Prep time: 20 min
Cook time: 30 min
Total time: PT-484461H8M27S
Cuisine: American
Ingredients: 3 1/4 Cups (344g) cake flour, sifted before measuring; 1 Tbsp baking powder; 1/4 tsp baking soda; 1 1/4 tsp salt; 1 Cup (226g) unsalted butter, room temperature; 2 Cups (410g) white granulated sugar; 4 eggs, room temperature; 1/3 Cup (75g) sour cream, room temperature; 1 tsp pure vanilla extract; 2 tsp pure lemon extract; 1 Tbsp fresh lemon zest (about 1 small lemon); 1 1/4 Cups (300ml) whole milk, room temperature; 1 Cup (226g) unsalted butter, room temperature; 16 oz (452g) cream cheese, room temperature (brick-style, not spreadable); 8 Cups (960g) powdered sugar; 1 Tbsp fresh lemon juice (about 1/2 small lemon); 1/2 tsp salt

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Why You’ll Love This Recipe

This cake is a citrus lover’s dream. The combination of fresh lemon zest in the cake and lemon juice in the buttercream brings a bright, zesty flavor that complements the sweetness of the cake perfectly. The moist, tender cake layers are complemented by a creamy and smooth lemon cream cheese frosting that is both rich and refreshing. Whether you’re celebrating a special occasion or simply craving something fresh and tangy, this cake is sure to be a crowd-pleaser.

Ingredients

Lemon Layer Cake:

3 1/4 Cups (344g) cake flour, sifted before measuring
1 Tbsp baking powder
1/4 tsp baking soda
1 1/4 tsp salt
1 Cup (226g) unsalted butter, room temperature
2 Cups (410g) white granulated sugar
4 eggs, room temperature
1/3 Cup (75g) sour cream, room temperature
1 tsp pure vanilla extract
2 tsp pure lemon extract
1 Tbsp fresh lemon zest (about 1 small lemon)
1 1/4 Cups (300ml) whole milk, room temperature

Lemon Cream Cheese Buttercream:

1 Cup (226g) unsalted butter, room temperature
16 oz (452g) cream cheese, room temperature brick-style, not the spread
8 Cups (960g) powdered sugar
1 Tbsp fresh lemon juice (about 1/2 small lemon)
1/2 tsp salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
Prepare Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
Make the Cake Batter: In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, vanilla extract, lemon extract, and lemon zest. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
Bake the Cake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting: In a large bowl, beat the butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the lemon juice and salt and beat until the frosting is light and fluffy.
Assemble the Cake: Once the cakes have cooled, place one layer on a serving platter. Spread a generous amount of the lemon cream cheese buttercream over the top. Top with the second layer of cake and frost the entire cake with the remaining buttercream.
Chill and Serve: Allow the cake to chill for about 30 minutes to set the frosting before slicing and serving.

Servings and Timing

This recipe yields 12 servings. Preparation time is approximately 20 minutes, and baking time is about 25-30 minutes. After cooling and frosting, the total time will be around 1.5-2 hours, depending on your cooling times.

Variations

Lemon Cake Pops: Use the cake and frosting recipe to create bite-sized cake pops by crumbling the cake and mixing it with buttercream before rolling it into balls and dipping in melted chocolate.
Berry Garnish: Add fresh berries such as strawberries or raspberries as a topping for an extra burst of flavor.
Different Frosting: If you prefer a lighter frosting, you can substitute the cream cheese frosting with a lemon buttercream.

Storage/Reheating

Storage: Store the Lemon Layer Cake in an airtight container at room temperature for up to 3 days. If you live in a hot climate, it’s best to refrigerate the cake to prevent the frosting from melting.
Reheating: To serve the cake slightly warmed, you can microwave a slice for about 10-15 seconds. Alternatively, allow the cake to come to room temperature before serving if it’s been refrigerated.

FAQs

1. Can I use all-purpose flour instead of cake flour?

Yes, but for the best texture, it’s recommended to use cake flour. If you don’t have cake flour, you can substitute by using 1 cup of all-purpose flour minus 2 tablespoons, then replacing those with cornstarch.

2. Can I freeze this Lemon Layer Cake?

Yes, you can freeze the individual cake layers before frosting. Wrap them tightly in plastic wrap and store in an airtight container for up to 2-3 months. Thaw at room temperature before frosting and serving.

3. What if I don’t have lemon extract?

You can substitute lemon extract with more fresh lemon zest or lemon juice for a stronger lemon flavor. The cake will still turn out great.

4. How do I know when the cake is done baking?

Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done.

5. Can I make this cake in advance?

Yes, you can bake the cakes a day ahead and store them tightly wrapped in plastic. Frost the cake the day you plan to serve it.

6. Can I use a different type of frosting?

Yes, you can use a traditional buttercream frosting or a whipped cream frosting if you prefer a lighter option. Just be sure to adjust the flavor to your liking.

7. How can I make this cake more lemony?

To intensify the lemon flavor, add more lemon zest to the batter or increase the amount of lemon extract. You can also add a lemon syrup (a mixture of lemon juice and sugar) between the layers for an added zing.

8. Can I use margarine instead of butter?

While butter gives the best flavor and texture, margarine can be used in a pinch. However, it may alter the flavor and texture slightly.

9. How can I make this cake gluten-free?

To make this cake gluten-free, you can substitute the cake flour with a gluten-free flour blend. Be sure to check the specific blend’s guidelines for any additional adjustments.

10. Can I use a hand mixer instead of a stand mixer?

Yes, you can use a hand mixer to prepare the cake batter and frosting. Just make sure to mix the ingredients thoroughly to achieve a smooth consistency.

Conclusion

This Lemon Layer Cake is the perfect combination of light, moist cake and tangy, creamy frosting. Its bright lemon flavor is sure to satisfy any citrus lover, and its beautiful presentation makes it perfect for any special occasion. With easy-to-follow steps and simple ingredients, this cake is sure to become a family favorite.