Time for another layer cake! Not quite 14 layers like my no-bake s’mores cake or Smith Island cake, but just as fabulous as both. If you’re a lemon dessert lover like I am, meet our crowning glory.
This lemon layer cake recipe is adapted from the most popular cake recipe on our website: lemon blueberry cake. Lemon blueberry cake has consistently been in our top 10 recipes. It’s moist, sweet, buttery, and loaded with fresh lemon. Since its publish date, we’ve received many questions about leaving out the blueberries to make it plain. We decided a plain lemon cake needed its own separate blog post. Enveloped with lemon cream cheese buttercream and garnished with whipped cream, this towering beauty stands up to its blueberry studded sister!
Behind the Recipe
Besides the flavor and texture, this cake is loved is because of its ease. Very basic ingredients including a base of creamed butter + sugar, eggs, lemon, milk, and flour. We left out the brown sugar and replaced with more granulated sugar. No rhyme or reason here—just didn’t feel like reaching for both types of sugar this time. Between the cake and frosting, you’ll need 2-3 lemons. Both the juice and zest.
Let’s chat about the flour for a second.
The key to this recipe is using sifted all-purpose flour. Sifting the flour aerates it, creating an overall fluffier cake. Just like we found in our 6-inch citrus cake, cake flour is too light for this lemon cake; our cakes were squat and flimsy. All-purpose flour is great, sifted all-purpose flour is much better. Sift flour in a large bowl, then measure 3 cups. Whenever the word “sifted” comes before an ingredient, that means you sift before measuring. (Alternatively, if the word “sifted” comes after an ingredient, sift after measuring.) Here’s our set of sifters. Love them. We’re using the medium one in this photo.
The lemon cake batter is velvety and thick. Divide evenly between three 8-inch round cake pans. For a 2-layer cake, divide batter evenly between two 9-inch cake pans. Bake time will be longer, but you can use a toothpick to test for doneness. This lemon cake batter will fit into a 9×13-inch pan. Bake time will be close to 40 minutes. And while we’re on the subject of different size cakes, this recipe yields at least 30 lemon cupcakes. For 1 dozen cupcakes, here is our lemon cupcakes recipe. They taste identical to the cake!
Lemon Cream Cheese Buttercream
We were torn between cream cheese frosting and lemon buttercream, so we combined the two by adding 8 ounces of cream cheese and a little extra confectioners’ sugar to lemon buttercream. The result is an infinitely CREAMY and BUTTERY lemon cream cheese frosting that we know you’ll love!!! Look at this stuff!!! Glides on effortlessly.
The raspberry frosting from my lemon raspberry jam cupcakes would also be fantastic here.
Optional Garnishes!
- Homemade whipped cream (I used Wilton 8B piping tip)
- Food-safe or edible flowers
- Lemon slices
- Fresh berries
- Fresh herbs
- Candied citrus
You could also add a filling between the layers: this raspberry cake filling would be delicious!
The cake stand you see in my pictures is the brand Juliska. I can’t find it anywhere online anymore! Here is a similar one.
Others I love:
- Wood slice cake stand
- Stoneware white cake stand
- Marble & wood cake stand
- Glenna cake stand
- Glass covered cake stand
If you love lemon cake, you’ll adore my lemon bars and lemon meringue pie! Be sure to check out our other favorites in the The Lemon Dessert Collection!
Print
Lemon Layer Cake with Lemon Cream Cheese Buttercream
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours
- Yield: serves 10-12
- Category: Cake
- Method: Baking
- Cuisine: American
Description
This 3-layer lemon layer cake is made completely from scratch with real lemons. It’s deliciously moist and light and is remarkable paired with tangy cream cheese buttercream.
