Lemon Layered Cake

A lemon layered cake is the perfect dessert for those who appreciate bright citrus flavors paired with soft, fluffy cake layers. This elegant and refreshing cake features moist lemon sponge, silky lemon curd or frosting, and a light, zesty aroma that makes it ideal for celebrations, afternoon teas, or a sweet ending to any meal.

Why You’ll Love This Recipe

This lemon layered cake offers a delightful balance of sweetness and tanginess, making it a refreshing choice for all seasons. The layers are tender and moist, yet sturdy enough to stack beautifully. Whether you are baking for a birthday, bridal shower, or simply indulging in weekend baking, this recipe delivers consistent results and can be adapted easily to suit your taste. The homemade lemon flavor is natural and vibrant, and it’s a great alternative to heavier desserts.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Unsalted butter

• Granulated sugar

• Eggs

• Fresh lemon juice

• Lemon zest

• Buttermilk

• Vanilla extract

For the lemon frosting or curd (optional, depending on choice):

• Unsalted butter

• Powdered sugar

• Fresh lemon juice

• Lemon zest

• Cream cheese (if using cream cheese-based frosting)

directions

1. Preheat your oven to 350°F (175°C). Grease and line the bottoms of two or three 8-inch round cake pans.

2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, beat the butter and granulated sugar until light and fluffy.

4. Add eggs one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract.

5. Add the lemon juice and mix until combined (the mixture may look slightly curdled).

6. Alternate adding the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.

7. Divide the batter evenly among the prepared pans and smooth the tops.

8. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

10. Prepare the frosting or lemon curd, then spread between the layers and over the top and sides of the cake.

11. Chill slightly before serving for cleaner slices, if desired.

Servings and timing

This recipe serves 10 to 12 people.
Preparation time: 25 minutes
Baking time: 25–30 minutes
Cooling and assembly time: 45 minutes
Total time: approximately 1 hour 40 minutes

Variations

• Lemon Raspberry Cake: Add fresh raspberries between the layers for a fruity burst.

• Lemon Poppy Seed Cake: Stir 1–2 tablespoons of poppy seeds into the batter for a textural twist.

• Gluten-Free Version: Use a gluten-free all-purpose flour blend.

• Frosting Variations: Swap lemon frosting with whipped cream, mascarpone, or a simple vanilla buttercream.

• Lemon Coconut Cake: Sprinkle shredded coconut between the layers or on top for added flavor and texture.

storage/reheating

Store the lemon layered cake in an airtight container in the refrigerator for up to 4 days. For best flavor, allow the cake to come to room temperature before serving. To freeze, wrap individual slices or whole layers in plastic wrap and then foil, and store in the freezer for up to 2 months. Thaw overnight in the refrigerator. Reheating is not usually necessary, but individual slices can be gently warmed in the microwave for 10–15 seconds if preferred.

FAQs

What makes a lemon cake moist?

Using buttermilk, fresh lemon juice, and not overmixing the batter ensures a moist texture.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is preferred for its flavor, but bottled juice can be used in a pinch.

How do I stop the cake from doming while baking?

Ensure your oven is properly preheated, and consider using bake-even strips on your pans.

Can I use this recipe for cupcakes?

Yes, this batter works well for cupcakes. Adjust baking time to 18–22 minutes.

How long will the lemon frosting stay fresh?

Lemon frosting stays fresh in the refrigerator for up to 5 days when stored in an airtight container.

Can I make the cake layers in advance?

Yes, the cake layers can be made up to two days ahead and stored tightly wrapped at room temperature or refrigerated.

Is this recipe suitable for stacking tiers in a wedding cake?

Yes, this cake is sturdy enough for stacking if properly supported.

What’s the best type of lemon to use?

Regular lemons or Meyer lemons both work well; Meyer lemons are slightly sweeter.

Can I make this cake dairy-free?

Yes, use plant-based milk with a tablespoon of lemon juice in place of buttermilk and dairy-free butter.

Do I need to refrigerate the cake if it’s frosted with cream cheese frosting?

Yes, cream cheese frosting should always be refrigerated for safety and texture.

Conclusion

A lemon layered cake is a timeless dessert that captures the essence of citrus in a light and luxurious treat. With tender cake layers, tangy-sweet flavor, and endless ways to personalize, it’s a crowd-pleasing option for any event or casual indulgence. Whether you’re a seasoned baker or new to layer cakes, this recipe is approachable, reliable, and rewarding

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