Lemon Cake
This lemon cake features light and fluffy cake layers topped with a zingy homemade lemon frosting. Great for baby showers, Easter, and Mother’s Day!
This homemade lemon cake is sweet, yet slightly tart, and full of lemon flavor. I wasn’t shy when adding the lemon juice to this cake.
Freshly squeezed lemon juice is added to both the cake batter and the cream cheese frosting. I also added lemon zest to the batter to amp up the lemon flavor. Because no one should have to guess if there’s lemon in a cake or not!
I made this recipe as a layer cake, but I’ve included instructions on how to modify it for various pan sizes. Use the pans you have on hand, and enjoy every bite of this delightfully lemony cake!
Ingredients in This Recipe
Don’t let the fact that this is a lemon layer cake intimidate you. The ingredients list is fairly basic, and I’ll walk you through them first.
- Cake flour: Cake flour has a lower protein content than all-purpose flour, which results in a lighter cake. If you don’t keep cake flour on hand, you can make your own.
- Baking powder & baking soda: Help the cake layers rise in the oven.
- Salt: Enhances the lemon flavor.
- Buttermilk: Real buttermilk is preferred, but you can make your own buttermilk substitute in about 10 minutes if needed.
- Oil: Use a neutral-flavored oil, like vegetable or canola.
- Lemons: You will need about 3 to 4 medium lemons to have enough zest and lemon juice for the cake and frosting.
- Vanilla extract: Pure vanilla extract is my preference, but use what you have.
- Butter: Always use unsalted butter when baking. The amount of salt in salted butters can vary between brands.
- Granulated sugar: Balances out the lemon juice without making the cake too sweet.
- Eggs: You’ll need four large eggs for this recipe. Set them out ahead of time to bring them to room temperature.
- Cream Cheese: Make sure to use brick-style cream cheese for the frosting. Cream cheese spread in a tub is thinned out and will result in a runny frosting.
- Powdered sugar: To thicken and sweeten the frosting.
How to Make a Lemon Cake
Before making the cake batter, prep the cake tins. I used two 9-inch round cake pans and sprayed them with nonstick spray. I also lined the bottom with parchment paper to prevent anything from sticking.
To make the cake batter, you’ll first need to mix together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, oil, lemon juice, and vanilla.
In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter until smooth. Gradually add the sugar to the bowl and mix until combined. Add the lemon zest, then beat the butter mixture until light and fluffy.
Don’t rush this step. You need to incorporate lots of air into the butter and sugar if you want your homemade lemon cake to be nice and fluffy.
Add the eggs to the butter mixture, one at a time. Stop and scrape down the sides of the bowl between additions to ensure everything is fully incorporated. Add the dry ingredients and the buttermilk mixture to the bowl last, alternating between the two.
Divide the batter evenly between the two cake tins and bake until a toothpick inserted in the middle comes out clean. Let the cake layers cool completely before making the frosting.
For the lemon cake frosting, I used my homemade cream cheese frosting but scaled it up and swapped out the vanilla extract for fresh lemon juice. I suggest starting with 1 tablespoon of lemon juice in the frosting, then adding more if desired.
You can also swap out the lemon juice in the frosting for 1 and 1/2 teaspoons of pure lemon extract.
Once you’re ready to assemble the lemon cake, level the tops of each cake with a knife or cake leveler. (Save the cake scraps as a cook’s treat!).
Place one cake layer on a cake stand, top with frosting, then repeat the process. It’s easiest to frost a layer cake with an offset spatula, but use what you have on hand.
I garnished my homemade lemon cake with lemon slices, but you can leave it as is, if desired.
How to Adjust the Pan Size
Don’t have two 9-inch round cake pans or don’t want to make a layer cake? You can easily adjust the pan size to suit your needs!
For a 9×13-inch cake: Grease a 9×13 pan with nonstick cooking spray, pour the batter into the pan, and spread it out into one even layer. Bake at 350°F (180°C) for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
For a three layer cake: Divide the batter between three 8-inch round cake pans. Adjust the baking time to 23 to 28 minutes.
