Lemon Cake with Fluffy, Less-Sweet Lemon Frosting Recipe

If you’re looking for a show-stopping bake that’s full of fresh citrus zing without overpowering sweetness, this Lemon Cake with Fluffy, Less-Sweet Lemon Frosting is exactly what you need. Imagine feather-light layers of moist, lemon-scented cake, sandwiched and swirled with an airy, tangy, not-too-sweet buttercream that melts delicately on your tongue. Both the cake and the frosting brim with vibrant lemon flavor, delivered in the most balanced, irresistible way. Trust me, whether you’re celebrating a special occasion or simply craving a bright spot on an ordinary day, this cake will light up your kitchen (and your tastebuds) like sunshine.

this Recipe

Ingredients You’ll Need

The magic of Lemon Cake with Fluffy, Less-Sweet Lemon Frosting begins with a handful of approachable ingredients. Each one plays a starring role in delivering pure citrus flavor, a tender crumb, and that signature creamy, cloud-like topping. Don’t skip a thing — every component matters!

• All-purpose flour: The sturdy foundation for a tender, lofty cake crumb.
• Baking powder: Lifts the cake for that perfectly light bite without heaviness.
• Salt: Enhances the lemon and balances overall sweetness throughout the dessert.
• Unsalted butter (for cake and frosting): Adds richness, moisture, and the creamy backbone for the luscious frosting.
• Granulated sugar: Sweetens the cake just enough to highlight the tart lemon notes without making the dessert cloyingly sweet.
• Large eggs: Bind and enrich the batter, giving structure as well as that beautiful golden hue.
• Zest of 2 lemons: Packs in the purest lemon fragrance right into both the cake and the frosting.
• Fresh lemon juice: Delivers a bright, real citrusy punch: don’t use bottled here!
• Vanilla extract: Smooths out the edges of tang and adds complexity.
• Whole milk: Contributes to the cake’s moist, soft texture.
• Sour cream: Infuses the cake with rich, subtle tang and keeps every bite super-moist.
• Powdered sugar (for frosting): Dissolves easily to create a fluffy, lighter buttercream.
• Pinch of salt (for frosting): Enhances frosting’s tang and cuts through any residual sweetness.
• Heavy cream (for frosting): Whips the buttercream into an airy, billowy texture — don’t skip this for that signature “fluffy” finish!

How to Make Lemon Cake with Fluffy, Less-Sweet Lemon Frosting

Step 1: Prep the pans and oven

Start by preheating your oven to 350°F (175°C) and get your two 9-inch round cake pans ready. Lightly grease the pans, then line the bottoms with parchment paper for easy cake removal. This little setup step ensures your Lemon Cake with Fluffy, Less-Sweet Lemon Frosting won’t stick — just perfect, golden layers every time.

Step 2: Whisk together dry ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This quick blend ensures even leavening and a consistent crumb — no little pockets of flour or baking powder to surprise you later. The salt is especially important: just enough to highlight the cake’s lemony notes!

Step 3: Cream the butter and sugar

In a large bowl, beat the softened butter and granulated sugar until pale and fluffy. This step will take about 3–4 minutes with a hand or stand mixer on medium-high. Properly creamed butter and sugar is the secret behind a super tender, light cake with a luxurious texture.

Step 4: Add eggs, lemon, and vanilla

Add the eggs, one by one, mixing well after each addition. Once incorporated, stir in the lemon zest, freshly squeezed lemon juice, and vanilla extract. Here’s where that famous zing of Lemon Cake with Fluffy, Less-Sweet Lemon Frosting starts to come alive!

Step 5: Combine milk and sour cream

In a separate bowl (just a quick whisk), blend the whole milk and sour cream. This duo keeps the crumb moist with a subtle tang, making every bite extra plush and flavorful.

Step 6: Alternate adding dry and wet components

With your mixer on low, alternately add the flour mixture and milk-sour cream combo to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; don’t overwork it! This ensures a light, delicate texture for your cake layers.

Step 7: Bake and cool

Divide the batter evenly between your prepared pans, smoothing the tops. Bake for 28–32 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then run a knife along the edges and gently turn them out onto wire racks. Let them cool completely before frosting (trust me, your Lemon Cake with Fluffy, Less-Sweet Lemon Frosting will look much neater if you resist the urge to frost while warm!).

Step 8: Make the fluffy, less-sweet lemon frosting

To achieve that velvety, cloud-like texture, beat the softened butter until creamy, then add lemon zest, lemon juice, vanilla, and a pinch of salt. Gradually beat in the powdered sugar — a little at a time — until light and fluffy. Drizzle in the heavy cream, one tablespoon at a time, until you reach that dreamy, spreadable consistency. Your goal is an airy, bright buttercream that whispers lemon in every bite, never overpowering with sweetness.

