How to make Lemon Drizzle Cake with Cheese Frosting
The lemon drizzle cake features a moist and tender sponge infused with lemon zest and a hint of sweetness. It is layered with cream cheese filling and lemon curd, adding a citrus taste and a silky texture.
Time for another layer cake! If you’re a lemon dessert lover like I am, meet our crowning glory: a three-layer lemon drizzle cake with cheese frosting and lemon curd. If you’re looking for other delicious options, try this dark chocolate orange cake topped with orange buttercream, rich chocolate berry mousse cake for chocolate lovers, or this moist apple cake with Nutella and whipped cream. Don’t forget about my layered tiramisu cake with coffee and cocoa—each one is sure to impress!
Lemon cake is a refreshing dessert, easy to make, and suitable for any occasion from birthdays to anniversaries, Valentine’s Day to Mother’s Day, and Christmas to Easter.
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Made entirely from scratch using real lemons, this three-layer lemon cake is delightfully moist and light. Its exceptional taste is beautifully complemented by the tangy cream cheese buttercream.
Why this recipe works
You’ll love this Lemon Drizzle Cake with Cheese Frosting! It’s perfect for afternoon tea, featuring light sponge layers and a bright citrus flavor that balances the creamy cheese icing. The lemon drizzle adds a beautiful touch, making it even more enticing. This cake is versatile and pairs well with fresh berries, whipped cream, or powdered sugar. It’s a hit for kids’ parties and can easily be made gluten-free or dairy-free!
Ingredients to make Lemon Cake
Butter: Is a key ingredient in baking, adding richness to the cake and contributing to the cake’s texture and overall moisture.
Golden Caster Sugar: This is a fine sugar with a slight caramel flavour. It sweetens the cake and helps create a tender texture.
Self-Rising Flour: This flour already contains baking powder and salt. It simplifies the baking process by providing the necessary leavening agent for the cake to rise.
Baking Powder: A leavening agent that helps the cake rise and become light and fluffy.
Eggs: Act as a binding agent and contribute to the structure and moisture of the cake.
Lemons: Provide both zest and juice, infusing the cake with a bright, citrusy taste.
Milk: Adds moisture to the cake, contributing to its soft texture. It also helps achieve the right consistency in the batter.
Cream Cheese: Rich and creamy filling adds a delightful tanginess to the cake. It goes with the lemon flavour and contributes to a rich texture.
Unsalted Butter: Used in the cream cheese filling, provides richness without adding additional salt.
Vanilla Extract: Used in the sponge cake and the cream cheese filling, adds a sweet and aromatic note.
Powdered Sugar: Also known as confectioners’ sugar, is used to sweeten the cream cheese filling.
Edible Flowers: are optional decorations that can add a visually appealing touch to the finished cake. Ensure the flowers are safe for consumption and haven’t been treated with any harmful chemicals.
Substitutions
I have written some potential substitutions for the ingredients of this Lemon Cake recipe, hoping to give options when you suddenly realise you missed something from the shopping list.
Butter: Margarine, coconut oil, or a plant-based butter substitute for a vegan option.
Golden Caster Sugar: Regular granulated sugar or light brown sugar.
Self-Rising Flour: All-purpose flour with baking powder and salt. For 1 cup of self-rising flour, use 1 cup of all-purpose flour, 1.5 teaspoons of baking powder, and a pinch of salt.
Baking Powder: Baking soda. Use 1/4 teaspoon of baking soda for every 1 teaspoon of baking powder, and add a bit of acid (such as lemon juice or vinegar) to activate it.
Eggs: Unsweetened applesauce, mashed bananas, yoghurt, or commercial egg replacers for a vegan option. For each egg, use 1/4 cup of the substitute.
Lemons: Lemon juice or lemon extract. Adjust the quantity to taste.
Milk: Almond milk, soy milk, coconut milk, or any other non-dairy milk for a dairy-free option.
Cream Cheese: Vegan cream cheese or cashew-based cream cheese for a dairy-free or vegan option.
Unsalted Butter: Salted butter (reduce additional salt in the recipe accordingly), margarine, or a plant-based butter substitute for a vegan option.