Storage Instructions
I recommend storing your lemon cake from scratch in the fridge since the frosting contains cream cheese. Keep it in an airtight container so the cake layers don’t dry out.
Baking Tips
- Do not add more lemon juice to the cake batter than the recipe calls for, even if you want it to be more lemony. Adding extra lemon juice can alter the texture of the batter and affect the final product.
- If desired, you can substitute the lemon juice in the frosting with 1 and 1/2 teaspoons of pure lemon extract.
- Cake slices can be frozen once frosted, or you can freeze the cake layers and the lemon frosting separately. Thaw overnight when ready to enjoy.
More Lemon Desserts to Make!
Video Tutorial
Lemon Cake
Ingredients
Lemon Cake
- 3 cups (345 grams) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240 ml) buttermilk (room temperature)
- ¼ cup (60 ml) canola or vegetable oil
- ¼ cup (60 ml) fresh lemon juice
- 2 teaspoons pure vanilla extract
- 1 cup (2 sticks, or 230 grams) unsalted butter (softened)
- 1 ¾ cups (350 grams) granulated sugar
- Zest of 3 medium lemons
- 4 large eggs (room temperature)
Lemon Cream Cheese Frosting
- 12 ounces (340 grams) brick-style cream cheese (softened)
- ¾ cup (1.5 sticks, or 170 grams) unsalted butter (softened)
- 3 cups (360 grams) powdered sugar
- 1 to 2 tablespoons (15 to 30 ml) fresh lemon juice
Instructions
- To make the lemon cake: Preheat the oven to 350°F (180°C). Spray two 9-inch round cake pans with nonstick cooking spray, line the bottom of the pans with parchment paper, and set aside.
- In a large mixing bowl, whisk the cake flour, baking powder, baking soda, and salt together until well combined. Set aside.
- In a separate large mixing bowl or measuring cup, whisk the buttermilk, oil, lemon juice, and vanilla extract together until well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on low speed until smooth, then slowly mix in the granulated sugar.
- Once all of the sugar is added, add the lemon zest, and increase to medium speed and continue mixing for another 4 to 5 minutes or until the mixture is light and fluffy.
- Mix in the eggs, one at a time, make sure to stop and scrape around the bottom and sides of the bowl after each egg.
- Add the dry ingredients in three additions alternating with the buttermilk mixture (begin and end with the dry ingredients) on low speed. Mix in each addition until just combined, making sure not to over mix the batter.
- Use a rubber spatula to scrape around the bottom and sides of the bowl to ensure that everything is well combined.
- Evenly divide the cake batter between the two prepared cake pans and spread it around into one even layer.
- Bake for 28 to 32 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow to cool in the pans for about 20 minutes. Slide a knife around the outside of the cakes, then carefully remove the cakes from the pans, and transfer to a wire rack to cool completely.
- To make the lemon cream cheese frosting: In the bowl of a stand mixer fitted with the paddle or whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined and smooth.
- Add the powdered sugar and lemon juice (start with 1 tablespoon and add more if needed) and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
- To assemble the cake: Level the tops of each cake with a knife or cake leveler. Place one of the cakes on a cake stand, top with a layer of frosting, and smooth it out into one even layer. Place the second layer on top, then use the remaining frosting to frost the top and sides of the cake.
I want to use 3 – 6″ pans. How do I adjust recipe or how much batter do I put in each pan and how long do I cook it. Also can I add blueberries to this recipe and if so how much blueberries. Thank you! Love all your recipes.
Hi, Anna! For three 6-inch cake pans, I would recommend cutting the recipe in half. The baking time should be about 20 to 25 minutes. Or you could make the full recipe and just use the other half of the batter to make cupcakes. It would be fine to add blueberries as well, I would probably add 1 to 1 and 1/2 cups (for the full recipe).
I tried this recipe & it turned out absolutely amazing. The texture of the cake is pillowy soft & melt in mouth. I made it in a Bundt pan & added some lemon syrup after baking. The cake itself is so lemony & the syrup made it even more yum. Honesty the best ever lemon cake i have made. Thank you for sharing the recipe.
