Lemon cake is one of those timeless desserts that never goes out of style. With its bright, citrusy flavor and light, tender texture, it’s the perfect treat for any occasion.
If you’re looking for a sweet addition to your brunch table, a simple dessert to impress guests or just a way to satisfy your lemon cravings, this easy recipe has you covered.
The addition of crème fraîche frosting takes it to the next level, balancing the tartness of the lemons with a rich, creamy finish.
Why You’ll Love This Lemon Cake
There’s something irresistible about a cake that delivers the perfect balance of sweet and tangy. This lemon cake does exactly that, thanks to a generous amount of fresh lemon zest and juice.
The result is a moist, flavorful dessert that feels both indulgent and refreshing.
One of the standout features of this recipe is the use of crème fraîche in both the cake and the frosting. This ingredient adds a subtle tanginess and extra moisture, making every bite melt in your mouth.
Plus, crème fraîche has a luxurious texture that blends beautifully with butter and sugar to create a smooth, luscious frosting.
Simple Ingredients, Big Flavor
This easy recipe relies on pantry staples and fresh lemons to create an unforgettable dessert. Butter, sugar, eggs, and flour form the base, while a touch of vanilla extract enhances the citrus notes.
The addition of lemon pudding mix amplifies the lemon flavor, ensuring every bite is packed with brightness.
The frosting is just as simple but incredibly delicious. Butter, powdered sugar, lemon juice, vanilla, and a pinch of salt come together to create a smooth, creamy topping that complements the cake beautifully.
Tips for the Perfect Lemon Cake
If you want to make sure your cake turns out light and fluffy, follow these tips for the best results:
- Use fresh lemons. Bottled lemon juice won’t give you the same vibrant flavor as freshly squeezed juice and zest.
- Whisk the eggs well. This step is key to making the cake light and airy. The extra effort will be worth it.
- Don’t overmix. Once you’ve combined the dry and wet ingredients, mix just until everything is incorporated. Overmixing can lead to a dense cake.
- Let it cool completely before frosting. If you spread frosting on a warm cake, it will melt and slide off. Give your cake enough time to cool for the best presentation.
Fun Variations to Try
This recipe is already fantastic on its own, but you can easily customize it to suit your preferences or dietary needs. Here are a few ideas:
- Make cupcakes instead. Pour the batter into a lined cupcake pan and bake for 20 to 25 minutes for easy, single-serving treats.
- Add berries. Fresh blueberries or raspberries folded into the batter will add a burst of flavor and color.
- Go gluten-free. Swap out the all-purpose flour for your favorite gluten-free flour blend to make this cake accessible to everyone.
- Try a different frosting. While the crème fraîche frosting is divine, you can also use a classic cream cheese frosting or a simple lemon glaze for a different twist.
Serving & Storing Your Lemon Cake
This lemon cake is best served fresh, but it keeps well if you have leftovers. Store it in an airtight container at room temperature for up to two days or in the fridge for up to a week.
If you’re making it ahead of time, you can also freeze the unfrosted cake for up to three months. Just thaw it in the fridge overnight and frost it before serving.
For an extra touch, garnish the top with lemon zest or a few thin lemon slices. If you’re feeling fancy, a sprinkle of powdered sugar adds a lovely finishing touch.
Lemon cake with crème fraîche frosting is an elegant yet easy dessert that works for any event. Its bright, citrusy flavor and rich, creamy frosting make it a crowd-pleaser that will have everyone coming back for more.
Easy Lemon Cake Recipe with Crème Fraîche Frosting
Ingredients
For the Cake
- ½ cup (1 stick) unsalted butter
- 2 large lemons
- 1 cup granulated sugar
- 3 large eggs
- 1 ½ teaspoons pure vanilla extract
- 8 ounces crème fraîche at room temperature
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 3.4-ounce package lemon pudding mix (such as Jell-O)
For the Frosting
- 1 cup (2 sticks) unsalted butter, at room temperature
- 8 ounces crème fraîche at room temperature
- 3 cups powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- Pinch of kosher salt
Instructions
- Preheat & Prep: Set your oven to 350°F. Grease an 8-inch baking dish.
- Melt Butter: In a small saucepan, melt the butter over medium heat. Once melted, remove from heat and let it cool.
- Prepare Lemon Mixture: Zest both lemons into a large bowl, ensuring you get about 2 tablespoons. Add the granulated sugar and rub them together to infuse the sugar with lemon flavor.
- Whisk the Eggs: Crack the eggs into the bowl and whisk vigorously for about 2 minutes. This helps create a light and fluffy texture.
- Combine Wet Ingredients: Stir in the melted butter and vanilla extract, then fold in the crème fraîche until well blended.
- Mix the Dry Ingredients: Without mixing yet, pile the flour on top of the wet mixture. Add the baking powder, baking soda, salt, and lemon pudding mix on top of the flour, then use your fingers to gently sift the dry ingredients together before incorporating them into the wet ingredients. Stir until just combined—avoid overmixing.
- Bake: Pour the batter into the greased baking dish, smoothing the top. Bake for 40-50 minutes, or until the top turns golden and a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
- Make the Frosting: In a large bowl, use a spatula to soften the butter. Gradually add the crème fraîche, mixing until smooth. Slowly add the powdered sugar, one cup at a time, sifting to prevent lumps. Stir in the lemon juice, vanilla, and salt, then mix until the frosting is light and creamy.
- Frost & Serve: Spread the frosting over the cooled cake, slice into 9 squares, and enjoy!
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles. Also an aspiring cook we he researches and tries all kinds of different food recipes and shares what works best.