This refreshing lemon layer cake has two layers of moist, lemony goodness topped with a luscious lemon cream cheese frosting. The flavor combination of the moist lemon cake and the lemon frosting is simply irresistible. Every bite is guaranteed to satisfy your sweet tooth.
Layer cakes are a great way to add sweetness to any dinner or party, and during the summer, lemon is a classic flavor to enjoy with the sunshine and warm weather. I combined those two vibes into one delicious dessert with this lemon layer cake. It features two layers of lemon cake and the perfect amount of lemon cream cheese frosting. It’s a variation of the lemon layer cake our mom makes. It’s been a big hit every summer since I started making it, and everyone always asks if I’ll be making one.
Lemon Layer Cake
This delicious cake starts with a basic cake batter recipe to which I add lemon juice and zest for a bold kick of lemon flavor. I cook two 9-inch round cakes and then let them cool completely. Then, I make a rich, decadent lemon cream cheese frosting that’s perfectly sweet, tangy, and citrusy. I sandwich the frosting between my cake layers, frost the outside, and I’m all done! It’s an easy recipe, and I’m so glad about that because it disappears so fast!
Why You’ll Love This Lemon Layer Cake Recipe
- It’s a deliciously moist lemon cake with lemon cream cheese frosting. It’s a double dose of lemony goodness and two things people love – lemon and cream cheese frosting.
- It is light and refreshing, making it the perfect cake recipe for any occasion, from afternoon tea parties to baby showers, birthday parties to potlucks, backyard barbecues, or after-dinner desserts.
- The lemon flavor is present throughout every bite of the cake and frosting, offering a delightful citrusy flavor that is simply irresistible.
Lemon Cake Ingredients
Both the cake and frosting are made with basic baking ingredients, and you probably have most if not all of them in your kitchen right now. Anything you don’t have can be found in one quick, in-and-out trip to the grocery store.
- Butter
- Large eggs
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Lemon juice
- Lemon zest
- Buttermilk
- Cream cheese
- Powdered sugar
The actual measurements are in the recipe card at the bottom of the post.
How to Make Lemon Layer Cake
Mixing, baking, and frosting. That’s all there is to this cake! The cooking itself only takes about 35-40 minutes. Of course, you’ll have to wait for the cake to cool before you frost it, but that hardly counts!
Step 1: Prep
Preheat the oven to 350 degrees. Grease and lightly flour two 9-inch round cake pans.
Step 2: Mix the Wet Ingredients
Beat the butter on high until creamy in a large bowl. Then, add the sugar, lemon zest, and lemon juice and beat until fully combined. Then, beat in the eggs one at a time until incorporated.
Step 3: Mix the Dry Ingredients
Whisk the flour, baking powder, baking soda, and salt in a large bowl.
Step 4: Make the Batter
Alternate adding the flour mixture and buttermilk to the wet ingredients on low speed, mixing after each addition until the batter is mixed.
Step 5: Bake
Divide the batter between the two pans and bake for 35 to 40 minutes until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and cool them for 10 minutes in the pan on a wire rack. Then, remove them from the pans and cool them completely.
Step 6: Make the Frosting
Beat the cream cheese, butter, lemon zest, and lemon juice in a medium bowl until light and fluffy. Gradually add the powdered sugar, beating until combined and the desired consistency is reached.
Step 7: Frost
Place one of the cake layers on a plate or cake stand, then frost the top with the cream cheese frosting. Place the second layer on top and frost the entire outside of the cake. Enjoy!
Recipe Tips
- Bring your eggs and buttermilk to room temperature before using them. This helps them incorporate more easily and gives the cake better rise and texture.
- Fully soften your butter and cream cheese to ensure the smoothest, creamiest possible frosting.
- Your cakes MUST be completely cooled before you attempt to frost them. The frosting will slide right off the cakes if they’re even slightly warm.
Variations
- Use cake flour for an ultra-tender cake.
- Try folding blueberries directly into the cake batter for lemon blueberry cake.
- You can make lemon buttercream frosting by adding lemon juice and zest to basic buttercream.
- If you’re pressed for time, make this a sheet cake.
What to Serve with Lemon Cake
This bright, citrusy cake is delicious with fresh berries and a little chocolate. A scoop of vanilla ice cream goes perfect as well. It’s also the perfect summer dessert to serve at your backyard parties, BBQs, and potlucks.
Recipe FAQ
Lemon zest helps add tons of lemon flavor without adding extra liquid that you’ll have to account for later on.
The lemon cake is made with lemon cream cheese frosting, so it needs to be refrigerated. However, if your cake is unfrosted or frosted with buttercream, it won’t need to be refrigerated.
This cake will last for up to 3 days in the refrigerator. After that, it will begin to get dry.
The tangy, citrus flavor of lemon pairs well with various flavors. Some common pairings include:
Berries
Apricot
Cherry
Coconut
Ginger
Mint
Peach
Plum
Tropical fruit
Vanilla
Yes, you can. This lemon cake will last for up to a month in the freezer when stored correctly.
How to Store Leftover Lemon Cake
Place the cake in the fridge for up to 3 days in an airtight container. For longer storage, flash freeze the cake, then wrap it in a double layer of plastic wrap and a layer of foil. Freeze for up to a month. Alternately, wrap individual slices of the cake in plastic wrap and freeze for up to a month in an airtight, freezer-safe container. Defrost in the refrigerator overnight and enjoy.
Try this Delicious Lemon Layer Cake Recipe Today
This lemon layer cake is moist and tender with a wonderful crumb and decadent lemon frosting. It’s a rich, sweet cake with bright, tangy lemon flavor that everyone will love. Give this recipe a try, and I know it will become one of your new favorites. You can’t go wrong with this one!
More Delicious Lemon Desserts You’ll Enjoy
These Lemon Pudding Parfaits are a light and refreshing lemon treat and the perfect lemon dessert made with creamy lemon pudding and lemon wafers. A delicious dessert the whole family will enjoy.
Lemon Layer Cake
Ingredients
Lemon Cake
- 1 cup butter, room temperature
- 4 large eggs
- 2 ⅓ cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups granulated sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup buttermilk
Lemon Cream Cheese Frosting
- 6 ounces cream cheese, softened
- ½ cup butter, room temperature
- 2 teaspoons lemon zest
- 1 teaspoon fresh lemon juice
- 4 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees. Grease and lightly flour (2) 9-inch cake pans.
Lemon Cake
- In a large bowl, beat butter on high until creamy, approximately 1 minute.
- Add sugar, lemon zest, and lemon juice. Beat until combined.
- Beat in eggs, one at a time, until incorporated.
- In a large bowl, whisk flour, baking powder, baking soda, and salt together.
- Add flour mixture, alternating with buttermilk, and mix on low speed after each additions until combined.
- Pour cake batter into prepared cake pans.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and place cakes on a wire rack to cool for 10 minutes then remove from pans.
- Cool cakes completely before frosting.
Lemon Cream Cheese Frosting
- In a medium bowl, beat cream cheese, butter, lemon zest, and lemon juice until light and fluffy.
- Gradually add powdered sugar, one cup at a time, and beat until combined and desired consistency is obtained.
Notes
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