Could I use the same measurements for a 9×13 cake or a Bundt Cake?
Also, what if I only have All Purpose Flour? Will that work okay instead?
Yes, it would be enough for either a 9×13 pan or a bundt pan. If you don’t have cake flour, I’d recommend using my cake flour substitute.
The cakes did not rise. Two layers combined were only 2″. I used 9″ pans and my baking powder and soda are fresh.
There are other reasons the cake layers may not have risen very well. Not creaming the butter and sugar together long enough, over mixing the dry ingredients, or your oven wasn’t at the correct temperature.
I made this cake for my birthday. It tasted wonderful but the texture was dense and it was a little dry. I think I baked it too long.
Hi,
Making this cake for my girlfriend’s birthday. Can I do a stabilized whipped cream filling and frosting.
Thank you for sharing your wonderful recipes.
Warm Regards,
Kathee
Yes, that would be fine!
Can I make this with regular flour
Do you have some cornstarch? If so, I’d recommend using all-purpose flour and cornstarch to make a cake flour substitute. I have a post on how to do that here.
I am curious if anyone has made this cake in a convection oven.
I haven’t, but you can use a convection oven. If you do, I recommend reducing the temperature by 25°F or reducing the baking time by a few minutes.
Hi there, out of curiosity could I make this into cupcakes? If so, would I need to make any adjustments? This is my first time making any cake from scratch so I’m apprehensive.
You can divide the batter between 30 to 32 cupcake liners (only filling each one about 2/3 of the way full) and bake at 350°F for 15 to 20 minutes. I also have a lemon cupcake recipe here.
I ended up making it as a cake instead- and my family loved it! Definitely going to try some more of your recipes!
Every year my husband asks for a lemon birthday cake and I have tried several recipes. Most fell short of a noticeable lemon flavor but this one had a delicate taste of fresh lemon. I like the idea of adding the zest in with sugar, it blends so much better–no clumping. I feel the same way about the lemon cream cheese frosting–a great flavor combination. I chose this recipe because it said “light and fluffy” but there was nothing light and fluffy about it. That’s the reason for 4 stars. The 9″ layers were very dense and I followed the recipe to the letter including using cake flour. Can you make a suggestion how to incorporate light and fluffy into this cake?
Did you make sure not to over mix the dry ingredients? If you happened to bake it too long, that could affect the texture as well.
Hi Danielle!
I’m excited to make this for a summer gathering this year! Do you have any recommendations for how to modify the batter for cupcakes (standard size or maybe even the mini size)?
Thank you so much for any feedback that you may have! 🍋
Hi, Molly! You can divide the batter between 30 to 32 cupcake liners (only filling each one about 2/3 of the way full) and bake at 350°F for 15 to 20 minutes. I also have a lemon cupcake recipe here if you want to make a smaller batch.
Thank you so much! 🙂
I used this recipe (doubled!) for my son’s 16th Birthday gathering – he requested a lemon cake. It worked out well. I doubled the icing quantities but only added 3 cups of icing sugar rather than 4 cups. There was enough mixture to make three 9inch round cake tins. I was planning to have three layers but ended up only using two for the birthday cake. The other one is an “after birthday” cake 😉 Be sure to keep the icing in the fridge until you actually need to use the cake if the weather is warm. Thank you for the recipe!
Instead of making this as a layer cake, can l bake this in just one cake pan?
You could bake it in a 9×13 pan. I wouldn’t recommend trying to make it in one 9-inch pan though, it would be too much batter.
Hi Danielle! Thanks for the recipe. Noticed that U mentioned not to bake it in a one 9″ pan as it’s too much batter. Will this work in a one 10″pan?
Hi, Christina! If it’s deep enough it may work, but I still think it may be too much batter for one 10-inch pan. This recipe does work well in a 9×13 pan though!
Cake is amazing!! I didn’t make the frosting because I had mascarpone… 😋
I made this cake for my sons birthday, as he requested a lemon cake. I’ve never made a lemon cake before, but it was DELICIOUS! Everyone loved it. If I want to make just a white cake, what could I replace the lemon juice for?
