Lemon Layer Cake with Lemon Buttercream

Lemon Layer Cake with Lemon Buttercream is the perfect dessert for anyone who loves bright, fresh, and vibrant flavors. This cake celebrates the natural tanginess of fresh lemons, transforming it into a soft, fluffy, melt-in-the-mouth sponge paired with a silky, sunshine-yellow buttercream that carries just the right balance of sweetness and citrus. Whether served at festive gatherings, spring parties, birthdays, or afternoon tea, this cake brings a refreshing burst of flavor that stands out among classic desserts.

What makes this cake so special is its texture and depth of flavor. The cake layers are tender, moist, and delicately infused with fresh lemon zest and lemon juice, while the buttercream is whipped to a creamy consistency with a bright lemon finish. It’s a dessert that feels elegant yet approachable, perfect for both casual baking and impressive celebrations.

Why I Love This Recipe

I love this recipe because it delivers a perfect harmony of sweet and tangy flavors without being overpowering. The lemon flavor is natural and refreshing, and the layers stack beautifully, making the cake visually stunning as well. The combination of light sponge and rich buttercream creates a balance that appeals to almost any palate. It’s also a versatile recipe that can be adapted easily to different forms, from cupcakes to sheet cakes.

Why This Is a Must-Try Dish

This Lemon Layer Cake is a must-try because it offers a luxurious bakery-quality experience with simple, accessible ingredients. The bright citrus flavor makes it uniquely memorable, while the soft crumb ensures every bite is satisfying. Whether you’re baking for an event or simply want a dessert that “wows,” this cake delivers both beauty and flavor effortlessly. If you appreciate classic desserts with a refreshing twist, this is one you shouldn’t miss.

Recipe Details

Preparation Time: 25 minutes
Cooking Time: 25–30 minutes
Total Time: About 1 hour (plus cooling and decorating time)
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: Approximately 490 calories per serving (may vary slightly)

Ingredients

For the Lemon Cake

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 3 large eggs, room temperature
• 1/2 cup unsalted butter, softened
• 1/3 cup vegetable oil
• 1 tablespoon lemon zest
• 1/3 cup fresh lemon juice
• 1 cup buttermilk, room temperature
• 2 teaspoons vanilla extract

For the Lemon Buttercream

• 1 1/2 cups unsalted butter, softened
• 4 1/2 cups powdered sugar
• 2 tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 1–2 tablespoons heavy cream or milk (as needed)

For Garnish (Optional)

• Lemon slices
• Lemon zest
• Edible flowers
• White chocolate curls

Cooking Directions

1. Preheat oven to 350°F (180°C). Grease and flour three 8-inch round cake pans or line them with parchment circles.
2. In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
3. In another large bowl, cream butter, oil, and sugar until fluffy.
4. Add eggs one at a time. Mix in vanilla and lemon zest.
5. Add lemon juice and mix.
6. Alternately add dry ingredients and buttermilk, starting and ending with dry ingredients. Mix until just combined.
7. Divide the batter evenly among the pans.
8. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
9. Cool cakes in pans for 10 minutes, then transfer to cooling racks to cool completely.
10. For the buttercream, beat butter until pale and creamy. Add powdered sugar gradually.
11. Add lemon juice, lemon zest, vanilla, and cream as needed to reach a spreadable consistency.
12. Frost the cooled cake layers, stacking them evenly. Finish frosting the sides and top.

Step-by-Step Preparation Method

Step 1: Prepare the Pans

Grease and flour three 8-inch pans or line with parchment for easy cake removal.

Step 2: Mix Dry Ingredients

Whisk together flour, baking powder, baking soda, and salt until fully blended.

Step 3: Cream Butter, Oil, and Sugar

Beat butter and sugar until light and fluffy. Add oil for extra moisture.

Step 4: Add Eggs and Flavorings

Beat in eggs one by one. Add vanilla, lemon zest, and lemon juice.

Step 5: Add Dry Ingredients and Buttermilk

Mix dry ingredients into the wet mixture in alternating additions with buttermilk, being careful not to overmix.

Step 6: Bake

Divide the batter evenly, bake until the layers are golden and spring back when touched.

Step 7: Prepare Buttercream

Whip softened butter until creamy, gradually add powdered sugar, then incorporate lemon zest, lemon juice, and vanilla.

Step 8: Assemble

Stack layers with frosting in between, then frost the outside of the cake smoothly.

Step 9: Decorate

Add lemon zest, curls, or slices for a fresh presentation.

How to Serve This Recipe

• Serve the cake at room temperature for the best texture.
• Pair with tea, coffee, or a light fruit punch.
• Garnish with fresh lemon zest just before serving for extra aroma.
• For a special event, decorate with edible flowers or white chocolate pieces for elegance.

Recipe Tips

• Use fresh lemons for the most vibrant flavor.
• Do not overmix once the dry ingredients are added; this keeps the cake light.
• If your lemons are small, use extra zest to intensify flavor.
• For a whiter cake crumb, use only egg whites (you’ll need 5–6).
• Chill the cake layers before frosting to reduce crumbs.

Variations

Lemon Blueberry Layer Cake

Fold 1 1/2 cups fresh or frozen blueberries into the batter. Toss them in a little flour to prevent sinking.

Lemon Raspberry Cake

Spread raspberry jam between layers along with buttercream.

Lemon Coconut Cake

Add 1 cup shredded coconut to the batter and use coconut milk instead of buttermilk.

Lemon Poppy Seed Cake

Add 2 tablespoons poppy seeds and extra lemon zest.

Lemon Cream Cheese Frosting

Replace half of the butter with cream cheese for extra tang.

Freezing and Storage Time

Storage

• Refrigerate the frosted cake for up to 5 days.
• Keep slices in airtight containers to maintain freshness.
• Allow cake to come to room temperature before serving.

Freezing

• Freeze unfrosted cake layers for up to 3 months, wrapped tightly in plastic and foil.
• Frosted cake can be frozen as well; freeze uncovered until firm, then wrap.
• Thaw overnight in the refrigerator before serving or decorating.

Special Equipment Needed

• Three 8-inch round cake pans
• Electric mixer (stand or hand mixer)
• Mixing bowls
• Rubber spatula
• Offset icing spatula
• Parchment paper (optional)
• Cooling racks
• Lemon zester and juicer

Conclusion

Lemon Layer Cake with Lemon Buttercream is a beautifully bright, refreshing, and elegant dessert that shines with natural citrus flavor. Its soft, moist layers paired with creamy lemon frosting make every slice a delightful experience. Whether for a celebration or simply to enjoy a delicious homemade treat, this cake delivers a perfect balance of sweetness and tang. It’s a recipe you’ll want to come back to again and again.