There’s something undeniably uplifting about a slice of lemon cake, especially when it’s layered with decadent cream cheese frosting. As the first hints of spring fill the air, I find myself dreaming of light, zesty desserts that bring joy to any table. This Easy Lemon Layer Cake is just that—a vibrant treat that’s both simple to make and bursting with refreshing flavor. With its moist, buttery texture and tangy frosting, each bite feels like a celebration.
What I love most about this recipe is its versatility. Whether you’re hosting a cheerful gathering, surprising a friend, or simply indulging yourself, this cake is sure to impress. It looks exquisite, yet the steps are straightforward, welcoming bakers of any experience level. So grab your mixing bowl and prepare to create a mouthwatering dessert that’s perfect for any occasion and leaves fast food far behind. Trust me, after trying this recipe, you’ll be saying goodbye to store-bought cakes for good!
Why is this Easy Lemon Layer Cake a must-try?
Unforgettable Flavor: The vibrant lemon zest and creamy frosting create a delightful burst of taste that will have everyone coming back for more.
Effortlessly Elegant: This cake makes a stunning centerpiece for any gathering—perfect for celebrations or casual get-togethers.
Beginner-Friendly: With straightforward steps, even novice bakers can achieve professional-looking results.
Versatile Options: Feel free to mix things up! Experiment with different citrus or add a touch of poppy seeds for unique flavors.
Make-Ahead Convenience: Bake in advance and store the cake for up to two days, making planning easier for busy schedules.
This Easy Lemon Layer Cake is bound to elevate your dessert game—who could resist its charm?
Easy Lemon Layer Cake Ingredients
For the Cake
• All-purpose flour – Provides structure; substitute with gluten-free flour for a gluten-free version.
• Cornstarch – Lightens the cake’s texture; can be omitted if not available, but the cake may be denser.
• Baking powder – Leavening agent to help the cake rise; ensure it is fresh for best results.
• Kosher salt – Enhances flavor; regular salt can be substituted.
• Unsalted butter – Adds richness and moisture; for a dairy-free option, use vegan butter.
• Granulated sugar – Sweetens the cake; brown sugar can be used for a deeper flavor.
• Finely grated lemon zest – Infuses citrus flavor; use fresh lemons for the best taste.
• Pure vanilla extract – Adds warmth and depth; imitation vanilla can substitute in a pinch.
• Buttermilk – Provides moisture and tenderness; substitute with milk + vinegar (1 cup milk + 1 tbsp vinegar) if not available.
• Large egg whites – Help create a light texture; whole eggs can be used for a denser cake.
For the Frosting
• Cream cheese – Forms the base of the frosting; can substitute with mascarpone for a different flavor.
• Confectioners’ sugar – Sweetens and thickens the frosting; granulated sugar can be blended for a homemade version.
• Fresh lemon juice – Provides acidity and flavor contrast in frosting; bottled lemon juice can substitute but fresh is preferred.
Optional Ingredients
• Store-bought or homemade lemon curd – Adds tartness and moisture.
• Lemon zest and slices – For garnish; optional but adds aesthetic appeal.
This Easy Lemon Layer Cake is not just a treat for the taste buds, but a delightful experience to create!
How to Make Easy Lemon Layer Cake
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Preheat the oven to 350°F (175°C). Prepare two 8-inch round cake pans by lining them with parchment paper and greasing them lightly with cooking spray. This will ensure a smooth release after baking.
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Whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt in a bowl. This step creates a well-combined dry mixture that will help make your cake light and fluffy.
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Cream the unsalted butter and granulated sugar in a mixer until it’s light and fluffy. This should take about 3-5 minutes. Add the grated lemon zest and vanilla extract, mixing for an additional minute to incorporate the flavors beautifully.
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Combine the dry ingredients by gradually mixing in half of the flour mixture, followed by the buttermilk, and then the remaining flour until just combined. Be careful not to over-mix; this keeps the cake tender and moist.
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Whip the egg whites in a separate bowl until stiff peaks form. Gently fold the whipped egg whites into the batter to add air and create a light texture.
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Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
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Make the frosting by beating the cream cheese and unsalted butter together until smooth. Gradually add the confectioners’ sugar, mixing well. Finally, incorporate the fresh lemon juice for a tangy finish.
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Assemble the cake by spreading a layer of frosting between the two cooled cake layers. If using, add a layer of lemon curd for extra flavor. Frost the top and sides beautifully with the remaining frosting.
