Ingredients:

  • 1 ¾ cups All-Purpose Flour (210g), sifted
  • 1 cup Granulated Sugar (200g)
  • 1 ½ tsp Baking Powder
  • ½ tsp Salt
  • ½ cup Unsalted Butter (115g), softened
  • 3 Large Eggs, room temperature
  • ½ cup Whole Milk or Buttermilk (120ml), room temperature
  • 1 tsp Vanilla Extract
  • Zest of 2 large lemons
  • ¼ cup Granulated Sugar (50g) (for syrup)
  • ¼ cup Water (60ml) (for syrup)
  • ¼ cup Fresh Lemon Juice (60ml) (for syrup)
  • 8 oz Cream Cheese (226g, full fat, cold) (for frosting)
  • ½ cup Unsalted Butter (115g), softened (for frosting)
  • 3 cups Powdered (Icing) Sugar (360g), sifted (for frosting)
  • 1 Tbsp Fresh Lemon Juice (for frosting)
  • Zest of 1 small lemon (for frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line the bottom of the 9-inch cake tin with parchment paper.
  2. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  3. In the bowl of your mixer, cream the softened butter and granulated sugar on medium speed until light and fluffy (3–5 minutes). Scrape down the sides.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract and lemon zest.
  5. Reduce the mixer speed to low. Add one-third of the flour mixture, followed by half of the milk/buttermilk. Repeat, finishing with the last of the flour mixture. Mix only until just combined—do not overmix.
  6. Pour the batter into the prepared tin, smoothing the top. Bake for 35–40 minutes, or until a skewer inserted into the centre comes out clean.
  7. While the cake is baking, prepare the syrup: combine the sugar, water, and lemon juice in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves completely. Remove from heat.
  8. Immediately upon removing the hot cake from the oven, pierce the top all over (20-30 holes) with a skewer or fork. Slowly and evenly pour the warm lemon syrup over the entire surface of the hot cake. Allow the cake to sit in the tin for 15 minutes to fully absorb the liquid.
  9. Carefully turn the cake out onto a wire rack and allow it to cool completely (1–2 hours) before frosting.
  10. Prepare the frosting: In a clean mixing bowl, beat the cold cream cheese on medium speed until smooth and creamy (about 2 minutes). Add the room temperature butter and beat for another 2–3 minutes until the mixture is lightened.
  11. Gradually add the sifted powdered sugar, scraping down the sides often. Add the lemon juice and zest. Beat on high speed for 1 minute until fluffy and spreadable.
  12. Once the cake is completely cool, spread the frosting evenly across the top. Garnish with a little extra lemon zest.
  13. Refrigerate the finished cake for at least 30 minutes before serving to help the frosting firm up.