Lemon cake with frosting

Delicious lemon cake, according to several family members!

I have previously blogged about tiger cake – use the same recipe with a few other additives to make the lemon cake.

A couple of things to consider before you start baking. First, you must wash the lemons thoroughly before use. Read more about how you can remove wax from citrus fruits HERE.

The more squeezed lemon and grated peel you use, the more lemon flavor the cake gets. I use zest from at least two lemons in the batter itself and just as much in the frosting – then I taste both batter and icing; it happens that I have more zest and lemon juice. 😊

Ingredients for 1 cake:

The batter Lemon buttercream frosting
200 grams of butter 100 g unsalted butter
3 dl sugar (275 g) 270 g icing sugar
2 teaspoons vanilla sugar 1.5 tablespoons lemon juice
3 eggs 1 tablespoon whipping cream
4 dl wheat flour (240 g) 2 teaspoons lemon zest
2 teaspoons baking powder A pinch of salt
0.5 dl cream or milk
0.5 dl lemon juice
Zest of 2 lemons


  1. Room temperature the butter before baking.
  2. Preheat the oven to 347 ° (F) – convection oven 302 ° (F)
  3. Put butter, sugar, and vanilla sugar in a mixing bowl. Mix it well, almost like a cream.
  4. Add the eggs one at a time.
  5. Pour in lemon juice and milk and let the machine run at medium speed for about a minute.
  6. Mix flour and baking powder before adding it to the rest of the ingredients in the mixing bowl; mix well.
  7. Line a 1.5-liter mold (1,58 quarts) with either parchment paper or silicone paper.
  8. Pour in the batter and smooth the surface.
  9. Bake in the oven for about an hour.
  10. Let the cake rest for 10 minutes before turning it upside down on a wire rack. Let it cool completely.
  11. While the cake cools, you can start with the frosting. First, put the butter in a mixing bowl and mix it until it becomes creamy; it takes about 2 minutes.
  12. Add icing sugar, squeezed lemon, cream, and grated lemon zest. Mix it at high speed for about 3 minutes.
  13. Taste and add a pinch of salt if needed. You can also add more zest and lemon juice if needed.
  14. If the frosting is too thick, you can balance it with more squeezed lemon or a little cream.
  15. If the glaze is too thin, you can add up to 56 grams more icing sugar.
  16. Spread on the icing when the cake has cooled.
  17. Store in the fridge for a few hours until the icing has set before serving the cake.



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