So glad you enjoyed the cake Megan! My vanilla cake is similar to this one without the lemon juice or zest, but I do have a white cake recipe here.
Tried it couple of times , and the cake came out very light and fluffy. Great recipe. Thank you!
Could I make this in a bund pan ? Esther
Yes, that would be fine! Or you can use my lemon pound cake recipe here instead.
I’m making this cake for my son’s 13th birthday – he requested a lemon cake. Should I adjust for altitude? We live in Denver so we are about a mile high in altitude. Thanks!
I’m really not familiar with high altitude baking, but some readers have found this guide helpful for adjusting my recipes for high altitude.
I made this cake 2 times. The flavor of this cake was good, not great, but good. The cake turned out very heavy and dense not light and fluffy. I’ll be looking for a different recipe for the next time.
I’m thinking to use this recipe for a rainbow cake as I love the lemony flavor and your recipes are always a winner!!! Would it be stable enough to have 6 layers? I’ll be making a bigger amount of batter, enough to make 6 thinner 8inch cakes.
Would the batter bear to wait as I won’t be able to bake all 6pans same time, but 3 and 3? Thank you again, all the way from Greece, for all your great recipes.
I honestly haven’t tried it, but I think that it would be stable enough for 6 layers. It will probably be fine if you have to wait about 30 minutes in between baking the cake layers, but you could always mix up a second batch while the first one is baking. I hope that helps!
Thank you Danielle for another GREAT recipe!!! I took the risk and it absolutely paid off!!!! I made the tastiest ever rainbow cake!!!! Moist and lemony!!! Followed your recipe and added 1/2 a portion extra (so 6 eggs, 517g flour etc) and made 6 layers that came out beautiful. I let them cool and rest to the next day where I assembled them. They stood stable and beautiful!! This is definately a repeater!!!
So happy to hear that it turned out great, Katharina! I just saw your cake on Instagram, it was beautiful!
I followed this recipe exactly and for some reason it turned out bitter so I had to throw it away. I was careful to zest only the yellow part of the lemons and maybe it was just too much zest?
I’m honestly not sure why it would be bitter. Did you double check the amount of sugar that you used too?
Hi how can I increase/adjust recipe for 12 by 18 by 3 inch pan
Will doubling recipe work?
Yes, I would probably double the recipe. If you have any extra batter leftover, you can use it to make cupcakes.
Extremely moist and flavorful! I tried a few different lemon cake recipes from the internet, and this one takes the cake. Literally!
When making frosting, sift confectioners sugar before adding. I didn’t and ended up with lumpy frosting. Had to push it all thru a sieve to smooth it out.
Can I make this into a 4 layer 6 inch cake?
Yes, that would be fine! You may need to adjust the baking time slightly though.
If I wanted to add 1/2 cup of orange juice with the 1 1/2 cup of blueberries to this recipe would you cut some buttermilk or just add more flour and if so how much?
I would just replace the lemon juice and zest in this recipe with an equal amount of orange juice and zest.
This is the best lemon cake I have ever tasted! Thanks for sharing!
Hi there would I be able to add blueberries to the batter, if so how much? Thanks
Yes, you can add 1 to 1 and 1/2 cups of fresh blueberries.
I used the recipe for my son’s birthday cake (he’s 35!) as he requested a lemon cake. I had not made a lemon cake before and this was excellent. Instructions were easy to be followed. I will make it again!
I just used this recipe for a clients wedding cake and it turned our wonderfully. I had previously been using a different recipe that was good but this one is better. I have another wedding coming up in July and the bride has requested lactose free lemon. I do not have any lactose free recipes for cakes as I don’t get asked for them. Would this recipe still work with a butter sub(vegan butter) or other fat replacement and a non dairy milk? I can accept that it may not be as moist as long as it baked up properly. Any suggestions? Thanks
I haven’t personally tried it, so it’s hard to say. I would probably use a vegan butter like Earth Balance or something similar. For the buttermilk, you could make a substitute using almond milk (or another non dairy milk) and lemon juice/vinegar.