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Tender Sunflower Lemon Cake Recipe with Creamy Zesty Frosting

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A bright, tender lemon cake with a subtle nuttiness from sunflower seeds, topped with a creamy, tangy lemon frosting. Perfectly moist and fluffy, this cake is ideal for spring and summer gatherings.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 ½ teaspoons (10g) baking powder
  • ½ teaspoon (3g) salt
  • ½ cup (70g) sunflower seeds, raw or lightly toasted
  • ¾ cup (170g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • Zest of 2 lemons (about 2 tablespoons)
  • ¼ cup (60ml) fresh lemon juice
  • ¾ cup (180ml) whole milk
  • 1 teaspoon (5ml) vanilla extract
  • 8 oz (227g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons (30ml) fresh lemon juice
  • ½ teaspoon (2.5ml) pure vanilla extract
  • A pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. Lightly toast sunflower seeds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Let cool.
  3. In a medium bowl, whisk together sifted flour, baking powder, salt, and toasted sunflower seeds.
  4. Using an electric mixer, beat softened butter and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy.
  5. Add eggs one at a time, beating well after each addition and scraping down the bowl as needed.
  6. Mix in fresh lemon zest and vanilla extract.
  7. Add the flour mixture in three parts, alternating with milk in two parts (start and end with flour). Mix on low speed until just combined; do not overmix.
  8. Gently fold in fresh lemon juice.
  9. Divide batter evenly between prepared pans and smooth the tops.
  10. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
  11. Cool cakes in pans for 10 minutes, then transfer to cooling racks to cool completely.
  12. For the frosting, beat cream cheese and softened butter until creamy and smooth.
  13. Gradually add powdered sugar, one cup at a time, mixing on low speed.
  14. Add lemon zest, lemon juice, vanilla extract, and a pinch of salt. Beat on medium-high speed for 2-3 minutes until fluffy and spreadable.
  15. Once cakes are completely cool, place one layer on a serving plate and spread a generous layer of frosting on top.
  16. Place the second cake layer on top and frost the top and sides evenly.
  17. Refrigerate the assembled cake for at least 30 minutes to set the frosting before serving.

Notes

Toast sunflower seeds lightly to enhance nuttiness. Use only the yellow part of lemon zest to avoid bitterness. Let eggs come to room temperature for better batter consistency. Do not overmix the batter to keep the cake tender. Chill the frosted cake before slicing for clean cuts. For dairy-free or vegan versions, substitute ingredients as suggested in the recipe.

Nutrition

Keywords: lemon cake, sunflower seeds, creamy frosting, zesty frosting, lemon dessert, easy cake recipe, spring dessert, summer cake

Find it online: https://fuzzyforker.com/tender-sunflower-lemon-cake-recipe-with-creamy-zesty-frosting-easy-and-perfect/