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
Thank you for the recipe. Can I use a bundt pan?
Hi Stacey! For a Bundt cake, we recommend our Lemon Poppy Seed Bundt Cake. You can leave out the poppy seeds if you wish.
I am using this recipe to make a heart shaped wedding cake (about 10×10). How long do you recomend baking for?
Hi Katie! We’re unsure of the exact bake time for that size pan. Keep a close eye on it and use a toothpick to test for doneness.
This cake is amazingly delicious and the cream cheese frosting holds up well for an hour or two in humid heat. My daughter requested that make this for her wedding cake. It was an outside wedding on an humid, hot day and it held up well. Everyone at the wedding raved about how delicious and moist it was.
Thrilled to read this, Patty!
I used this lemon cake recipe with your raspberry filling into a 3-tier cake for a 50th wedding anniversary. It turned out absolutely delicious and amazing.
Thank you so much for these recipes!
Hi! Do you know if the cake pictured was 9 inch or 8 inch? I am planning on making this for my grandma’s birthday and am trying to gauge the expected thickness of the layers. Thanks!
Hi Stephanie! The cake pictured is made with 8 inch cake pans.
Loved it!
I’ve made this cake several times, but most recently is was for my daughter’s baby shower. This time, I whipped up the butter and sugar for 3-4 minutes (per your recommendation), and that really made the layers fluffier. The only thing I do differently is add a bit of lemon extract to the cake and replace some of the butter in the frosting with shortening. Everyone raved about the cake!
I just tried to make this as is. I made one large square one layer cake and five mini muffins left over. So so so good even without the frosting which I haven’t put on yet. Fairly easy to make as well. What a great recipe for lemon lovers. 5 stars
I LOVED this cake! It was exceptional. It was moist and very flavorful. I actually added more lemon juice and zest to make the lemon more vibrant. That’s why I gave it a four star rating. I also added a little more powdered sugar to make it thicker, maybe because of the extra juice. As a wedding cake, it was amazing!
Oh. My. Word. Absolutely heavenly. The crumb was fantastic… light and soft. I live at high altitude and decreased the baking powder by 1/4 teaspoon and increased the milk by a couple of teaspoons. Lovely cake!
I haven’t made this yet but will soon because I love lemon. Would you recommend cake flour or is all purpose in this recipe better?
Hi Charlotte, 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.
I need some advice on making this into a 10” cake.
I baked an 8” x 3” (2/3rds full) plus 3 cupcakes for tasting. Turned out very well but took a lot longer to bake as expected.
I am not sure if I’ll have enough batter from 1 recipe to make the same height in a 10”x 3” cake (2/3rds full)?
The cake is delicious!!
Hi Judy! Here is everything you need to know about converting recipes to different Cake Pan Sizes.
Followed this recipe to a tee, and while it is good, it’s not quite as light and airy as I was expecting. The crumb was closer to a cupcake or muffin. Also, I think it could use more lemon juice in the cake to call it a true lemon cake. The lemon flavor in the cake was subtle.
I used 1 tsp lemon extract, double zest as well and I also found it lacked a strong enough lemon flavour.
Can I use a lemon curd filling for the lemon cake or is it too much or too thin?
Hi Gretchen, You can definitely use lemon curd between the cake layers. You’ll want to use a thin layer of the frosting and then create a dam around the edges with buttercream, like we do for chocolate raspberry cake, to ensure it doesn’t seep out the edges. Enjoy!
I have never known the answer to this question and hope you can help:
Should the flour be scooped into a measuring cup first and then sifted, or do you sift the flour until you get the desired number of cups?
Hi Wendy, for this particular recipe, you’ll want to sift the all-purpose flour before measuring. Here’s more on how to properly measure baking ingredients, too. Hope this helps!
Hi Sally,
Can I substitute the butter for vegetable oil? Or maybe half of the butter?
Hi Suzie, 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.
Will this cake be strong enough to make a four layer frosted princess tower bday cake …… my first try was on a very hot day and the cake ended very crumbly
Hi Kj, This cake should hold up nicely. The crumb is sturdy.
Sally,
Is it possible to replace lemons with key limes?
Hi AT, that should work!
Hello:) I only have two 9 inch cake pans and wanted to do a three layer cake. Do I double the recipe to achieve this?
