Whether you’re planning a brunch with friends, celebrating a birthday, or just need a bright spot on a rainy Tuesday, this Lemon Layer Cake has your back. With its tangy lemon zest, soft buttery layers, and luscious lemon cream cheese buttercream, this cake is like sunshine on a plate—and honestly, who doesn’t need more of that?
Let’s face it—life gets busy. Between school pickups, meetings, and trying to get a veggie on everyone’s plate, making a show-stopping dessert can feel like a big ask. But hear me out: this Lemon Layer Cake isn’t just for expert bakers. It’s designed with real life in mind—easy steps, simple ingredients, and flavor that wows without requiring a pastry school diploma.
Why You’ll Love This Lemon Layer Cake
Let me count the ways, friend:
- Bright and zesty flavor: Thanks to fresh lemon juice and zest, each bite is like a burst of spring.
- Moist and fluffy texture: The perfect balance of soft and structured—no dry cake here!
- Lemon cream cheese buttercream: Yes, it deserves its own bullet. Tangy, creamy, and slightly sweet? It’s frosting heaven.
- Totally make-ahead friendly: Bake it, frost it, refrigerate it—it gets even better the next day.
If you’re already drooling, you’re not alone. This recipe quickly became a go-to for my family after it stole the show at my niece’s birthday brunch. Let’s just say… not a single crumb was left behind.
Ingredients You’ll Need
For the Lemon Layer Cake:
- 3 cups all-purpose flour (sifted, spooned & leveled)
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs, room temp
- 2 tsp pure vanilla extract
- 1 cup whole milk, room temp
- 1 heaping Tbsp lemon zest (about 2 lemons)
- ⅓ cup fresh lemon juice (about 2 lemons)
For the Lemon Cream Cheese Buttercream:
- 1 cup unsalted butter, softened
- 8 oz full-fat cream cheese, softened
- 4 ½ cups powdered sugar
- 2 Tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- Pinch of salt
Need tips on zesting lemons like a pro? Check out this citrus zesting guide.
How to Make Lemon Layer Cake (Step-by-Step)
1. Preheat and Prep
Heat your oven to 350°F. Grease three 8-inch round cake pans, line with parchment rounds, then grease again (trust me, double-greasing is worth it).
2. Whisk the Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar
In a stand mixer (or using good ol’ elbow grease), beat butter and sugar on high until light and creamy—about 3 minutes. Don’t rush this part; this is how we get that fluffy texture.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, then add vanilla. Scrape the bowl—no ingredient left behind!
5. Mix Wet and Dry
With the mixer on low, slowly add in the flour mixture. Then add the milk, lemon zest, and lemon juice. The batter will be thick and smell amazing.
6. Divide and Bake
Pour batter evenly into prepared pans. Bake for 21–26 minutes. Test with a toothpick—if it comes out clean, you’re golden. Let cakes cool completely in the pans on a wire rack.
Frosting: Lemon Cream Cheese Buttercream
This is the dreamy stuff that takes your cake from good to glorious.
- Beat softened butter until smooth and creamy (about 2 minutes).
- Add cream cheese and beat until completely combined.
- Add powdered sugar, lemon juice, and vanilla.
- Beat on high for 3 minutes until fluffy. Taste and adjust:
- Too thin? More sugar.
- Too thick? Tiny splash of lemon juice.
- Too sweet? Pinch of salt.
Assemble Like a Pro (No Stress)
- Trim cake domes to flatten the tops.
- Place the first layer on a cake stand or plate.
- Add about 1 cup frosting, then repeat with second and third layers.
- Frost the sides and top. Don’t worry about perfection—rustic is charming!
Want to get fancy? Pipe whipped cream on top or add lemon slices. I like to use this homemade whipped cream recipe when I’m feeling extra.
Refrigerate the frosted cake for 30-45 minutes before slicing—this helps it hold its shape (especially if you’re taking pics for Instagram later!).
Tips for a Flawless Lemon Layer Cake
- Room temp ingredients are key: Cold butter or eggs can mess with the texture.
- Don’t overmix: Once the flour’s in, go easy. You want a soft crumb, not a tough one.
- Bake ahead: Cakes can be baked a day in advance. Just wrap and refrigerate.
- Leftover frosting? Use it on cupcakes, cookies, or—let’s be honest—a spoon.
FAQs About Lemon Layer Cake
Can I substitute the cream cheese in the frosting?
Absolutely! Try mascarpone for a milder flavor, or go classic with an all-butter buttercream if cream cheese isn’t your thing.
How do I store leftovers?
Keep covered in the fridge for up to 5 days. Pro tip: Let slices come to room temp before serving for the best texture.
Can I make this into a sheet cake?
Yes! Just pour the batter into a greased 9×13-inch pan and bake for about 30–35 minutes. It’s a great shortcut for casual gatherings.
What’s the best way to zest a lemon?
Use a microplane or zester. And zest before juicing—trust me, it’s way easier.
Related Recipes to Try Next
If you love this Lemon Layer Cake, you’ll swoon over these zesty and buttery treats from the site:
- 🍋 Lemon Blueberry Muffins: Bright, fluffy, and bursting with berries.
- 🍋 Lemon Bars with Shortbread Crust: A classic for citrus lovers.
- 🧁 Cream Cheese Frosted Vanilla Cupcakes: Perfect if you have leftover frosting.
Whether you’re baking this Lemon Layer Cake for a celebration or simply because it’s Wednesday and you deserve it, this recipe delivers all the sunshine your kitchen needs. The lemon cream cheese buttercream? It’s the kind of frosting people will talk about for weeks.
So go ahead—tie on that apron, preheat the oven, and let’s bake a little happiness into your day.
And if you give this recipe a try, I’d love to hear about it! Tag me on Instagram or leave a comment over on SofyaRecipes to share your baking wins.
Happy baking, friend 💛🍋