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: 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: 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.
- 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 close to 40 minutes; use a toothpick to test for doneness.
Well…I may have to make it again. I didn’t have milk so I added water to heavy cream. ♀️ But, the icing is delicious
Hi! This looks delicious but I need to make a two-tier cake. Do you think the cake is dense enough to support a second tier (I would double the recipe to account for the more batter needed).
Thanks for the advice!
Hi Jenny, This cake holds up well (with dowels) as a tiered cake. See our wedding cake post for tips on tiered cakes if needed.
Hi – I made the lemon blueberry cake gluten free by doing a 1:1 substitution of gluten free flour for regular flour. It was a big hit. Do you think I can do the same for this cake to make it gluten free?
Hi Terri, we haven’t tested this cake with a 1:1 gluten free flour blend, so we’re unsure of the results. Let us know if you do give it a try!
I love your cream cheese butter cream frosting. I want to add a little color to it to make it an Easter cake. Does food gel work with this frosting?
Hi Pam, yes, you can absolutely add gel food coloring to our cream cheese frosting. Enjoy!
Divine!! I followed the instructions exactly and it came out so well. I’ve been baking for a long time but have learned so much from you Sally! Thanks for everything!
Hi there. Thank you for sharing this cake, it’s become my go-to! I am wanting to make it next as a large cake — 36cm. How many times would I need to multiply the recipe so you think?
Hi Tessa, here’s everything you need to know about cake pan sizes and conversions. So glad you enjoyed this one!
This cake was delicious. I am not a scratch baker so it was hilarious seeing me in the kitchen! I did it as a two layer cake. It was moist , delicious certainly denser than the ones I had been baking before. Because of your excellent instructions and tips I have been inspired me to start baking more. Thank you.
Hi there! Just tried your “The Best Vanilla Cake I’ve Ever Had” recipe and it was great! Looking to try this one as well. Would you say it comes out just as high and big as that one since they are both 3 9” pans stacked high? Let me know! 🙂
Hi Amanda, this lemon cake doesn’t rise quite as much as the vanilla cake, so it will be slightly shorter. I have not taken the exact measurements though. This cake uses 3 8-inch pans.
Could this be made sugar free?
Hi Codie, We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!
My husband loves all of your recipes.He My husband made the lemon cake with lemon cream cheese frosting. Best ever.
This cake has become a regular in our house! Anytime we need a cake for something, this is always the one my husband requests – it’s the perfect blend of sweet, tart, moist and airy. Thank you Sally!
Can this recipe be used in a Bundt cake? If so what’s the recommended bake time/temp
Hi Yanira, for a Bundt cake we recommend our Lemon Poppy Seed Bundt Cake. You can leave out the poppy seeds if you wish!
I love the looks of this recipe and am planning on making it for an auction. Do you think lemon curd could be be added between the layers along with the frosting?
Hi Nora, if using lemon curd between cake layers, you’ll also want to add a thin layer of frosting and a frosting dam around the edges (like we do when using raspberry cake filling) to ensure it doesn’t spill out the sides.
This cake was so delicious. I made it for a birthday and was so pleased. Would definitely make again. Would love if the icing was a tiny bit less sweet
Hi! Would it be alright to add poppy seeds, and if so, how much?
Thanks!
Hi Angie, 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. Enjoy!
Hello, m trying to make a key lime cake similar to the lemon one here. Would it be replacing the lemon juice with key lime juice? Thank you, I appreciate you
Yes, limes should work for a different flavor. Enjoy!
Instead of making a layered cake, can this recipe be baked in one 9” pan?
Hi Angie, this would be too much batter for one 9 inch pan, and would not cook through properly. For a 1 layer cake, you can use a 9×13 pan – see recipe Notes for details. Happy baking!
Is there a way you can make this frosting so it’s stable for piping? I did 1.5x the recipe but kept the lemon juice the same as the original and it was still really runny! I added more icing sugar to thicken it but it still won’t hold its shape. I really want the lemon flavour and the cream cheese tang.
Thanks heaps!
Hi Bec, cream cheese frosting typically isn’t the best for intricate piping. You can always try adding a bit more confectioners’ sugar to help thicken it. You can also place the piping bag (filled with the frosting) in the refrigerator for a few minutes before piping (and throughout piping, as the bag becomes warm). Or, here is our traditional lemon buttercream recipe that you could use for the piping details.
I’m planning to make this for my Goddaughter’s birthday. I’m wondering how important it is that I use unsalted (rather than salted) butter. Thank you!
Hi Laura! Using unsalted butter allows you to control exactly how much salt is going in your baked goods. Here’s more on using salted vs. unsalted butter in baking.
I’m not too keen on cream cheese, but love lemon! Do you think replacing the cream cheese frosting with a regular buttercream, with strawberry reduction would be good?
Hi Erica! Lemon buttercream, vanilla buttercream, or strawberry buttercream would all be lovely additions to this cake.
Excited to make this for my daughter’s 8th birthday! Any tips for making it larger – to serve 15-20?
Hi Ruba, this is quite a large cake, so you can certainly cut the pieces smaller to serve more. Or, here is everything you need to know about scaling the recipe for different cake pan sizes and conversions. Hope it’s a hit!
I substituted the butter for margarine (in the cake) and it still turned out amazing! All of that in a 9×13 inch pan. Fluffy and moist, lemony and honestly not crazy sweet. Perfect to add a frosting or a glaze.
Could you do this recipe with 2 8in pans rather than 3?
Hi Hannah! This would be too much batter for two 8 inch pans. You could make some cupcakes with the extra batter, though!
I loved it so much, I baked it for my birthday so many times and then I tried more of sally’s baked goods.
Can I use lemon extract in place of the the fresh lemon if unavailable? If so, what would the substitute measurements be?
Would it be a good to pair with the lemon glaze(as seen in another recipe on the site ) if the person I’m baking for doesn’t like a lot of frosting?
Hi Adrienne! You certainly could, though you would still want the cream cheese buttercream (or another frosting) in between the cake layers.
Hi
Can you replace the lemons with oranges?
Hi Berenise, 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. You can also try our Glazed Orange Bundt Cake instead.
Loved this cake as stated before, I just wanted to ask if it can be used to make mini muffins?
Hi Dee, absolutely. For mini cupcakes, bake for about 11–13 minutes, same oven temperature.
Great taste but cake is impossible to work with, fell apart at every stage. Waste of time, effort and ingredients.
Great cake! Made it for the first time for my Mom’s 92nd Birthday. I made a 2 tier cake (91/2 inch pans) and filled them a little more than half each. There was a bit of batter left over. I baked it for about 26 minutes but probably could have taken it out a couple of minutes earlier which would have made for a moisture cake but it was still great. It was a little like being between a pound cake and a cake. I followed the recipe exactly except for the frosting; I added about 1/2 tsp more of lemon juice and it was perfect. I took some of the frosting and added yellow food coloring and meringue powder and decorated with a border and a flower in the middle with a few colorful sugar sprinkles. I should have put that frosting in the fridge to harden a bit before piping to hold its shape better but it was still cute.