Hi Venus, you don’t need to double the recipe. You can fill 2 of your pans and let the remaining batter sit covered at room temperature. Just wait until the cake has cooled a bit and you’re about to handle the pan to make your third layer. Hope you love this cake!
If I were to bake this in 6 inch pans, how long would the back time vary?
Hi DeeDee, if you’re looking to make a 3 layer, 6-inch cake, this will be too much batter. We’d recommend using the batter from our lemon cupcakes instead and using the bake times from this 6-inch cakes post as a guide. Enjoy!
Can I double this recipe?
Hi Zac, for best results, we recommend making separate batches rather than doubling.
You mentioned that the recipe makes layers that are only 1 to 1.5 inches. Can I just add more batter per pan to get more cake?
Hi Amanda, you can split the batter between two cake pans if you want thicker layers, the bake time will be longer.
Hi Sally, I am making a cake for my daughter’s baby shower. It is a Wilton baby buggy cake pan, from somewhere around 2008 (which is different than the current version of the cake pan). I believe it holds 6 cups of water. Do I need to increase the amount of batter to accommodate this cake pan? In other words, how many cups of batter does this recipe make?
I live at 8800 feet, so would try this recipe but would have to alter it so much just to make it work up here! Her shower will be at sea level, thankfully!
Thank you for your help!
Hi Susan, this recipe yields about 7 cups of batter, but keep in mind, you usually only fill pans about halfway (if you fill it all the way, it will overflow). You can make some cupcakes with extra the batter. Some readers have found this chart helpful of high altitude baking: https://www.kingarthurflour.com/learn/high-altitude-baking.html
I’ve made this cake before and it is fantastic, but I have two questions:
1. Can I bake in a quarter or half sheet pan?
2. Do you think swirling lemon curd through the batter before baking would cause any issues?
Thanks!
Hi Errign! See recipe notes for details on baking in a 9×13-inch pan. We don’t recommend swirling the lemon curd into the batter, but it would be fantastic layered on top with the frosting. Let us know what you try!
You said 300ml of flour is 3 cups but 3 cups equates to 750ml. So do we put 300ml or 750ml of flour?
Hi Maria, this recipe calls for 3 cups (354g) of all-purpose flour.
Wow! This cake tasted absolutely delicious and was quite easy to make. Unfortunately I made it on one of the hottest days of the year (not my choice as was a family birthday) so the buttercream was melting as I was putting it together, but after a number of hours in the fridge it was set! I will be trying your other lemon recipes for sure now. Lemon is a favourite in our family and this is one of the best I have made!!
Hallo Sally can I use buttermilk instead of whole milk?
Hi Sharon, We find that whole milk produces the best texture for this lemon cake. It did used to call for buttermilk, but we’ve recently updated it to reflect our latest recipe testing. That said, you can use buttermilk in a pinch.
Is it possible to do a combination of orange and lemon zest to mimic your citrus cake recipe? And would adding the lemon curd from that same recipe be too overpowering on the citrus front here?
And goodness sorry for the questions, but lastly would your swiss buttercream do well instead of the cream cheese frosting?
I am trying to do a two layer 9×13 cake for July 4th and after checking your pan conversion chart it looked like your citrus cake recipe wouldn’t work well for that so I was hoping to adapt this one!
Hi Bubbles, We have not tested this cake with oranges, but a few readers have reported success doing so. You can certainly try doing a combination of lemon and orange, but keep in mind that oranges are sweeter so you *may* wish to adjust the sugar just a bit. Lemon curd would be a fantastic addition between the layers, and Swiss meringue buttercream will work just fine. Let us know how it goes!
I made this for my son’s birthday. I was sick of the small lemon cakes you get with boxed mixes. This was easy to follow recipe. It was so lemony, the frosting was delicious as well. Cake was light with nice moist crumb. Everyone loved it. I will never use boxed mix again for lemon cake
When you say “Allow cakes to cool completely in the pans set on a wire rack.” is the cooling rack just to elevate the bottom of the pan from the countertop? The cakes stay inside the pan still right? I’m a little confused on this. Thanks!
Hi S! Yes keep the cake in the pans, elevating them allows the pans/cakes to cool more quickly.