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Garnish with optional lemon zest and slices, arranging them artistically for a lovely presentation.
Optional: Serve with a slice of fresh lemon on the side for an extra zesty touch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Easy Lemon Layer Cakes are perfect for busy cooks looking to save time! You can bake the cakes up to two days in advance; simply let them cool completely, wrap tightly in plastic wrap, and refrigerate to keep them moist. Additionally, the cream cheese frosting can be prepared up to three days ahead and stored in an airtight container in the fridge. To maintain the frosting’s delightful texture, give it a quick re-whip before using. When you’re ready to serve, layer the cakes with frosting, add any lemon curd if desired, and finish with garnishes. This way, you enjoy fresh, zesty cake with minimal last-minute effort—perfect for any occasion!
Tips for the Best Easy Lemon Layer Cake
Fresh Ingredients Matter: Using fresh lemon juice and zest maximizes flavor. Bottled lemon juice can be convenient, but fresh is always best!
Avoid Over-Mixing: When folding in the whipped egg whites, do it gently. Over-mixing can deflate the airy texture and compromise your Easy Lemon Layer Cake.
Cake Cooling Time: Allow the cakes to cool in the pans for at least 10 minutes before transferring to wire racks. This prevents them from breaking apart.
Right Consistency for Frosting: If the cream cheese frosting seems too thick, add a splash of milk to achieve a smoother spreadable consistency.
Layering Essentials: For an elegant finish, spread a thin layer of frosting on the sides and top, smoothing it out before adding any decorative touches.
Easy Lemon Layer Cake Variations & Substitutions
Feel free to get creative with this delightful cake to suit your taste preferences and dietary needs—there’s something here for everyone!
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Gluten-Free: Use gluten-free flour blend instead of all-purpose flour for a deliciously tender alternative that everyone can enjoy.
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Dairy-Free: Substitute unsalted butter with vegan butter and use almond or coconut milk in place of buttermilk for a rich, dairy-free version.
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Citrus Fusion: Swap lemon zest with orange or lime zest to create a refreshing twist—each one adds a unique brightness to this classic dessert.
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Poppy Seed Addition: Incorporate 2 tablespoons of poppy seeds into the batter for a delightful crunchy texture and a sophisticated aesthetic.
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Lower Sugar: Replace granulated sugar with your favorite sugar substitute, adjusting to taste for a healthier, low-sugar version that still satisfies.
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Creamy Variations: Try using mascarpone or Greek yogurt in the frosting; both will lend a rich texture but with different flavor nuances for a little surprise.
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Lemon Curd Extra: For a tangy burst, add a hidden layer of lemon curd between the cake layers—this will elevate your cake and leave everyone raving.
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Spicy Kick: For those who enjoy a hint of heat, fold in a pinch of cayenne pepper into the batter, balancing zest with warmth in an unexpected way.
The world of flavors awaits you—let your imagination run wild with these variations!
How to Store and Freeze Easy Lemon Layer Cake
Fridge: Store the cake in an airtight container in the refrigerator for up to 3 days. This helps keep the cake moist and the frosting fresh.
Freezer: If needed, you can freeze the unfrosted layers for up to 2 months. Wrap them tightly in plastic wrap and aluminum foil to prevent freezer burn.
Reheating: To serve, thaw the cake in the refrigerator overnight and let it come to room temperature before enjoying that zesty filling.
Frosting Storage: Keep any leftover cream cheese frosting in an airtight container in the fridge for up to 5 days, ready to use on your next Easy Lemon Layer Cake!
What to Serve with Easy Lemon Layer Cake?
A slice of this vibrant cake is best enjoyed alongside delightful companions that can elevate your dessert experience.
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Refreshing Iced Tea: A glass of lightly sweetened iced tea complements the zesty flavor while providing a cool, refreshing balance.
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Berry Medley: Fresh strawberries, blueberries, and raspberries add a burst of juicy sweetness that plays beautifully with the lemon.
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Whipped Cream: Light and airy, a dollop of whipped cream contrasts the cake’s creamy frosting and adds a lovely texture.
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Lemon Sorbet: For a double citrus delight, serve with lemon sorbet. It’s a light, palate-cleansing addition to your meal.
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Sparkling Water: Infuse sparkling water with lemon slices and mint for a refreshing drink that mirrors the cake’s flavors.
