Looking for an easy spring or summer dessert? Make this Lemon Layer Cake! It features two moist lemon cake layers topped with lemon cream cheese frosting. Everyone will love this bright and tangy cake that’s full of fresh lemon flavor!
About This Lemon Layer Cake
This simple layer cake is not short on lemon flavor! Freshly squeezed lemon juice and zest are incorporated in the batter for double the lemon flavor, and additional lemon juice is stirred into the tangy cream cheese frosting.
The lemon cake itself is incredibly soft, moist, and tender thanks to a few sneaky baking tricks I’ve learned over the years.
As I just mentioned, there’s a good amount of lemon juice in the cake batter; when combined with the whole milk, the mixture mimics buttermilk which is known for creating a tender crumb. There’s also cornstarch in the cake batter, which essentially creates a DIY cake flour and makes for a softer lemon cake.
Making a lemon layer cake from scratch is so much easier than you might think! This recipe makes a two-layer cake, so there’s no complicated stacking or decorating involved.
We love serving this cake at spring and summer gatherings such as potlucks, barbecues, baby showers, and more. Everyone loves lemon desserts this time of year, and the cake always disappears quickly!
Required Kitchen Equipment
I suggest having the following pieces of kitchen equipment on hand when preparing the layer cake:
- 8-Inch Round Baking Pans — You’ll need two cake pans for this recipe.
- Parchment Paper Rounds — Ensures that the cake layers don’t stick to the bottom of the pans.
- Measuring Cups and Spoons — Needed for any baking recipe.
- Liquid Measuring Cup — For measuring the milk.
- Citrus Juicer — Makes juicing all those lemons quick and easy.
- Medium-Sized Mixing Bowl — For combining the dry ingredients.
- Stand Mixer or Electric Handheld Mixer — I used my stand mixer, but you can also use a handheld mixer for this recipe.
- Offset Spatula — For frosting the cake.
- Piping Bag and Piping Tip — Optional, but recommended if you want to add swirls or fun designs to the cake.
Ingredients for This Cake
There are no special ingredients required to make this ultra moist lemon layer cake! Here’s an overview of what you’ll need:
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Cornstarch
- Unsalted Butter
- Granulated Sugar
- Eggs
- Whole Milk
- Lemon Juice and Zest
- Powdered Sugar
- Cream Cheese
You’ll be juicing a few lemons for this easy cake recipe. Be sure to read my tutorial on how to get the most juice from your lemons and limes before making the cake batter!
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
Ingredient Substitutions
- Baking Powder — You can make a baking powder substitute using cornstarch and baking soda if you’ve run out.
- Baking Soda — There are a few different baking soda substitutes you can use in a pinch.
- Whole Milk — Can be replaced with an equal amount of plain yogurt.
- All-Purpose Flour + Cornstarch — You can replace both the all-purpose flour and cornstarch with an equal amount of cake flour.
How to Make Lemon Layer Cake
a quick overview!
This is a simple recipe that any home baker can make! Don’t let the idea of frosting two cake layers scare you off — it’s a very easy process.
- Combine the flour, baking soda, baking powder, salt, and cornstarch in a medium sized mixing bowl. Set aside.
- In the bowl of your stand mixer, beat the butter until smooth. Add the sugar and beat for 2 minutes.
- Add the eggs to the butter mixture one at a time. Then, beat for an additional 2 minutes.
- Add the dry ingredients to the wet. Mix until just combined.
- Add the milk, lemon juice, and lemon zest.
- Divide the cake batter between two greased and lined 8-inch round cake pans. Bake until done.
- Let the cake layers cool completely before frosting. (Detailed instructions on how to make the frosting and decorate the cake are provided in the recipe card at the end of this post!)
For the complete ingredient list and detailed instructions to make this easy lemon layer cake, scroll to the bottom of this post for the FREE printable recipe card.
Decorating and Garnish Ideas
You can fill, decorate, and garnish this lemon cake however you’d like! Some suggestions include:
- Filling ideas — Piping a border of the frosting around the circumference of the bottom cake layer, then filling the center with lemon curd or raspberry curd before adding the top layer and frosting the outside of the cake.
