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5 from 6 votes

Lemon Buttermilk Cake With Strawberry Jam-Cream Cheese Icing

A dense, moist lemon cake you can make without a mixer. Frosting the cake with fluffy cream cheese icing, with an added dollop of strawberry jam, takes it to the next level! It’s a tasty and pretty little dessert to take along to a dockside picnic or potluck.
Prep Time30 mins
Cook Time35 mins
Course: Dessert
Cuisine: Canadian
Keyword: lemon cake, lemon buttermilk cake, buttermilk dessert recipes, lemon cake recipe, moist lemon cake recipe


  • 1 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 1/4 cup butter melted
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 lemon zest and juice
  • 1/4 cup butter soft
  • 1/4 cup cream cheese room temperature
  • 1 cup icing sugar sifted
  • 1/4 teaspoon vanilla
  • pinch salt
  • 1 to 2 tablespoons strawberry jam


  • Preheat oven to 350ºF. Grease two 6-inch cake tins and line with parchment paper.
  • In a large bowl whisk flour, sugar, baking powder, and salt to mix.
  • In another bowl whisk buttermilk, melted butter, eggs, 1 teaspoon vanilla, lemon zest, and lemon juice.
  • Fold wet ingredients into dry until just combined. Divide batter between prepared cake tins and bake 30-35 minutes, or until internal temperature of cake is 200º to 205ºF. Cool cake on rack and remove from tins.
  • For the Strawberry Jam-Cream Cheese Icing - Combine butter, cream cheese, icing sugar, vanilla, salt, and strawberry jam. Mix by hand or with a mixer until smooth.
  • Place half of strawberry jam-cream cheese icing on top of one of the lemon buttermilk cakes. Spread icing to edges of cake. Place second cake, upside down, on top of the first cake. Spread remaining frosting on top and sides of cake. Keep in fridge until ready to serve.


If you find your strawberry jam-cream cheese icing is not as pink as you'd like, add one drop of red food colouring.