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 wanted to thank you for this beautiful Easter cake recipe! Nailed it with the family on this one. I changed 2 things. I made a strawberry jam for a filling in addition to the frosting wich was amazing! It brought a slight strawberry cheese cake experience. Also, I only used 4 cups confectionary sugar for frosting with a pinch a salt.
I wanted to thank you for this beautiful Easter cake recipe! Nailed it with the family on this one. I changed 2 things. I made a strawberry game for a filling in addition to the frosting wich was amazing! It brought a slight strawberry cheese cake experience. Almost I only used 4 cups confectionary sugar for frosting with a pinch a salt.
Love this lemon cake. This recipe was easy and turned out fantastic – moist and perfect lemon flavour. This will be my forever lemon cake recipe.
Used this lemon cake recipe with a strawberry buttercream for our Easter dessert and it was a huge hit! Will be making it again for a Gluten Free party with Cup 4 Cup flour and I know it will be another hit! I am always happy with Sally’s recipes!
Delicious. I made this a week after making Sally’s lemon coconut cake, and it’s a much lighter, airier cake. I made the cream cheese frosting from that lemon coconut cake recipe, and added maybe 2 T lemon juice. Really good.
Would this recipe work well as cupcakes? And about how many would it yield? 🙂
Hi Jen, see recipe Notes for details on making cupcakes!
Do you think this recipe would work as well with 1-to-1 gluten free AP flour? Hoping to accommodate a party with some gluten-sensitive folks.
Thank you!
Hi Suzanne, we have not tested this recipe with gluten-free flour, but let us know if you give it a try!
I’ve made this as well as several of Sally’s other cakes with GF flour and they’ve all come out well! Weighing the flour seems to work best.
Could I put in poppyseeds without much consequence to the batter?
Hi Robin, you can 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.
I’m wanting to make a bright and springy cake over the Triduum/Easter and think I’ll make this one! Do you think it would pair well with berries of any kind? I think they add a good burst of color and flavor.
Hi Dylan, for a version with berries, we’d recommend our popular lemon blueberry layer cake instead!
Hello!! I really want to make this recipe for a friend but she is allergic to eggs. Do you have any substitutes you recommend to use with this recipe??
Hi Karolyn, we haven’t tested any egg-free versions of this recipe, so we’re unsure what might work best here. Let us know if you do any experimenting, or here are all of our naturally egg-free recipes.
I added 1/2 teaspoon of almond extract and it was so so so so so good!!! one of your best recipes Sally!!
Would this recipe bake well in a Lamb Cake mold? Or is there a better choice for lemon cake that would bake well in the mold, lemon blueberry or lemon pound cake? I would like to make it for Easter. Thanks so much,
Hi Debbie, this cake batter will bake very nicely in a lamb cake mold, as would the lemon blueberry cake.
New to cake making. Can I make this Thursday, ice Friday, and serve Saturday? Why do we store on the counter and not in the fridge?
Hi Emily, You can refrigerate the cake layers after you make them on Thursday until you frost it on Friday. Once it’s frosted, you can leave the cake at room temperature for up to 24 hours, but longer than that we’d recommend storing in the refrigerator. Cakes can get dense when they are chilled which is why we usually store it on the counter if it’s under 24 hours.
Would it work for me to use regular buttercream on the outside so I can decorate it? Planning some simple flowers running up the sides.
Hi Emily, yes, you can certainly do that!
Can I color the cake or the icing?
And could I substitute the lemons for limes to make a lime cake?
Hi Emma, you can use limes in place of the lemons and yes, gel food coloring should work well for coloring the batter and/or frosting.
This cake—like all of Sally’s—was a big hit with my family. I always struggle with getting the frosting ratio right. I usually run short on the filling but end up with too much for the outer layer. Could you suggest specific measurements for each layer? That would be incredibly helpful.
Hi Tiffanie, we’re so glad you enjoyed it! The exact amount can vary depending on how heavily you like to frost your cakes, but we usually recommend about a cup between the layers.
Made this for my sister’s baby shower and it was a big hit! Got compliments from every guest and there were no leftovers at all. Will definitely make it again. Great flavor and texture.
Delicious cake! I added lemon curd in between the layers for a little more tang, as well as a small amount into the cream cheese buttercream. YUM
I baked the cakes for the recommended amount of time and it came out dry when testing it, yet it was underbaked/ not risen light at all.
I changed it s bit as well and used lemon swiss meringue buttercream and fresh raspberry buttercream to enable more decorations. Swiss meringue worked well, the other buttercream was too sweet
My daughter’s favourite birthday cake. I add a layer of raspberry jam to the slices and some blitzed fresh raspberries to the buttercream for pink colour and extra zing – delicious!
Im in the uk and we don’t have all-purpose flour, is plain flour an ok substitute?
Hi Saffron, yes, that will work just fine here. Hope you enjoy the cake!
Does this recipe work in a Bundt pan? Any suggestions on bake time?
Hi Ashley, For a Bundt cake, we recommend our Lemon Poppy Seed Bundt Cake. You can leave out the poppy seeds if you wish.
I have allergies to cream cheese in my family. Can I make the frostIng without the cream cheese?
Hi TJ, we have this Lemon Buttercream you could use instead!
Hi! I plan to use the Lemon Buttercream as well. Will one batch be enough for this cake or should I double it?
Hi Katie, we recommend 1.5x or 2x the lemon buttercream recipe to frost this 3 layer cake, depending on how heavily you’d like to frost it. Hope it’s a hit!
Cream cheese buttercream is a no no. Tastes great, but my cake slid right off the other sponge. Looks like melted butter. So gutted.
Hi Rachael, I’m so sorry to hear that! I’m happy to help troubleshoot. Did you use block-style cream cheese?
Have you ever tried making this recipe with limes instead of lemons? I have so many limes at the moment and think I may try it, but wondering if there is a reason not to? Thanks!
Hi Patti, Yes, limes should work for a different flavor. Enjoy!
This looks great.
Getting ready to make a mixed strawberry and lemon layer cake.
Would the layer ok in terms of weight/texture with your strawberry cake?
My 8 year old niece has requested a stawberry and lemon cake for her birthday. ☺️
Hi Andrea, it should be fine to layer those two cakes together.
Very delicious. Very sweet. Subtle lemon taste
I made this cake and baked the 8inch cakes with the recommended time and the cake was overbaked and very dry. For the 8 inch cakes, should the baking time be reduced?
Hi Maria, the baking times as written are for 3, 8-inch pans. Does your oven run a bit hot? It could be that they were overbaked, so you can try reducing the bake time by a few minutes next time. And how was your flour measured? Be sure to spoon and level (or use a kitchen scale) to ensure the flour isn’t overmeasured, which can dry out the cakes. Hope this helps for next time!
Hi. I was wondering if this cake, not frosting, can be altered to sub canola oil for butter and how that would be adapted into the steps. Just trying to cut back some of the cholesterol. Thanks.
Hi John, 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.
Made this yesterday and it turned out fabulous! Big hit with my friends! Thanks for a great recipe!!
This is one of my favorites! It is so good!! Would this cake work if baked in a jelly roll pan to feed a crowd? Thank you!
Hi Carrie, This recipe yields about 7 cups of batter. Here’s everything you need to know about cake pan sizes and conversions.