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Lemon Layer Cake with Lemon Cream Cheese Buttercream

Lemon Layer Cake with Lemon Cream Cheese Buttercream

This Lemon Layer Cake with Lemon Cream Cheese Buttercream is a deliciously moist cake made completely from scratch with real lemons.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 3 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 11 slices
Calories 400 kcal

Equipment

  • 8-inch cake pans
  • Mixing Bowl
  • Whisk
  • Electric Mixer
  • Cooling Rack
  • cake turntable
  • piping bag

Ingredients
  

Cake Ingredients

  • 3 cups sifted all-purpose flour spooned & leveled
  • 2.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup unsalted butter softened to room temperature
  • 1.75 cups granulated sugar
  • 3 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup whole milk at room temperature
  • 1 heaping tablespoon lemon zest about 2 lemons
  • ⅓ cup fresh lemon juice about 2 lemons

Cream Cheese Buttercream Frosting

  • 1 cup unsalted butter softened to room temperature
  • 8 ounces full-fat brick cream cheese softened to room temperature
  • 4.5 cups confectioners’ sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt to taste

Instructions
 

Baking Instructions

  • Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
  • Make the cake: Whisk the flour, baking powder, baking soda, and salt together. Set aside.
  • Using a handheld or stand mixer, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes.
  • With the mixer on low speed, add the dry ingredients just until combined. Gradually add the milk, lemon zest, and lemon juice and mix just until combined.
  • Divide the batter evenly between the prepared cake pans. Bake for 21–26 minutes or until a toothpick inserted comes out clean. Allow cakes to cool completely.
  • Make the frosting: Beat the butter on medium speed until creamy. Add the cream cheese and beat until smooth. Gradually add confectioners’ sugar, lemon juice, and vanilla extract, beating until combined.
  • Assemble and decorate the cake layers, spreading frosting between each layer and over the top and sides of the cake.
  • Refrigerate for at least 30–45 minutes before slicing. Cover leftovers tightly and store in the refrigerator for 5 days.

Notes

The cake layers can be baked and stored overnight at room temperature. The frosting can be refrigerated overnight. Frosted or unfrosted cake layers can be frozen for up to 2-3 months.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 4gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 300mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 700IUVitamin C: 2mgCalcium: 60mgIron: 1mg
Keyword Baking, cream cheese frosting, dessert recipe, Lemon Cake Recipe, Lemon Layer Cake
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