Lemon Cake Slice Frosting (Print Version)
Moist, zesty lemon slice topped with creamy, tangy frosting for a perfect dessert treat.
# What You'll Need:
→ Lemon Cake Batter
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 to 2 tablespoons milk, as needed
# How to Cook:
01 - Preheat the oven to 350°F. Grease an 8-inch square cake pan and line it with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, and salt. Set the mixture aside.
03 - In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined to avoid overmixing.
06 - Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
07 - Remove from the oven and let cool in the pan for 10 minutes. Transfer the cake to a wire rack to cool completely before frosting.
08 - Beat the softened butter until creamy. Gradually add the powdered sugar, beating well. Mix in the lemon juice, lemon zest, vanilla extract, and enough milk to achieve a smooth, spreadable consistency.
09 - Spread the frosting evenly over the cooled cake. Slice and serve.
# Expert Advice:
01 -
- It bakes in under an hour and tastes like you spent all day on it.
- The balance of tart and sweet means even one small slice feels satisfying.
- Fresh lemon flavor shines through without any artificial aftertaste.
02 -
- Room temperature ingredients make an enormous difference—cold eggs and butter won't incorporate smoothly, leaving you with a grainy, uneven cake.
- Overmixing the batter after adding flour is the quickest way to end up with a dense, tough cake instead of something tender.
- Fresh lemon juice tastes completely different from bottled, so if you can squeeze a lemon, do it—your frosting will thank you.
03 -
- Sift your powdered sugar before beating it into the butter—it prevents lumpy frosting and saves you frustration.
- If your frosting is too thick, add milk one teaspoon at a time; if it's too thin, sift in a bit more powdered sugar and beat again.