- Garnish ideas — Top with dried lemon slices, lemon twists, or fresh berries (raspberries and blackberries are both great). To make dried lemon slices, follow the same steps as my dried orange slices tutorial.
Tips for Making This Recipe
- Frosting too thick or too thin? If your frosting is too runny, add extra powdered sugar 1 tablespoon at a time until it reaches your desired consistency. If it’s too thick, add 1 teaspoon of lemon juice or milk at a time.
- To prevent the cake from sliding when frosting it, put it into the refrigerator for 20 minutes and then try again.
- Use room temperature ingredients. This helps to create a super smooth batter and ensures that the cake bakes evenly in the oven. Here’s how to soften butter and how to bring eggs to room temperature.
- Use full fat cream cheese. You want the kind that’s sold in a foil-wrapped brick, not anything whipped or low-fat.
- Sift the powdered sugar. It clumps up easily, and you don’t want a lumpy cream cheese frosting!
- Do not over mix the cake batter! Once the dry ingredients are incorporated, stop mixing the batter to prevent your cake from turning out tough and dry.
Lemon Cake FAQs
Got questions about how to make this recipe?Here are the answers to a few commonly asked questions.Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Do I have to make a layer cake?
No, you can also bake the cake in a 9×13-inch baking pan. The bake time might need to be increased to around 30 to 35 minutes total, but keep an eye on your cake starting at the 25-minute mark.
How will I know that the cake layers are done?
The tops of the cake layers should be pale golden in color, the edges should have shrunk slightly away from the sides of the pans, and a toothpick inserted in the very middle should come out clean.
Can the recipe be made in advance?
Yes! The cake layers can be baked up to 24 hours in advance (let cool completely before wrapping tightly in plastic wrap) and the frosting can be stored in the fridge before assembling the cake. Once fully assembled, the lemon layer cake is best served within 24 hours but will last up to 5 days in the fridge.
How can I make the flavor even more lemony?
We thought this cake was plenty lemony as is, but if you want even more fresh lemon flavor I suggest adding extra lemon zest to the batter or frosting. Do not add additional lemon juice; it’s highly acidic and will alter the texture of the cake and frosting.
Can the cornstarch be omitted?
I do not recommend omitting the cornstarch since it’s what makes the cake so light, tender, and fluffy.
Storage Instructions
Store the frosted layer cake in an airtight container and refrigerate for up to 5 days (it cannot sit on your counter since the frosting is dairy-based).
I like to let the cake sit on my counter for 15 to 20 minutes before slicing — it tastes best at room temperature, in my opinion!
Can the Layer Cake Be Frozen?
Yes! The lemon cake with lemon cream cheese frosting can be frozen for up to 3 months.
- Entire cake — Place the cake on a freezer-safe plate or baking tray. Transfer to the freezer and freeze for 1 to 2 hours, or until frozen solid. Remove the cake from the freezer and wrap tightly in plastic wrap, then place it in a freezer-safe container or freezer bag. When ready to serve, thaw the cake overnight in the refrigerator before slicing.
- Individual slices — Wrap in plastic wrap, then transfer to a freezer bag. Defrost in the fridge before serving.
Try This Lemon Cake Recipe at Home!
Next time you’re looking for a simple yet impressive lemon cake recipe, give this two-layer version a try!
Did you think it was delightfully lemony in flavor? Leave a comment below and give it a review for others to see what you thought of it!
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see a photo of your lemon cake with lemon cream cheese frosting!
More Easy Lemon Desserts:
This Lemon Blueberry Bread is studded with juicy blueberries and topped with a simple lemon drizzle. So simple and definitely one of our favorite quick bread recipes!!
Classic Chocolate Chip Cookies get a make over with white chocolate, coconut, macadamia nuts, and lemon. These White Chocolate Lemon Coconut Cookies are the perfect spring and summer cookie with a little tropical twist.
