Zesty Lemon Layer Cake: A Perfectly Fluffy Recipe with Tangy Cream Cheese Frosting
Indulge in the bright, refreshing taste of summer with this spectacular Zesty Lemon Layer Cake. Featuring incredibly light and fluffy cake layers generously slathered with a vibrant, homemade lemon cream cheese frosting, this cake is an absolute showstopper. It’s ideal for celebratory occasions like baby showers, Easter gatherings, Mother’s Day brunches, or simply as a delightful treat to brighten any day. Get ready to impress your guests and awaken your taste buds with every glorious bite!
This homemade lemon cake strikes the perfect balance between sweet and tantalizingly tart, bursting with an unmistakable fresh lemon flavor. We don’t believe in subtle lemon notes here; we embrace the vibrant essence of citrus by incorporating freshly squeezed lemon juice and aromatic lemon zest into every component of this dessert. From the tender cake batter to the luxurious cream cheese frosting, there’s no mistaking the delightful tang of real lemons. You won’t have to wonder if there’s lemon in *this* cake – it proudly shines through!
While this recipe is crafted as a beautiful and impressive layer cake, we understand that flexibility in the kitchen is key. That’s why we’ve thoughtfully included detailed instructions on how to easily adapt this recipe for various pan sizes. Whether you prefer a classic two-layer presentation or a simpler sheet cake, you can utilize the baking pans you already have on hand and still create a wonderfully lemony dessert that everyone will adore. Prepare to savor every single mouthwatering morsel of this delightfully citrusy creation!
Essential Ingredients for Your Perfect Lemon Cake
Don’t let the idea of baking a magnificent lemon layer cake intimidate you. The ingredient list is surprisingly straightforward, featuring common pantry staples and fresh produce. We’ll walk you through each component, explaining its role and offering helpful tips to ensure your baking success.
- Cake Flour: The secret to a truly light and tender cake. Cake flour boasts a lower protein content compared to all-purpose flour, which means less gluten development. The result is an incredibly soft, delicate crumb that melts in your mouth. If you don’t typically keep cake flour in your pantry, don’t fret! You can easily make your own homemade cake flour substitute using all-purpose flour and cornstarch.
- Baking Powder & Baking Soda: These chemical leavening agents are crucial for giving your cake layers their beautiful rise and airy texture in the oven. The baking soda reacts with the acidity in the buttermilk and lemon juice, while baking powder provides an additional lift, ensuring a light and lofty cake.
- Salt: Often overlooked, salt plays a vital role in baking. In this lemon cake recipe, it doesn’t just season; it brilliantly enhances and balances the bright, tangy lemon flavor, making it pop without overpowering the sweetness.
- Buttermilk: Real buttermilk is highly recommended for its unique acidity and fat content, which contributes to a moist, tender crumb. If you find yourself without buttermilk, you can quickly whip up your own buttermilk substitute at home in about 5-10 minutes using milk and a little lemon juice or vinegar.
- Oil: A neutral-flavored oil, such as vegetable or canola oil, is used in this recipe to add moisture to the cake. Oil contributes to a softer, more tender cake that stays moist longer than cakes made solely with butter.
- Lemons: The star of the show! You’ll need approximately 3 to 4 medium-sized fresh lemons to ensure you have enough zest and freshly squeezed juice for both the cake batter and the zesty cream cheese frosting. Always opt for fresh lemons for the best, most vibrant flavor.
- Vanilla Extract: Pure vanilla extract provides a warm, complementary aroma and flavor that perfectly rounds out the bright lemon notes. While pure is preferred, use the best quality vanilla extract you have access to.
- Unsalted Butter: When baking, it’s always best to use unsalted butter. This allows you to control the exact amount of salt in your recipe, as the salt content in salted butters can vary significantly between brands. Ensure your butter is softened to room temperature for optimal creaming.
- Granulated Sugar: This provides the essential sweetness that balances the tartness of the lemon juice, ensuring a wonderfully flavorful cake that isn’t overly sweet. It also contributes to the cake’s tender texture.
