Lemon Layer Cake with Cream Cheese Frosting
Lemon cake is a refreshing dessert, easy to make, and suitable for any occasion from birthdays to anniversaries, Valentine’s Day to Mother’s Day, and Christmas to Easter.
The cake features a moist and tender sponge infused with lemon zest and a hint of sweetness. It is layered with cream cheese filling and lemon curd, adding a citrus taste and a silky texture.
Made entirely from scratch using real lemons, this three-layer lemon cake is delightfully moist and light. Its exceptional taste is beautifully complemented by the tangy cream cheese buttercream.
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Why this recipe works
If you’re a fan of sweet treats, you’re in for a real treat with this amazing lemon cake recipe! We’ve got a few fantastic reasons why you’ll love baking and devouring this delightful dessert.
Firstly, this lemon cake is super easy to make, even if you’re new to baking. The instructions are simple and clear, and you’ll find yourself whipping up this yummy cake in no time.
Secondly, the flavour is out of this world! The zesty and refreshing taste of lemons adds a burst of sunshine to every bite. It’s the perfect balance of sweet and tangy, making it a hit with both kids and adults.
Additionally, the texture of this cake is incredibly soft and moist. Each forkful will melt in your mouth, leaving you wanting more. Whether you serve it as a teatime treat or a dessert after dinner, it’s sure to please everyone at the table.
Lastly, you can get creative with this recipe! Add a dollop of whipped cream, a sprinkle of powdered sugar, or even some fresh berries on top to take this lemon cake to a whole new level of deliciousness
Ingredients to make Lemon Cake
Substitutions
I have written some potential substitutions for the ingredients of this Lemon Cake recipe, hoping to give options when you suddenly realise you missed something from the shopping list.
Ensure that your chosen substitutions align with any dietary preferences or restrictions you may have. It’s always a good idea to test substitutions in a small batch before making the full recipe.
Variations
Lemon Blueberry Cake
Add fresh or frozen blueberries to the lemon cake batter for bursts of juicy sweetness throughout the cake. Fold in about 1 cup of blueberries gently to avoid crushing them.
Lemon Poppy Seed Cake
Incorporate poppy seeds into the lemon cake batter for added texture and a subtle nutty flavour. Add around 2 tablespoons of poppy seeds to the batter and mix well.
Lemon Coconut Cake
Mix shredded coconut into the lemon cake batter for a tropical twist. Use about 1/2 cup of shredded coconut and gently fold it into the batter before baking.
Lemon Raspberry Cake
Fold fresh or frozen raspberries into the lemon cake batter to create a tangy and sweet combination. Add approximately 1 cup of raspberries to the batter and be gentle while mixing to prevent them from breaking apart.
Lemon Lavender Cake
Infuse the cake with fragrant lavender by adding about 1-2 tablespoons of culinary lavender buds to the batter. Make sure to use culinary lavender specifically intended for cooking.
Lemon Cream Cheese Cake
Incorporate cream cheese into the batter for a rich and creamy texture. Add about 4 ounces (113 grams) of softened cream cheese and mix until well combined with the other ingredients.
Lemon Almond Cake
Substitute a portion of the all-purpose flour with almond flour to give the cake a lovely nutty flavour. Replace about 1/4 to 1/2 cups of all-purpose flour with almond flour in the recipe.
Lemon Yogurt Cake
Replace a portion of the butter or oil in the recipe with Greek yoghurt to create a moist and tangy cake. Use around 1/2 cup of Greek yoghurt in place of some of the fat in the recipe.
How to make this recipe
Make sure you have all the ingredients needed for this recipe. I’ve had situations where I realized in the middle of cooking that I missed something from my shopping list, and that’s not a pleasant situation to be in.
