Lemon Layer Cake

Lemon Layer Cake is a cake with lemon ingredients. The cake has a frosting made from butter, confectioners sugar and lemon extract that is then garnished with white edible icing flowers.

This moist lemon layer cake is a delicious and easy dessert to make. The cake layers are made with butter, sugar, eggs, lemon zest, flour, baking powder, salt and vanilla extract.

This delectable lemon layer cake is soft, moist, and zesty and bright, making it the ideal spring cake! Make this lemon cake to brighten up your day.

Lemon Layer Cake is a delectable treat.

One of my all-time favorite treats to create has always been layer cakes. Carrot cake, chocolate cake, vanilla cake… They’re all fantastic. This decadent lemon layer cake is no different. It’s moist and soft, with a smooth crumb and just enough fresh lemony flavor to balance off the sweetness. This lemon cake is layered with a thick and creamy cream cheese frosting for a light and springy delicacy that can be enjoyed on any occasion.


What are the ingredients for a lemon layer cake?

Homemade cakes may seem intimidating at first, but if you grasp the procedure, they’re really rather simple. Plus, they just need a few basic materials that you most likely already have on hand!

  • Vegetable Oil: A mix of vegetable oil and butter is essential for a smooth crumb. To guarantee that your butter is light and fluffy, make sure it is at room temperature. Y1
  • Lemons: To give this cake a bright and fresh lemon taste, use lemon zest and a little amount of lemon juice.
  • Granulated sugar aerates the butter oil, resulting in a sweet, fluffy cake.
  • Eggs are required for every airy cake! To avoid your batter from seizing, make sure your eggs are at room temperature.
  • Buttermilk: Buttermilk will add a hint of tang to your lemon layer cake and help it rise even higher. You can create your own buttermilk with milk and lemon juice if you don’t have any on hand (who does?!). Here’s where you can get our own buttermilk alternative.
  • Lemon Extract: Because lemon juice is very acidic, putting plain lemon juice in a cake might cause the cake to rise excessively and then collapse. Lemon flavor may be achieved using a little amount of lemon extract that does not taste artificial.
  • All-Purpose Flour: You may also use cake flour if you have it on hand, but who has cake flour on hand at all times? I’m not one of them. All-purpose flour will suffice and result in a smooth crumb.
  • Baking powder provides the right rise for this lemon layer cake.


What is the best way to zest a lemon?

I decided I’d simply put it here to save you the trouble of doing a google search. For a long time, I didn’t know how to zest a lemon and believed I was stupid for not knowing. So don’t feel sorry for yourself. It’s really rather straightforward. Simply wash your fruit and use your zester. If you don’t have a zester, a microplane will suffice. In a pinch, I’ve even used a fine cheese grater to get the job done. Pull your lemon over the rind with the zester at an angle until you reach the white of the rind. Repeat this process until you’ve gone all the way around your lemon. All of the zest will collect on the reverse side of the paper, where you can scrape it into your batter!


To dry lemons, follow these steps:

You may simply dry some lovely lemon slices like we did here to garnish your lemon layer cake all nice and purrty as we did here. Simply slice 2 lemons very thinly, sprinkle with sugar, and bake for a few hours at the lowest temperature your oven will go to, or until dry to the touch. Voila! Lemons that have been dried.

What size lemon cake will this recipe yield?

We created this cake in a nice little 3 layer 6 inch pan, but you can make it in a variety of sizes depending on what you have on hand.

  • 6 inch circular cake with 3 layers
  • 8 or 9 inch circular cake with 2 layers
  • 1 9-inch-by-13-inch sheet cake
  • 24 cupcakes (standard)


Whether you’re having a party or not, you’ll enjoy this bright and springy lemon layer cake! Happy baking, my sweethearts.



This delectable lemon layer cake is soft and delicate, with just the right amount of vibrant lemon flavor!

  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to prepare: 40 minutes
  • 1 hour total time
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to prepare: 40 minutes
  • 1 hour total time
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine



  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to prepare: 40 minutes
  • 1 hour total time
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine


for the icing

  • a half cup of vegetable oil
  • room temperature 1/2 cup unsalted butter
  • 2 tblsp lemon juice 2 tblsp lemon zest (about 1 lemon worth of zest)
  • 1 1/2 cups sugar (granulated)
  • 4 room temperature eggs
  • 1 1/3 cup buttermilk (optional)
  • 2 tsp lemon essential oil
  • 1 teaspoon extract de vanille
  • 2 2/3 cup flour (all-purpose)
  • 2 1/2 tablespoons powdered baking soda
  • a quarter teaspoon of salt

for the cream cheese icing

  • 1 pound of butter
  • cream cheese, 4 ounce
  • milk, 1–2 teaspoons
  • 1 teaspoon extract de vanille
  • a quarter teaspoon of lemon essence
  • a sprinkle of salt
  • 2 lemons, as a garnish


  1. Grease and flour three 6 inch cake pans or two 8 or 9 inch cake pans and preheat the oven to 325°F. Remove from the equation.
  2. In a small bowl, combine the sugar and lemon zest, then press the lemon zest into the sugar with your fingertips to infuse it. Remove from the equation.
  3. Softened butter and oil should be combined in a stand mixer equipped with a whisk attachment until they are homogeneous, approximately 3 minutes. If your butter isn’t absolutely room temperature, this won’t work.
  4. Slowly add the granulated sugar to the oil and butter and beat on high for 3 minutes, or until the mixture is light and fluffy and a pale yellow color.
  5. One at a time, crack the eggs into the bowl, scraping down the sides as needed. Combine the lemon and vanilla extracts in a small mixing bowl. To include as much air as possible, beat the mixture on high for another 3 minutes.
  6. Sift together the cake flour, salt, and baking powder in a separate basin. Starting with the buttermilk and finishing with the dry ingredients, alternate mixing in the dry ingredients and the buttermilk in four batches. It’s OK if there are a few lumps in the batter; you don’t want to overmix it.
  7. Bake for 30 minutes, or until the cake is a light golden brown and springs back when pushed, after equally dividing the mixture into the prepared pans. This will be determined by the kind of oven you have. Remove from the oven and place on a cooling rack. Allow the cakes to cool fully before serving.
  8. If making dried lemons, thinly slice 2 lemons with a sharp knife. Preheat the oven to 300°F and parchment paper two sheet pans. Sprinkle granulated sugar over the lemon slices and arrange them a few inches apart on the prepared pans. Bake for approximately 2 hours, or until the surface is dry to the touch. Allow the lemon slices to cool before storing them at room temperature in an airtight container. until you’re ready to utilize it
  9. Make the icing while the cakes are cooling. Combine the butter and cream cheese in a mixing bowl and beat until smooth. Scrape down the sides of the basin and whisk together the powdered sugar, 1 tablespoon milk, vanilla extract, lemon essence, and salt. For approximately two minutes, beat until light and fluffy. If the frosting is too thick, thin it out with a Tablespoon of milk at a time until it reaches the appropriate consistency.
  10. Place the first cake on a cake stand and cover with a thick layer of frosting. Frost the second and third layers with the same quantity of frosting. With the remaining frosting, frost the cake’s edges. Scrape off any extra icing with an offset spatula if preparing a bare cake. If using dried lemon slices, carefully press them down the edge of the cake, slightly piling them over one another.

Lemon layer cake, lemon cake, spring cake are some of the things that come to mind while thinking about this dessert.


*If you don’t have buttermilk on hand, a homemade replacement may be produced! Here’s how to make homemade buttermilk.

Watch This Video-

Lemon Layer Cake is a cake that is made with lemon curd and lemon zest. The cake is topped with a thin layer of lemon curd, which can be replaced with whipped cream if desired. Reference: lemon cake with lemon curd.

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