Step 9: Frost and decorate

Once the cakes are completely cool, spread a generous layer of frosting between the layers, then cover the outside with the remaining lemon frosting. If you’re feeling fancy, add a flourish of lemon zest or a few thin slices of lemon right on top for a fresh, showy finish. You’re now ready to serve the most irresistible Lemon Cake with Fluffy, Less-Sweet Lemon Frosting!

How to Serve Lemon Cake with Fluffy, Less-Sweet Lemon Frosting

Garnishes

Elevate the cake’s visuals and flavor with pops of fresh garnish! Try delicate curls of lemon zest, thin lemon wheels, or even edible flowers like pansies and violas atop that fluffy frosting. These little touches not only make your Lemon Cake with Fluffy, Less-Sweet Lemon Frosting look extra inviting but add contrasting color, fragrance, and a whisper of natural tartness, too.

Side Dishes

This cake shines on its own, but for a party-worthy spread, you can pair it with a simple bowl of fresh berries or a citrusy fruit salad. The juicy, lightly tart fruit amplifies the cake’s springlike character without competing for attention. For extra-special occasions, a scoop of vanilla bean ice cream alongside each slice delivers pure nostalgia and happiness on a plate.

Creative Ways to Present

Take your Lemon Cake with Fluffy, Less-Sweet Lemon Frosting to the next level by slicing it into tall wedges and serving on vintage plates or rustic cake stands. Or, cut the cake into neat squares for buffet-style gatherings. For mini versions, bake the batter as cupcakes and pipe on a generous swirl of frosting — adorable for baby showers or birthday teas!

Make Ahead and Storage

Storing Leftovers

To keep your Lemon Cake with Fluffy, Less-Sweet Lemon Frosting dreamy and fresh, store any leftovers in an airtight container in the refrigerator. Because of the buttery, cream-based frosting, refrigeration is key. Let slices come to room temperature before serving for the softest crumb — about 30 minutes does the trick.

Freezing

Baked cake layers freeze beautifully! Wrap each plain (unfrosted) layer in several layers of plastic wrap, then a layer of foil. They’ll keep in the freezer for up to two months. Simply thaw at room temperature and frost when ready to serve. For frosted cake, freeze individual slices on a tray, then wrap and stash in a freezer bag — it’s a wonderful way to enjoy a little sweet sunshine any time.

Reheating

Cold cake isn’t always ideal, but a gentle reheat revives leftover slices perfectly. Place a slice at room temperature for 20–30 minutes, or warm it in the microwave at half-power for just 10–15 seconds. Avoid overheating so the frosting remains fluffy and the cake retains its tender, moist crumb.

FAQs

Can I use cake flour instead of all-purpose flour?

Absolutely! Cake flour will make the texture even lighter and more tender. Simply substitute the all-purpose flour with the same amount of cake flour, and your Lemon Cake with Fluffy, Less-Sweet Lemon Frosting will be even softer and more delicate — a real treat for fans of melt-in-your-mouth crumb.

Is it possible to make this cake gluten free?

You can! Use your favorite 1-to-1 gluten-free baking flour blend in place of the all-purpose flour. Just be sure to check your baking powder and other ingredients to confirm gluten-free status, and expect a slightly different (but still delicious) texture.

Can I make the cake or frosting ahead?

Yes, both can be prepared in advance. Bake the cake layers a day or two ahead, wrap them well, and store at room temperature. The frosting can be made up to three days ahead and kept in the refrigerator; just beat it briefly before using to restore its signature fluffiness for the perfect Lemon Cake with Fluffy, Less-Sweet Lemon Frosting.

Why is this frosting less sweet than most?

Many lemon cakes use heavy-handed confectioners’ sugar, but this frosting gets its flavor-forward tang from real lemon juice and zest, plus just enough sugar for structure. The result is a cloud-like, creamy swirl that lets the lemon shine without overwhelming you with sweetness — the ultimate Lemon Cake with Fluffy, Less-Sweet Lemon Frosting experience!

Can I turn this recipe into cupcakes?

Definitely! Simply divide the batter among lined muffin tins, fill about 2/3 full, and bake at 350°F for 18–22 minutes or until a tester comes out clean. Pipe or slather each little cake with a generous swirl of frosting for individual Lemon Cake with Fluffy, Less-Sweet Lemon Frosting cupcakes that are perfect for parties, picnics, or any celebration.

Final Thoughts

There’s nothing quite like baking and sharing a homemade Lemon Cake with Fluffy, Less-Sweet Lemon Frosting — it’s sunshine in dessert form. Treat yourself to a slice, or gift it to someone who could use a bit of citrusy joy. However you serve it, this cake always brings smiles and that “just one more bite” feeling. Happy baking!

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