When life hands you lemons, it’s time to turn them into something extraordinary! This Easy Lemon Layer Cake delivers a burst of sunshine with every slice, transforming the ordinary into the sublime. I discovered this recipe on a particularly warm afternoon while searching for a dessert that wouldn’t overshadow my favorite seasonal fruit. The moment I pulled that golden cake from the oven and caught the sweet, zesty aroma filling my kitchen, I knew I had struck gold.
Inspired by the vibrant colors of summer and the need for a dessert that dazzles yet is effortless to create, this cake layers are soft and buttery, melting in your mouth. Topped with a creamy lemon-infused cream cheese frosting and the option of tangy lemon curd, it’s the kind of treat that’s perfect for birthdays, brunches, or simply an afternoon pick-me-up. If you’re looking to sway away from the blandness of fast food desserts, let’s dive into this easy-to-make delight that’s sure to please everyone at the table!
Why is this Easy Lemon Layer Cake a Must-Try?
Unforgettable Flavor: The zesty lemon combined with rich cream cheese frosting makes this cake a taste sensation that your guests will rave about.
Simple Preparation: This recipe is designed for bakers of all skill levels, making it easy to whip up without stress.
Versatile Options: Customize with layers of optional lemon curd, or swap in your favorite fruit filling for a twist.
Perfect for Any Occasion: Whether it’s a birthday, brunch, or a cozy afternoon tea, this cake fits the bill!
Make Ahead Friendly: Prepare the cake and frosting in advance, saving time for those last-minute details.
Dive into this delicious slice of sunshine, and explore variations for even more delightful options!
Easy Lemon Layer Cake Ingredients
For the Cake
- All-purpose flour (2 cups + 3 tbsp) – Provides structure to the cake; feel free to use a gluten-free blend for a gluten-free version.
- Cornstarch (1/4 cup + 1.5 tsp) – Lightens the cake texture, ensuring a tender bite.
- Baking powder (2 tsp) – Acts as a leavening agent to help the cake rise beautifully.
- Kosher salt (1/2 tsp) – Enhances the cake’s flavor, balancing the sweetness.
- Unsalted butter (1 cup or 2 sticks, softened) – Adds richness and moisture to the cake.
- Granulated sugar (1.5 cups/300 g) – Provides the necessary sweetness and moisture balance.
- Finely grated lemon zest (2 tsp) – Delivers an intense lemon flavor; using fresh zest is a must for optimal taste.
- Pure vanilla extract (1 tsp) – Enhances the overall flavor profile of the cake.
- Buttermilk (1 cup) – Adds moisture and a slight tang; substitute with milk and vinegar if needed.
- Large egg whites (4) – Contributes to the cake’s structure; be sure to whip until stiff peaks form.
For the Cream Cheese Frosting
- Cream cheese (8 oz, softened) – The star of the frosting that adds richness and a creamy texture.
- Unsalted butter (0.5 cups/1 stick, softened) – Provides creaminess and depth to the frosting.
- Confectioners’ sugar (5 cups/565 g) – Sweetens the frosting while giving it the perfect texture.
- Fresh lemon juice (1/4 cup) – Enhances the flavor of the frosting, tying in the lemon theme.
Optional Add-ins
- Lemon curd (11 oz jar) – Adds a layer of tartness for an extra touch of sunshine.
- Lemon slices and zest for garnish – Beautiful for visual appeal and an additional burst of flavor.
Get ready to experience the joy of making this Easy Lemon Layer Cake!
How to Make Easy Lemon Layer Cake
Prepare Pans: Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and lightly grease them to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups plus 3 tablespoons of all-purpose flour, 1/4 cup plus 1.5 teaspoons of cornstarch, 2 teaspoons of baking powder, and 1/2 teaspoon of kosher salt until well combined.
Make Batter: In a separate bowl, cream together 1 cup of softened unsalted butter, 1.5 cups of granulated sugar, 2 teaspoons of finely grated lemon zest, and 1 teaspoon of pure vanilla extract until light and fluffy. Gradually add half of the dry mixture, followed by 1 cup of buttermilk, then the remaining dry ingredients, stirring gently until combined.
Incorporate Egg Whites: In a clean bowl, whip 4 large egg whites until stiff peaks form. Gently fold them into the batter, taking care to keep the mixture light and airy.
Bake: Divide the batter evenly between the prepared pans. Bake for about 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for a few minutes before turning them out onto wire racks to cool completely.
Make Frosting: In a large bowl, beat together 8 ounces of softened cream cheese and 0.5 cups of softened unsalted butter until smooth. Gradually mix in 5 cups of confectioners’ sugar and 1/4 cup of fresh lemon juice until well blended and creamy.
