Luscious Lemon Layer Cake Worthy of a Special Occassion
Lemon layer cake is my sons’ favorite.
Both boys always request lemon cake for their birthdays. (Much to my daughter’s dismay.)
Over the years, I’ve had lots of opportunities to tweak this recipe to make it just perfect. So the lemon layer cake I’m sharing with you today has stood the test of time.
This is a scratch-baked cake. Trust me, it’s worth it. (But if that sounds like too much work, you’re in a hurry, or you don’t have cake flour, check out the notes for a totally passable cake mix version.)
Why You’ll Love It:
This lemon layer cake is light, airy, and oh-so delicious! There’s something about the fresh taste of citrus that just makes a cake so dang delicious.
Homemade lemon curd gives this cake an extra special element. And the lemon cream cheese frosting is the perfect mix of sweet and sour.
Lemon layer cake is a go-to for birthdays, anniversaries, and other big events. But it’s also lovely for afternoon tea. (Please tell me I’m not the only one who enjoys a piece of cake in the afternoon?)
How to Make Lemon Layer Cake:
Consdier yourself warned, there are a lot of steps in this recipe. But the end result is worth it.
Lemon Cake:
We’ll start by making the cake. Begin by preheating the oven to 350°F. Spray two 9-inch round cake pans with nonstick cooking spray and set aside.
Then, zest three large lemons and place the zest into a bowl. (I love this zester becasue it catches all the zest for you.) Zest two additional lemons, keeping their zest separate. After you zest the lemons, use a juicer or citrus reamer to squeeze the juice from the lemons. You will need a total of 1 1/4 cups of lemon juice. This is about 6-8 lemons for this much juice (depending on the size and juiciness of the lemons.) Set aside until needed and be careful to add the right amount of lemon juice in each step.
In a large mixing bowl, whisk 3 cups cake flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt together until well combined. Set aside.
In a separate mixing bowl whisk 1 cup buttermilk, 1/4 cup oil, 1/4 cup fresh-squeezed lemon juice, and 1 tablepsoon vanilla extract together until well combined. Yes, one whole tablspoon. I loke vanilla, what can I say? Set aside.
Then, in the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat 1 cup softened butter on low speed until smooth. Slowly mix in 1 3/4 cups granulated sugar. Use a rubber scraper to scrape down the sides of the bowl. Also make sure the sugar isn’t just sitting on the bottom of the bowl.
Once all of the sugar is incorporated, add the lemon zest. Increase the mixder to medium speed and continue mixing for about 4 to 5 minutes or until the mixture is light and fluffy.
Mix in the 4 eggs, one at a time. Make sure to stop and scrape around the bottom and sides of the bowl after each egg.
Then add the dry ingredients in three additions alternating with the buttermilk mixture (begin and end with the dry ingredients) on low speed. Mix in each addition until just combined, making sure not to overmix the batter.
Divide the batter between the two prepared cake pans and spread it around into an even layer.
Bake for 24-28 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove from the oven and allow to cool in the pans for about 10 minutes. Slide a knife around the outside of the cakes, then carefully remove the cakes from the pans, and transfer to a wire rack to cool completely.
Lemon Curd
While the cake is baking, you can make the lemon curd.
Lemon curd is really easy to make. Simply combine 3/4 cup lemon juice (that you already squeezed), 3/4 cup sugar, 1/2 cup butter cut into small pieces, 3 eggs, and lemon zest from one large lemon (half the remaining zest) in a 2-quart saucepan.
Cook over low heat, whisking constantly to prevent the eggs from curdling, until mixture starts to get thick and bubbles rise to the surface, about 6 to 8 minutes. The lemon curd is done when the whisk leaves an imprint in the curd.
Remove the saucepan from the heat. If you desire smooth lemon curd, run through a strainer to remove the lemon zest. (I usually do this.)
Transfer curd into a large bowl and place a piece of plastic wrap on the top to prevent a skin forming. The curd will thicken more as it cools. Do not attempt to add the lemon curd to the cake until it has had time to thicken.
Store covered in the refrigerator for up to 2 weeks.
Lemon Cream Cheese Frosting:
Now you can make the lemon cream cheese frosting.
In the bowl of a stand mixer fitted with the paddle or whisk attachment, or in a large mixing bowl using a handheld mixer, beat 2 blocks of softened cream cheese until smooth. Add 1/2 cup softened butter and mix for about 30 seconds to 1 minute until well combined and smooth.
Add 3 of the reserved tablespoons of lemon juice and 1 tablespoon of heavy cream. Mix until combined.
Then add the powdered sugar, one cup at time and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed. (You can add more heavy cream if needed to get a creamy consistency.)
To Assemble the Lemon Layer Cake:
Level the tops of each cake with a knife or cake leveler to make a flat surface.
Transfer one of the cakes to a cake plate.
