Lemon Chocolate Cake Recipe
This lemon chocolate cake recipe tastes rich, fresh, and deeply enjoyable from the first forkful. Soft crumb carries gentle citrus brightness that lifts the sweetness, while melted chocolate brings a smooth, indulgent depth.The lemon flavor feels clean and lively, balancing the cocoa without taking over. Cream cheese frosting adds a tangy, creamy finish that melts pleasantly on the tongue.
Equipment
- Mixing bowls (2 medium)
- Electric mixer (or whisk)
- Spatula
- Zester or grater
- Measuring cups and spoons
- 8-inch round cake pan
- Cooling rack
- Knife for chopping chocolate
Ingredients
For the Lemon Chocolate Cake:
- ¼ cup unsalted butter room temperature
- ¾ cup granulated sugar
- 1½ tablespoons lemon zest from 1 large lemon
- 2 large eggs room temperature
- ¼ cup vegetable or canola oil
- 2¼ ounces semisweet chocolate finely chopped
- 1½ cups all-purpose flour
- ⅓ cup milk full fat or 2%, room temperature
- 1½ teaspoons vanilla extract
- ⅓ cup sour cream full fat
- 1½ teaspoons baking powder
- ½ teaspoon salt
For the Lemon Cream Cheese Frosting:
- 8 ounces cream cheese softened
- 6 tablespoons unsalted butter softened
- 1 cup powdered sugar
- 3 tablespoons freshly squeezed lemon juice
Instructions
Preheat and prepare the pan:
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
Cream butter, sugar, and lemon zest:
- In a medium bowl, beat ¼ cup butter and ¾ cup sugar together until light and fluffy. Mix in the lemon zest.
Add eggs and wet ingredients:
- Beat in the eggs one at a time. Add ¼ cup vegetable oil, 1⅓ teaspoons vanilla extract, and ⅓ cup sour cream, mixing until smooth. Melt the chocolate gently and fold it into the batter.
Combine dry ingredients and milk:
- In a separate bowl, whisk together 1½ cups flour, 1½ teaspoons baking powder, and ½ teaspoon salt. Gradually add the dry mixture to the wet ingredients, alternating with ⅓ cup milk, beginning and ending with the dry ingredients. Mix until just combined.
Bake the cake:
- Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Make the frosting and assemble:
- Beat 8 ounces cream cheese with 6 tablespoons butter until smooth. Gradually add 1 cup powdered sugar and 3 tablespoons lemon juice. Spread the frosting over the cooled cake. Slice and serve.
Notes
Nutrition Facts Of Lemon Chocolate Cake Recipe
Calories: 350 kcal | Carbohydrates: 40 g | Protein: 4 g | Fat: 20 g | Saturated Fat: 12 g | Sugar: 28 g