Vanilla Extract: Vanilla bean paste or almond extract.
Powdered Sugar: Make your own by blending granulated sugar until fine. For a healthier alternative, you can use powdered coconut sugar.
Edible Flowers: Fresh berries, mint leaves, or any edible decorations of your choice.
Ensure that your chosen substitutions align with any dietary preferences or restrictions you may have. It’s always a good idea to test substitutions in a small batch before making the full recipe.
Variations
Lemon Blueberry Cake
Add fresh or frozen blueberries to the lemon cake batter for bursts of juicy sweetness throughout the cake. Fold in about 1 cup of blueberries gently to avoid crushing them.
Lemon Poppy Seed Cake
Incorporate poppy seeds into the lemon cake batter for added texture and a subtle nutty flavour. Add around 2 tablespoons of poppy seeds to the batter and mix well.
Lemon Coconut Cake
Mix shredded coconut into the lemon cake batter for a tropical twist. Use about 1/2 cup of shredded coconut and gently fold it into the batter before baking.
Lemon Raspberry Cake
Fold fresh or frozen raspberries into the lemon cake batter to create a tangy and sweet combination. Add approximately 1 cup of raspberries to the batter and be gentle while mixing to prevent them from breaking apart.
Lemon Lavender Cake
Infuse the cake with fragrant lavender by adding about 1-2 tablespoons of culinary lavender buds to the batter. Make sure to use culinary lavender specifically intended for cooking.
Lemon Cream Cheese Cake
Incorporate cream cheese into the batter for a rich and creamy texture. Add about 4 ounces (113 grams) of softened cream cheese and mix until well combined with the other ingredients.
Lemon Almond Cake
Substitute a portion of the all-purpose flour with almond flour to give the cake a lovely nutty flavour. Replace about 1/4 to 1/2 cups of all-purpose flour with almond flour in the recipe.
Lemon Yogurt Cake
Replace a portion of the butter or oil in the recipe with Greek yoghurt to create a moist and tangy cake. Use around 1/2 cup of Greek yoghurt in place of some of the fat in the recipe.
How to make this lemon cake recipe
Make sure you have all the ingredients needed for this recipe. I’ve had situations where I realized in the middle of cooking that I missed something from my shopping list, and that’s not a pleasant situation to be in.
INGREDIENTS
For the Lemon Sponge
- 250g butter
- 150g golden caster sugar
- 250g self-rising flour
- 1 tsp baking powder
- 4 large eggs
- Zest of 1 lemon
- 1-2 tsp milk
For the Frosting:
- 1 cup 250 g cream cheese, softened
- 1 cup 225 g unsalted butter, softened
- 1 tsp vanilla extract
- 1/2 cup 75g powdered sugar
- Zest of 1 lemon
For the Lemon Curd:
- 150 g sugar
- Zest of 1 lemon
- Juice of 3-5 lemons
- 120 g unsalted butter diced
- 3 medium eggs
For the Syrup:
- 100 ml water
- 2 lemon peels
- 1 tsp vanilla extract
- 3 tbsp sugar
To Decorate:
- Edible flowers
INSTRUCTIONS
- Preheat your oven to 180°C. Grease and line 3 x 20 cm round cake pans with parchment paper on the bottom, and grease the edges with butter. Alternatively, you can use one 20 cm tin and cut the cake into 3 even layers after it has cooled.
- In a large mixing bowl, beat together the butter, golden caster sugar, eggs, lemon zest, and milk until smooth. Add the self-rising flour and baking powder, and mix until a smooth batter forms. Add 1-2 tsp of milk if needed for a dropping consistency.
- Divide the batter equally between the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the centre comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the cream cheese and softened butter together until smooth and creamy.
- Add the vanilla extract, powdered sugar, and lemon zest. Continue to beat until well combined and fluffy. Set aside.
- Now, let’s make the lemon curd. In a saucepan, combine the sugar, lemon zest, lemon juice, eggs, and diced butter. Heat over medium-low heat, stirring constantly with a balloon whisk until the butter has melted and the mixture is smooth.
- Reduce the heat to low and continue cooking, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and let it cool.
