Soft, fluffy, and incredibly moist, this lemon layer cake is packed with fresh lemon flavor and finished with a tangy cream cheese frosting.
Ingredients
Lemon Cake
- 2¼ cups (270 g) cake flour
- 1½ cups (300g) granulated white sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 3 large eggs room temperature
- ¾ cup (180g) vegetable oil
- ¾ cup (180g) buttermilk room temperature
- ⅓ cup (80g) fresh lemon juice
- 2-3 tbsp lemon zest
- 2 tsp vanilla bean paste or extract
- ¼ tsp lemon extract (optional but recommended for extra flavor)
Lemon Syrup
- 1/4 cup (61g) lemon juice
- 3 tablespoons granulated white sugar
Lemon Cream Cheese Frosting
- 8 ounces (226g) full-fat cream cheese softened
- ½ cup (113g) salted butter softened
- 3½ - 4 cups (420–480 g) powdered sugar sifted
- 2 tablespoons lemon juice
- 2 teaspoon vanilla bean paste or extract
- Pinch of salt
- ¼ teaspoon lemon extract (optional but recommended for extra flavor)
Instructions
Lemon Cake
- Preheat oven to 350°F (177°C). Grease three 6-inch cake pans or two 8-inch cake pans and line the bottoms with parchment paper.
- In a large mixing bowl, add the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until it becomes fragrant and slightly damp. This releases the natural oils and enhances the lemon flavor.
- Add the eggs to the lemon sugar and whisk for about 1 minute until slightly pale. Slowly stream in the oil while whisking until fully combined and smooth.
- Whisk in the buttermilk, lemon juice, vanilla extract, and lemon extract (if using).
- Add the cake flour, baking powder, baking soda, and salt directly into the bowl. Whisk just until combined and smooth. Do not overmix.
- Divide batter evenly between the prepared pans . Bake 25-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool.
Lemon Syrup
- While the cakes are baking, combine lemon juice and sugar in a small saucepan.
- Warm over low heat until the sugar completely dissolves. Do not boil. You can also heat in the microwave.
- Brush the syrup lightly over warm cake layers using a pastry brush. Allow the cakes to completly cool before frosting.
Lemon Cream Cheese Frosting
- Beat cream cheese and butter together for 2–3 minutes until smooth and creamy.
- Add powdered sugar one cup at a time, mixing on low speed until incorporated.
- Mix in lemon juice, vanilla, and salt. Add lemon extract if using.
- Beat until smooth and fluffy. Taste the frosting and adjust based on your preference. If the frosting is too soft add more powder sugar or place in the refrigerator to solidify more. If the frosting is too thick add cream or more lemon juice.
Assemble the Cake
- Level cake layers if needed, and place the first layer on a cake stand or plate.
- Spread frosting evenly over the top. Add the next layer and repeat.
- Frost the outside of the cake as desired. Garnish with fresh lemon zest or thin lemon slices. Enjoy!
Notes
- Use room temperature ingredients: Eggs and buttermilk should be at room temperature for a smooth, evenly mixed batter.
- Use fresh lemon juice and zest: Fresh lemons give the best flavor. Bottled juice won’t have the same brightness.
- Lemon extract is optional: It adds a stronger lemon flavor without affecting texture, but the cake is still flavorful without it.
Nutrition
Nutrition Facts
Lemon Layer Cake (Super Moist, Soft & Fluffy)
Amount per Serving
Calories
389
% Daily Value*
Fat
22
g
34
%
Saturated Fat
9
g
56
%
Trans Fat
0.3
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
5
g
Cholesterol
61
mg
20
%
Sodium
311
mg
14
%
Potassium
79
mg
2
%
Carbohydrates
44
g
15
%
Fiber
1
g
4
%
Sugar
30
g
33
%
Protein
4
g
8
%
Vitamin A
432
IU
9
%
Vitamin C
5
mg
6
%
Calcium
67
mg
7
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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