This lemon cake recipe brings out the right moisture, tartness, and flavour in a dessert for any occasion. Citrusy lemon comes through intact in this, delighting every bite with a refreshing, tangy taste. Preparation for the cake batter starts by blending butter, sugar, eggs, and fresh lemon zest to get that rich lemony feel. Adding flour, baking powder, and a pinch of salt gives the cake a lightness and fluffy texture. Milk or yoghurt could add extra moistness to the cake. Lemon juice freshly squeezed will give it that typical tangy flavour, cutting through on its own the sweetness from the sugar. Pouring the batter into a greased cake tin, the lemon cake is ready as soon as it browns, gets fluffy, and sends heaven-sent aromas right through the kitchen. It is glazed with simple lemon icing once it cools down, prepared by just mixing powdered sugar and lemon juice. This not only gives a glossy finish but also enhances the flavour with every bite of lemon cake. Lemon cake is ideal for afternoon tea parties and even birthdays and as rea freshing summer dessert. This cake is so easy to make yet can be fabulous with whipped cream, fresh berries, or even a little powdered sugar on top for added sophistication. A classic simple cake yet rich in deep, vibrant flavours, the lemon cake will no doubt leave citrus dessert lovers wanting more!

• 300 gms flour
• 1 cup butter
• 1 1/2 cup sugar
• 2 lemon
• 1 cup buttermilk
• 3 eggs
• 226 gms cream cheese
• 7 cup powdered sugar
• 3/4 tsp salt
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp vanilla extract

• To begin with, set your oven to 350 F (180 C). It's never really too late to note that you should always let the oven come up to that exact baking temperature.
• Use butter or oil to grease two 8-inch round cake pans and line with parchment paper. That way, the cake layers won't stick to the pans, and they pop clean after baking.
• In a medium mixing bowl, whisk together the dry ingredients: 2 1/2 cups all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and a pinch of salt.
• The combination of baking powder and baking soda gives the cake its light and airy texture, while salt enhances all the flavours.
• Beat 1 cup unsalted butter in a very large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment on medium until creamy.
• This step is integral to your cake being light and fluffy because butter traps air while being whipped, which makes the cake rise.
• Once it has the consistency of being creamy, add in 1 ¾ cups of granulated sugar and the zest of 2 lemons. Peels from these lemons consist of all the necessary oils of the fruit and can be added to a cake to fill it full of flavour.
• Mix for about 5 minutes until light and fluffy, the butter/sugar mixture as well as the lemon zest.
• After that, add 1 teaspoon vanilla extract and also 4 large eggs, one after another. Make sure that all of these ingredients get perfectly mixed in between each addition by scraping down the sides of the bowl.
• And after adding the eggs, the batter will become smooth, fluffy, and rich in colour.
• Meanwhile, whisk together in a small bowl 1 cup buttermilk and 2 tablespoons of fresh lemon juice. Its acidity will make the cake more tender since it will break down easily, softening its texture.
• A third of the flour mixture of the buttermilk-lemon juice mixture, and so on, alternating between the wet and dry mixtures and mixing until just combined. Take great care not to overmix since if the cake bakes too long, the buttermilk will have cooked off and your cake will be rather dense. Stop the mixer and scrape down the sides every so often.
• Once you are ready, divide the cake batter evenly in the prepared pans. Use a spatula to spread out the cakes and smooth them so that they are baked evenly.
• Put the pans in the preheated oven for 35-40 minutes, or until the centre of your cakes springs back when touched and just starts to pull from the sides of the pan.
• Stick a toothpick into the centre when you're ready to test. When it comes out clean, that's done with those cakes.
• Let the cakes cool in the pans for 15 minutes after you take them out of the oven, then flip the cakes onto a wire rack to cool completely.
• While the cakes are cooling, prepare the frosting. In a big mixing bowl, mix 1 cup of unsalted butter and 8 ounces of cream cheese until well combined and creamy. Add lemon zest; beat for 3 minutes or light and fluffy.
• Add confectioners' sugar gradually, alternating with a small amount of fresh lemon juice. Scrape down the sides of the bowl from time to time so that all ingredients are well incorporated.
• Add 1 teaspoon vanilla extract increase mixer speed and beat frosting until it is smooth and fluffy. This frosting must be creamy and light, so perfectly balanced to sweetness and tanginess.
• Assemble the cake by removing the parchment paper from the cooled cake layers. Arrange one layer on a cake stand or serving plate. Spread about 1 cup of the lemon cream cheese frosting evenly over the top, out to the edges.
• Place the second cake layer on top and spread the remaining frosting all over the top and sides of the cake, smoothing it to finish.
• This recipe of lemon cake is great for any occasion—may it be some celebration or simply as a treat in the afternoon tea.
• Moist, tender cake accompanied by tangy, creamy frosting makes for this amazing dessert sure to amaze.