Layering: Once the cakes are completely cooled, place one layer on a serving platter. Spread a layer of frosting on top and, if desired, add a layer of lemon curd. Place the second layer on top and frost the top and sides of the entire cake.
Garnish: Decorate with lemon slices and a sprinkle of lemon zest for a beautiful finish.
Optional: For an extra pop of flavor, drizzle some additional lemon curd over the sliced pieces before serving.
Exact quantities are listed in the recipe card below.
What to Serve with Easy Lemon Layer Cake?
Treat yourself to a delightful dessert spread that perfectly complements the bright and zesty characters of your cake!
Whipped Cream: Light and airy, it adds a creamy texture that balances the cake’s sweetness beautifully.
Fresh Berries: Strawberries or blueberries provide a juicy burst of flavor on each bite, enhancing the cake’s freshness.
Lemon Sorbet: Serve a scoop alongside for an invigorating citrus experience, making each slice even more refreshing.
Iced Tea: Brewed with fresh mint or citrus herbs, it offers a soothing contrast to the lemony layers of the cake.
Chocolate Drizzle: A rich chocolate sauce can elevate your cake experience, providing a sweet and decadent contrast.
Coconut Macaroons: Their chewy texture and sweet coconut flavor provide a delightful contrast to the lightness of the cake.
Creamy Vanilla Ice Cream: Delivers a rich, creamy layer of deliciousness that pairs beautifully with the zesty lemon.
Sparkling Water with Lemon Slices: A refreshing drink that complements the cake and keeps the atmosphere bubbly and bright.
Easy Lemon Layer Cake Variations
Feel free to let your creativity shine with these twists and adaptations to make this cake uniquely yours!
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a cake that everyone can enjoy.
- Dairy-Free: Use almond milk and a dairy-free cream cheese substitute to create a delightful vegan version.
- Fruit-Infused: Swap out the lemon curd for raspberry or blackberry preserves to add a sweet and tangy burst of flavor. This will give your cake a gorgeous pop of color and taste!
- Zesty Almond: Add a teaspoon of almond extract to the batter for a marzipan-like twist that complements the lemon beautifully.
- Enhanced Texture: For a crunch, fold in some finely chopped almonds or walnuts into the batter before baking, adding a delightful crunch.
- Citrus Medley: Mix in a bit of lime and orange zest for a vibrant citrus flavor that brightens up the classic lemon taste.
- Spicy Kick: Add a pinch of cayenne or chili powder to the frosting for a surprising and delightful heat that balances out the sweetness.
- Layered Delight: Alternate layers of cake with cream cheese frosting and lemon curd for a beautifully layered surprise with each slice, elevating visual appeal and flavor blend!
Explore these variations to elevate your baking game and impress your loved ones with exciting new flavors!
Expert Tips for Easy Lemon Layer Cake
- Beat Carefully: Ensure you don’t overmix the batter after adding the flour; this will help keep your cake light and fluffy.
- Proper Egg Whites: Whip egg whites to stiff peaks before folding them into the batter for the best structure and rise in your easy lemon layer cake.
- Right Consistency: If your cream cheese frosting is too runny, gradually add more confectioners’ sugar until you reach the desired thickness.
- Ingredient Temperature: Make sure butter and cream cheese are at room temperature for a smoother frosting that’s easy to spread.
- Garnish Freshly: For the best visual appeal, garnish your cake with fresh lemon slices and zest just before serving.
Make Ahead Options
This Easy Lemon Layer Cake is a fantastic choice for meal prep, allowing you to savor its deliciousness without the last-minute rush! You can bake the cake layers up to 2 days in advance; simply allow them to cool completely, then wrap each layer tightly in plastic wrap before refrigerating to preserve their moisture. The cream cheese frosting can be prepared 3 days ahead; store it in an airtight container in the fridge. When you’re ready to serve, frost the cake and add optional lemon curd, plus final decorations like lemon slices and zest. With these make-ahead steps, you’ll enjoy a stunning dessert that’s just as delightful as if it were freshly made!
How to Store and Freeze Easy Lemon Layer Cake
Fridge: Wrap leftover cake slices in plastic wrap or store them in an airtight container. It will stay fresh for up to 3 days while maintaining its moisture.
Freezer: For longer storage, freeze the cake layers (unfrosted) by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. They can be stored for up to 3 months.
Frosting: If you have leftover cream cheese frosting, store it in an airtight container in the fridge for up to 1 week. Allow it to come to room temperature before using it.
