A small lemon cake with a slice cut out sits on a square of parchment with two forks placed beside it.

Lemon Cake with Lemon Frosting

If you love lemon, you'll love this light lemon cake with a creamy and tangy lemon frosting.

The recipe makes two 6 inch cakes. I suppose it can be made into one cake using an 8 inch or 9 inch pan. I've never done this; I can't vouch for the result.

Expect the ratio of frosting to cake to change with a larger cake or if you frost two 6 inch cakes. I wanted a thick layer of frosting so I frosted one cake. I left one as a plain snack cake. Dust the cake with powdered sugar, if you like.

Text and Photo by Jac Kyles Baker

Makes one 6 inch cake

Ingredients

For the cake:

5 TB unsalted butter, softened

1 TB vegetable oil

1/3 cup sugar

3 TB sour cream

3 TB lemon juice

1 tsp lemon zest

1 egg, lightly beaten

1/4 teaspoon salt

1 cup all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

For the lemon frosting:

1/2 cup lemon curd*

4 TB sour cream

2 TB powdered sugar

Preparation

Make cake:

Grease/butter two 6 inch round microwave safe pan.

In a large bowl, whisk flour, baking soda and baking powder together in a large bowl.

In a separate bowl beat sugar, salt, oil, lemon zest and butter until light and creamy. Beat in egg until combined. Stir in vanilla.

Make a well in the bottom of the flour bowl. Add about a third of the liquid mixture to the well and stir in some of the flour. Repeat until all the liquid and flour is mixed in and batter is smooth.

Evenly spread batter into two 6 inch round microwave safe pan.

Microwave on each filled cake pan on MED HIGH (70% power)** for 2 minutes, checking cake's progress every minute. Test doneness by sticking a toothpick or paring knife into center of cake; it should come out clean.

Carefully remove pan from microwave. Run a small knife between the cake and the edges of the pan. Cool cake in pan on rack for five to 10 minutes. Remove cake from pan. Cool completely on rack.

Repeat with the second filled cake pan.

Make frosting:

In a bowl, sift powdered sugar into sour cream. Add lemon curd a few tablespoons at a time, stirring after each addition. Beat frosting until smooth and thick.

Spread frosting on top of one cooled cake. Let the frosting firm up in the refrigerator before slicing and serving.

Store cake in refrigerator. The cake's flavor is best served at room temperature.

Cook's Notes

* The lemon curd recipe is written out in the Marbled Lemon Curd Cheesecake recipe. I recommend making the lemon curd ahead. It's egg less and lasts at least a week in the refrigerator.

** Microwave power varies. Adjust power and times accordingly.

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