Ingredients
- 3 cups (354g) sifted all-purpose flour* (spooned & leveled)
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (350g) granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) whole milk, at room temperature
- 1 heaping Tablespoon lemon zest (about 2 lemons)
- 1/3 cup (80ml) fresh lemon juice (about 2 lemons)
Cream Cheese Buttercream Frosting
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature*
- 4 and 1/2 cups (540g) confectioners’ sugar
- 2 Tablespoons (30ml) fresh lemon juice
- 1 teaspoon pure vanilla extract
- pinch salt, to taste
Instructions
- Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, add the milk, lemon zest, and lemon juice and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick.
- Divide the batter evenly between the prepared cake pans. Bake for around 21–26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the cream cheese and beat until completely smooth and combined. Add confectioners’ sugar, lemon juice, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more lemon juice if frosting is too thick, or add a pinch of salt if frosting is too sweet. (I always add a pinch of salt!)
- Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 cup of frosting. Top with 2nd cake layer and evenly cover the top with about 1 cup of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I like to top mine with homemade whipped cream (I used Wilton 8B piping tip).
- Refrigerate for at least 30–45 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
Notes
- Make Ahead Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Let the frosting sit at room temperature to slightly soften for 10 minutes before assembling and frosting. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving. See How to Freeze Cakes for more information, and a helpful video tutorial.
- Special Tools (affiliate links): 8-inch Cake Pans | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Cooling Rack | Citrus Zester | Citrus Juicer | Cake Turntable | Icing Spatula | Piping Bag (Reusable or Disposable) | Wilton 8B Piping Tip | Cake Carrier (for storage)
- Flour: Sift all-purpose flour before measuring.
- Whole Milk: You can use lower-fat or nondairy milks in a pinch, but the cake won’t taste nearly as rich and moist.
- Recipe updated in 2022: The amount of leaveners are now 2 and 1/2 teaspoons baking powder and 1/2 teaspoon baking soda. (Increased from 2 teaspoons and 1/4 teaspoon, respectively.) The amounts listed above amount help provide extra rise, which creates a lighter cake. I also now recommend whole milk instead of buttermilk, so the cake batter is slightly less acidic.
- Vanilla Cream Cheese Buttercream: For a vanilla cream cheese buttercream, replace lemon juice with milk or heavy cream in the frosting. Add an additional 1/4 teaspoon pure vanilla extract.
- 2-Layer Cake: For a 2-layer cake, divide batter evenly between two 9-inch cake pans. Bake time will be longer; use a toothpick to test for doneness.
- Lemon Cupcakes: This recipe yields about 30 lemon cupcakes. Bake for 18–22 minutes. Use a toothpick to test for doneness. For 1 dozen cupcakes, here is my lemon cupcakes recipe. They taste identical to the cake!
- 9×13-inch Cake: This batter will fit into a 9×13-inch pan. Fill 2/3 full. If there’s extra batter, you can make a few cupcakes. Bake time will be around 40 minutes; use a toothpick to test for doneness.
Reader Comments and Reviews
I made this cake two weeks ago and added lemon curd between the top and middle layer. I’ve made a lot of scratch cakes, and this was voted one of my best ever. Thank you for the scrumptious recipe! I need to make an orange cake next weekend. Could I substitute oranges for the lemon juice and zest?
Hi Amy, so glad you loved the cake! You can definitely sub orange for the lemon, or even blood orange!
I have made several of your recipes and they always work out well so I am going to attempt this cake this weekend for my friend’s birthday. She is intolerant to Dairy so I am hoping to sub Vegan block butter and Non dairy milk into this recipe. Do you think this would still work well? Also curious, do you think adding a tbsp of poppyseeds to the cake work? I love the lemon and poppyseed combination!
Hi Ava, Feel free to add 1 Tablespoon of poppy seeds to the dry ingredients. That’s usually plenty, but feel free to add a little more if you think the batter needs it. No need to adjust anything else. Nondairy milks in a pinch, but the cake won’t taste nearly as rich and moist.
My father wants a key lime cake, would it be okay to change the lemon to lime for the recipe
Hi Chelsea, that should work!