- Large Eggs: You’ll need four large eggs for this recipe. Eggs bind the ingredients together, add moisture, richness, and contribute to the cake’s structure and lift. For best results and proper emulsion, remember to set them out ahead of time to bring them to room temperature.
- Brick-Style Cream Cheese: Absolutely essential for the luscious lemon cream cheese frosting. It’s crucial to use brick-style cream cheese, which is firmer and has a lower water content. Cream cheese spread found in tubs is typically thinned out and will result in a runny, unstable frosting that won’t hold its shape. Make sure it’s softened to room temperature.
- Powdered Sugar (Confectioners’ Sugar): This fine sugar is used to thicken and sweeten the cream cheese frosting, giving it that classic smooth, pipeable consistency.
Step-by-Step Guide: Crafting Your Delicious Lemon Cake
Baking this stunning lemon cake is a rewarding process, and with these detailed instructions, you’ll achieve perfect results every time. Let’s get started!
Preparing Your Pans for Success
Before you even begin mixing, proper pan preparation is key to ensuring your cakes release cleanly. For this layer cake, I recommend using two 9-inch round cake pans. Start by generously spraying them with a nonstick cooking spray. To guarantee absolutely no sticking, line the bottom of each pan with a circle of parchment paper. This extra step provides a foolproof barrier, allowing your beautiful cake layers to slide out effortlessly after baking.
Mixing the Dry Ingredients
In a large mixing bowl, combine the cake flour, baking powder, baking soda, and salt. Use a whisk to thoroughly blend these dry ingredients together. Whisking not only distributes the leavening agents evenly but also helps to aerate the flour, which contributes to a lighter cake texture. Set this bowl aside.
Combining the Wet Ingredients
In a separate medium-sized bowl or a large measuring cup, whisk together the buttermilk, neutral oil, fresh lemon juice, and pure vanilla extract until they are well combined. The acidic components (buttermilk and lemon juice) will react with the baking soda later, initiating the leavening process. Set this wet mixture aside.
Creaming Butter, Sugar, and Zest
Now, let’s build the foundation of your cake’s texture. In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl with a handheld electric mixer), beat the softened unsalted butter on a low speed until it’s smooth and creamy, about 30 seconds. Gradually add the granulated sugar to the bowl, continuing to beat on low speed until combined. Once all the sugar is incorporated, add the vibrant lemon zest. Increase the mixer speed to medium and continue beating the butter and sugar mixture for a good 4 to 5 minutes. This step is crucial: you want the mixture to become noticeably light in color and fluffy in texture. Don’t rush this part! Thoroughly creaming the butter and sugar incorporates plenty of air, which is essential for giving your homemade lemon cake its characteristic light and airy crumb.
Incorporating Eggs and Alternating Mixtures
Add the large eggs to the butter mixture one at a time, beating well after each addition. After each egg, stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl. This ensures that all ingredients are fully incorporated and prevents any unmixed pockets. Once the eggs are in, it’s time to add the dry and wet mixtures. You’ll add them in alternating additions, starting and ending with the dry ingredients. Mix on low speed, adding about one-third of the dry ingredients, followed by half of the buttermilk mixture, then another third of the dry, the remaining buttermilk, and finally the last third of the dry. Mix each addition only until *just* combined. Be careful not to overmix the batter, as this can develop too much gluten, resulting in a tough cake. A beautifully tender crumb is what we’re aiming for!
Baking Your Cake Layers
Once the batter is ready, divide it evenly between your two prepared 9-inch cake pans. Use a spatula to gently spread the batter into an even layer in each pan. Bake in your preheated oven at 350°F (180°C) for 28 to 32 minutes, or until a wooden toothpick inserted into the center of the cakes comes out clean. This indicates they are fully baked. Remove the pans from the oven and let the cakes cool in their pans on a wire rack for about 20 minutes. This allows them to firm up slightly. Then, gently slide a knife around the edges of the cakes to loosen them, carefully remove the cakes from the pans, and transfer them directly to the wire rack to cool completely. It’s vital that the cake layers are completely cool before you even think about frosting them, otherwise, your frosting will melt and slide off.
