Sugar Spun Run · by Sam Merritt★ 4.9 (99)
Lemon Cake Recipe
NUTRITION · PER SERVING75M COOK
CAL 28%·PRO 13%
CARBS 78G56% OF CAL
1G FIBER50G SUGAR27G OTHER
FAT 25G40% OF CAL
9G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft and fluffy lemon cake with tart lemon curd filling and airy whipped cream frosting. Bright, refreshing, and perfect for spring or summer celebrations.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Sugar Spun Run →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 Tablespoons fresh lemon zest¹
- ⅓ cup fresh lemon juice (I usually need 3-4 lemons, zest your lemons before juicing)
- ⅔ cup whole milk
- ½ cup Avocado, vegetable or canola oil
- 4 Tablespoons unsalted butter (softened)
- 1 ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 3 cups cake flour² (see note to substitute all-purpose/plain flour )
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 6 large egg whites room temperature preferred
- ¾ cup lemon curd ³
- 4 oz cream cheese
- 1 cups powdered sugar (divided (often called “icing sugar” outside the US))
- ¾ teaspoons vanilla extract
- ⅛ teaspoon salt
- ¾ cups heavy cream (cold)
At a glance
PER SERVING · TIME 75M
CAL 28%·PRO 13%
CARBS 78G56% OF CAL
1G FIBER50G SUGAR27G OTHER
FAT 25G40% OF CAL
9G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 30m
- Sodium
- 296mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 87mg
- Calcium
- 39mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 296MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.