Get the Recipe: Lemon Layer Cake
This Lemon Layer Cake is bright, buttery, and full of fresh lemon flavor. With soft cake layers and creamy lemon cream cheese frosting, it’s perfect for spring and summer celebrations.
Ingredients
Cake
- 2 ½ cups (312 g) all-purpose flour
- 1 ½ teaspoons (7.5 g) baking powder
- ¼ teaspoon (1.25 g) baking soda
- ½ teaspoon (2.5 g) salt
- 1 ½ cup (300 g) granulated sugar
- 2 ½ Tablespoons (37.5 g) lemon zest
- 1 cup (226 g) unsalted butter, room temperature
- 3 (3) large eggs, room temperature
- ¼ cup (60 ml) fresh lemon juice
- 1 cup (240 ml) whole milk, room temperature
Frosting
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (226 g) full-fat, block-style cream cheese, room temperature
- 5 cups (600 g) powdered sugar
- 2 Tablespoons (30 ml) fresh lemon juice
- 1 teaspoon (5 ml) pure vanilla extract
- Pinch (Pinch) of salt
Instructions
Cake
- Preheat oven to 350℉. Grease three 6-inch round cake pans. Line with parchment paper. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a separate bowl or measuring cup, whisk together the milk and lemon juice. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), add the sugar and lemon zest. Turn the mixer on low and mix until the sugar is moist and fragrant. Add the butter and turn the mixer on medium-high. Beat until light and creamy, about 2 minutes. Mix in the eggs, one at a time, beating well after each addition. Scrape down the bottom and sides of the bowl as needed.
- Alternate adding one-third of the flour mixture and half of the milk and lemon juice mixture. Begin and end with the flour mixture. Avoid over-mixing.
- Divide batter evenly among the three round cake pans. Bake cakes at 350 F for 22 to 25 minutes or until a toothpick inserted in the center comes out with little to no crumbs.
- Cool the cakes in the pan for 10 minutes, then run a butter knife around the edges and invert the cakes onto a wire cooling rack to cool completely.
Frosting
- For the frosting, add butter and cream cheese to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until smooth and creamy, about 2 minutes. With the mixer on low, add the powdered sugar, lemon juice, vanilla and pinch of salt. Mix until combined, then turn the mixer on medium-high. Beat for 3 minutes until smooth. If the frosting is too thick, add another tablespoon of lemon juice.
Assembly
- To assemble the cake, use a serrated knife to level the tops of the cakes if they are domed. Place one cake on a plate. Top with frosting and spread into an even layer. Repeat and then top with the third cake.
- Make a crumb coat by spreading a very thin layer of frosting on the top and sides of the cake. Place the cake in the refrigerator for 30 to 60 minutes or until frosting is firm.
- Remove cake from the refrigerator and apply the final layer of frosting. Garnish with lemon slices or zest. Slice and serve.
Notes
Use fresh lemon juice and zest (not store-bought lemon juice). It makes a significant difference in flavor.
Block-style cream cheese works best for cream cheese frosting because it gives the frosting better structure and consistency. Avoid low-fat or tub-style cream cheese, which can make the frosting too soft.
Store assembled cake in the refrigerator, lightly covered, for up to 5 days. It can also sit out for a couple of hours while serving.
Serving: 1slice, Calories: 539kcal, Carbohydrates: 75g, Protein: 6g, Fat: 25g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 96mg, Sodium: 214mg, Potassium: 151mg, Fiber: 1g, Sugar: 58g, Vitamin A: 798IU, Vitamin C: 4mg, Calcium: 104mg, Iron: 1mg