Lemon Layer Cake
The Lemon Layer Cake presents tender, moist layers infused with fresh lemon zest and juice, balanced by a classic vanilla touch. The cake is leavened with baking powder and soda, creating a soft crumb that pairs with a rich lemon buttercream frosting. This recipe involves baking two 9-inch rounds, which are then leveled and frosted to assemble a visually appealing dessert. The option to brush layers with lemon simple syrup or add lemon curd provides additional acidity and moisture, enhancing the overall lemon flavor.
Ingredients
Cake
- 1 3/4 cups granulated sugar
- 2 Tablespoons lemon zest
- 1 cup butter room temperature, salted
- 3 egg room temperature, large
- 1/2 cup lemon juice fresh
- 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 butter room temperature, salted
- 6 cups powdered sugar
- 2-3 Tablespoons heavy cream
- 2-3 Tablespoons lemon juice fresh
- 1 Tablespoon lemon zest
Garnish
- lemon thin slices
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
- To enhance moisture and lemon flavor, brush cake layers with a cooled lemon simple syrup made by boiling equal parts lemon juice and sugar.
- Lemon curd can be used as a filling alternative for added tang and texture.
- Add 1 1/2 cups fresh fruit like blueberries or raspberries to the batter to vary the flavor profile.
- Cooled cake layers freeze well for up to two months; thaw fully before frosting.
- You may freeze individual cake slices wrapped tightly to extend storage.
Nutrition Information
Nutrition Facts
Serving: 12 -14 servings
Amount Per Serving
Calories 844
% 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.