Description
This Lemon Layer Cake is a moist, tender, and tangy dessert featuring delicate layers of lemon-infused cake filled and frosted with a luscious lemon buttercream. Perfect for spring and summer celebrations, the cake balances bright citrus flavors with creamy sweetness in every bite.
Ingredients
Lemon Cake
- 3/4 cup whole milk (180 ml)
- 6 tablespoons lemon juice (90 ml) (freshly squeezed, not from a bottle)
- 2 3/4 cups all-purpose flour (343 grams) (measured carefully)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (168 grams) (softened)
- 1/4 cup vegetable oil (60 ml) (or canola oil)
- 1 3/4 cups granulated sugar (350 grams)
- 2 teaspoons vanilla extract
- 3 large eggs (room temperature)
Lemon Frosting
- 1 1/2 cups unsalted butter (340 grams) (softened, but still slightly cool to the touch)
- 2 ounces full-fat cream cheese (56 grams) (brick style, or substitute with an additional 1/4 cup butter)
- 4 1/2 to 5 1/2 cups powdered sugar (495-605 grams) (sifted)
- 2 tablespoons lemon juice (30 ml) (freshly squeezed)
- 1/4 teaspoon salt
- 1-2 tablespoons whipping cream (15-30 ml) (as needed)
Instructions
- Prepare pans and preheat oven: Preheat the oven to 350°F (180°C). Line the bottom of your cake pans with rounds of baking paper, then grease and flour the sides to prevent sticking, ensuring the cake layers release easily after baking.
- Mix milk and lemon juice: In a small bowl or measuring jug, whisk together the whole milk and freshly squeezed lemon juice. Set the mixture aside to allow it to curdle slightly.
- Sift dry ingredients: In a separate medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
- Cream butter, oil, sugar and zest: In a large bowl, beat the softened unsalted butter, vegetable oil, granulated sugar, and lemon zest together until well creamed and fluffy, about 2 to 3 minutes.
- Add vanilla and eggs: Mix in the vanilla extract. Then add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl after each egg to ensure even mixing.
- Combine dry and wet ingredients: Alternately add the dry ingredients and the milk-lemon juice mixture to the butter mixture. Start by mixing in one-third of the dry ingredients, then half of the milk mixture, another third of the dry ingredients, the remaining milk, and finally the last third of dry ingredients. Mix gently to avoid overmixing; a few hand stirs can help achieve a smooth batter without lumps.
- Fill pans and bake: Divide the cake batter evenly among the prepared pans and smooth the tops. Place all the pans on the same rack in the oven and bake for 20 to 25 minutes. The cakes are done when they start pulling away from the sides and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the cakes: Let the cakes cool in their pans for at least 20 minutes. Then carefully invert them onto cooling racks to cool completely.
- Prepare lemon frosting: In a large bowl, beat the softened butter until creamy. Add 3 cups of the sifted powdered sugar, lemon juice, and salt, mixing on low speed until combined. Scrape down the bowl and gradually add the remaining powdered sugar about 1/2 cup at a time, alternating with small amounts of whipping cream to adjust the consistency until the frosting is smooth, creamy, and spreadable with your desired sweetness.
- Level the cake layers: Ensure the cakes are completely cooled. If the tops are domed, use a serrated knife to carefully slice off the rounded tops to create flat layers.
- Assemble the cake: Place the first cake layer on the serving plate. Spread 3/4 to 1 cup of frosting evenly over the top. Add the second cake layer, then frost the top with another 3/4 to 1 cup of frosting. Place the final cake layer on top and frost the sides and top with the remaining frosting, creating decorative swirls as desired.
- Serve: When ready to serve, slice the cake with a thin, sharp knife for clean cuts. Avoid using a table knife to maintain the cake’s structure and appearance.
Notes
- Use freshly squeezed lemon juice for the best lemon flavor and acidity.
- Do not overmix the batter to maintain a tender crumb.
- Lining pans with baking paper helps prevent sticking more effectively than greasing and flouring alone.
- Allow cake layers to cool completely before frosting to prevent melting.
- Adjust frosting thickness with whipping cream to achieve a smooth spreadable consistency.
- Level domed cake layers for a professional, even appearance.
- Serving size is based on standard 12 slices from 3-layer 9-inch cakes.
