Ultimate Lemon Layer Cake with Lemon Cream Cheese Buttercream
A bright and elegant lemon layer cake made completely from scratch, featuring a soft, moist crumb infused with fresh lemon zest and juice, finished with tangy lemon cream cheese buttercream.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes (plus cooling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 cups (354g) sifted all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (226g) unsalted butter, softened (for cake)
1 3/4 cups (350g) granulated sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup (240ml) whole milk, room temperature
1 heaping tablespoon lemon zest (about 2 lemons)
1/3 cup (80ml) fresh lemon juice
1 cup (226g) unsalted butter, softened (for frosting)
8 ounces (226g) full-fat cream cheese, softened
4 1/2 cups (540g) confectioners’ sugar
2 tablespoons fresh lemon juice (for frosting)
1 teaspoon pure vanilla extract (for frosting)
Pinch of salt
Instructions
- Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper, and grease the parchment.
- Whisk together flour, baking powder, baking soda, and salt. Set aside.
- Beat butter and sugar on high speed until creamy, about 3 minutes. Scrape down the bowl.
- Add eggs and vanilla extract and beat until fully combined.
- With mixer on low speed, add dry ingredients just until incorporated.
- Slowly mix in milk, lemon zest, and lemon juice until combined. Batter will be slightly thick.
- Divide batter evenly between pans and bake for 21–26 minutes, until a toothpick inserted comes out clean.
- Cool cakes completely in pans on wire racks before frosting.
- For frosting, beat butter until creamy. Add cream cheese and beat until smooth.
- Add confectioners’ sugar, lemon juice, vanilla, and salt. Beat on high speed for about 3 minutes, adjusting consistency as needed.
- Level cake layers. Frost one layer with about 1 cup frosting, add second layer and repeat, then top with final layer.
- Frost the top and sides of the cake. Refrigerate for 30–45 minutes before slicing.
Notes
Use fresh lemon juice and zest for best flavor.
Room-temperature ingredients ensure a smooth batter.
Refrigerate cake due to cream cheese frosting.
Cake layers can be baked ahead and frozen.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 48g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg
