Bright, zesty, and irresistibly moist. This Lemon Layer Cake is pure indulgence with fluffy lemon cake layers, a luscious lemon curd filling, and a silky buttercream frosting. This show-stopping dessert is perfect for any occasion.
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If you’re looking for a cake that delivers a burst of citrusy flavor, this lemon layer cake is just what you need. Every bite is packed with tangy lemon flavor, balanced by the creamy richness of butter and sugar. Whether you’re baking for a celebration or simply indulging in a weekend treat, this lemon layer cake is sure to be a crowd-pleaser.
The secret lies in the use of fresh lemon juice and zest, as it gives this dessert an intense lemony flavor. While the smooth ombre lemon buttercream frosting and elegantly decorated with fresh lemons and flowers, this cake is both stunning and delicious. As an alternative, you can use this tasty Lemon Ganache Frosting.
Why This Recipe Works
- The tartness of fresh lemon juice and zest is complemented by a sweet, rich buttercream, creating a perfect harmony of flavors.
- The addition of butter, sugar, and buttermilk creates a soft, airy lemon layer cake that stays moist for days.
- The fresh lemons and flower decoration make this cake visually stunning for any celebration.
- You can also use the lemon layer cake batter to make lemon cupcakes.
Lemon Layer Cake Ingredients
See the recipe card for full information on ingredients and quantities.
- All-purpose flour: Sift the flour to remove lumps and dirt. Use a weighing scale or measuring cup to ensure accurate results.
- Baking powder and baking soda: Ensure that the leavening agents have not expired.
- Unsalted butter: Choose high-quality butter for optimal texture. Make sure the butter is at room temperature before mixing.
- Oil: I use sunflower or vegetable oil for this recipe.
- Granulated sugar: Use white granulated sugar for this recipe.
- Eggs: Ensure the eggs are at room temperature to achieve the desired consistency of the lemon layer cake batter.
- Milk: I use full-fat milk to add a rich, creamy flavor to the cake.
- Buttermilk: The buttermilk should be at room temperature before mixing.
- Lemon juice: Use fresh lemon juice for a robust citrus flavor.
Tips and Substitutions
- Lemon: Bottled lemon juice lacks the vibrant taste fresh lemons provide, so always use fresh lemons for the best results.
- Buttermilk: If you don’t have buttermilk, add 1.5 tablespoons of vinegar or lemon juice to 1.5 cups of whole milk. Stir and let stand for 15 minutes before using in the lemon layer cake recipe.
- Mixing: Remember to scrape down the sides of the bowl when mixing the lemon layer cake batter to ensure that it is mixed evenly.
- Chill: A cold cake is much easier to frost smoothly and prevents crumbs from mixing into the buttercream.
- Frosting: You can also frost the lemon layer cake with Vanilla Buttercream Frosting or Easy Cream Cheese Frosting.
- Weighing ingredients: Use a weighing scale to measure the ingredients accurately, ensuring the cake achieves the desired results. When using measuring cups, ensure that you level off the ingredients to achieve accurate measurements.
How to Make Lemon Layer Cake
Preheat your oven to 180°C (350°F). Grab two 7-inch cake tins, line them with parchment paper, and lightly grease the inside of each. Set them aside.
In a bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until well combined. Set this mixture aside for later.
- In a large bowl, add the sugar and lemon zest.
- Then, rub or whisk them together for 2 minutes. This helps release lemon fragrance.
- Next, add the butter.
- Whisk for 2-3 minutes, until the mixture is light and fluffy.
- Add the oil and mix for an additional 2 minutes.
- Crack one egg and whisk it for 2 minutes until it becomes smooth and creamy. Repeat this process with the remaining eggs.
- Once they’re thoroughly mixed in, stir in the lemon extract.
- Pour in the buttermilk, milk, and lemon juice, then whisk everything together for a few minutes until combined.
- Now, add ⅓ of the dry ingredients to the wet mixture.
- Whisk just until combined. Repeat with the rest, but don’t overmix! A few lumps are good.
- Divide the batter evenly between your lined cake tins and smooth the tops.
- Pop the tins into the oven and bake for 30-45 minutes. To check if they’re ready, stick a wooden skewer into the center. If it comes out clean, they are ready. Once baked, take the cakes out and gently flip them upside down onto a cooling rack. Let them cool completely before decorating.
Lemon Frosting
While the cakes cool, make the frosting. In a bowl, mix unsalted butter and sugar, stirring for about a minute. Then, whisk for 2-3 minutes, or until the mixture is fluffy.
Next, add the lemon zest, lemon juice, double cream, and yellow food coloring, then whip everything together for 3-5 minutes until light and airy. I made two shades of yellow and reserved some uncolored buttercream to create an ombre effect on the cake. Spoon the lemon buttercream into a piping bag and set aside.
