Name: Lemon Layered Cake
Prep time: 25 min
Cook time: 25 min
Total time: PT-488177H3M12S
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tbsp lemon zest; 1/4 cup fresh lemon juice; 1 tsp vanilla extract; 1 cup buttermilk; 1 cup lemon curd (for filling); 3 cups powdered sugar (for frosting); 1/2 cup unsalted butter, softened (for frosting); 2-3 tbsp lemon juice (for frosting); 1 tbsp lemon zest (for garnish, optional)

Jump to Recipe

This lemon layered cake is a delightful dessert that boasts vibrant citrus flavor, tender crumb, and creamy frosting, making it a perfect centerpiece for any celebration. With multiple layers of moist lemon-infused cake and a rich, tangy lemon frosting, this dessert strikes the perfect balance between sweet and tart.

Why You’ll Love This Recipe

This lemon layered cake is ideal for lemon lovers who enjoy a zesty twist in their desserts. The layers are soft and fluffy, and the bright lemon flavor is present throughout—from the cake itself to the luscious frosting. It’s impressive in appearance yet simple to prepare, making it a reliable recipe for both novice and experienced bakers. Whether served at birthdays, brunches, or weddings, this cake always leaves a memorable impression.

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
Vanilla extract
Buttermilk
Powdered sugar
Cream cheese or butter (for frosting)

directions

Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in the lemon juice, lemon zest, and vanilla extract.
Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared pans and smooth the tops.
Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat cream cheese or butter until smooth, then gradually add powdered sugar and a touch of lemon juice for flavor.
Once the cakes are cooled, spread frosting between the layers and over the top and sides of the cake. Chill briefly to set the frosting if needed.

Servings and timing

This recipe yields approximately 12–14 servings.
Preparation time: 25 minutes
Baking time: 25 minutes
Cooling and assembly: 45 minutes
Total time: About 1 hour and 35 minutes

Variations

Lemon Raspberry Cake: Add fresh raspberries between the layers for a fruity burst.
Lemon Poppy Seed Cake: Stir poppy seeds into the batter for added texture and a classic twist.
Gluten-Free Version: Use a gluten-free flour blend in place of all-purpose flour.
Frosting Options: Substitute the cream cheese frosting with lemon buttercream or whipped mascarpone.
Coconut Lemon Cake: Add shredded coconut to the batter and frosting for a tropical flavor.

storage/reheating

Store the lemon layered cake in an airtight container in the refrigerator for up to 5 days. For best texture and flavor, bring slices to room temperature before serving.
To freeze, wrap individual slices or the whole frosted cake in plastic wrap followed by foil and freeze for up to 2 months. Thaw overnight in the refrigerator.

FAQs

How do I get a strong lemon flavor in the cake?

Use both fresh lemon juice and zest. The zest adds fragrant oils that enhance the flavor significantly.

Can I make the cake layers ahead of time?

Yes, the cake layers can be baked in advance and stored wrapped in plastic at room temperature for up to 2 days or frozen for up to 2 months.

What type of frosting pairs best with lemon cake?

Cream cheese frosting or lemon buttercream complements the tartness of the cake beautifully.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the best flavor, but bottled lemon juice can be used in a pinch.

How can I prevent the cake layers from sticking to the pan?

Grease the pans well and line the bottoms with parchment paper for easy release.

Why is my cake too dense?

Overmixing the batter or using expired leavening agents can result in a dense cake. Mix only until ingredients are combined.

Can I use this recipe for cupcakes?

Yes, this batter works well for cupcakes. Adjust baking time to about 18–20 minutes.

What can I use instead of buttermilk?

You can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let sit for 5 minutes.

How do I decorate a lemon layered cake?

Keep it simple with lemon slices, edible flowers, or piped frosting details for an elegant presentation.

Should I refrigerate the cake before serving?

Refrigeration helps set the frosting, but allow the cake to come to room temperature before serving for optimal taste and texture.

Conclusion

This lemon layered cake is a celebration of citrus in every bite. With its tender texture, vibrant flavor, and stunning presentation, it’s an ideal dessert for special occasions or simple gatherings. Whether you follow the classic version or experiment with variations, this recipe delivers a truly delightful experience.