Celebrate warm weather with these easy Lemon Blackberry Cupcakes! Tangy lemon cupcakes are topped with a fluffy blackberry buttercream frosting. You’ll love the fruity combination of lemon and blackberry flavor.
This Lemon Blueberry Coffee Cake is made with lemon curd, streusel topping and sliced almonds. Perfect for a special occasion brunch!
This Lemon Rolls recipe is a fun spring take on classic cinnamon rolls. This recipe for Meyer Lemon Sweet Rolls with Cream Cheese Icing features a lemony brioche dough topped with a delicious lemon cream cheese icing.
Get More Recipes via Email
Did you love this recipe? Sign up to receive Good Life Eats Email Updates and never miss another recipe!
Lemon Layer Cake
Yield: 8
Prep Time: 20 minutes
Cook Time: 25 minutes
Cooling Time: 1 hour
Total Time: 1 hour 45 minutes
Looking for an easy spring or summer dessert? Make this Lemon Layer Cake! It features two moist lemon cake layers topped with lemon cream cheese frosting. Everyone will love this bright and tangy cake that’s full of fresh lemon flavor!
Ingredients
For the cake:
- 1 ¾ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons cornstarch
- 1 cup butter
- 1 cup white granulated sugar
- 4 large eggs
- ½ cup whole milk
- 2 large or 3 medium lemons, zested and juiced
For the frosting:
- 3 ½ cups powdered sugar
- ½ cup unsalted butter, room temperature
- 8 ounces full fat cream cheese
- 2 tablespoons lemon juice
Instructions
Recipe Prep
- Preheat the oven to 350 degrees F. Grease and flour two 8 inch baking pans, then place an 8 inch parchment paper round in the bottom of each pan.
Preparing the Cake Batter
- In a medium sized bowl add the flour, baking powder, baking soda and salt. Mix to combine and set aside.
- In the large bowl of a stand mixer fitted with the paddle attachment add the butter. Beat on a low speed for about a minute or until creamy.
- With the mixer still on the lowest speed, slowly pour in the sugar then once incorporated, increase the speed to medium and beat for 2 minutes, making sure to scrape the sides of the bowl down periodically with a spatula.
- On the lowest speed, add the eggs one at a time, beating for 20 seconds after each incorporation. Increase the speed to medium and beat for 2 minutes or until pale yellow and voluminous.
- With the mixer on its lowest speed, gradually add the flour mixture to the egg mixture.
- Stop mixing when you can no longer see white streaks of flour, take care not to overmix.
- Pour in the milk and the juice and zest of 2 large lemons or 3 medium lemons. Mix on the lowest speed until combined.
- Divide the cake batter evenly between the two pans you prepared earlier.
Baking the Cake
- Bake in the middle of the preheated oven for 25-28 minutes or until the cakes are a pale golden color, have slightly shrunk away from the edges of the pans and a toothpick inserted into the middle comes out clean.
- Remove from the oven and leave to cool in the pans for 10 minutes before turning out onto a wire rack to completely cool.
Preparing the Frosting
- In the large mixing bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar and butter. Mix on the lowest speed for a couple of minutes. The mixture will have a sandy consistency.
- Add the cream cheese and lemon juice, mixing on the lowest speed until incorporated then increase the speed to high and beat for 5 minutes. The frosting will be light and creamy.
Frosting the Cake
- When the cakes have cooled, place one on a serving plate in front of you. Spread ¼ of the frosting on it then place the other cake on top and spread it with ¼ of the frosting.
- Use an offset spatula to spread ¼ of the frosting around the edges of the cake.
- The remaining frosting can be added to a piping bag and used to add decorative swirls to the top of the cake. (Alternatively add it to the top of the cake for a thick layer of frosting.)
- Slice, serve and enjoy!
Nutrition Information:
Yield: 8Serving Size: 1
Amount Per Serving:Calories: 855Total Fat: 48gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 215mgSodium: 651mgCarbohydrates: 103gFiber: 2gSugar: 75gProtein: 9g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