Whipping Up the Zesty Lemon Cream Cheese Frosting
For the glorious lemon cake frosting, we’re building upon my tried-and-true homemade cream cheese frosting, but with a zesty lemon twist! We’ve scaled it up to perfectly cover your layer cake and swapped out the traditional vanilla extract for vibrant fresh lemon juice. In the bowl of a stand mixer with the paddle or whisk attachment, beat the softened brick-style cream cheese until it’s smooth and lump-free. Add the softened unsalted butter and continue mixing for about 30 seconds to 1 minute until both are well combined and uniformly smooth. Then, gradually add the powdered sugar, mixing on low speed until combined. Next, pour in 1 tablespoon of fresh lemon juice, mixing until fully incorporated. Taste and if you desire an even more pronounced lemon flavor, add the second tablespoon of lemon juice, mixing again until the frosting is perfectly smooth and spreadable. Remember to stop and scrape down the sides and bottom of the bowl as needed to ensure everything is thoroughly mixed.
For an intensified lemon punch, you can also substitute the fresh lemon juice in the frosting with 1 and 1/2 teaspoons of pure lemon extract. This offers a different depth of citrus flavor, often more concentrated.
Assembling Your Stunning Lemon Layer Cake
Once your cake layers are completely cooled and your frosting is ready, it’s time for the exciting part: assembly! First, use a long, serrated knife or a dedicated cake leveler to carefully level the tops of each cake layer. This creates flat surfaces, ensuring your cake stands tall and even. Don’t discard those cake scraps – they’re a delicious “cook’s treat” for you to enjoy! Place one leveled cake layer onto your chosen cake stand or serving plate. Spread a generous layer of your tangy lemon cream cheese frosting over the top, smoothing it out evenly. Carefully place the second cake layer on top. Now, use the remaining frosting to beautifully frost the top and sides of the entire cake. While an offset spatula makes frosting a layer cake easiest, you can certainly achieve beautiful results with a regular spatula or even the back of a spoon if that’s what you have on hand. Finish your homemade lemon cake by garnishing it with elegant lemon slices, or simply leave it as is for a clean, classic look. Your magnificent lemon creation is now ready to be admired and devoured!
Easily Adjusting Your Lemon Cake for Different Pan Sizes
Flexibility in the kitchen is a wonderful thing! If you don’t own two 9-inch round cake pans, or if you simply prefer not to make a layer cake, this versatile lemon cake recipe can be easily adjusted to suit your available bakeware and desired presentation. Here’s how:
For a 9×13-Inch Sheet Cake:
If you’re looking for a simpler, single-layer option, a 9×13-inch pan is perfect. Begin by greasing the pan thoroughly with nonstick cooking spray. Pour all of the prepared cake batter into the greased 9×13-inch pan and use a spatula to spread it out into one smooth, even layer. Bake the cake in a preheated oven at 350°F (180°C) for a slightly longer duration, typically 35 to 40 minutes. The best way to check for doneness is to insert a wooden toothpick into the center of the cake; it should come out clean. Once baked, let it cool completely before spreading your delicious lemon cream cheese frosting over the top.
For a Three-Layer 8-Inch Cake:
To create an even taller and more impressive three-layer cake, you can divide the batter among three 8-inch round cake pans. Ensure each pan is properly greased and lined with parchment paper, just as you would for the 9-inch layers. Because these layers will be slightly thinner, you’ll need to adjust the baking time. Bake them for a shorter period, typically 23 to 28 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool completely before stacking and frosting.
Storage Instructions for Maximum Freshness
To maintain the delightful flavor and texture of your homemade lemon cake, proper storage is important, especially since the frosting contains cream cheese. I highly recommend storing your finished lemon cake in the refrigerator. To prevent the cake layers from drying out and to protect the frosting, always keep it in an airtight container. This will keep your cake fresh and delicious for up to 4 days. For the best taste and texture, allow slices to come to room temperature for about 20-30 minutes before serving, as this enhances the flavors and softens the frosting.