INGREDIENTS
For the Lemon Sponge
- 250g butter
- 150g golden caster sugar
- 250g self-rising flour
- 1 tsp baking powder
- 4 large eggs
- Zest of 1 lemon
- 1-2 tsp milk
For the Frosting:
- 1 cup 250 g cream cheese, softened
- 1 cup 225 g unsalted butter, softened
- 1 tsp vanilla extract
- 1/2 cup 75g powdered sugar
- Zest of 1 lemon
For the Lemon Curd:
- 150 g sugar
- Zest of 1 lemon
- Juice of 3-5 lemons
- 120 g unsalted butter diced
- 3 medium eggs
For the Syrup:
- 100 ml water
- 2 lemon peels
- 1 tsp vanilla extract
- 3 tbsp sugar
To Decorate:
- Edible flowers
INSTRUCTIONS
- Preheat your oven to 180°C. Grease and line 3 x 20 cm round cake pans with parchment paper on the bottom, and grease the edges with butter. Alternatively, you can use one 20 cm tin and cut the cake into 3 even layers after it has cooled.
- In a large mixing bowl, beat together the butter, golden caster sugar, eggs, lemon zest, and milk until smooth. Add the self-rising flour and baking powder, and mix until a smooth batter forms. Add 1-2 tsp of milk if needed for a dropping consistency.
- Divide the batter equally 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 centre comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the cream cheese and softened butter together until smooth and creamy.
- Add the vanilla extract, powdered sugar, and lemon zest. Continue to beat until well combined and fluffy. Set aside.
- Now, let’s make the lemon curd. In a saucepan, combine the sugar, lemon zest, lemon juice, eggs, and diced butter. Heat over medium-low heat, stirring constantly with a balloon whisk until the butter has melted and the mixture is smooth.
- Reduce the heat to low and continue cooking, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and let it cool.
- Prepare the syrup by combining all the syrup ingredients in a saucepan. Bring it to a boil over medium heat and cook for 3 minutes. Set it aside to cool.
- Once the cakes have cooled completely, brush each layer with the prepared syrup. Then spread a layer of frosting on each layer, followed by a layer of lemon curd.
- Stack the cake layers on top of each other. Frost the top layer with the remaining cream cheese frosting. Sprinkle some lemon curd on top and decorate with edible flowers.
- Optionally, garnish the cake with additional lemon zest or decorate as desired.
- Note: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Lemon curd can be stored in the refrigerator for about a week. Enjoy!
Leftovers and Storage
Proper storage is essential to maintain the freshness and quality of any recipe. Here’s some helpful information on how to store a lemon cake:
Room Temperature: If you plan to consume the lemon cake within a day or two, you can store it at room temperature in an airtight container or cover it with plastic wrap. Keep it in a cool, dry place away from direct sunlight, heat sources, and humidity.
Refrigeration: Place the cake in an airtight container or cover it tightly with plastic wrap to prevent it from drying out. Refrigerated lemon cake can stay fresh for up to 4-5 days.
Freezing: Lemon cakes can be frozen for longer-term storage. Divide your cake into equal slices, wrap each slice in plastic wrap, and place them in a sealed bag or container to prevent any freezer odours from affecting the cake. Frozen lemon cake can be stored for up to 2-3 months.
Thawing: When ready to enjoy a slice of lemon cake, transfer it to the refrigerator and let it defrost slowly overnight. This gradual defrosting helps retain moisture and prevent the cake from becoming too soggy. Once thawed, bring the cake to room temperature before serving.
Recipe FAQS
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Tips and Tricks
Making a lemon cake is a pleasant way to enjoy a bright and citrusy dessert. Here are some tips and tricks for making a delicious lemon cake:
Start with fresh lemons – The key to a flavorful lemon cake is using fresh lemons. Choose lemons that are firm, smooth, and have a vibrant yellow colour.
Zest the lemons – Zesting the lemons will give your cake a concentrated burst of lemon flavour. Use a microplane or fine grater to zest the lemons, taking care to only grate the outer yellow layer and avoiding the bitter white pith.
Cream the butter and sugar – Creaming the butter and sugar together until light and fluffy is an essential step in making a tender and moist cake. Beat the softened butter and sugar together in a mixing bowl until well combined.
Add eggs one at a time – Adding eggs one at a time ensures they are fully incorporated into the batter. Beat each egg into the butter and sugar mixture before adding the next one.
