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 been in our top 10 recipes for the past 4 years. 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 between 3 9-inch or 8-inch round cake pans—roughly the same bake time for both sizes. 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.
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 cake stand (pictured with coconut carrot cake cupcakes and strawberry cake)
- Glenna cake stand
- Glass covered cake stand
If you love lemon cake, you’ll adore my lemon bars and lemon meringue pie!
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:Â 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.
- Pour batter evenly into 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. The baked cakes are fluffy, but they are not thick—about 1 – 1.5 inches.
- Make the frosting:Â 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’Â 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:Â 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.
- 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) |Â 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 close to 40 minutes; use a toothpick to test for doneness.
I’ve made this recipe more than a dozen times. It’s so good. I’ve made it with lemons, limes, oranges and grapefruits. It’s delicious every time. If you do oranges or grapefruits, I suggest reducing the juice to concentrate the flavor. Enjoy!!!
Hi! My 6 year old wants an Alice in Wonderland lemon cake for her bday; can i do this as a tiered 8/6 inch cake? will it hold up ok with the layers? Also can i make the icing ahead and freeze?
Hi Sara, This cake holds up well (with dowels) as a tiered cake. See our wedding cake post for tips on tiered cakes if needed. Frosting can be made up to 3 months ahead of time and frozen. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again. Hope it’s a hit!
This recipe turned out perfectly! It was moist and the icing was creamy and delicious. Just enough lemon flavour, without being overpowering. It was a big hit as a family member’s birthday cake.
I used gluten free flour for this recipe and it turned out amazing. I didn’t alter the recipe at all just substituted the flour. Definitely one of the best lemon cakes of my life!
This recipe is amazing! So moist and delicious. I made it to celebrate my step-dad’s birthday and everyone DEVOURED it!!
Very rich decadent lemon buttercream cake! Im a novice baker so this took me some time but I did two layers instead of three and added another tablespoon on lemon juice to the icing just to get that lemon flavor to really be there. It was dense without being pound cake dense and you would not mistake it for being anything but a rich sweet lemon cake! I couldn’t finish my slice! Delicious, definitely one of the best things I have made so far!
This cake is delicious! I’ve now been asked to make it for my father’s 70th birthday party for 20 people . How would I go about doing this? What size Tins would be best if I doubled everything ? Thank you
Hi Lisa, you can use this post detailing how to make a homemade wedding cake as your guide for sizes and scaling up this recipe. Hope this helps!
This cake is super yummy with the raspberry filling from your chocolate ganache cake with raspberry filling. The raspberry blends perfectly with the lemon. The combination makes our family’s very favorite cake!
I tried this recipe for Christmas dessert and it was a hit! My family loved this cake. It was so fresh and moist and all round yummy. Amazing recipe. Will definitely make this again.
Hey! So I tried your lemon- blackberry cupcakes and they were bomb! Very delicious! How could I do this two layer lemon cake with blackberry cream cheese frosting? I have to make it by tomorrow and in need of a recipe!
Hi Ryi, you can definitely do that! You’ll want to multiply the frosting from the cupcakes likely by 1.5x or 2x, depending on how heavily you’d like to frost the cake. Hope it’s a hit!
Hi! Do you have any suggestions for using cream cheese spread instead of block cream cheese? I have ruined frosting many times with the more watery spread. I live in Europe and it’s really hard to find block cream cheese! Would this cake be just as good with straight buttercream frosting?
Hi Amy! In the U.S. block cream cheese is very different than the tubs and is the only cream cheese that will work for frosting. We have been told by readers outside the U.S. that cream cheese in a tub is different from ours and can work, but we have not tested it. Please let us know if you try! This cake would also be fabulous with vanilla buttercream or lemon buttercream.
I love this recipe so much. In fact all your cakes that I make are amazing. Can I swap out lemon for orange zest and juice? Thank you.
Hi Marilyn! We have not tested this cake with oranges. You can certainly try it, but they are sweeter and adjusting the sugar would take some recipe testing – let us know if you try it!
Thank you so much for your reply. I’ve decided to use Sally’s lemon and blueberry recipe instead and swap out the lemon for orange and use frozen cranberries instead of blueberries for a bit of sharpness to counteract the sweetness from the oranges.
Hi. Can you use use lime instead to make a lime cake? Do you need to change anything?
Yes, limes should work for a different flavor. Enjoy!
I baked this cake today in a 9×13 cake pan and I took it as a dessert to a Christmas party with my coaching class and it was loved. The frosting was superb. I thought at first the cake could have been just a little moister, but as I continue eating it, wow it was delectable. Yummy yummy a winner.
