to Make this

1. Preheat your oven to 350°F and grease two 9-inch round cake pans with butter or nonstick spray.

2. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt.

3. In a large bowl, cream 1 cup unsalted butter (softened) with 2 cups granulated sugar until light and fluffy. Don’t rush this step!

4. Add 4 large eggs one at a time into the butter mixture and beat well after each addition.

5. In another bowl, mix together 1 cup buttermilk, 1/2 cup fresh lemon juice, 2 tbsp lemon zest, 1 tsp vanilla extract and 1/2 cup sour cream.

6. Slowly add the dry ingredients into the wet ingredients then fold in the butter-sugar mixture until just combined, being careful not to overmix.

7. Divide the batter evenly between the pans and smooth the tops; bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

8. Let the cakes cool in the pans for about 10 minutes before removing them to a wire rack to cool completely.

9. For the frosting, beat together 8 oz cream cheese and 1/2 cup unsalted butter (both softened) until smooth and creamy.

10. Gradually mix in 4 cups sifted powdered sugar, then add 2-3 tbsp fresh lemon juice, zest of 1 lemon and a pinch of salt; beat until light and fluffy then generously frost your cooled cake layers.

Equipment Needed

1. Preheated oven set to 350°F
2. Two 9-inch round cake pans (you can use a pastry brush or nonstick spray for greasing)
3. A medium mixing bowl for combining the dry ingredients
4. A large mixing bowl for creaming unsalted butter and sugar
5. An extra bowl for mixing the wet ingredients
6. A whisk for the dry mix and a zester for the lemons
7. An electric mixer (hand or stand) to beat the butter-sugar mixture and also for the frosting
8. Measuring cups and spoons for accurate ingredient amounts
9. A rubber spatula for folding the batter and smoothing the tops
10. A cooling rack for letting the cakes cool before frosting
11. A toothpick to check if the cakes are done
12. A sifter for the powdered sugar in the frosting

FAQ

This Was My Nana’s Fave Cake Recipe Substitutions and Variations

• Instead of buttermilk, you can mix one cup of milk with one tablespoon of vinegar or lemon juice and let it sit about 5 minutes to thicken up a little.
• If you don’t have sour cream, try using Greek yogurt; it’s a pretty good swap and gives a similar tangy flavor.
• You can replace unsalted butter in the cake with an equal amount of melted margarine if that’s what you have on hand.
• If you’re out of cream cheese for the frosting, mascarpone cheese is a decent alternative, even though it has a milder taste.
• For the lemon juice in the cake, swapping it with lime juice could work too, but keep in mind the flavor will change a bit.

Pro Tips

1. Make sure all your dairy stuff, like butter, cream cheese and buttermilk, are at room temperature before starting. If they’re too cold, the batter may not mix well and your cake can turn out lumpy.
2. When you’re creaming the butter and sugar, take your time. Beat them long enough so they get really light and fluffy, which helps get lots of tiny air bubbles in the cake, making it softer and more tender.
3. Be super careful when mixing in the dry ingredients into the wet mix. Its important to fold gently so you dont overwork the batter otherwise your cake might come out dense instead of nice and light.
4. Let the cakes cool completely on a rack before you put on the frosting. Frosting a warm cake can make it all melty and less smooth looking.