Delightful Easy Lemon Layer Cake That's a Breeze to Make
This Easy Lemon Layer Cake offers a burst of sunshine with every slice, making it a must-try dessert.
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.
Notes
For best results, ensure butter and cream cheese are at room temperature for smoother frosting.