I like a nice pucker & only just a touch sweet. Adjusted the frosting to 1/2 cup powdered sugar & 2 juiced lemons. As for the cake, only 1/4 to 1/2 cup brown sugar.
Hi! I am going to make this for my friends birthday but is the cream cheese frosting easy to decorate the cake with? I wanna pipe some around the cake.
Hi Zey, cream cheese frosting can work for simple piping designs, but it’s not as thick as regular lemon buttercream which is more ideal if you’re planning intricate designs.
Hey, I made this recipe back in 2020 and LOOOVVEEDDD it. It was perfect. I see you’ve made some changes and I was just wondering if I’d still be able to use buttermilk (I feel like it made the cake so moist and delish), or is whole milk the way to go?
Hi Nikita, we now recommend whole milk instead of buttermilk so the cake batter is slightly less acidic. However, you can certainly still use buttermilk if you wish. Glad it’s a favorite for you!
Hi I’m making a cake for someone and they have several allergies.. Nuts, peas, carrots, white beans, sesame seeds, sunflower seeds, kewi and soy. Does this cake recipe have any of those ingredients. Thank you!
Hi Jen! We recommend checking the packaging on all your ingredients for allergen information to be sure.
My go-to lemon cake recipe
I am wondering why in your lemon cake and also frosting you add vanilla extract rather than lemon extract? Wouldn’t lemon add more flavor?
Hi Martha, you can try 1/2 vanilla and 1/2 lemon extract for more lemon flavor. Enjoy!
Would this recipe work in a Bundt pan?
Hi Carrie, for a Bundt cake we recommend our Lemon Poppy Seed Bundt Cake. You can leave out the poppy seeds if you wish!
I’ve made a million cakes and followed this recipe to the “T” but everything collapsed coming out of the oven and was completely gooey and wet (but clean toothpick and plenty of baking time. I used 6″ pans so I had leftover batter but that shouldn’t matter. Super bummed
Hi PM, we’re so sorry you had troubles with this recipe and we’re happy to help troubleshoot. How full were your cake pans? We recommend only filling them half way to promote even baking. Any chance the cake batter was over mixed? That can often be the culprit for squat, dense cakes that seem overly “wet.” If you’re interested, here are all of our best cake baking tips as well. Thank you again for giving this recipe a try!
Hi Sally! Planning to try this soon! Do you think the cake would turn out okay if I used oil instead of butter? If so could I use lemon oil?
Hi Samantha, we highly recommend sticking with butter for best results. Hope you enjoy the cake!
This is my first time making this recipe. My husband is taking it to his construction site as a birthday cake for one of his crew members:) They love all things lemon and I’ve made your Lemon Crinkle Cookies may times for them and have received rave reviews. I have a question…I made a 9 x 13 cake and am wondering how to store overnight and when to ice it (Lemon Cream Cheese Buttercream). It will be in the mid 60s outside and I’m planning on sending in a tupperware 9 x 13 cake container. Would it be ok to ice it today, keep in the refrigerator overnight and send in a cooler tomorrrow? Or should I wait and ice in the morning? I wanted to add lemon twist garnishes and wonder when would be the best time to add those. Thank you so much!
Hi Mari! After decorating anything with buttercream or cream cheese frosting, it’s fine for 1 day at room temperature. After that, we would refrigerate it. But, use your best judgment and whatever you are comfortable with- we’ve never had any problems leaving frosted desserts at room temperature for a day. We would wait to add the lemon twist garnishes until close to serving. Hope it’s a hit!
Yummy recipe How should I use this to get 3 10 inch layers?
Hi Jojo! Here is everything you need to know about converting recipes to different Cake Pan Sizes.
Excellent for our birthday celebration! The cake was very moist and decadent, not too sweet and fully zesty. Paired with vanilla frosting, sprinkled with yellow dusting sugar and crumbled graham crackers (addition of my son). This cake came through for us big time! Loved it!!
Made this last night for my MIL’s birthday. It was great! I only had skim milk and was about 1 tbs short of butter, so I added a tbs oil. Also added extra zest. Will absolutely make this one again for a special occasion.
Hi Sally! I absolutely love this recipe and ALL your recipes! How can I measure for 6 & 8 inch cakes with any of your 9 inch recipes for future?
Hi Aline, For 6 inch cakes, we recommend using the batter from our lemon cupcake recipe instead (it’s the perfect amount!) – you can read more about using cupcake recipes for 6 inch cakes in this post. You may find our cake pan sizes and conversions post helpful for other sizes.
Hi, just wondering if it is possible to refrigerate the cake batter overnight? Thanks 🙂
Hi M! No, we do not recommend it. One the ingredients are mixed together, the raising agents ate activated, and won’t rise properly if not baked right away. See recipe notes for our recommended make-ahead instructions!