Go Back Email Link
slice of lemon cake
Print Pin
5 from 1 vote

Lemon Layer Cake

This lemon cake is incredibly moist and packed full of lemon flavor. Top with a lemon cream cheese frosting or a classic lemon buttercream frosting to finish it off. Add raspberries, strawberries, or lemon custard between the layers for an extra touch.
Author: Lori Vaughn

Ingredients

Cake

  • 1 cup unsalted butter, softened
  • 2 cups (400 grams) sugar
  • 4 large eggs room temperature
  • 1 tsp vanilla extract
  • 2 tbsp lemon zest (2-3 lemons)
  • 3 cups (375 grams) all purpose flour *SEE NOTE BELOW
  • 1/4 cup (30 grams) corn starch *SEE NOTE BELOW
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • ⅓ cup fresh lemon juice
  • 1 cup buttermilk* room temperature

Glaze (Optional - keeps cake moist & flavorful)

  • 1/4 cup sugar
  • 2 TB fresh lemon juice
  • 2 TB water

Filling (optional)

  • 6 oz fresh raspberries or fruit of choice

Lemon Cream Cheese Frosting (Option 1)

  • 6 cups powdered sugar
  • 8 ounces cream cheese, room temperature
  • 1 cup unsalted butter, room temperature
  • 1 tsp vanilla extract
  • 2-3 tbsp fresh lemon juice
  • 1 tbsp lemon zest (optional for extra punch of lemon)

Lemon Buttercream Frosting (Option 2)

  • 2 cups unsalted butter
  • 6-7 cups powdered sugar
  • 3-4 tbsp heavy whipping cream
  • 2-3 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest (optional for extra punch of lemon)

Instructions

Cake

  • Preheat oven to 350° F. Grease three 8" cake rounds, line with parchment rounds (to make it easy to release), and spray again.
    (You can also make as four layer 6" cake, two 9" cakes, a sheet cake, or cupcakes - just adjust baking time)
  • In a large bowl sift together the all purpose flour*, cornstarch, baking powder, baking soda, and salt. Set aside. Measure out the buttermilk with lemon juice and set aside.
  • In a stand mixer, combine the softened butter, sugar, zest, together and mix for a couple minutes until light and fluffy. Add eggs, mixing briefly after each one. Add vanilla extract. Scrape the bowl as needed and mix together until everything is incorporated.
  • Add the dry ingredients, alternating with the buttermilk/lemon mixture. Just be careful not to over mix.
  • Divide the batter into your 3 prepared pans (or alternate baking dish of choice).
    (I get about 12 oz batter in each of the four 6" pans and about 18 oz of batter in each of the three 8" pans.)
  • Bake for 22-25 minutes until a few moist crumbs are left on the toothpick. Remember, the cake continues to bake after you take it out of the oven. Remove from oven and set aside.
  • Sugar syrup: While cakes are cooling, make the sugar syrup in a small sauce pan on the stove. Combine the sugar, lemon juice, and water. Simmer and stir until sugar is dissolved, then immediately remove from heat.
  • Transfer cake layers on cooling racks and gently poke lots of holes in the top of each layer with a toothpick. Using a pastry brush (or spoon), generously brush layers with the lemon syrup. You may not use all of the syrup - that's okay. Let cakes cool completely before wrapping up or frosting.

Frosting

  • In a stand mixer, beat the butter until light and fluffy. (Add cream cheese if doing cream cheese option. If using lemon zest, add now. Mix for about 2-3 minutes.
  • Add about half of the sifted powdered sugar.
  • Add the vanilla extract, lemon juice, (and heavy whipping cream if making classic buttercream recipe) and mix together. Add the remaining powdered sugar until you've reached desired consistency. Beat until light and fluffy (about 2 minutes).

Assembly

  • Place a small dollop of frosting on the bottom of a cake board followed by the first cake layer. Spread a thin layer of frosting on top of the first layer. Add a layer of sliced raspberries (or other fresh fruit, jam, or custard of choice).
  • Place the second cake layer on top and repeat the directions from the step above, adding frosting and any adders. Spread a thin layer of frosting around the entire cake. Chill for at least 15 minutes to seal your crumb coat.
  • After your crumb coat has chilled, continue to frost as desired. See my notes above for tips on piping rosettes using a 1M piping tip, or simply just use the back of a spoon or spatula to create gentle swirls. Both are elegant and fun looks!

Serving & Storing

  • If using cream cheese frosting, keep chilled in refrigerator until serving. I like to pull it out about an hour prior to serving so the frosting can begin to slightly soften again. Classic buttercream can sit out for 24-48 hours, or you can keep chilled in the fridge.
    If you are using fresh berries, I don't recommend freezing. If you just stuck with lemon on lemon, it freezes great. Place in freezer for 15 minutes to set the frosting, then wrap up well in plastic! Keeps fresh for 3 months.

Notes

*FLOUR SUBSTITUTE:  You can substitute the all purpose flour PLUS corn starch combo for a total of 3 1/4 cup cake flour. It makes the crumb a bit finer. I prefer a slightly denser crumb with the all purpose flour so I've adapted the recipe back to prefer all purpose, but the corn starch help keep it light, similar to cake flour. Plus all purpose flour is much more cost effective.
IMPORTANT - ensure you either weight or spoon and level your flour and corn starch. Never scoop or pack your flour. 
BUTTERMILK SUBSTITUTE: You can add 1 tsp vinegar or lemon juice to milk to create a substitute for buttermilk. Because acid is prominent in the recipe, I've also used plain milk before as well and had great results. I love the richness of buttermilk, but you will love both results. 
4 Layer cake: To create a 4 layer 8" cake as pictured above, 1 1/2 the recipe.