Lemon Layer Cake Recipe

Lemon Layer Cake Recipe

This recipe uses real lemon juice and zest for a bright, natural citrus flavor. The cream cheese frosting adds a tangy complement, making this a classic, crowd-pleasing cake for any occasion

Ingredients

For the Cake:

• 2 1/2 cups (325g) all-purpose flour
• 1 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (112g) unsalted butter, room temperature
• 1/2 cup (120ml) vegetable oil
• 1 1/2 cups (310g) granulated sugar
• 1/2 tsp vanilla extract
• 4 large eggs, room temperature
• 3/4 cup (180ml) milk (whole or 2%)
• 1/2 cup (120ml) fresh lemon juice
• 2 tbsp fresh lemon zest

For the Lemon Cream Cheese Frosting:

• 16 oz (452g) cream cheese, room temperature
• 3/4 cup (172g) unsalted butter, room temperature
• 10 cups (1150g) powdered sugar
• 1 tbsp fresh lemon juice
• 1 tbsp fresh lemon zest

Directions

Make the Lemon Cake Layers
• Preheat oven to 350°F (175°C). Line three 8-inch cake pans with parchment paper circles and grease the sides.
• Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
• In another bowl, beat the butter, oil, sugar, and vanilla together until light and fluffy.
• Add eggs one at a time, mixing well after each addition.
• Add half of the dry ingredients to the wet mixture; mix to combine.
• Pour in the milk, lemon juice, and zest; mix to combine.
• Add in the remaining dry ingredients; mix until just combined.
• Divide the batter evenly among the cake pans.
• Bake for 22–25 minutes or until a toothpick comes out clean.
• Let cakes cool in pans for a couple of minutes, then remove and cool completely on wire racks.
Prepare the Lemon Cream Cheese Frosting
• Beat cream cheese and butter together until smooth.
• Add 5 cups of the powdered sugar; mix until smooth.
• Add lemon juice and zest; mix well.
• Gradually add the remaining powdered sugar; mix until smooth and fluffy.
Assemble the Cake
• Level the cakes with a serrated knife if needed.
• Place the first cake layer on a serving plate.
• Spread 1 cup of frosting over the top.
• Add the second layer and repeat; add the third layer.
• Frost the outside and top of the cake with remaining frosting.
• Decorate with lemon zest, piped frosting, or thin lemon slices as desired.