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Lemon Layer Cake with Cream Cheese Frosting Recipe

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3.9 from 26 reviews

  • Author: Ava
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Description

This Lemon Layer Cake is a delightful made-from-scratch dessert bursting with fresh lemon flavor from real lemon juice and zest. Moist layers of tender lemon cake are paired with a creamy lemon cream cheese frosting that makes each bite like sunshine in cake form. Perfect for celebrations or any time you crave a bright, citrusy treat.

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 cooking oil (vegetable oil recommended)
  • 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 your oven to 350°F (177°C). Grease two 8-inch round cake pans thoroughly 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. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat softened butter on medium speed until creamy. Add granulated sugar and lemon zest and beat for about 5 minutes until the mixture is light and fluffy.
  4. Add Eggs and Vanilla: Add vanilla extract, then add eggs one at a time, beating well and scraping down the bowl between each addition until fully combined and fluffy.
  5. Combine Wet Ingredients: In a separate small bowl, stir together the buttermilk and lemon juice.
  6. Alternate Adding Dry and Wet Mixtures: With the mixer on low speed, add one-third of the flour mixture to the butter mixture, followed by half of the buttermilk-lemon juice mixture. Repeat, alternating until all ingredients are combined. Be careful not to overmix. Scrape down the bowl as needed.
  7. Divide Batter and Bake: Evenly divide the batter between the prepared cake pans. Bake for 20-25 minutes until the cakes are springy to the touch in the center and sides start to pull away from the pan.
  8. Cool the Cakes: Let the cakes cool in the pans for 15 minutes. Then invert the pans and cool completely on wire racks.
  9. Make the Frosting: In a large bowl, beat the softened butter on medium speed until creamy, about 2 minutes. Add softened cream cheese and beat until smooth. On low speed, add confectioners’ sugar, lemon juice, lemon zest, and vanilla extract gradually. Increase mixer speed to high and beat for 3 minutes. Adjust texture with additional confectioners’ sugar or lemon juice as needed. Add a pinch of salt to balance sweetness.
  10. Assemble the Cake: Remove parchment paper from cake layers. If domed, level the tops with a serrated knife. Place one layer on a serving plate and spread 1 cup of frosting evenly over it. Repeat with the next layer and another cup of frosting. Add the final layer on top.
  11. Apply Crumb Coat (Optional): For a smooth finish, apply a thin crumb coat layer of frosting over the entire cake and refrigerate for 20 minutes.
  12. Final Frosting and Decoration: Spread the remaining frosting evenly on the outside of the cake. Use any leftover frosting to pipe decorations around the edges with a star tip. Garnish with thin lemon slices or edible flowers if desired.

Notes

  • Ensure all dairy ingredients are at room temperature for the best mixing results.
  • If frosting is too thin, add more confectioners’ sugar; if too thick, add a bit more lemon juice.
  • A pinch of salt in frosting helps balance the sweetness and enhances the lemon flavor.
  • Use parchment paper to prevent cake layers from sticking and to make removal easier.
  • Allow cakes to cool completely before frosting to prevent melting or sliding.
  • Optional: Lightly toast lemon slices before garnishing for added texture and flavor.
  • 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/