Four Layer Lemon Cake
Indulge in the ultimate citrus dessert with this Four Layer Lemon Cake, a show-stopping treat that’s as beautiful as it is delicious. This impressive creation features four ultra-moist, fluffy layers infused with the zesty brightness of fresh lemon juice and lemon zest, creating a perfectly balanced flavor that’s both tart and subtly sweet. The star of the cake is the silky lemon buttercream frosting, which delivers a creamy, tangy finish and can be enhanced with a hint of yellow food coloring for a sunny pop. Perfect for special occasions like birthdays, weddings, or any gathering that calls for a touch of elegance, this cake is a crowd-pleaser designed to impress. With only 30 minutes of prep time, it’s surprisingly simple to make, yet its delicate texture and bold flavor will leave everyone thinking you spent hours in the kitchen. Whether you’re a seasoned baker or a dessert enthusiast, this Four Layer Lemon Cake is a must-try recipe bursting with vibrant citrus goodness.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 4 Large eggs
- 1 cup Whole milk
- 0.5 cup Lemon juice (freshly squeezed)
- 2 tablespoons Lemon zest (finely grated)
- 4 cups Powdered sugar (for buttercream)
- 1.5 cups Unsalted butter (softened and for buttercream)
- 3 tablespoons Lemon juice (for buttercream)
- 1 teaspoon Lemon zest (for buttercream)
- 1 tablespoon Milk (for buttercream)
- 2 drops Yellow food coloring (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease four 9-inch round cake pans and line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the butter and granulated sugar together until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, beating well after each addition.
Reduce the mixer speed to low and alternate adding the dry ingredients and the milk to the butter mixture in three batches, beginning and ending with the dry ingredients.
Gently fold in the lemon juice and lemon zest until just combined. Do not overmix.
Evenly divide the batter between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then gently remove them and transfer to a wire rack to cool completely.
For the buttercream, beat the softened butter in a stand or hand mixer until creamy (about 2 minutes). Gradually add the powdered sugar and mix until smooth.
Add the lemon juice, milk, lemon zest, and food coloring (if using) to the buttercream and beat for an additional 2-3 minutes until light and fluffy.
To assemble, level the cake layers if necessary with a serrated knife for even stacking.
Place the first cake layer on a serving plate or cake stand. Spread a thin, even layer of frosting on top. Repeat with the remaining layers.
Frost the top and sides of the assembled cake with the remaining buttercream. Use an offset spatula for a smooth finish or create decorative swirls as desired.
Chill the cake for at least 30 minutes before serving to set the frosting. Serve at room temperature and enjoy!
Nutrition Facts
Calories |
9578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 517.3 g | 663% | |
| Saturated Fat | 318.9 g | 1594% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 2081 mg | 694% | |
| Sodium | 2754 mg | 120% | |
| Total Carbohydrate | 1211.7 g | 441% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 906.8 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 15.5 mcg | 78% | |
| Calcium | 632 mg | 49% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 1394 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
