Lemon Cake
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A Cozy Kitchen · by Adrianna Adarme★ 4.9 (18)

Lemon Cake

NUTRITION · PER SERVING110M COOK
CAL 31%·PRO 20%
CARBS 93G59% OF CAL
2G FIBER75G SUGAR15G OTHER
FAT 27G39% OF CAL
16G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A bright, tender lemon cake with intense citrus flavor and cream cheese frosting. Moist and elegant in an easy sheet cake format. Perfect for spring entertaining or lemon lovers.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 1/4 plus 2 tablespoons all-purpose flour ((165g))
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoons kosher salt
  • 1 1/4 cups granulated sugar ((250g))
  • 2 tablespoons lemon zest ((from about 3 lemons))
  • 1/2 cup unsalted butter (at room temperature (113g))
  • 1 teaspoon pure vanilla extract
  • 4-5 drops of yellow food coloring gel ((optional))
  • 1/3 cup milk
  • 3 large egg whites
  • 1/4 cup lemon juice ((from about 3 lemons), strained to remove pulp and seeds)
  • 6 tablespoons unsalted butter (at room temperature (86g))
  • 6 ounces cream cheese (at room temperature (168g))
  • Pinch kosher salt
  • 1 vanilla bean (scraped OR 2 teaspoons vanilla paste or extract)
  • 2 1/2 cups powdered sugar ((plus more for the decoration))
  • 1 tablespoon heavy cream
  • 4 tablespoons powdered sugar ((this will help thicken the frosting))
  • Yellow food coloring gel
  • Green food coloring gel
PREP
20M
SODIUM
232MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.