Lemon Layer Cake
User Reviews
5.0
42 reviews
Excellent
Lemon Layer Cake
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My moist, tender Lemon Layer Cake is made with REAL lemon flavor and no artificial ingredients or extracts! Frost it with a fluffy, light lemon buttercream frosting or go the extra mile and fill it with a layer of fresh lemon curd in the middle to really amp up the lip-puckering citrus quotient. It's like sunshine in a slice of cake!
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Ingredients
Cake
- 1 3/4 cups granulated sugar
- 2 Tablespoons lemon zest
- 1 cup salted butter room temperature
- 3 large eggs room temperature
- 1/2 cup fresh lemon juice
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk room temperature
Frosting
- 1 1/2 cups salted butter room temperature
- 6 cups powdered sugar
- 2-3 Tablespoons heavy cream
- 2-3 Tablespoons fresh lemon juice
- 1 Tablespoon lemon zest
Garnish
- thin slices of lemon
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Instructions
Cake
- Preheat oven to 350°F. Line two 9-inch round cake pans with parchment paper circles and spray with baking spray.
- In a large bowl, beat the butter, sugar, and lemon zest until creamy and light, about 2 to 3 minutes.
- Add eggs, lemon juice, and vanilla extract, scraping the sides of the bowl and mixing until combined.
- Add the flour, baking powder, baking soda, and salt alternately with the buttermilk in 2-3 additions, mixing between each addition to combine.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes until a toothpick inserted into the center of the cakes comes out clean with just a few crumbs clinging to it.
- Cool completely before leveling the tops of the cakes and decorating with lemon buttercream frosting.
Frosting
- Beat the butter until creamy and smooth using a hand mixer or a stand mixer fitted with the whisk attachment.
- Gradually add the powdered sugar along with the lemon zest. Add enough heavy cream and lemon juice to get and nice, spreadable frosting. Beat for 3 to 4 minutes until creamy and light.
Notes
- Lemon Simple Syrup: If you would like to brush the layers with a lemon simple syrup, simply combine 1/2 cup lemon juice and 1/2 cup sugar in a small saucepan and heat to boiling over medium-high heat. When the sugar has completely dissolved, remove from the heat and let cool completely. Brush over each cake layer before assembling and frosting the cake.
- Lemon Curd: If you want to fill your cake with something other than just frosting, my lemon curd recipe is a fantastic choice!
- Variations: Lemon pairs really well with other fruit flavors like blueberry or raspberry. You can add 1 and 1/2 cups of fresh fruit to the batter for a delightful twist on classic lemon cake.
- Freezing: The cooled cake layers can be wrapped and frozen for up to 2 months. Thaw completely before frosting. If needed, you can freeze individual cake slices wrapped in plastic wrap.
Nutrition Information
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Calories
844kcal
(42%)
Carbohydrates
116g
(39%)
Protein
6g
(12%)
Fat
41g
(63%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
2g
Cholesterol
154mg
(51%)
Sodium
725mg
(30%)
Potassium
109mg
(3%)
Fiber
1g
(4%)
Sugar
89g
(178%)
Vitamin A
1321IU
(26%)
Vitamin C
7mg
(8%)
Calcium
110mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12-14 servings
Amount Per Serving
Calories 844 kcal
% Daily Value*
| Calories | 844kcal | 42% |
| Carbohydrates | 116g | 39% |
| Protein | 6g | 12% |
| Fat | 41g | 63% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 2g | 100% |
| Cholesterol | 154mg | 51% |
| Sodium | 725mg | 30% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 89g | 178% |
| Vitamin A | 1321IU | 26% |
| Vitamin C | 7mg | 8% |
| Calcium | 110mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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