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Light Fruit Salad: Combining melons and citrus fruits brings freshness and vibrancy, making your dessert spread even more inviting.
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Delicate Champagne: Celebrate with a glass of bubbly! The sweetness of champagne harmonizes with the cake’s flavors, enhancing every bite.
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Lemon Curd Parfait: Layer lemon curd with yogurt and granola for a unique, tangy parfait. It extends the flavor experience while offering delightful contrast.
Pairing your Easy Lemon Layer Cake with these delightful options creates a memorable dessert experience that embraces joy and freshness!
Easy Lemon Layer Cake Recipe FAQs
How should I select lemons for the cake?
Absolutely! Look for bright yellow lemons that are firm and heavy for their size, as they contain more juice. Avoid lemons with dark spots or wrinkled skin, as those may be overripe or dry.
What is the best way to store the Easy Lemon Layer Cake?
The best way to keep your cake fresh is to store it in an airtight container in the refrigerator for up to 3 days. Make sure it’s tightly sealed to prevent it from drying out or absorbing any other odors from the fridge.
Can I freeze the Easy Lemon Layer Cake?
Yes, you can freeze the unfrosted cake layers! Wrap each layer tightly in plastic wrap followed by aluminum foil, and they can be frozen for up to 2 months. When you’re ready to serve, thaw them in the refrigerator overnight and let them come to room temperature before frosting.
What should I do if my frosting is too thick?
If your cream cheese frosting turns out too thick, don’t worry! Simply add a tablespoon of milk or lemon juice at a time until you reach your desired consistency. Mixing it well will help to keep that lovely tang while making it easier to spread.
Are there any dietary considerations for pets or allergies?
Yes, the Easy Lemon Layer Cake contains ingredients that can be harmful to pets, particularly the sugar and dairy products. It’s best to keep this cake out of reach of pets. Also, this recipe includes gluten and dairy, so for those with allergies, be sure to substitute with gluten-free flour and vegan butter.
What if I want to add a twist to the recipe?
The more the merrier! Feel free to experiment by swapping lemon for other citrus fruits like orange or grapefruit. You can also incorporate ingredients like poppy seeds or even a layer of raspberry jam for an added flavor surprise. Enjoy your baking adventure!
Irresistible Easy Lemon Layer Cake with Cream Cheese Frosting
Equipment
- Mixing bowl
- - Mixer
- cake pans
- Parchment paper
- greasing spray
- Wire rack
Ingredients
For the Cake
- 2 cups all-purpose flour Can substitute with gluten-free flour
- 1 cup cornstarch Can be omitted
- 2 tbsp baking powder Ensure freshness
- 1/2 tsp kosher salt Regular salt can substitute
- 1 cup unsalted butter Can use vegan butter for dairy-free
- 1.5 cups granulated sugar Brown sugar can be used
- 2 tbsp finely grated lemon zest Use fresh lemons
- 1 tsp pure vanilla extract Imitation can substitute in a pinch
- 1 cup buttermilk Substitute with milk + vinegar if needed
- 4 large egg whites Whole eggs can be used for denser cake
For the Frosting
- 8 oz cream cheese Can substitute with mascarpone
- 4 cups confectioners' sugar Can blend granulated sugar
- 1/4 cup fresh lemon juice Fresh is preferred over bottled
Optional Ingredients
- 1 cup store-bought or homemade lemon curd Adds tartness
- lemon zest and slices For garnish
Instructions
Cake Preparation
- Preheat the oven to 350°F (175°C). Prepare two 8-inch round cake pans by lining them with parchment paper and greasing them lightly with cooking spray.
- Whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt in a bowl.
- Cream the unsalted butter and granulated sugar in a mixer until it’s light and fluffy, about 3-5 minutes. Add the grated lemon zest and vanilla extract.
- Combine the dry ingredients by gradually mixing in half of the flour mixture, followed by the buttermilk, and then the remaining flour until just combined.
- Whip the egg whites in a separate bowl until stiff peaks form. Gently fold the whipped egg whites into the batter.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Allow to cool in pans for 10 minutes before transferring to wire racks.
Frosting & Assembly
- Make the frosting by beating the cream cheese and unsalted butter together until smooth. Gradually add the confectioners' sugar and incorporate the fresh lemon juice.
- Assemble the cake by spreading a layer of frosting between the two cooled cake layers, and optionally add a layer of lemon curd. Frost the top and sides with the remaining frosting.
- Garnish with optional lemon zest and slices.