Why You’ll Love Ultimate Lemon Layer Cake with Lemon Cream Cheese Buttercream Recipe

I love this recipe because it delivers a soft, moist crumb with bold lemon flavor in every bite. I appreciate that it uses simple ingredients while still feeling bakery-worthy. I also enjoy how the tangy cream cheese buttercream pairs beautifully with the light lemon cake, making it perfect for celebrations or special weekends.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 cups (354g) sifted all-purpose flour* (spooned & leveled)
2 and 1/2 teaspoons baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
Ezoic
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)
0.33 cup (80ml) fresh lemon juice (about 2 lemons)
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

Directions

I begin by preheating the oven to 350°F (177°C). I grease three 8-inch cake pans, line them with parchment paper rounds, then grease the parchment as well.

In a bowl, I whisk together the flour, baking powder, baking soda, and salt, then set it aside.

Using a stand mixer or hand mixer, I beat the butter and sugar on high speed for about 3 minutes until creamy. I scrape down the bowl, then add the eggs and vanilla and beat again until fully combined. With the mixer on low, I add the dry ingredients just until incorporated. I slowly mix in the milk, lemon zest, and lemon juice, stopping as soon as everything is combined. I make sure there are no lumps, and I note that the batter is slightly thick.

I divide the batter evenly between the prepared pans and bake for 21–26 minutes, until a toothpick inserted in the center comes out clean. I let the cakes cool completely in the pans on wire racks before frosting.

To make the frosting, I beat the butter until creamy, then add the cream cheese and mix until smooth. With the mixer on low, I add the confectioners’ sugar, lemon juice, and vanilla. I increase the speed to high and beat for about 3 minutes, adjusting sweetness or thickness as needed and adding a pinch of salt if necessary.

To assemble, I level the cake layers, then place one layer on a serving plate. I spread about one cup of frosting on top, add the second layer, frost again, then top with the final layer. I spread the remaining frosting over the top and sides of the cake. I refrigerate the cake for 30–45 minutes before slicing so it holds its shape.

Servings and Timing

I usually slice this cake into 12 servings. Prep time takes about 30 minutes, baking takes roughly 25 minutes, and the total time comes to around 55 minutes, not including cooling and chilling.

Variations

I sometimes add a thin layer of lemon curd between the cake layers for extra citrus flavor. When I want a lighter finish, I reduce the frosting slightly and decorate with fresh berries. I also enjoy adding a drop of lemon extract to intensify the lemon profile.

Storage/Reheating

I store leftover cake tightly covered in the refrigerator for up to 5 days. Before serving, I like to let slices sit at room temperature for about 20 minutes so the cake softens and the flavors shine.

FAQs

Can I make the cake layers ahead of time?

I often bake the layers in advance and freeze them tightly wrapped for up to two months.

Do I have to use fresh lemon juice?

I always prefer fresh lemon juice because it gives the cake a brighter, cleaner flavor.

Why should the ingredients be at room temperature?

I find that room-temperature ingredients mix more evenly and create a smoother batter.

Can I use a different pan size?

I usually stick with 8-inch pans, but I adjust baking time carefully if I change sizes.

How do I know when the cake is done?

I rely on the toothpick test and make sure it comes out clean from the center.

Is this cake very sweet?

I find the sweetness well balanced thanks to the tangy lemon and cream cheese frosting.

Can I use low-fat cream cheese?

I prefer full-fat cream cheese because it gives the frosting better structure and flavor.

What if my frosting is too soft?

I add more confectioners’ sugar a little at a time until it firms up.

Can I decorate this cake simply?

I often keep it simple with smooth frosting and minimal decoration.

Does this cake need to be refrigerated?

I always refrigerate it because of the cream cheese frosting.

Conclusion

This ultimate lemon layer cake is one of my go-to desserts when I want something classic, fresh, and impressive. I love how the bright lemon flavor, soft crumb, and tangy buttercream come together to create a cake that feels both comforting and special.