Ingredients
Scale
FOR THE CAKE
- 1½ cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup water
- ½ cup fresh squeezed lemon juice
- ⅓ cup vegetable oil
- 1 tsp white vinegar
FOR THE FROSTING
- 8 oz cream cheese, softened
- ½ cup (1 stick) butter, softened
- ¼ cup fresh squeezed lemon juice
- 4 cup powdered sugar
Instructions
- Preheat the oven to 350°F.
- Grease an 8×8-inch baking pan with non-stick cooking spray; set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
- Add the water, lemon juice, vegetable oil, and vinegar and stir to combine.
- Pour the cake batter into the prepared pan.
- Bake at 350°F for 25-30 minutes until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and cool completely to room temperature before frosting.
HOW TO MAKE FROSTING
- In a large mixing bowl, beat the cream cheese and butter together with an electric mixer until smooth and creamy.
- Beat in the lemon juice until combined.
- Add the powdered sugar 1 cup at a time, mixing on low speed between each addition until all of the powdered sugar is incorporated and the frosting is smooth.
- Spread the lemon cream cheese frosting over the cooled cake.
Notes
Depending on the size and juiciness of the lemons, 3-5 lemons are needed for this recipe.
Lemon zest can be added to the cake and frosting for extra flavor and color.
I added 2 drops of yellow food coloring to the cake to make it yellow. Otherwise, it will appear white. You can add as much yellow food coloring as desired.
The leftover cake can be refrigerated for up to a week or frozen for up to three months.
Nutrition
- Serving Size: 1
- Calories: 515
- Sugar: 72
- Sodium: 339
- Fat: 17
- Saturated Fat: 6
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 90
- Fiber: 1
- Protein: 4
- Cholesterol: 25