Fluffy Lemon Cake with Cream Cheese Frosting

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by

Cassandra Cains
in
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A round lemon cake topped with cream cheese frosting and decorated with lemon slices, placed on a plate resting on grassy ground.
A beautifully decorated lemon cake topped with fresh lemon slices, resting on a light-colored cake stand, set against a grassy background.

There is something timeless about a lemon cake. It is the kind of bake that feels both comforting and refreshing, with a delicate balance of richness and citrus brightness. A slice of this cake carries the warmth of home baking while offering the lightness that makes it perfect for sharing in any season.

This recipe brings together the best of both worlds: soft, fluffy layers and a cream cheese frosting that is smooth and tangy. The olive oil keeps the crumb tender, while Greek yogurt and lemon juice add depth of flavor without being heavy. Every bite is balanced, fragrant, and just sweet enough.

A lemon cake like this is ideal for celebrations, but it is also simple enough for an everyday treat. Whether you are baking it for a birthday, to share with guests, or simply to enjoy with a cup of tea, it is a recipe that always feels special. It is the sort of cake that makes an ordinary afternoon feel like an occasion.

The best part is that this recipe is approachable, even if you are new to baking layered cakes. With a straightforward method and easy-to-find ingredients, you can create a cake that looks beautiful and tastes like it came from a bakery. Paired with its luscious lemon cream cheese frosting, it is the kind of dessert that will quickly become a family favourite.

Fluffy Lemon Layer Cake with Cream Cheese Frosting

A light and fluffy lemon cake made with olive oil, Greek yogurt, and fresh lemon juice. Frosted with a tangy cream cheese frosting, this cake is perfect for celebrations or afternoon tea.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings: 10 slices
Course: Dessert
Ingredients Method

Ingredients
  

For the Lemon Cake
  • 320 g flour
  • 2 ½ tsp baking soda
  • ½ tsp salt
  • 80 g butter
  • 100 g olive oil
  • 250 g caster sugar
  • zest of 2 lemons
  • 3 eggs
  • 150 g Greek yogurt
  • 160 g milk
  • 35 g fresh lemon juice (approx. 1 lemon).
  • 1 tsp vanilla extract
For the Cream Cheese Frosting
  • 115 g butter
  • 225 g cream cheese
  • 300 g powdered sugar

Method
 

For the Cake:
  1. Preheat oven to 175°C (350°F). Grease and line an 8–9 inch cake pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a stand mixer, cream butter, sugar, and lemon zest until pale and fluffy. Add olive oil and mix until smooth.
  4. Beat in eggs one at a time until fully incorporated.
  5. Stir in yogurt, milk, lemon juice, and vanilla until smooth.
  6. Fold in the dry mixture gently until just combined — do not overmix.
  7. Pour batter into pan and bake 30–35 minutes, until a toothpick inserted comes out clean.
  8. Cool 10 minutes in pan, then transfer to a wire rack.
For the Frosting:
  1. Beat butter and cream cheese together until smooth and creamy (2–3 minutes).
  2. Gradually add powdered sugar, starting on low, until combined.
  3. Add vanilla, salt, and optional lemon juice/zest. Beat on medium-high 2 minutes until fluffy.
Assembly:
  1. Slice cooled cake into 2 layers if desired.
  2. Spread frosting evenly between layers and over the top and sides.
A two-layer lemon cake topped with slices of lemon and smooth cream cheese frosting, displayed on a beige cake stand placed on green grass.

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