- Prepare the syrup by combining all the syrup ingredients in a saucepan. Bring it to a boil over medium heat and cook for 3 minutes. Set it aside to cool.
- Once the cakes have cooled completely, brush each layer with the prepared syrup. Then spread a layer of frosting on each layer, followed by a layer of lemon curd.
- Stack the cake layers on top of each other. Frost the top layer with the remaining cream cheese frosting. Sprinkle some lemon curd on top and decorate with edible flowers.
- Optionally, garnish the cake with additional lemon zest or decorate as desired.
- Note: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Lemon curd can be stored in the refrigerator for about a week. Enjoy!
Leftovers and Storage
Proper storage is essential to maintain the freshness and quality of any recipe. Here’s some helpful information on how to store a lemon cake:
Room Temperature: If you plan to consume the lemon cake within a day or two, you can store it at room temperature in an airtight container or cover it with plastic wrap. Keep it in a cool, dry place away from direct sunlight, heat sources, and humidity.
Refrigeration: Place the cake in an airtight container or cover it tightly with plastic wrap to prevent it from drying out. Refrigerated lemon cake can stay fresh for up to 4-5 days.
Freezing: Lemon cakes can be frozen for longer-term storage. Divide your cake into equal slices, wrap each slice in plastic wrap, and place them in a sealed bag or container to prevent any freezer odours from affecting the cake. Frozen lemon cake can be stored for up to 2-3 months.
Thawing: When ready to enjoy a slice of lemon cake, transfer it to the refrigerator and let it defrost slowly overnight. This gradual defrosting helps retain moisture and prevent the cake from becoming too soggy. Once thawed, bring the cake to room temperature before serving.
Recipe FAQS
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10 Stunning Lemon Cake Decoration Ideas
When it comes to decorating a lemon cake, there are numerous creative and visually appealing options to consider. Here are some suggestions to inspire you:
Lemon Zest -Sprinkle some freshly grated lemon zest over the frosted cake, it adds a pop of vibrant colour.
Candied Lemon Slices – Thinly slice lemons and candy them by simmering them in a sugar syrup until translucent. Arrange the candied lemon slices on top of the cake for an elegant and eye-catching decoration.
Lemon Slices – Cut thin slices of lemon and arrange them in a decorative pattern on the top of the cake.
Whipped Cream and Berries – Frost the cake with whipped cream. Arrange fresh berries, such as strawberries, blueberries, or raspberries, on top of the whipped cream for a burst of colour and added freshness.
Lemon Glaze – Drizzle a shiny lemon glaze over the top of the cake. The glaze will not only add a glossy finish but also intensify the lemon flavour. Allow it to drip down the sides for an elegant effect.
Edible Flowers – Decorate the lemon cake with edible flowers, such as pansies, violets, or nasturtiums, for a beautiful and delicate touch. Ensure that the flowers are safe for consumption and are pesticide-free.
Sprinkle of Powdered Sugar – Dust the top of the cake with a light sprinkling of powdered sugar. Make sure the cake is not covered with any cream. This simple and classic decoration adds a touch of elegance and gives the cake a rustic charm.
Piped Buttercream Flowers – Use buttercream frosting to pipe delicate flowers, such as roses or daisies, onto the cake.
Lemon Curd Filling – Fill the layers of the cake with tangy lemon curd. The contrasting colours between the yellow curd and the cake create an enticing visual appeal when the cake is sliced.
Citrus Slices – Slice various citrus fruits, such as lemons, limes, and oranges, and arrange them artistically on top of the cake.
The best drinks that go well with lemon cheese cake
Iced Tea – A classic choice, both black and herbal teas can be a great match for lemon cake. Opt for a cold brew or iced tea with a mild and slightly sweet flavour to balance the acidity of the cake.
Lemonade – If you’re a fan of lemon flavours, pairing lemon cake with a refreshing glass of homemade or store-bought lemonade can create a harmonious combination.
Champagne or Sparkling Wine – For a more sophisticated pairing, try a flute of chilled champagne or sparkling wine. The effervescence and acidity of these beverages can complement the bright citrus flavours in the cake.