Incorporate lemon zest and juice – Add the lemon zest and freshly squeezed lemon juice to the batter. The zest will infuse the cake with a bright citrus aroma, while the juice will provide a tangy flavour.
Alternate dry and wet ingredients – Gradually add the dry ingredients, such as flour, baking powder, and salt, into the batter while alternating with wet ingredients like milk or buttermilk. This method helps to prevent over-mixing and ensures a tender crumb.
Don’t overmix the batter – Overmixing can result in a dense cake. Mix the batter just until the ingredients are combined and no streaks of flour remain.
Preheat the oven – Preheat the oven to the specified temperature mentioned in your recipe. This will ensure that the cake bakes evenly.
Grease and flour the cake pans – To prevent the cake from sticking to the pans, grease them with butter or cooking spray and dust them lightly with flour. This will make it easier to remove the cake once it’s baked.
Bake until golden and springy – Place the cake pans in the preheated oven and bake until the cakes are golden brown and spring back when gently touched. This usually takes around 25-35 minutes, depending on the size of the pans.
Cool the cake before frosting – Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely. Frosting the cake while it’s warm can cause the frosting to melt and slide off.
Consider a lemon-flavoured frosting – For a complementary flavour, consider using a lemon-flavoured frosting such as cream cheese frosting with lemon zest or a simple lemon glaze made with powdered sugar and lemon juice.
Garnish with lemon slices or zest – For an attractive presentation, decorate the cake with lemon slices, and curls of lemon zest, or dust it with powdered sugar before serving.
10 Stunning Lemon Cake Decoration Ideas
When it comes to decorating a lemon cake, there are numerous creative and visually appealing options to consider. Here are some suggestions to inspire you:
Lemon Zest -Sprinkle some freshly grated lemon zest over the frosted cake, it adds a pop of vibrant colour.
Candied Lemon Slices – Thinly slice lemons and candy them by simmering them in a sugar syrup until translucent. Arrange the candied lemon slices on top of the cake for an elegant and eye-catching decoration.
Lemon Slices – Cut thin slices of lemon and arrange them in a decorative pattern on the top of the cake.
Whipped Cream and Berries – Frost the cake with whipped cream. Arrange fresh berries, such as strawberries, blueberries, or raspberries, on top of the whipped cream for a burst of colour and added freshness.
Lemon Glaze – Drizzle a shiny lemon glaze over the top of the cake. The glaze will not only add a glossy finish but also intensify the lemon flavour. Allow it to drip down the sides for an elegant effect.
Edible Flowers – Decorate the lemon cake with edible flowers, such as pansies, violets, or nasturtiums, for a beautiful and delicate touch. Ensure that the flowers are safe for consumption and are pesticide-free.
Sprinkle of Powdered Sugar – Dust the top of the cake with a light sprinkling of powdered sugar. Make sure the cake is not covered with any cream. This simple and classic decoration adds a touch of elegance and gives the cake a rustic charm.
Piped Buttercream Flowers – Use buttercream frosting to pipe delicate flowers, such as roses or daisies, onto the cake.
Lemon Curd Filling – Fill the layers of the cake with tangy lemon curd. The contrasting colours between the yellow curd and the cake create an enticing visual appeal when the cake is sliced.
Citrus Slices – Slice various citrus fruits, such as lemons, limes, and oranges, and arrange them artistically on top of the cake.
The best drinks that go well with lemon cake
Iced Tea – A classic choice, both black and herbal teas can be a great match for lemon cake. Opt for a cold brew or iced tea with a mild and slightly sweet flavour to balance the acidity of the cake.
Lemonade – If you’re a fan of lemon flavours, pairing lemon cake with a refreshing glass of homemade or store-bought lemonade can create a harmonious combination.
Champagne or Sparkling Wine – For a more sophisticated pairing, try a flute of chilled champagne or sparkling wine. The effervescence and acidity of these beverages can complement the bright citrus flavours in the cake.