Expert Baking Tips for a Flawless Lemon Cake
- Resist the Urge to Add Extra Lemon Juice to Batter: While you might be tempted to add more lemon juice to the cake batter for an even more intense lemon flavor, please resist! Adding extra liquid beyond what the recipe specifies can significantly alter the delicate balance of the batter’s consistency and moisture content. This could negatively affect the cake’s texture, making it dense or rubbery. Stick to the given measurements for the best results; the zest provides plenty of flavor.
- Lemon Extract for Frosting: If you desire an even more potent lemon punch in your frosting, or if you’re short on fresh lemons, you can absolutely substitute the fresh lemon juice in the frosting with 1 and 1/2 teaspoons of pure lemon extract. This will provide a concentrated citrus flavor.
- Freezing for Future Enjoyment: This lemon cake is excellent for make-ahead convenience! Cake slices, once frosted, can be tightly wrapped individually in plastic wrap and then placed in an airtight freezer-safe container for up to 3 months. For longer storage or to bake ahead, you can freeze the unfrosted cake layers separately by wrapping them tightly in plastic wrap and then foil. The lemon cream cheese frosting can also be stored in a large freezer bag. Thaw frozen cake and frosting overnight in the refrigerator before assembling or serving.
- Room Temperature Ingredients are Key: For both the cake batter and the frosting, ensure your butter, eggs, and cream cheese are at proper room temperature. This allows them to emulsify correctly, creating a smooth, homogenous batter and a light, airy frosting. Cold ingredients can lead to a lumpy batter and a denser cake.
- Don’t Overmix the Batter: Once you add the flour, mix the batter only until the ingredients are just combined. Overmixing develops the gluten in the flour, which can lead to a tough, dry cake. A few small lumps in the batter are perfectly fine.
- Cool Completely Before Frosting: This cannot be stressed enough! Attempting to frost warm cake layers will cause your beautiful cream cheese frosting to melt and slide right off. Be patient and allow the cakes to cool fully, preferably on a wire rack, for several hours or even overnight.
- Crumb Coat for a Professional Finish: For an extra smooth finish on your layer cake, consider applying a thin “crumb coat” of frosting first. Chill the cake for 15-20 minutes, then apply the final layer of frosting. This technique traps any loose crumbs, ensuring a pristine outer layer.
More Zesty Lemon Desserts to Brighten Your Day!
If you’re a true lemon lover, there are plenty more delightful citrusy recipes to explore from our collection. Expand your repertoire of lemon-infused treats with these fantastic options:
- Irresistible Lemon Pie
- Chewy Lemon Cookies
- Classic Zesty Lemon Bars
- Delicious Glazed Blueberry Lemon Bread
- Gorgeous Lemon Blueberry Bundt Cake
Video Tutorial
Lemon Cake
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Ingredients
Lemon Cake
- 3 cups (345 grams) cake flour (spooned & leveled, essential for a tender crumb)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240 ml) buttermilk (at room temperature for best emulsion)
- ¼ cup (60 ml) canola or vegetable oil
- ¼ cup (60 ml) fresh lemon juice
- 2 teaspoons pure vanilla extract
- 1 cup (2 sticks, or 230 grams) unsalted butter (softened to room temperature)
- 1 ¾ cups (350 grams) granulated sugar
- Zest of 3 medium lemons
- 4 large eggs (at room temperature)
Lemon Cream Cheese Frosting
- 12 ounces (340 grams) brick-style cream cheese (softened, avoid tub spread)
- ¾ cup (1.5 sticks, or 170 grams) unsalted butter (softened)
- 3 cups (360 grams) powdered sugar
- 1 to 2 tablespoons (15 to 30 ml) fresh lemon juice
Instructions
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To prepare the lemon cake: Begin by preheating your oven to 350°F (180°C). Prepare two 9-inch round cake pans by thoroughly spraying them with nonstick cooking spray. For easy release, line the bottom of each pan with a circle of parchment paper, then set them aside.
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In a large mixing bowl, combine the cake flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are thoroughly blended and no lumps remain. Set this bowl aside for later use.