For the lemon curd, gently heat it in a small saucepan over low heat to loosen its consistency.
- Once the cakes are completely cool, place one layer on a cake board or plate.
- Pipe on a generous layer of lemon buttercream, smooth it out, then add lemon curd.
- Top with the second cake layer.
- Frost the entire cake with lemon buttercream, smoothing it out evenly.
17. To finish, decorate the lemon layer cake with more buttercream.
18. Top fresh lemon slices, and baby’s breath flowers for an elegant touch.
19. Slice, serve, and savor this delightful, citrusy lemon layer cake on birthdays and other special occasions!
Recipe FAQs
Place leftover lemon layer cake in an airtight container or wrap it tightly with plastic wrap, then cover with foil, and refrigerate for up to 4 days. Let it sit at room temperature before serving again.
More Delicious Lemon Recipes
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Lemon Layer Cake
Equipment
- 7" circular tin
- Parchment paper
- mixing bowl
- Hand held whisk
Ingredients
- 300 g of All-purpose flour sifted
- 2 teaspoon of baking powder sifted
- ½ teaspoon of baking soda sifted
- ½ teaspoon of salt
- 170 g unsalted butter room temperature
- 60 ml of oil
- 300 g granulated sugar
- 2 tablespoon of lemon zest
- 4 eggs room temperature
- ⅓ cup of milk room temperature
- 115 g of buttermilk room temperature
- ¼ cup of lemon juice
Lemon Buttercream Frosting
- 250 g unsalted butter
- 400 g icing sugar
- Zest of 1 lemon
- The juice from 1 lemon
- 2-4 tablespoon of double cream
- Yellow food colouring
Filling
- ¾ cup lemon curd
Decoration
- 5-6 Lemon slices to decorate
- Baby's breath flowers
Instructions
- Preheat oven to 180 °C (350°F). Line and lightly grease two 7" circular cake tins. Set aside for later.
- Grab a bowl and add all-purpose flour, baking powder, baking soda and salt to a bowl and whisk until combined. Set the dry ingredients aside for later.
- Add sugar and lemon zest to a large bowl. Whisk or rub the sugar and lemon zest together for 2-3 minutes or until combined.
- Next, add butter to the bowl and whisk for 2-3 minutes or until light and fluffy. Then .pour the oil into the bowl and whisk for another two minutes or until combined.
- Add one egg to the butter and whisk on medium speed for 2 minutes or until it disappears. Repeat this step with the remaining eggs. Then, add lemon extract.
- Next, pour in the buttermilk, milk and lemon juice and whisk for 2-3 minutes.
- Then, add ⅓ of the dry ingredients to the wet ingredients and whisk for one minute or until just combined. Repeat this step with the remaining dry ingredients. Do not overmix. The batter should still have some lumps.
- Pour equal amounts of the lemon cake batter into the lined cake tins.
- Place them in the oven and bake for 30-45 minutes. Gently press a wooden skewer into the middle of the cake to check if it is ready. If the skewer comes out clean, then the cake is done.
- Once done, remove the cakes from the oven and gently place them upside down on a cooling rack. Let them cool completely before decorating.
Lemon Frosting and Filling
- As the cakes cool, prepare the lemon frosting. Add unsalted butter and sugar to a bowl and stir for one minute.
- Then, whisk for 2-3 minutes.
- Add lemon zest, lemon juice, double cream and yelllow food coloring to the bowl and whisk for another 3-5 minutes or until fluffy.
- Add the lemon buttercream to a piping bag and set aside.
- Add lemon curd to a small saucepan and heat it on low to loosen the consistency.
Decorating
- Once the cakes have cooled, place one layer on a cake board or plate. Then, add a layer of lemon buttercream, smooth then add lemon curd.
- Add another the second cake layer and frost the entire cake with the lemon frosting and smooth.
- Then, decorate the top with more buttercream, lemon slices and baby's breath flowers as shown.
- Serve this luscious lemon layer cake during special occasions or as a treat.
Notes
- Lemon: Fresh lemons add a vibrant, natural flavor that bottled juice can't match. For the best taste, always opt for fresh lemons.
- Buttermilk Substitute: If you don't have buttermilk on hand, mix 1.5 tablespoons of vinegar or lemon juice with 1.5 cups of whole milk. Let it sit for 15 minutes before using.
- Mixing: To ensure even mixing, scrape down the sides of the bowl throughout the process. This prevents uneven batter and improves the final texture.
- Measuring Ingredients: For precise results, use a kitchen scale to weigh your ingredients. When using measuring cups, ensure that each ingredient is leveled off for accurate measurement.
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