White Wine – A crisp and slightly sweet white wine, such as Riesling or Moscato, can provide a pleasant contrast to the tartness of the lemon cake. Look for wines with fruity notes and a touch of sweetness.
Coffee – If you’re a coffee lover, consider serving a cup of mild or medium-bodied coffee alongside your lemon cake. The bitterness of the coffee can create an interesting contrast to the cake’s sweetness.
Milk or Hot Chocolate – For a comforting and indulgent pairing, a glass of cold milk or a warm cup of hot chocolate can be a delightful choice.
When Life Gives You Lemons: Perfect Times to Make a Lemon Cake
This Lemon Cake is perfect for any occasion: birthday celebrations, springtime gatherings, bridal showers, picnic and outdoor adventures, afternoon tea parties, family reunions, Mother’s Day, summer barbeques or just because you are in the mood for something sweet and special. There’s no better reason to pamper yourself with a homemade cake that will surely soothe your cravings and you will have a satisfying feeling knowing that is made entirely by your own two creative hands.
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Recipe
Lemon Cake
Equipment
- electric mixer
- Measuring cups and spoons
- Cake pan
- Cooling Rack
- Zester or Microplane
Ingredients
For the Lemon Sponge
- 250g butter
- 150g golden caster sugar
- 250g self-rising flour
- 1 tsp baking powder
- 4 large eggs
- Zest of 1 lemon
- 1-2 tsp milk
For the Frosting:
- 1 cup 250 g cream cheese, softened
- 1 cup 225 g unsalted butter, softened
- 1 tsp vanilla extract
- 1/2 cup 75g powdered sugar
- Zest of 1 lemon
For the Lemon Curd:
- 150 g sugar
- Zest of 1 lemon
- Juice of 3-5 lemons
- 120 g unsalted butter diced
- 3 medium eggs
For the Syrup:
- 100 ml water
- 2 lemon peels
- 1 tsp vanilla extract
- 3 tbsp sugar
To Decorate:
- Edible flowers
Instructions
- Preheat your oven to 180°C. Grease and line 3 x 20 cm round cake pans with parchment paper on the bottom, and grease the edges with butter. Alternatively, you can use one 20 cm tin and cut the cake into 3 even layers after it has cooled.
- In a large mixing bowl, beat together the butter, golden caster sugar, eggs, lemon zest, and milk until smooth. Add the self-rising flour and baking powder, and mix until a smooth batter forms. Add 1-2 tsp of milk if needed for a dropping consistency.250g butter, 150g golden caster sugar, 250g self-rising flour, 1 tsp baking powder, 4 large eggs, Zest of 1 lemon, 1-2 tsp milk
- Divide the batter equally 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 comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the cream cheese and softened butter together until smooth and creamy.1 cup, 1 cup
- Add the vanilla extract, powdered sugar, and lemon zest. Continue to beat until well combined and fluffy. Set aside.1 tsp vanilla extract, 1/2 cup, Zest of 1 lemon
- Now, let’s make the lemon curd. In a saucepan, combine the sugar, lemon zest, lemon juice, eggs, and diced butter. Heat over medium-low heat, stirring constantly with a balloon whisk until the butter has melted and the mixture is smooth.150 g sugar, Zest of 1 lemon, Juice of 3-5 lemons, 120 g unsalted butter, 3 medium eggs
- Reduce the heat to low and continue cooking, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and let it cool.
- Prepare the syrup by combining all the syrup ingredients in a saucepan. Bring it to a boil over medium heat and cook for 3 minutes. Set it aside to cool.100 ml water, 2 lemon peels, 1 tsp vanilla extract, 3 tbsp sugar
- Once the cakes have cooled completely, brush each layer with the prepared syrup. Then spread a layer of frosting on each layer, followed by a layer of lemon curd.
- Stack the cake layers on top of each other. Frost the top layer with the remaining cream cheese frosting. Sprinkle some lemon curd on top and decorate with edible flowers.Edible flowers
- Optionally, garnish the cake with additional lemon zest or decorate as desired.
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