Lemon Cake for a Crowd

There’s something magical about a lemon cake, bright, tangy, and just sweet enough to make everyone reach for seconds. My obsession with this Lemon Cake for a Crowd started years ago when I desperately needed a dessert that could feed a packed house without sending me into a baking frenzy.

Picture this: a family reunion, 30 hungry cousins, and me armed with one trusty 9×13-inch pan. This cake saved the day, moist, bursting with lemon flavor, and sturdy enough to hold a thick layer of creamy frosting.

What makes it so special? Fresh lemon juice and zest give it that punchy brightness, while buttermilk and sour cream keep it tender (no dry crumbs here!). And let’s talk about that frosting, whipped cream cheese with a double dose of lemon? Yes, please. Whether it’s potlucks, birthdays, or just because you want to brighten someone’s day, this cake is my go-to. Trust me, once you see how quickly it disappears, you’ll understand why it’s earned its spot as the ultimate crowd-pleaser. Now, let’s bake!

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Why You’ll Love This Lemon Cake for a Crowd

This isn’t just any lemon cake, it’s the kind that makes people linger by the dessert table, scraping their forks for that last crumb. Here’s why it’s become my secret weapon for every gathering:

• Moist like nobody’s business: The buttermilk-sour cream combo keeps it tender for days (if it lasts that long!)
• Lemon flavor that actually sings: Fresh zest AND juice mean every bite packs that bright, tangy punch
• Foolproof to make: No fancy techniques, just straightforward mixing for stress-free baking
• Feeds an army: That 9×13 pan means no one gets left out (though you might want to hide a slice for yourself)
• That frosting though: Creamy, dreamy, and just tart enough to balance the sweetness

Seriously, this cake turns “just okay” potlucks into legendary events. You’ll know it’s working when people start asking for the recipe mid-bite.

Ingredients for Lemon Cake for a Crowd

Gathering everything before you start is my golden rule, trust me, scrambling mid-mix never ends well. Here’s what you’ll need (and yes, room temp matters, more on that later!):

For the Cake:

• 2¾ cups all-purpose flour (spooned & leveled)
• 2½ teaspoons baking powder (check the date!)
• ½ teaspoon baking soda
• ¾ teaspoon fine sea salt (skip the chunky stuff)
• 1 cup unsalted butter, softened (that means thumb-leaves-an-indent soft)
• 2 cups granulated sugar
• 4 large eggs, room temp (cold eggs curdle butter, yuck)
• 1 teaspoon vanilla extract (the real deal, please)
• 1 teaspoon lemon extract (this amps up the citrus)
• ½ cup buttermilk, room temp (see notes for swaps)
• ½ cup sour cream, room temp (full-fat for richness)
• 1½ tablespoons lemon zest, finely grated (yellow only, avoid bitter white pith)
• ½ cup fresh lemon juice (about 3 juicy lemons)

For the Frosting:

• 8 oz cream cheese, very soft (block style, not tub)
• ½ cup unsalted butter, very soft
• 3 cups powdered sugar, sifted (no lumps allowed)
• 2½ tablespoons fresh lemon juice
• 1 teaspoon lemon extract

See those room temp notes? That’s not me being fussy, it’s the difference between a smooth batter and a lumpy mess. Set your dairy and eggs out 1-2 hours before baking!

Equipment Needed for Lemon Cake for a Crowd

You don’t need fancy gadgets, but these basics make baking foolproof:

• Stand mixer (or sturdy hand mixer + big bowl)
• 9×13-inch metal baking pan (glass works but may need extra bake time)
• Parchment paper (lifesaver for easy removal)
• Non-stick spray (the extra insurance policy)
• Microplane zester (for fluffy lemon zest, not chunks)
• Sifter (for lump-free powdered sugar)

That’s it! Now let’s get mixing.

How to Make Lemon Cake for a Crowd

Okay, let’s dive into the fun part, making this sunshine-filled cake! Follow these steps closely, and you’ll have a perfect lemon cake every single time.

Preparing the Cake Batter

First things first: preheat that oven to 350°F and line your 9×13-inch pan with parchment paper (trust me, you’ll thank me later). Now, whisk together your dry ingredients, flour, baking powder, baking soda, and salt in a bowl. Set this aside.

In your stand mixer, beat the butter and sugar until it’s light and fluffy, about 3 minutes. You’ll know it’s ready when it looks almost pale yellow. Add eggs one at a time, mixing well after each. Then, splash in those vanilla and lemon extracts.

Here’s the key: alternate adding your dry ingredients with the buttermilk, sour cream, lemon zest, and juice. Start and end with the dry mix, and stop the second everything’s combined. Overmixing? That’s your enemy, it’ll make the cake tough!

Baking and Cooling the Cake

Pour that beautiful batter into your prepared pan, smoothing the top with a spatula. Slide it into the oven and set your timer for 35 minutes, but start checking at 30. The cake is done when a toothpick comes out clean or with just a few moist crumbs.

