Fresh Lemon Cake w/ Lemon Cream Frosting
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, moist lemon cake with intense citrus flavor is topped with whipped lemon cream cheese frosting. The combination of tangy and sweet makes this an elegant dessert for spring and summer occasions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups heavy whipping cream (cold)
- 16 oz cream cheese (room temperature)
- 2 teaspoons pure lemon extract
- 3 cups powdered sugar (sifted)
- 7-10 drops natural yellow food coloring ((I used Watkins brand))
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup fresh lemon juice ((from about 3 large lemons)
- ½ cup whole milk
- 2 cups granulated sugar
- 1 heaping teaspoon lemon zest ((zest from about 1 large lemon))
- ½ cup unsalted butter (room temperature)
- ½ cup canola oil
- 2 eggs (room temperature)
- 2 egg yolks (room temperature)
- 4 teaspoons pure lemon extract
- 1 teaspoon pure vanilla extract
- 1 cup natural lemon greek yogurt ((I used Chobani brand))
- 10-15 drops natural yellow food coloring ((I used Watkins brand))
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 314mg
- Total sugar
- 69g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 173mg
- Calcium
- 103mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 314MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.