Low Sugar Classic Lemon Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

Bright lemon zest and fresh-squeezed juice run through every layer of this cake, from the tender crumb to the tangy soak brushed over each warm layer. The batter comes together with a simple alternating method of dry ingredients and buttermilk, giving the crumb a soft, fine texture that holds up beautifully under a thick layer of cream cheese frosting. That frosting gets its tang from cream cheese and a hit of lemon juice and zest, whipped until light and spreadable. A quick crumb coat and a chilled set make slicing clean and the layers distinct, so every piece shows off that classic two-tone lemon look. Finished with curls of zest or thin lemon slices on top, it's the kind of bright, citrusy layer cake worth making for a low added sugar celebration. It's a solid pick to keep in your rotation whenever you want a real showpiece cake without the usual sugar load.

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Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
3 large eggs, room temperature
1 tbsp lemon zest (from about 2 lemons)
2 tbsp fresh lemon juice
1 tsp vanilla extract
1 cup buttermilk, room temperature

For the lemon soak

¼ cup fresh lemon juice (from about 2 lemons)
3 tbsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.

For the frosting

8 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3 cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
2 tbsp fresh lemon juice
1 tsp lemon zest
pinch of salt

For serving

lemon slices or zest curls, for garnish (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment and dust lightly with flour.
2
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until evenly combined. Set aside.

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