Vanilla cake with lemon icing is a classic dessert that offers a delicate, airy sponge infused with rich vanilla flavor, paired with a bright, tangy lemon glaze that adds a refreshing finish.
The sweetness of the vanilla cake with lemon icing balances gently against the zesty citrus, creating a light and flavorful experience that delights the palate.
The specialty lies in the use of real vanilla seeds and fresh lemon juice, which elevate the flavors and give a homemade authenticity.
The cake has roots in traditional European baking, evolving over generations as a beloved treat. I will now show step-by-step how to create this vanilla cake with lemon icing.
Classic Dessert Vanilla Cake With Lemon Icing
Classic dessert vanilla cake with lemon icing offers a soft, airy texture that melts on the tongue. The cake carries a gentle sweetness from real vanilla, creating a comforting, rich flavor.
The lemon icing adds a lively, tangy brightness that balances the sweetness and refreshes the palate. A subtle citrus aroma rises from the glaze, enhancing the overall experience.
Additional touches like lemon zest or a hint of butter in the icing bring depth and complexity, making the dessert feels elegant, light, and memorable, inviting repeated enjoyment.
How To Prepare Vanilla Cake With Lemon Icing?
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Kitchen Utensils
- Mixing bowls
- Electric mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Sifter
- 9-inch round cake pans (2)
- Parchment paper
- Cooling rack
- Small saucepan (optional for melting butter for icing)
Ingredients
For the Cake:
- 1 cup + 2 tablespoons unsalted butter, at room temperature
- 3 cups cake flour
- 2 cups granulated sugar
- 4 ½ teaspoons baking powder
- 1 vanilla bean, split and seeds scraped
- ½ teaspoon salt
- 5 large egg whites
- 1 â…“ cups whole milk
- 1 tablespoon vanilla extract
For the Lemon Icing:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice (adjust for desired consistency)
- 1 teaspoon unsalted butter
How To Make Vanilla Cake With Lemon Icing
Step 1: Prepare the oven and cake pans
Set your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or nonstick spray. Cut parchment paper to fit the bottoms of the pans and place it in. Lightly flour the sides to help the cakes release easily.
Step 2: Mix the dry ingredients
In a medium bowl, sift together the cake flour, baking powder, and salt. Stir gently to combine and set aside.
Step 3: Cream the butter and sugar
In a large bowl, use an electric mixer to beat the butter and sugar together on medium speed for about 3–4 minutes. Stop occasionally to scrape down the sides of the bowl so everything mixes evenly. The mixture should become light and fluffy.
Step 4: Add the vanilla and egg whites
Slice the vanilla bean lengthwise and scrape out the seeds. Add the seeds to the butter mixture. Then, add the egg whites one at a time, beating well after each addition. Finally, stir in the vanilla extract.
Step 5: Combine the wet and dry ingredients
Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and finish with the flour. Mix gently until everything is just combined doesn’t over mix or the cake could become dense.
Step 6: Bake the cakes
Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, and then transfer them to a wire rack to cool completely.
Step 7: Prepare the lemon icing
In a small bowl, whisk together the powdered sugar, lemon juice, and butter until smooth. Adjust the consistency with a little more lemon juice if necessary.
Step 7: Assemble the cake
Once the cakes are fully cooled, spread the icing over the top of one layer. Place the second layer on top, then drizzle or spread the remaining icing over the top. Let the icing set for a few minutes before slicing and serving.
Notes: For a more intense lemon flavor, you can add 1 teaspoon of finely grated lemon zest to the icing. Ensure the cakes are completely cool before adding icing to avoid it melting and running off. Cake flour gives a lighter, softer texture, but all-purpose flour can be used as a substitute (slightly denser cake).
Nutrition Facts Of Vanilla Cake With Lemon Icing
| Nutrition | Amount |
|---|---|
| Calories | 380 kcal |
| Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 58 g |
| Sugars | 38 g |
| Protein | 5 g |
| Sodium | 180 mg |
Why My Recipe Works
This vanilla cake with lemon icing works because it balances flavors, textures, and techniques carefully. Beating the butter and sugar until light creates an airy base that allows the cake to rise evenly.
Folding in the flour gradually with the milk prevents over mixing, keeping the sponge tender and soft. Using real vanilla seeds adds depth and authenticity to the flavor, while fresh lemon juice in the icing provides a bright contrast that enhances the cake without overwhelming it.
Proper cooling and careful icing application ensure the glaze sets beautifully, giving a visually appealing and delicious result every time.
Serving Suggestions
Serve the vanilla cake with lemon icing slightly chilled or at room temperature to enjoy its soft, tender texture and bright lemon flavor.
Slice into generous pieces and place on dessert plates for a simple presentation, or add a light dusting of powdered sugar on top for a decorative touch. Fresh berries such as raspberries, blueberries, or sliced strawberries complement the citrus icing beautifully.
A dollop of whipped cream or a scoop of vanilla ice cream can enhance the dessert for special occasions. Pairing with a cup of tea or coffee brings out the cake’s delicate flavors.
Expert Tips
1. Gently fold the dry ingredients into the wet mixture to avoid deflating the batter and maintain a light, airy texture.