Now, the hardest part: let it cool completely in the pan on a wire rack. I know, I know, you want to frost it NOW. But warm cake melts frosting into a sad puddle. Patience pays off here!

Making the Lemon Frosting

While the cake cools, whip up that dreamy frosting. Beat the softened cream cheese and butter together until they’re completely smooth, no lumps allowed! Gradually add the sifted powdered sugar, lemon juice, and extract, mixing on low at first to avoid a sugar cloud explosion in your kitchen.

Once everything’s incorporated, crank up the speed and beat it for a minute until it’s fluffy and spreadable. Taste it (chef’s privilege!) and add more lemon juice if you want extra tang. Now, slather it generously over your cooled cake and get ready for the compliments!

Tips for Perfect Lemon Cake for a Crowd

After making this cake more times than I can count (and licking the bowl more times than I’ll admit), I’ve picked up some tricks to guarantee lemon cake perfection every time:

• Room temp isn’t optional: Cold ingredients don’t mix well, they’ll give you a lumpy batter. Set out eggs, butter, buttermilk, and sour cream at least 1 hour before baking. No time? Place eggs in warm water for 10 minutes; microwave butter in 5-second bursts until just soft (not melted!).
• Zest like a pro: Only grate the bright yellow part of the lemon, the white pith underneath is bitter. Use a microplane and stop when you see white!
• The toothpick lie: Don’t wait until it comes out totally clean, a few moist crumbs mean your cake stays juicy. Overbaked lemon cake is a tragedy.
• Frosting too soft? Chill it for 15 minutes if your kitchen’s warm. Too thick? Add lemon juice ½ teaspoon at a time.
• Secret extra tang: Brush the cooled cake with a mix of 2 tbsp lemon juice + 1 tbsp sugar before frosting, it’s like a flavor booster shot!

Remember: lemon cakes hide their doneness well. When in doubt, pull it out, it keeps cooking a bit as it cools!

Serving Suggestions for Lemon Cake for a Crowd

This cake shines bright all on its own, but a few simple touches can take it from “wow” to “HOW did you make this?!” Here’s how I love to serve it:

• Lemon curd swirls: Warm a jar of store-bought curd (or homemade if you’re feeling fancy) and drizzle it over slices, that tart burst against the creamy frosting is unreal.
• Fresh lemon slices: Scatter thin rounds on top for a pop of color. Bonus: they make the cake look professionally decorated with zero effort.
• Berries on the side: Blueberries or raspberries cut the richness beautifully, just toss them with a pinch of sugar to draw out their juices.

Perfect for spring brunches, summer picnics, or anytime you need to sweeten up a potluck.

Pro tip: bring copies of the recipe, you’ll get asked for it!

Storing and Freezing Lemon Cake for a Crowd

Here’s the good news, this lemon cake actually gets better after a day in the fridge! Just cover it tightly with plastic wrap (press it right against the frosting to prevent drying) and it’ll stay moist for 3 days. Need longer? Freeze unfrosted cake layers wrapped in plastic then foil for up to 1 month, thaw overnight in the fridge before frosting.

Frosting stores separately too: keep it in an airtight container in the fridge for 5 days, then re-whip before using.

Pro tip: freeze individual slices on a tray before wrapping, perfect for sudden lemon cake emergencies!

Nutritional Information for Lemon Cake for a Crowd

Okay, let’s be real, this is dessert, not health food! But if you’re curious (or just keeping track), here’s the scoop per generous slice. Remember, these are estimates, actual numbers may vary based on ingredient brands and how thick you slice that frosting!

• Calories: 350
• Sugar: 30g
• Fat: 15g (9g saturated)
• Carbs: 50g
• Protein: 4g

My philosophy? Life’s too short to stress over dessert math, just enjoy every lemony bite!

FAQs About Lemon Cake for a Crowd

Over the years, I’ve gotten all sorts of questions about this lemon cake, from panicked bakers mid-recipe to friends begging for last-minute swaps. Here are the answers to the ones I hear most:

Can I use bottled lemon juice instead of fresh?

Look, I won’t lie, fresh makes a difference! But in a pinch, bottled works. Just reduce the amount slightly (start with ⅓ cup) since it’s more concentrated. The zest is non-negotiable, though, that’s where the real lemon magic lives!

What if I don’t have buttermilk?

No sweat! Mix ½ tablespoon white vinegar or lemon juice into ½ cup regular milk and let it sit for 5 minutes until slightly curdled. Or use plain yogurt thinned with a splash of milk. The acidity helps tenderize the crumb.

Can I freeze this cake?

Absolutely! Freeze unfrosted, wrapped tightly in plastic then foil for up to 1 month. Thaw overnight in the fridge before frosting. Frosted slices freeze great too, just separate layers with parchment so they don’t stick together.

Why did my frosting turn out runny?

Two likely culprits: your cream cheese/butter was too warm (chill the bowl for 10 minutes and re-whip) or you added too much liquid. Next time, add lemon juice gradually until it’s just spreadable.

Still stuck? Please shoot me a message or tag me on Instagram. I’ve probably made every mistake, so you don’t have to!

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