Zesty Lemon Layer Cake

why make this recipe

Lemon Layer Cake is perfect for any occasion. Its tangy flavor and soft texture make it a favorite among dessert lovers. Whether you are celebrating a birthday or simply want to enjoy a delightful treat, this cake is sure to impress. It’s light, refreshing, and will lift your spirits with every bite.

how to make Lemon Layer Cake

Ingredients

• 3/4 cup whole milk (180 ml)
• 6 tablespoons lemon juice (90 ml) (freshly squeezed, not from a bottle)
• 2 3/4 cup all-purpose flour (343 grams) (measured carefully)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter (168 grams) (softened)
• 1/4 cup vegetable oil (60 ml) (or canola oil)
• 1 3/4 cup granulated sugar (350 grams)
• 2 teaspoons vanilla extract
• 3 large eggs (room temperature)
• 1 1/2 cups unsalted butter (340 grams) (softened, but still slightly cool to the touch)
• 2 ounces full-fat cream cheese (56 grams) (brick style, or sub with an additional 1/4 cup butter)
• 4 1/2-5 1/2 cups powdered sugar (495-605 grams) (sifted)
• 2 tablespoons lemon juice (30 ml) (freshly squeezed)
• 1/4 teaspoon salt
• 1-2 tablespoons whipping cream (15-30 ml) (as needed)

Directions

1. Lemon Cake:
   Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a bowl, combine the milk and lemon juice and let it sit. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

   

   In a large mixing bowl, cream the softened butter, vegetable oil, and granulated sugar together until light and fluffy. Add the vanilla extract and eggs, mixing well. Slowly incorporate the dry ingredients and the milk mixture alternately until everything is combined.

   

2. Bake:
   Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

3. Lemon Frosting:
   In a mixing bowl, beat the softened butter and cream cheese until smooth. Gradually add the sifted powdered sugar, adding the lemon juice, salt, and whipping cream as needed to reach your desired consistency. Beat until fluffy.

4. Assemble:
   Once the cakes are fully cooled, place one layer on a serving plate. Spread a layer of frosting on top, then add the second layer. Repeat this with the next layer. Finish by frosting the top and sides of the cake.

how to serve Lemon Layer Cake

Slice the cake into equal pieces and serve it on dessert plates. It pairs well with a cup of tea or coffee. Garnish with lemon slices or zest on top for an extra touch.

how to store Lemon Layer Cake

Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it, but it’s best enjoyed fresh.

tips to make Lemon Layer Cake

• Measure your flour carefully to avoid a dense cake.
• Ensure your butter and eggs are at room temperature for easier mixing.
• You can add more lemon juice to the frosting for a stronger citrus flavor.
• If the frosting is too thick, add a little more whipping cream to reach the right consistency.

variation

You can make a Lemon Blueberry Layer Cake by adding fresh blueberries to the cake batter. This will give it a fruity burst along with the lemon flavor.

FAQs

1. Can I make this cake in advance?
Yes, you can bake the layers a day ahead. Just wrap them in plastic wrap and store in the fridge until you’re ready to frost them.

2. How can I make this recipe gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Be sure to check the ratios as some blends may require adjustments.

3. Can I freeze Lemon Layer Cake?
Absolutely! You can freeze the un-frosted layers by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag for up to three months. Thaw in the fridge before frosting.

Lemon Layer Cake

A light and refreshing Lemon Layer Cake, perfect for birthdays and celebrations, featuring a tangy flavor and soft texture that will impress dessert lovers.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Cake

• 3/4 cup whole milk (180 ml)
• 6 tablespoons lemon juice (freshly squeezed) (90 ml)
• 2 3/4 cup all-purpose flour (343 grams, measured carefully)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter (168 grams, softened)
• 1/4 cup vegetable oil (60 ml, or canola oil)
• 1 3/4 cup granulated sugar (350 grams)
• 2 teaspoons vanilla extract
• 3 large eggs (room temperature)

For the Frosting

• 1 1/2 cups unsalted butter (340 grams, softened but still slightly cool to the touch)
• 2 ounces full-fat cream cheese (56 grams, brick style, or sub with an additional 1/4 cup butter)
• 4 1/2-5 1/2 cups powdered sugar (495-605 grams, sifted)
• 2 tablespoons lemon juice (freshly squeezed) (30 ml)
• 1/4 teaspoon salt
• 1-2 tablespoons whipping cream (15-30 ml, as needed)

Method

 

Lemon Cake

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a bowl, combine the milk and lemon juice and let it sit.
3. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. In a large mixing bowl, cream the softened butter, vegetable oil, and granulated sugar together until light and fluffy.
5. Add the vanilla extract and eggs, mixing well.
6. Slowly incorporate the dry ingredients and the milk mixture alternately until everything is combined.

Bake

1. Divide the batter evenly among the prepared cake pans.
2. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
3. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Lemon Frosting

1. In a mixing bowl, beat the softened butter and cream cheese until smooth.
2. Gradually add the sifted powdered sugar, adding the lemon juice, salt, and whipping cream as needed to reach your desired consistency.
3. Beat until fluffy.

Assemble

1. Once the cakes are fully cooled, place one layer on a serving plate.
2. Spread a layer of frosting on top, then add the second layer.
3. Repeat this with the next layer.
4. Finish by frosting the top and sides of the cake.

Notes

Measure your flour carefully to avoid a dense cake. Ensure your butter and eggs are at room temperature for easier mixing. You can add more lemon juice to the frosting for a stronger citrus flavor. If the frosting is too thick, add a little more whipping cream to reach the right consistency.