Reheating: To enjoy cake slices after freezing, simply thaw them in the fridge overnight and reheat in the microwave for 10-15 seconds, ensuring a warm slice ready to savor!
Easy Lemon Layer Cake Recipe FAQs
How do I select the best lemons for my Easy Lemon Layer Cake?
Absolutely! Look for lemons that are firm and heavy for their size, which indicates juiciness. Choose those with a bright, vibrant yellow color and a slightly textured skin. Avoid any lemons with dark spots or softness, as these may be overripe or spoiled. Fresh zest from these lemons will amplify your cake’s flavor!
How should I store my Easy Lemon Layer Cake?
To keep your cake fresh, wrap it in plastic wrap or store it in an airtight container. You can keep it in the fridge for up to 3 days. This way, it will maintain its moisture and flavor. If you find yourself with any leftover pieces, don’t fret! They’re great for snacking!
Can I freeze my Easy Lemon Layer Cake?
Yes! For freezing, wrap unfrosted cake layers tightly in plastic wrap, then place them in a freezer-safe bag. They will stay fresh for up to 3 months. When you’re ready to enjoy, simply thaw them overnight in the fridge before frosting and serving. This makes for a delightful future treat!
What should I do if my cake turns out dense?
Very good question! If your cake is dense, it could be due to overmixing the batter after adding the flour, which can develop gluten and lead to a heavier texture. Make sure to fold in the egg whites gently to maintain the airy structure, and ensure you’re measuring flour correctly. Use the spoon-and-level method to avoid packing it into the measuring cup.
Is this Easy Lemon Layer Cake suitable for those with dietary restrictions?
This recipe can be quite versatile! For a gluten-free version, simply substitute all-purpose flour with a gluten-free blend. If you’re avoiding dairy, try using almond milk mixed with a bit of vinegar in place of buttermilk and a dairy-free cream cheese alternative for the frosting. Remember to check all ingredient labels for allergens!
How can I make my cream cheese frosting thicker?
If your frosting is too runny, don’t worry! Gradually add more confectioners’ sugar, about a quarter cup at a time, until you reach your desired consistency. Remember to beat on low speed to incorporate it gradually. If it’s too thick afterward, you can thin it out with a splash of lemon juice, which will keep that zesty flavor intact!
Delightful Easy Lemon Layer Cake That's a Breeze to Make
Equipment
- - Oven
- - Mixing bowls
- Whisk
- Cake Pans
- - Electric mixer
Ingredients
For the Cake
- 2 cups + 3 tbsp All-purpose flour Feel free to use a gluten-free blend for a gluten-free version.
- 1/4 cup + 1.5 tsp Cornstarch Lightens the cake texture.
- 2 tsp Baking powder Leavening agent to help the cake rise.
- 1/2 tsp Kosher salt Enhances the cake's flavor.
- 1 cup Unsalted butter Softened, adds richness to the cake.
- 1.5 cups Granulated sugar Provides the necessary sweetness.
- 2 tsp Finely grated lemon zest Delivers an intense lemon flavor.
- 1 tsp Pure vanilla extract Enhances the overall flavor.
- 1 cup Buttermilk Adds moisture; substitute with milk and vinegar if needed.
- 4 large Egg whites Whipped to stiff peaks for structure.
For the Cream Cheese Frosting
- 8 oz Cream cheese Softened, adds richness to the frosting.
- 0.5 cups Unsalted butter Softened, for creaminess.
- 5 cups Confectioners' sugar Sweetens the frosting.
- 1/4 cup Fresh lemon juice Enhances the lemon flavor.
Optional Add-ins
- 11 oz Lemon curd Adds tartness for an extra touch.
- Lemon slices and zest For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and lightly grease them.
- In a large mixing bowl, whisk together the dry ingredients: flour, cornstarch, baking powder, and salt.
- In a separate bowl, cream together the softened butter, granulated sugar, lemon zest, and vanilla extract until light and fluffy.
- Gradually add half of the dry mixture, then the buttermilk, followed by the remaining dry ingredients, stirring gently.
- Whip the egg whites in a clean bowl until stiff peaks form and gently fold them into the batter.
- Divide the batter evenly between the prepared pans and bake for about 35 minutes.
- Allow the cakes to cool in the pans for a few minutes before turning them out onto wire racks to cool completely.
- Beat together the cream cheese and softened butter until smooth. Gradually mix in confectioners' sugar and lemon juice until creamy.
- Once the cakes are cooled, layer with frosting and optional lemon curd, then frost the top and sides of the cake.
- Garnish with lemon slices and zest before serving.