Frosted Lemon Cake

My sister used to live near a coffee shop which sold the most scrumptious lemon cake. She still thinks about it – nearly a decade later. She begged me to create a low sodium version of the same. Soft and moist, with a homey buttercream frosting. Big enough to serve 12 (or more, if you’re stingy). Here’s lookin’ at you, sis!

Serves 12.

SODIUM CONTENT:  28 mg per serving

Nutrition Facts: Frosted Lemon Cake


3/4 c. (1 1/2 sticks) unsalted butter, softened
1 3/4 c. sugar
1/4 c. lemon juice
1 T. minced lemon zest
1 t. pure lemon extract
1 t. pure vanilla extract
3 eggs
1/2 c. milk
1 T. Featherweight sodium-free baking powder (available at Whole Foods markets and online at
2 1/4 c. all-purpose flour

4 T. (1/2 stick) unsalted butter, softened
2 c. powdered sugar
1/4 c. light cream


Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan and set aside.

Cream the butter and sugar in a mixing bowl. Add the lemon juice, zest and extracts, then stir to combine. Add the eggs, one at a time, mixing well between additions. Slowly add the baking powder and flour, alternating with the milk, and mix just until combined.

Carefully pour the batter into the prepared pan and smooth top. Place on middle rack in oven and bake 40-50 minutes, until toothpick inserted in center of cake comes clean.

Remove from oven and cool fully. A good trick is to rest the bundt pan on a long-necked bottle (like a wine or champagne bottle) until cool – simply stick the neck of the bottle through the open hole in the center.

Once cool, carefully run finger or thin blade around cake to loosen from pan, then quickly invert pan over plate and shake gently to remove.

To prepare frosting, measure butter into a mixing bowl and beat until creamy. Slowly add the sugar, then cream, beating until smooth.

Frost cake and serve.

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