Go Back
–+ servings
A lemon lilac cake next to a glass of lilac flowers
Print Recipe

Lemon Lilac Butter Cake

A dense, lemony one-layer cake perfumed with a hint of fresh lilac. The perfect spring dessert to highlight the first blooms of the season.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert
Servings: 8
Author: Karie

Equipment

  • 8-inch cake pan

Ingredients

Lemon Lilac Cake

  • 3 egg yolks
  • 1/2 cup sour cream
  • 1/4 cup whole milk
  • 1 teaspoon vanilla
  • 1 cup all purpose flour
  • 1/2 cup cornstarch
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 ounces unsalted butter room temperature
  • 2 ounces cream cheese room temperature
  • 3/4 cup lilac sugar
  • zest of 1 lemon

Cream Cheese Glaze

  • 2 tablespoons cream cheese room temperature
  • 1 tablespoon powdered sugar
  • 1 tablespoon lilac sugar
  • 1 teaspoon lemon zest
  • 2-3 tablespoons whole milk

Instructions

For the lemon lilac cake:

  • Preheat oven to 350° F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
  • In a small bowl, whisk together the egg yolks, sour cream, milk, and vanilla.
  • In a separate bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt.
  • In a third bowl, beat the butter and cream cheese together until smooth and well combined. Add the lilac sugar and lemon zest; cream until fluffy.
  • Add about one third of the flour mixture to the butter mixture and blend until almost incorporated. Then add about one third of the wet ingredients and fold in. Repeat alternating the dry and wet ingredients until all ingredients are just blended.
  • Pour the cake batter into the prepared pan and bake until lightly golden and center springs back when touched, about 35-40 minutes.
  • Allow to cool completely. Invert and remove from pan, removing parchment paper from bottom. Place on a cake plate.

For the cream cheese glaze:

  • Beat cream cheese in a medium bowl until smooth and lump-free. Add sugars and lemon zest; beat until combined. Slowly add milk, stirring in until blended. Mixture should be smooth and pourable - you may need to add more milk or more powdered sugar to achieve the perfect consistency.
  • Drizzle over cooled caked.
  • Slice and serve!

Notes

This cake keeps well at room temperature, well wrapped, for 2-3 days.