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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 moist, light, and made completely from scratch with real lemons.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 45 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 11 slices
Calories 450 kcal

Equipment

  • 8-inch cake pans
  • mixing bowl
  • hand-held mixer
  • rubber spatula
  • wire rack

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
  • 0.33 cup fresh lemon juice about 2 lemons

Cream Cheese Buttercream Frosting Ingredients

  • 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
 

Preparation

  • 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.
  • Beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Beat in the eggs and vanilla extract until combined, about 2 minutes. Gradually add the dry ingredients, then mix in the milk, lemon zest, and lemon juice.
  • Divide the batter evenly between the prepared cake pans. Bake for around 21–26 minutes or until a toothpick comes out clean. Allow cakes to cool completely.

Frosting

  • Beat the butter on medium speed until creamy, about 2 minutes. Add cream cheese and beat until smooth. Gradually add confectioners’ sugar, lemon juice, and vanilla extract, beating for 3 minutes.

Assembly

  • Slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand, cover with about 1 cup of frosting. Top with the 2nd cake layer and cover with 1 cup of frosting. Add the 3rd cake layer and spread remaining frosting all over.
  • Refrigerate for at least 30–45 minutes before slicing to help the cake hold its shape.
  • Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Notes

This cake is delicious and perfect for celebrating special occasions.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 20gSaturated Fat: 12gCholesterol: 70mgSodium: 350mgPotassium: 150mgFiber: 1gSugar: 45gVitamin A: 600IUVitamin C: 5mgCalcium: 50mgIron: 1mg
Keyword baking, cream cheese frosting, dessert, Layer Cake, lemon cake, Scratch Recipe
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