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Lemon Layer Cake with Cream Cheese Frosting Recipe

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4.1 from 76 reviews

  • Author: Ava
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings

Description

This Lemon Layer Cake recipe is a refreshing made-from-scratch dessert featuring real fresh lemon juice and zest that delivers bright citrus flavor in every bite. Soft, moist cake layers are perfectly complemented by a tangy cream cheese frosting with a hint of lemon, making it a radiant centerpiece for any occasion.

Ingredients

For the Lemon Cake:

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 tablespoons lemon zest (about 2 lemons)
  • 3 large eggs
  • 1 cup buttermilk
  • ¼ cup lemon juice (about 2 lemons)
  • 3 teaspoons vegetable oil
  • 2 teaspoons vanilla extract

For the Frosting:

  • 1 cup unsalted butter, softened to room temperature
  • 8 ounces full-fat cream cheese, softened to room temperature
  • 4 ½ cups confectioners’ sugar
  • 1 tablespoon lemon zest (about 1 lemon)
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt to taste

Instructions

  1. Prepare the Cake Pans: Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
  3. Cream Butter, Sugar, and Lemon Zest: In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until creamy. Add the granulated sugar and lemon zest, then continue beating for about 5 minutes until the mixture is light and fluffy.
  4. Add Vanilla and Eggs: Add the vanilla extract, then add the eggs one at a time, beating well after each addition. Scrape down the bowl as needed to ensure even mixing.
  5. Combine Buttermilk and Lemon Juice: In a small bowl, stir together the buttermilk and fresh lemon juice.
  6. Incorporate Dry and Wet Ingredients: With the mixer on low speed, add one-third of the flour mixture, followed by half of the milk mixture. Repeat, alternating between the flour and milk mixtures until all are incorporated. Be careful not to overmix; scrape down the sides of the bowl occasionally to ensure everything is combined evenly.
  7. Divide Batter and Bake: Evenly divide the batter between the prepared cake pans and smooth the tops. Bake for 20 to 25 minutes, or until the centers spring back when touched and the edges start to pull away from the pans.
  8. Cool Cakes: Allow the cakes to cool in the pans on a wire rack for 15 minutes. Then, invert the cakes onto the rack, remove the parchment paper, and let them cool completely before frosting.
  9. Make the Frosting: In a large bowl, beat the softened butter on medium speed until creamy, about 2 minutes. Add the softened cream cheese and continue beating until smooth and fully combined.
  10. Add Sugar and Flavorings: Gradually add the confectioners’ sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Mix on low speed initially, then increase to high speed and beat for 3 minutes until the frosting is light and fluffy. Adjust consistency by adding more powdered sugar if too thin, or lemon juice if too thick. Add salt if the frosting tastes too sweet.
  11. Assemble the Cake: If cake layers have domed tops, level them using a serrated knife. Place one layer on a cake stand or serving plate and spread about 1 cup of frosting evenly over the top.
  12. Layer and Frost: Repeat with the second cake layer and another cup of frosting, then top with the final layer. Optionally, spread a thin crumb coat over the entire cake and refrigerate for 20 minutes to set.
  13. Final Frosting and Decoration: Spread the remaining frosting evenly over the outside of the cake using a spatula. Use leftover frosting to pipe decorative edges with a pastry bag and star tip. Garnish with thin lemon slices or edible flowers for an elegant finish.

Notes

  • Use fresh lemons for the best flavor in both the cake and frosting.
  • Allow cake layers to cool completely before frosting to prevent melting.
  • To ensure even cake layers, weigh the batter before dividing if possible.
  • Adding a crumb coat helps achieve a smooth, professional-looking finish.
  • This cake can be refrigerated for up to 3 days; bring to room temperature before serving.
  • For extra moistness, brush cake layers with a lemon syrup before frosting.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/lemon-layer-cake-with-cream-cheese-frosting-recipe-2/