Hi – would it be possible to adapt this recipe for a three layer 10 inch cake?
Hi Lucy, here’s everything you need to know about cake pan sizes and conversions.
I just made with 6-layers, no problems. There’s PLENTY of frosting
Hi going to make this for my sister’s 40th birthday. Her birthday is on Tuesday, can I make the cake today (sunday) and do the frosting on the day? Or best to bake tomorrow (Monday) and frost on the Tuesday? Looks delicious x
Hi Aileen, it would be best to make the cake layers on Monday. They can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight and frosted on Tuesday. We hope it’s a hit!
The cake turned out fantastic, but my frosting was sooooo runny. I tried everything, more butter, more powdered sugar, even cornstarch – no affect. I had never experienced anything like it. Finally I checked the comments and I read another post with a similar problem and she later realized that her husband brought home a reduced fat cream cheese. So I went rummaging through my garbage and guess what. SO DID MINE! Ladies, if you send that man to the store, make sure he’s grabbing the full fat cream cheese or your frosting will run like water. So grateful for that post. Mystery solved!
Yes, full fat cream cheese is a must for frosting! Glad you were able to find the culprit, Yvette. Hope you still enjoy the cake!
This cake is out of this world! Always gets rave reviews – Thank you!
Can I substitute lemon extract for the lemon juice and zest?
Hi Erica! We prefer the flavor of fresh lemon here. You could replace the lemon juice with more milk and then add a bit of lemon extract as well (to your taste). Hope you enjoy the cake!
Hii, question can I replace the butter with oil? Would that alter any way the cake? Like would it be dry and not fluffy?
Hi Colette, we do not recommend using oil here. You need a fat that is solid at room temperature so that it can be properly creamed with the sugar. You could try using solid coconut oil in its place, but we’re unsure of the exact results.
I love and trust all your recipes! My son is requesting a lemon and lime birthday cake. Do you think I can substitute some lime juice as well?
Hi Melissa, that shouldn’t be a problem! Hope the cake is a hit.
Hi! I can’t wait to try this cake recipe for my birthday this weekend! Can you tell me where I could find the dessert plates pictured with the slices of cake? (There seem to be 2-3 different styles.) I’d really appreciate it! Thank you!
Hi Steffany, one of them (the 2nd one) is by The Pioneer Woman brand from Walmart. The other one is from Home Goods. Happy birthday!
Does this recipe fit in a 12 by 17 jelly roll pan? Thank you.
Hi Christy, This recipe yields about 7 cups of batter. Here’s everything you need to know about cake pan sizes and conversions.
Easy and just delicious!
In the UK. Is 177•c, the temp for a fan oven?
Hi Sophie, We test and write all of our recipes with a conventional oven. If you use convection settings (fan-forced) for baking, the general rule is to lower your temperature by 25°F. Additionally, keep in mind that due to increased airflow in convection ovens, recipes usually take less time to bake.
Hello! The recipe calls for whole milk. Does that mean 3.25% or could I use 2%? Or buttermilk?
Hi Joel! Whole milk is 3.25%, we recommend using that. 2% or buttermilk could work in a pinch, but we find that whole milks produces the best texture for this lemon cake.
Sally, thank you! This is one of the best cakes I have ever had.
This lemon cake and accompanying frosting are so delicious. Thank you so much, Sally!
Would this work with orange instead of lemon, with the addition of orange curd between the layers? An orange creamsicle cake has been requested and I love your recipes! I saw your citrus cake but I need a full sized (8 inch) cake recipe
Hi Julie, We have not tested this cake with oranges, but a few readers have reported success doing so. You can certainly try it, but they are sweeter and you may wish to try adjusting the sugar a bit. Hope it’s a hit!
How much frosting does this make?
Hi Astoria, this recipe yields about 4 cups of frosting.
This is a wonderful Recipe! So wonderful in fact my daughter wants me to make it for her wedding cake! Pressure is on. I’m currently at sea level and she is at 6000’. Do you have a recommendation for high altitude and what to adjust? Thank you so much! I’m so honored to be asked to bake this for her special day but scared out of my mind!
Hi G, we wish we could help, but we have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html Hope the cake is a hit!
Came out really dry..
Hi Bryan, there are few different reasons why cakes may come out dry. This post on how to prevent dry and dense cakes will be a helpful resource to review. Let us know if we can help troubleshoot further!
It was fabulous! I baked it for my husband’s birthday as he loves lemon flavors. He ate two pieces at one sitting. The only changes I made was to increase lemon juice (1TBLS) in the batter. In the frosting, I added 1 tsp. of zest, 1/4 tsp of lemon flavoring, another tsp of lemon juice. I baked in it in three 9″ pans and just adjusted the time. There was plenty of frosting to do three layers. It’s light but the flavor is wonderful. It’s now my husband’s favorite cake.
Hi, thanks for this delicious recipe. Can I use dried Lemon Peel instead of Lemon Zest? Also, I see the picture shows 3 layers, will this recipe yield 3-9” round cakes or what pan size did you use to yield 3 layers? My birthday’s coming up and I’d like to give it a try. I love lemon cake! Thanks for all you do!
Hi Michelle, it should be fine to use dried lemon peel, but it tends to be stronger than lemon zest so you may want to reduce the amount a bit. The pictured cake is 3, 8 inch layers. If using a 9 inch pan, you can make 2 layers are outlined in the recipe notes. You could try for 3, 9 inch layers, but they would be quite thin. Hope the cake is a hit!
I made this cake recently and it was absolutely delicious. The only problem I had with it was the cake came out a bit dense. Where might I have gone wrong?
Hi Ron, we’re so glad you enjoyed the cake! Overly dense cakes are usually the result of over mixing the batter. An easy fix for next time! This post on how to prevent dry and dense cakes may be helpful to review, too.
Far too sweet. Can’t taste the lemon in the cake. Has a weird gluey texture. Yes, I followed the recipe properly.
Hi,
I am wondering about some things. Can I make this cake into a sheet cake? Can I use gluten-free flour instead of AP flour? I am making a sheet cake with cake pops sticking out of it; half of the cake pops are going to be gluten-free for my aunt. Since some of the cake pops are going to be half gluten-free should I make a separate batch, if so how much? Thank you for your help this is a really big project for me (I am only 11).
Hi Astoria, see recipe Notes for 9×13 instructions. We have not tested this recipe with gluten free flour, but let us know if you give it a try!
If I only make half of the cake how long should I bake it?
Hi Astoria, it will depend on the exact size of your cake pan. Here’s everything you need to know about cake pan sizes and conversions to make half the recipe. Keep a close eye on it and use a toothpick to test for doneness.
Fantastic cake that I’ve made innumerable times over the years along with the lemon blueberry. Nobody else can seem to tell the difference, but I’ll be sticking with buttermilk. It just makes for a moister cake for longer that compliments the lemon well.
Made this for my lemon loving daughter for her birthday this past weekend. It was much denser that I thought it would be. Had great natural lemon flavor but would have liked it to be lighter.
I made this cake a couple of years ago as the second tier of a wedding cake. Filled with lemon curd iced cake with Swiss meringue buttercream. It turned out great. Just made it again with fresh raspberry filling. Such an easy, moist, flavorful cake and frosting.
Hello,
Can this be made into Bundt cake?
Hi Tahia,for a Bundt cake we recommend our Lemon Poppy Seed Bundt Cake. You can leave out the poppy seeds if you wish.
Can I use cake flour instead?
Hi Sam, you could use cake flour, yes, but we find it’s a little too light with this ratio of wet to dry ingredients. Some readers have used it (as a 1:1 ratio for AP flour), but we weren’t happy with the result. We like to use all-purpose flour in this lemon cake and our lemon cupcakes.