Top the bottom layer of the cake with cream cheese frosting. Then, fill a pastry bag with a large tip or a zipper bag with the corner cut off, with cream cheese frosting. Pipe a thick layer of frosting around the edge of the cake.
Fill in the the layer with the lemon curd.
Place the second layer on the top. Frost the top and sides of the cake. Add a decoration if desired.
Enjoy!
Your lemon layer cake is now ready to be enjoyed. Whip up one of these delicious cakes for the next family birthday or Sunday dinner.
Lemon layer cake is excellent served with coffee or tea. A cold glass of milk is also the perfect accompaniment to the tangy flavor.
If making homemade lemon curd feels like too much, sub a store bought curd. This lemon layer cake is so good that no one will know the difference.
Most recently, I made this cake to “celebrate” back to school. Not that that’s an event I ever truly celebrate.
Off we go!
Luscious Lemon Layer Cake
Equipment
- 1 Large mixing bowl
- medium mixing bowl
- liquid measuring cup
- dry measuring cups
- Measuring spoons
- Hand mixer
- juicer
- Saucepan
- bowl
- Stand mixer
- icing spatula
- pastry bag and tips (optional)
Ingredients
Cake
- 3 cups cake flour spooned & leveled
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk room temperature
- ¼ cup canola or vegetable oil
- ¼ cup fresh lemon juice
- 1 tbsp pure vanilla extract
- 1 cup 2 sticks unsalted butter (softened)
- 1 ¾ cups granulated sugar
- zest of 3 large lemons
- 4 large eggs
Lemon Curd
- ¾ cup fresh lemon juice
- ¾ cup white sugar
- ½ cup 1 stick unsalted butter, cubed
- 3 large eggs
- 1 tbsp grated lemon zest
Lemon Cream Cheese Frosting
- 16 ounces (2 blocks) brick-style cream cheese (softened)
- 1/2 cup (1 stick) unsalted butter (softened)
- 3 cups powdered sugar
- 2 tbsp fresh lemon juice
- 2-3 tbsp heavy cream as needed
Instructions
Lemon Cake
- Preheat the oven to 350°F. Spray two 9-inch round cake pans with nonstick cooking spray and set aside.
- In a large mixing bowl, whisk 3 cups cake flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt together until well combined. Set aside.
- In a separate medium mixing bowl whisk 1 cup buttermilk, ¼ cup oil, ¼cup fresh-squeezed lemon juice, and 1 tablepsoon vanilla extract together until well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat 1 cup softened butter on low speed until smooth, then slowly mix in 1 ¾ cups granulated sugar.
- Once all of the sugar is added, add the lemon zest, and increase to medium speed and continue mixing for another 4 to 5 minutes or until the mixture is light and fluffy.
- Mix in the 4 eggs, one at a time, make sure to stop and scrape around the bottom and sides of the bowl after each egg.
- Add the dry ingredients in three additions alternating with the buttermilk mixture (begin and end with the dry ingredients) on low speed. Mix in each addition until just combined, making sure not to overmix the batter.
- Divide the batter between the two prepared cake pans and spread it around into one even layer.
- Bake for 24-28 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Remove from the oven and allow to cool in the pans for about 20 minutes. Slide a knife around the outside of the cakes, then carefully remove the cakes from the pans, and transfer to a wire rack to cool completely.
Lemon Curd
- Combine ¾ cup lemon juice, ¾ cup sugar, ½ cup butter, 3 eggs, and lemon zest from one large lemon in a 2-quart saucepan.
- Cook over medium-low heat, whisking constantly to prevent the eggs from curdling, until mixture starts to get thick and bubbles rise to the surface, about 6 to 8 minutes. Curd is done when the whisk leaves an imprint in the curd.
- Remove saucepan from the heat. If you desire smooth lemon curd, run through a strainer to remove the lemon zest.
- Transfer curd into a large bowl and place a piece of plastic wrap on top to prevent a skin from forming. The curd will thicken more as it cools. Store covered in the refrigerator for up to 2 weeks.
Lemon Cream Cheese Frosting
- In the bowl of a stand mixer fitted with the paddle or whisk attachment, or in a large mixing bowl using a handheld mixer, beat 2 blocks of softened cream cheese until smooth. Add ½ cup butter and mix for about 30 seconds to 1 minute until well combined and smooth.
- Add 3 tablespoons of lemon juice and 2 tablespoons of heavy cream. Mix until combined.
- Then add the powdered sugar, one cup at time and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
To Assemble the Cake
- Level the tops of each cake with a knife or cake leveler to make a flat surface.
- Place one of the cakes on a cake stand or plate, top with a light llayer of frosting, and smooth it out into one even layer.
- Using a pastry bag or zipper bag with the corner cut off, pipe a thick laywer of frosting around the edge of the cake.
- Fill in with lemon curd.
- Place the second layer on top and use the remaining frosting to frost the top and sides of the cake.
- Using the pastry bag, add dollops of frosting as decor, if desired.
