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Slice of lemon layer cake with creamy frosting and a lemon swirl on top.

Lemon Cake

Ella
This lemon cake delivers a soft crumb, a bright citrus kick and a smooth frosting that ties everything together. It feels fresh, light and perfect for any gathering where you want a dessert that stands out without extra work.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 420 kcal

Ingredients
  

For the Lemon Cake Base

  • 3 cups all purpose flour sifted and measured with the spoon and level method
  • 2.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup unsalted butter softened to room temperature
  • 1.75 cups granulated sugar
  • 3 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup whole milk at room temperature
  • 1 tablespoon lemon zest heaping, from about 2 lemons
  • 0.33 cup fresh lemon juice from about 2 lemons

For the Lemon Cream Cheese Buttercream

  • 1 cup unsalted butter softened to room temperature
  • 8 ounces full fat brick style cream cheese softened to room temperature
  • 4.5 cups confectioners sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt to balance sweetness

Instructions
 

  • Preheat oven to 350°F or 177°C. Grease three 8-inch cake pans and line with parchment paper, then grease the paper.
  • In a bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  • In a large bowl, beat butter and sugar on high for 3 minutes until pale and fluffy. Scrape the bowl halfway through.
  • Add eggs and vanilla. Beat on high until smooth. Scrape bowl again.
  • Reduce mixer to low. Slowly add dry ingredients and mix just until combined.
  • Still on low, pour in milk, lemon zest and juice. Mix until just combined. Fold with a spatula if needed to remove flour pockets.
  • Divide batter evenly between pans. Bake for 21 to 26 minutes. Check with a toothpick for doneness. Cool completely on a rack.
  • To make frosting, beat butter on medium until creamy. Add cream cheese and beat until smooth.
  • Add sugar, lemon juice and vanilla while mixer is on low. Then increase to high and beat for 3 minutes until fluffy. Adjust with more sugar or lemon juice if needed.
  • Trim cake layers to level. Place first layer on stand. Spread 1 cup of frosting. Add second layer and repeat. Cover with remaining frosting.
  • Chill the cake for 30 to 45 minutes before serving. Store leftovers covered in the fridge for up to five days.

Notes

Use room temperature ingredients for the best texture. Always zest lemons before juicing. Brick style cream cheese gives the best frosting consistency. Mix batter gently once flour is added to keep the cake light and moist.

Nutrition Facts (Per Serving)

• Calories: 420
• Total Fat: 20 g
• Saturated Fat: 12 g
• Carbs: 55 g
• Sugar: 38 g
• Protein: 5 g
• Cholesterol: 95 mg
• Sodium: 260 mg
• Fiber: 1 g
Keyword Lemon Cake, lemon frosting, moist lemon cake