2. Scrape the seeds from a real vanilla bean instead of using extract for a more intense, natural flavor.
3. Cool the cake completely before applying lemon icing to prevent it from melting or sliding off.
4. Use a sharp serrated knife to level the cake layers for a clean, professional appearance.
5. Adjust the lemon juice in the icing gradually to achieve a smooth, pourable consistency without making it too runny.
Additions And Substitutions
â—† Fruit Additions: Fold in fresh blueberries, raspberries, or finely chopped strawberries into the batter for bursts of natural sweetness and color.
â—† Flavor Enhancers: Add 1 teaspoon of lemon zest or a hint of almond extract to the batter or icing to deepen the flavor profile.
â—† Nutty Touch: Sprinkle finely chopped toasted almonds, pistachios, or walnuts on top of the icing for crunch and aroma.
â—† Icing Variations: Mix a little cream cheese into the lemon icing for a richer, tangy finish, or use melted white chocolate for a smoother glaze.
â—† Milk Substitutions: Replace part of the whole milk with buttermilk or yogurt to make the cake moister and tender.
How To Store This Cake
Store the vanilla cake with lemon icing in an airtight container at room temperature for up to 2 days to keep it soft and fresh.
For longer storage, wrap the vanilla cake with lemon icing tightly in plastic wrap and place it in the refrigerator for up to 5 days. Avoid exposing the cake to direct sunlight or heat, which can cause the icing to melt.
If freezing, wrap each layer separately in plastic wrap and foil, and then thaw at room temperature before assembling and icing to maintain the cake’s texture and flavor.
FAQs About Vanilla Cake With Lemon Icing
Can I use all-purpose flour instead of cake flour?
Yes, but the cake will be slightly denser. To soften it, you can replace 2 tablespoons of each cup of flour with cornstarch.
Can I use whole eggs instead of egg whites?
Using whole eggs will change the texture, making the cake richer and slightly heavier, but it will still taste delicious.
How do I prevent the lemon icing from being too runny?
Add lemon juice gradually and whisk until the desired consistency is reached. A thicker icing can be spread; a thinner one can be drizzled.
Can I make this cake in advance?
Yes, the cake layers can be baked a day ahead and stored in an airtight container. Ice the cake just before serving for the best texture.
Can I add other flavors to the icing?
Yes, a small amount of lemon zest, vanilla extract, or even a touch of almond extract can enhance the flavor of the icing.
Conclusion
This delicious vanilla cake with lemon icing has delighted everyone who tried it, bringing smiles and enjoyment after every serving.
Making this vanilla cake with lemon icing has become a joyful experience for me, and I take pleasure in preparing it for guests and family. Each time I create it, the process feels rewarding, and the results are always appreciated.
I am sharing my easy method so others can experience the same satisfaction and flavor. I hope this inspires you to try making the vanilla cake with lemon icing and enjoy the delightful results for yourself.
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Vanilla Cake With Lemon Icing
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Sifter
- 9-inch round cake pans (2)
- Parchment paper
- Cooling rack
- Small saucepan (optional for melting butter for icing)
Ingredients
For the Cake:
- 1 cup + 2 tablespoons unsalted butter at room temperature
- 3 cups cake flour
- 2 cups granulated sugar
- 4 ½ teaspoons baking powder
- 1 vanilla bean split and seeds scraped
- ½ teaspoon salt
- 5 large egg whites
- 1 â…“ cups whole milk
- 1 tablespoon vanilla extract
For the Lemon Icing:
- 1 cup powdered sugar
- 2 –3 tablespoons fresh lemon juice adjust for desired consistency
- 1 teaspoon unsalted butter
Instructions
Step 1: Prepare the oven and cake pans
- Set your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or nonstick spray. Cut parchment paper to fit the bottoms of the pans and place it in. Lightly flour the sides to help the cakes release easily.
Step 2: Mix the dry ingredients
- In a medium bowl, sift together the cake flour, baking powder, and salt. Stir gently to combine and set aside.
Step 3: Cream the butter and sugar
- In a large bowl, use an electric mixer to beat the butter and sugar together on medium speed for about 3–4 minutes. Stop occasionally to scrape down the sides of the bowl so everything mixes evenly. The mixture should become light and fluffy.
Step 4: Add the vanilla and egg whites
- Slice the vanilla bean lengthwise and scrape out the seeds. Add the seeds to the butter mixture. Then, add the egg whites one at a time, beating well after each addition. Finally, stir in the vanilla extract.
Step 5: Combine the wet and dry ingredients
- Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and finish with the flour. Mix gently until everything is just combined doesn’t over mix or the cake could become dense.
Step 6: Bake the cakes
- Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, and then transfer them to a wire rack to cool completely.
Step 7: Prepare the lemon icing
- In a small bowl, whisk together the powdered sugar, lemon juice, and butter until smooth. Adjust the consistency with a little more lemon juice if necessary.
Step 7: Assemble the cake
- Once the cakes are fully cooled, spread the icing over the top of one layer. Place the second layer on top, then drizzle or spread the remaining icing over the top. Let the icing set for a few minutes before slicing and serving.
Notes
Nutrition Facts Of Vanilla Cake With Lemon Icing
Calories: 380 kcal | Fat: 14 g | Saturated Fat: 8 g | Carbohydrates: 58 g | Sugars: 38 g | Protein: 5 g | Sodium: 180 mgHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.