Lemon Cake with Cream Frosting

Step 1

Preheat oven to 350°F. Grease a 9-inch round cake pan. In a bowl, whisk together 1.5 cups flour, 1.5 tsp baking powder, and 0.25 tsp salt.

Step 2

In a large bowl, beat 0.5 cup softened butter and 1 cup sugar until light and fluffy, about 3 minutes. Add 2 eggs one at a time, beating well after each.

Step 3

Zest the lemon and squeeze 2 tbsp juice. Stir zest and juice into the butter mixture. Gradually add the flour mixture, mixing until just combined.

Step 4

Pour batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Let cool completely in the pan on a rack.

Step 5

In a chilled bowl, whip 1 cup cold heavy cream until stiff peaks form, about 3-4 minutes. Spread the whipped cream over the cooled cake. Serve immediately or refrigerate.

Step 6

Optional: add 1-2 tbsp powdered sugar to the cream while whipping for a sweeter frosting, or sprinkle extra lemon zest on top before serving.