Irresistible Easy Lemon Layer Cake with Cream Cheese Frosting
This Easy Lemon Layer Cake is a delightful, zesty dessert layered with cream cheese frosting, perfect for any occasion.
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.
Notes
Use fresh ingredients for maximum flavor and avoid over-mixing when folding the egg whites.