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In a separate large mixing bowl or a convenient liquid measuring cup, whisk together the buttermilk, oil, fresh lemon juice, and pure vanilla extract until all the wet ingredients are well combined. Set this mixture aside.
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In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl with a handheld mixer), beat the softened butter on a low speed until it becomes smooth and creamy. Slowly and gradually mix in the granulated sugar until it is fully combined with the butter.
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Once all the sugar has been added, stir in the lemon zest. Increase the mixer speed to medium and continue mixing for an additional 4 to 5 minutes. The mixture should become noticeably light in color and beautifully fluffy in texture, indicating that ample air has been incorporated.
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Add the large eggs to the butter mixture, one at a time. After each egg is added, make sure to stop the mixer and scrape around the bottom and sides of the bowl to ensure everything is thoroughly incorporated before adding the next egg.
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Now, incorporate the dry ingredients in three additions, alternating with the buttermilk mixture (begin and end with the dry ingredients). Mix on low speed, mixing each addition only until just combined. Be careful not to overmix the batter, as this can lead to a dense or tough cake.
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Use a rubber spatula to gently scrape around the bottom and sides of the bowl one last time. This ensures that all ingredients are well combined and no pockets of unmixed batter remain.
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Evenly divide the prepared cake batter between the two prepared cake pans. Use a spatula to spread the batter into one smooth, even layer in each pan.
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Bake for 28 to 32 minutes, or until a wooden toothpick inserted into the center of the cakes comes out clean. Remove the cakes from the oven and allow them to cool in their pans on a wire rack for about 20 minutes. After this initial cooling, slide a knife around the outside edges of the cakes to loosen them, then carefully remove the cakes from the pans and transfer them to the wire rack to cool completely before frosting.
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To make the luscious 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 the softened brick-style cream cheese until it is smooth and free of any lumps. Add the softened unsalted butter and continue mixing for about 30 seconds to 1 minute until the butter and cream cheese are well combined and smooth.
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Add the powdered sugar and the fresh lemon juice (start with 1 tablespoon and add more if you desire a stronger lemon flavor, up to 2 tablespoons). Continue mixing on low speed until the frosting is fully combined, beautifully smooth, and creamy. Remember to stop and scrape down the sides of the bowl as needed to ensure even mixing.
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To assemble your magnificent cake: Once the cake layers are completely cool, use a long, serrated knife or a cake leveler to carefully level the tops of each cake. Place one of the leveled cake layers onto your chosen cake stand or serving plate. Spread an even layer of the lemon cream cheese frosting over the top. Carefully place the second cake layer on top. Use the remaining frosting to beautifully frost the top and sides of the entire cake, smoothing it out for a polished finish. Garnish with fresh lemon slices, if desired, and prepare to serve!
Notes
Freezing Instructions: Unfrosted cake layers may be wrapped tightly in plastic wrap, then foil, and frozen for up to 3 months. Thaw them overnight in the refrigerator before use. The lemon cream cheese frosting can also be stored in a large freezer bag and frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before re-whipping and frosting the cake.
Cake flour Substitute: If you don’t have cake flour on hand, you can easily create a substitute. For every cup of cake flour needed, measure out 1 cup of all-purpose flour, remove 2 tablespoons, and then add 2 tablespoons of cornstarch back into the cup. Sift together for best results. Find detailed instructions here.
Cream Cheese Selection: It is critical to use full-fat, brick-style cream cheese for the frosting. Cream cheese spread that comes in a tub is thinner and contains more water, which will result in a runny, unstable frosting that won’t hold its shape or set properly.
To make a 9×13-inch sheet cake: Grease a 9×13-inch pan with nonstick cooking spray, pour the entire batter into the pan, and spread it out into one even layer. Bake at 350°F (180°C) for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
To make a three-layer 8-inch cake: Divide the batter evenly between three 8-inch round cake pans (ensure they are greased and lined with parchment paper). Adjust the baking time to 23 to 28 minutes, or until a toothpick comes out clean.