Lemon Cake Slice with Frosting (Print Version)

Moist lemon slice topped with tangy, creamy frosting for a perfect dessert.

# 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 - 1–2 tablespoons milk, as needed

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Grease and line an 8-inch square cake pan with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl; set aside.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, about 2 to 3 minutes.
04 - Incorporate eggs one at a time, mixing well after each. Add lemon zest, lemon juice, and vanilla extract; blend thoroughly.
05 - Alternate adding dry ingredients and milk to the butter mixture, starting and ending with the dry. Mix gently until just combined without overmixing.
06 - Pour batter into prepared pan, smoothing the surface, and bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
07 - Allow cake to cool in the pan for 10 minutes, then transfer to a cooling rack until completely cooled.
08 - Beat softened butter until creamy. Gradually add powdered sugar, then mix in lemon juice, lemon zest, vanilla extract, and milk to achieve a spreadable consistency.
09 - Evenly spread frosting over cooled cake. Slice into 8 pieces and serve.

# Expert Suggestions:

01 -
  • The cake stays incredibly moist and tender, even days later if you can resist eating it all at once.
  • Fresh lemon juice and zest give it a brightness that boxed mixes can't touch, with no need for fancy equipment.
  • The frosting is silky and tangy without being cloying—it actually tastes like lemon, not just sugar.
02 -
  • Room temperature ingredients are non-negotiable—cold eggs and butter won't emulsify properly, and your cake will end up with a grainy, broken texture.
  • The alternating method (flour, milk, flour) prevents the batter from becoming tough; mixing everything together at once is the fastest way to ruin it.
  • Don't frost the cake until it's completely cool, otherwise the frosting will melt into a glossy puddle and slide right off the sides.
03 -
  • Zest your lemon before cutting it in half to juice it—you'll get more zest and it's easier when the lemon is still whole.
  • If your frosting is too soft, chill it for 10 minutes; if it's too stiff, add milk one teaspoon at a time until you hit the right consistency.

Go Back