Fluffy, light, and spongy, this one-layer citrus cake with honey cream cheese frosting is the easiest dessert you can make for a special occasion or just because. Its bright citrus flavor pairs perfectly with the creamy, tangy cream cheese with a touch of honey and lemon.
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Why you’ll love this recipe
Not all cakes need to be multi-layered to be special and impressive, in my opinion. With this one-layer citrus cake with honey cream cheese frosting, you get not only an easy recipe you can prepare in less than an hour, but you also get the perfect texture and flavor you and everyone else will fall in love with. And who doesn’t like that!?
If you want to make a bigger cake, you can double the ingredients to make a two-layer 9-inch (23 cm) cake or even a three-layer smaller cake. You can also try my orange layer cake with mascarpone frosting for another citrusy cake option.
Ingredients notes
Ingredients for citrus cake.
Ingredients for cream cheese frosting.
You will need 7 simple ingredients for the cake and only 3 ingredients for the frosting.
Sour cream or Greek yogurt. The key to a moist and fluffy cake.
Lemon. The main citrus flavor in this cake.
Butter. It adds flavor and contributes to the texture of the cake. You can substitute vegetable oil if you don’t have butter.
Cream cheese. It complements the citrus flavor, adding delicate tangy and sour notes.
Honey. It adds the perfect sweetness to the cream cheese, without being too sweet.
How to make one-layer citrus cake with honey cream cheese frosting
Note! For exact measurements and detailed directions, see the recipe card below.
Step 1: In a bowl, combine sugar and lemon zest. Rub the zest into the sugar to release its aroma.
Step 2: Add the melted butter. Whisk until incorporated.
Step 3: Whisk in the eggs until smooth.
Step 4: Mix in the sour cream and lemon juice.
Step 5: Add the dry ingredients. Whisk until no dry patches remain.
Step 6: Line a 9-inch round baking dish with parchment paper. Add the batter and bake until a toothpick comes out clean or with a few dry crumbs on it. Transfer the cake to a cooling rack.
Step 7: While the cake is baking, make the frosting by combining the cream cheese, honey, and lemon juice. Whisk until smooth. Keep in the fridge until ready to use.
Step 8: Once the cake has cooled, spread the cream cheese frosting on top. If you’d like, drizzle some honey on top. Enjoy!
Recipe Tips
Whisk the batter well, but don’t overmix. Mix the wet ingredients until light and foamy, but when adding the dry ingredients, fold them gently, just until incorporated.
Make sure the leavening agents are not old. Check the expiration date before adding them to the cake.
Additions and substitutions
By changing the flavor to orange, you can make the same cake. Simply use orange zest and juice instead of lemon. The frosting can also be made with butter or mascarpone, or a combination of both. Adding poppy seeds to the batter is also an option for an extra texture, visual appeal, and a touch of nuttiness.
If you noticed, I did not add any vanilla to the batter or frosting, and it still tastes amazing. But, you can definitely add some to the batter and/or the frosting if you’d like.
Storage and reheating
Store the one-layer citrus cake with honey cream cheese frosting at a cool room temperature for a day. Any leftovers can be kept well sealed in the fridge for up to 3 days. Let it sit at room temperature for a few minutes before eating. You can freeze the cake without the frosting for up to two months. Defrost in the fridge overnight.
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One-layer citrus cake with honey cream cheese frosting
Ingredients
- 200 grams granulated sugar, 1 cup
- Zest from one lemon
- 151 grams melted butter, 11 tablespoons, ¾ cup
- 3 eggs
- 160 grams sour cream or greek yogurt, ⅔ cup
- ¼ cup lemon juice, from ~1 lemon
- 195 grams all-purpose flour, 1 ½ cup
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
Frosting
- 300 grams cream cheese
- 63 grams honey, 3 tablespoons
- 17 grams lemon juice, 1 tablespoon
Instructions
- Preheat the oven to 350F (180C).
- In a bowl, add sugar and lemon zest. Rub the zest into the sugar using your hands to release its oils and aroma.200 grams granulated sugar, Zest from one lemon
- Whisk in the melted butter.151 grams melted butter
- Add the eggs and whisk vigorously until creamy.3 eggs
- Mix in the sour cream and lemon juice until smooth.160 grams sour cream or greek yogurt, ¼ cup lemon juice
- Add the flour, baking powder, and baking soda. Gently mix until smooth and no dry flour remains. Don’t overmix.195 grams all-purpose flour, 1½ teaspoon baking powder, ½ teaspoon baking soda
- Grease and line the bottom and sides of a 9-inch round baking dish.
- Transfer the batter to the baking dish. Bake on the middle rack for 35 minutes or until a toothpick poked at the center comes out clean or with a few dry crumbs.
- Remove the cake from the oven and the baking dish. Transfer it to a cooling rack.
- While the cake is cooling, make the frosting. In a bowl, combine the cream cheese, honey, and lemon juice. Whisk until smooth. Keep it covered in the fridge until ready to frost the cake.300 grams cream cheese, 63 grams honey, 17 grams lemon juice
- Once the cake has cooled, spread the cream cheese frosting on top and drizzle some more honey, if you’d like. Enjoy.
Notes
- Whisk the batter well, but don’t overmix. Mix the wet ingredients until light and foamy, but when adding the dry ingredients, fold them gently, just until incorporated.
- Make sure the leavening agents are not old. Check the expiration date before adding them to the cake.
- By changing the flavor to orange, you can make the same cake. Simply use orange zest and juice instead of lemon. The frosting can also be made with butter or mascarpone, or a combination of both. Adding poppy seeds to the batter is also an option for an extra texture, visual appeal, and a touch of nuttiness.
- If you noticed, I did not add any vanilla to the batter or frosting, and it still tastes amazing. But, you can definitely add some to the batter and/or the frosting if you’d like.
- Store the cake at a cool room temperature for a day. Any leftovers can be kept well sealed in the fridge for up to 3 days. Let it sit at room temperature for a few minutes before eating. You can freeze the cake without the frosting for up to two months. Defrost in the fridge overnight.