White Wine – A crisp and slightly sweet white wine, such as Riesling or Moscato, can provide a pleasant contrast to the tartness of the lemon cake. Look for wines with fruity notes and a touch of sweetness.
Coffee – If you’re a coffee lover, consider serving a cup of mild or medium-bodied coffee alongside your lemon cake. The bitterness of the coffee can create an interesting contrast to the cake’s sweetness.
Milk or Hot Chocolate – For a comforting and indulgent pairing, a glass of cold milk or a warm cup of hot chocolate can be a delightful choice.
When Life Gives You Lemons: Perfect Times to Make a Lemon Cake
This Lemon Cake is perfect for any occasion: birthday celebrations, springtime gatherings, bridal showers, picnic and outdoor adventures, afternoon tea parties, family reunions, Mother’s Day, summer barbeques or just because you are in the mood for something sweet and special. There’s no better reason to pamper yourself with a homemade cake that will surely soothe your cravings and you will have a satisfying feeling knowing that is made entirely by your own two creative hands.
More dessert recipes for you to try, here
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Lemon Drizzle Cake
Equipment
- electric mixer
- Measuring cups and spoons
- Cake pan
- Cooling Rack
- Zester or Microplane
Ingredients
For the Lemon Sponge
- 250 g butter ≈ 1 cup
- 150 g golden caster sugar ≈ ¾ cup
- 250 g self-rising flour ≈ 2 cups
- 1 tsp baking powder
- 4 large eggs
- Zest of 1 lemon
- 1-2 tsp milk
For the Frosting:
- 250 g cream cheese softened (≈ 1 cup)
- 225 g unsalted butter softened (≈ 1 cup)
- 1 tsp vanilla extract
- 75 g powdered sugar ≈ ½ cup
- Zest of 1 lemon
For the Lemon Curd:
- 150 g sugar ≈ ¾ cup
- Zest of 1 lemon
- Juice of 3-5 lemons
- 120 g unsalted butter diced (≈ ½ cup)
- 3 medium eggs
For the Syrup:
- 100 ml water ≈ ⅓ cup
- 2 lemon peels
- 1 tsp vanilla extract
- 3 tbsp sugar
To Decorate:
- Edible flowers
Instructions
- Preheat your oven to 180°C. Grease and line 3 x 20 cm round cake pans with parchment paper on the bottom, and grease the edges with butter. Alternatively, you can use one 20 cm tin and cut the cake into 3 even layers after it has cooled.
- In a large mixing bowl, beat together the butter, golden caster sugar, eggs, lemon zest, and milk until smooth. Add the self-rising flour and baking powder, and mix until a smooth batter forms. Add 1-2 tsp of milk if needed for a dropping consistency.150 g golden caster sugar, 250 g self-rising flour, 1 tsp baking powder, 4 large eggs, Zest of 1 lemon, 1-2 tsp milk
- Divide the batter equally between the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the cream cheese and softened butter together until smooth and creamy.225 g unsalted butter, 1 tsp vanilla extract
- Add the vanilla extract, powdered sugar, and lemon zest. Continue to beat until well combined and fluffy. Set aside.75 g powdered sugar, Zest of 1 lemon
- Now, let’s make the lemon curd. In a saucepan, combine the sugar, lemon zest, lemon juice, eggs, and diced butter. Heat over medium-low heat, stirring constantly with a balloon whisk until the butter has melted and the mixture is smooth.Zest of 1 lemon, Juice of 3-5 lemons, 120 g unsalted butter, 3 medium eggs
- Reduce the heat to low and continue cooking, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and let it cool.
- Prepare the syrup by combining all the syrup ingredients in a saucepan. Bring it to a boil over medium heat and cook for 3 minutes. Set it aside to cool.2 lemon peels, 1 tsp vanilla extract, 3 tbsp sugar
- Once the cakes have cooled completely, brush each layer with the prepared syrup. Then spread a layer of frosting on each layer, followed by a layer of lemon curd.
- Stack the cake layers on top of each other. Frost the top layer with the remaining cream cheese frosting. Sprinkle some lemon curd on top and decorate with edible flowers.
- Optionally, garnish the cake with additional lemon zest or decorate as desired.
