Summer Lemon Cake

If you are looking for a refreshing summer dessert, this Summer Lemon Cake is the perfect balance of sweetness and zesty citrus flavor.

Made with fresh lemon juice and a creamy frosting, this homemade lemon cake has a delicate sweetness combined with a refreshing tang that you will absolutely love, especially during the warm days of August.

I prepared this cake as a birthday celebration dessert, but it is perfect for any occasion — from summer gatherings and family celebrations to a simple afternoon treat with a cup of coffee.

Servings: 20 slices
Preparation Time: 1 hour
Total Time: 3 hours

Ingredients:

For the sponge cake:

• 1 tbsp lemon zest (from about 2 lemons)
• Freshly squeezed juice from 2 lemons (you can use the same lemons after zesting them)
• 360 g flour
• 250 g sugar
• 3 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 113 g unsalted butter, softened
• 120 ml olive oil
• 3 large eggs, room temperature
• 360 ml milk, room temperature
• 2 tsp vanilla extract

Preparation:

For the sponge cake:

1. Combine the lemon zest and sugar using a mixer until well combined.
2. Add the softened butter and mix for 2 more minutes.
3. Add the eggs one at a time. Continue mixing until the mixture becomes lighter and increases in volume.
4. Add the olive oil, freshly squeezed lemon juice, vanilla extract, and milk. Mix for about 3 more minutes until combined.
5. Gradually add the flour, baking powder, baking soda, and salt. Mix on low speed until the batter becomes smooth and well combined.
6. Divide the batter evenly between two baking trays and bake at 180°C (350°F) for approximately 30 minutes, or until a toothpick inserted in the center comes out clean.

Ingredients:

For the Lemon Cream Cheese Frosting:

• 225 g unsalted butter, softened
• 225 g cream cheese, softened to room temperature
• 720 g powdered sugar
• 30 ml heavy whipping cream
• 30 ml freshly squeezed lemon juice
• 10 ml vanilla extract
• 0.8 g fine salt
• Zest of 1 lemon
• 0.5 g ground turmeric (optional, for a natural yellow color)

Preparation:

For the Lemon Cream Cheese Frosting:

1. Combine the softened butter and cream cheese using a mixer until smooth and creamy.
2. Gradually add the powdered sugar, vanilla extract, salt, whipping cream, lemon juice, and lemon zest.
3. Mix for about 5 minutes until the frosting becomes thick, smooth, and fluffy.
4. Use the frosting to fill and decorate the lemon sponge cake.

Decoration

If you prefer a layered cake, you can slice each sponge cake in half and spread the lemon cream cheese frosting between the layers.

For decoration, I used fresh lemon slices and added a few small thyme flowers for an elegant and natural summer touch.

Bon appétit!