Lemon Layer Cake

Lemon Layer Cake is a bright and zesty dessert that’s perfect for any occasion, from birthdays to afternoon tea. This cake features soft, tender layers infused with fresh lemon flavor, thanks to the addition of both lemon juice and zest. The tangy lemon flavor is balanced beautifully with a sweet, fluffy buttercream or cream cheese frosting, making each bite a delightful combination of citrusy freshness and creamy sweetness. Whether you’re a fan of citrus desserts or looking for a light and refreshing cake, this lemon layer cake is sure to impress with its vibrant flavors and elegant presentation.

Lemon Layer Cake Recipe

Ingredients:

For the cake:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 1/2 cup whole milk, room temperature
• 1/2 cup sour cream, room temperature
• 1/3 cup fresh lemon juice
• Zest of 2 lemons
• 1 teaspoon vanilla extract

For the frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 2-3 tablespoons heavy cream or milk (to adjust consistency)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream the butter and sugar: In a large bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition.
4. Add the lemon juice and zest: Stir in the lemon juice, lemon zest, and vanilla extract.
5. Combine wet and dry ingredients: Alternate adding the dry ingredients and the milk and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Bake the cake: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Make the frosting: While the cakes are cooling, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat on medium speed, adding cream or milk as needed, until the frosting is smooth and fluffy.
8. Assemble the cake: Once the cakes have cooled, place one cake layer on a serving plate. Spread a thick layer of frosting on top, then place the second cake layer over it. Frost the top and sides of the cake evenly with the remaining frosting.
9. Decorate and serve: Garnish with extra lemon zest or slices for a decorative touch. Slice and serve your lemon layer cake, and enjoy its bright, fresh flavors.

This lemon layer cake can be stored in the refrigerator for up to 3 days, but it’s best enjoyed at room temperature for the softest texture and freshest flavor!