Lemon Layer Cake
Bright, zesty, and irresistibly moist, this Lemon Layer Cake is a citrus lover’s dream! Featuring soft, tender layers infused with fresh lemon juice and zest, each bite bursts with tangy sunshine. The creamy lemon buttercream frosting, whipped to perfection with a hint of heavy cream, adds a luxurious sweetness that balances the tartness beautifully. Ideal for celebrations or as an everyday treat, this cake is adorned with a sprinkle of lemon zest for a vibrant finishing touch. Easy to assemble, with just 30 minutes of prep time, this show-stopping dessert is sure to impress. Perfectly balanced, utterly delicious, and brimming with lemony goodness, this is the ultimate recipe to satisfy your citrus cravings.
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Recipe Information
Ingredients
- 2.5 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
- 2 tablespoons Lemon zest
- 0.75 cups Fresh lemon juice
- 0.75 cups Whole milk
- 4 cups Powdered sugar
- 1 cup Unsalted butter, softened (for frosting)
- 3 tablespoons Fresh lemon juice (for frosting)
- 2 tablespoons Heavy cream
- 1 teaspoon Lemon zest (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then 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, beat the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the lemon zest and fresh lemon juice.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake the cakes for 20-25 minutes, or until a toothpick inserted into the centers comes out clean.
Remove the cakes from the oven and cool them in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.
While the cakes cool, prepare the lemon buttercream frosting. In a large bowl, beat the softened butter on medium speed until creamy. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
Mix in the fresh lemon juice and heavy cream. Beat the frosting on high speed for 2-3 minutes, or until it is light and fluffy.
To assemble the cake, place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top.
Place the second cake layer on top of the frosted layer, then frost the top and sides of the cake with the remaining buttercream.
Garnish the cake with lemon zest for a finishing touch. Refrigerate for 20-30 minutes to set the frosting before serving.
Slice and enjoy your tangy Lemon Layer Cake!
Nutrition Facts
Calories |
8460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 422.2 g | 541% | |
| Saturated Fat | 259.2 g | 1296% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1829 mg | 610% | |
| Sodium | 2733 mg | 119% | |
| Total Carbohydrate | 1144.4 g | 416% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 886.1 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 530 mg | 41% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1252 mg | 27% | |
*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.
