Meyer Lemon Cake With Lemon-Cream Cheese Frosting

Recipe by Baby Chevelle
READY IN: 1hr 40mins




  • Cake: Grease bottom, sides and center tube of a 9 or 10-inch fixed bottom tube pan with at least 3 3/4-inch high sides. Line bottom of pan with waxed paper or parchment; grease the paper.
  • Preheat oven to 325°.
  • Sift the flour, baking powder, baking soda and salt into a medium bowel; set aside.
  • In a large bowl, beat eggs and sugar with an electric mixer on medium speed until thickened and lightened to a cream color, about 2 minutes.
  • On low speed, beat in 1 cup oil, lemon juice, lemon zest and vanilla until blended.
  • Blend in flour mixture; when incorporated, mix in sour cream until no white streaks remain.
  • Pour batter into prepared pan.
  • Bake on center oven rack until top feels firm and toothpick comes out clean. about 65 minutes.
  • Let cake rest in pan for 15 minutes, then run knife around edge of cake and tube in center.
  • Invert cake onto wire rack.
  • Leave cake bottom side up to cool.
  • Frosting: In a large bowl, use an electric mixer on low speed to beat butter, cream cheese, lemon juice, zest and vanilla until smooth.
  • Beat in sugar until frosting is smooth and fluffy, about 2 minutes.
  • Frost cake: Cake can be covered and stored in refrigerator for up to 3 days.
  • Serve cold or at room temperature.