Ingredients
Method
- Preheat your oven to 350°F. Grease two 9-inch round cake pans, line the bottoms with parchment paper circles, and lightly flour the sides. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl using a stand mixer or hand mixer, beat the softened butter and granulated sugar together on medium-high speed for 3 to 4 minutes, until the mixture is light, pale, and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until combined.
- With the mixer on low, alternate adding the flour mixture and the milk in two additions each, beginning and ending with the flour. Mix just until the batter is smooth and no large streaks of flour remain — do not overmix.
- Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean and the edges are just beginning to pull away from the sides of the pan.
- Allow the cakes to cool in the pans for 10 minutes, then carefully invert onto a wire cooling rack and cool completely to room temperature before frosting, about 1 hour.
- To make the frosting: Beat the softened cream cheese and butter together on medium-high speed for 2 to 3 minutes until completely smooth and fluffy. Add the sifted powdered sugar one cup at a time on low speed. Add the lemon juice, lemon zest, heavy cream, and a pinch of salt, then beat on medium-high for 1 minute until light and creamy.
- Place one cooled cake layer on a serving plate or cake stand. Spread an even layer of frosting over the top. Place the second cake layer on top and frost the top and sides of the cake. Garnish with extra lemon zest or fresh lemon slices if desired. Slice and serve!
Nutrition
Notes
Storage: Store the frosted cake covered in the refrigerator for up to 5 days. Let individual slices sit at room temperature for 15 to 20 minutes before serving for the best texture and flavor.
Lighter swap: You can substitute plain full-fat Greek yogurt for the sour cream 1:1 for a slightly more nutritious option that still keeps the cake wonderfully moist and tender.
Make-ahead tip: Bake the cake layers up to 1 day ahead, wrap tightly in plastic wrap, and store at room temperature. Prepare the frosting and assemble the cake the next day. Unfrosted layers can also be frozen, well-wrapped, for up to 2 months — thaw in the refrigerator overnight before frosting.