I love making Lemon Layer Cakes; this one pairs tender layers with delectable cream cheese frosting. I mix ingredients including all-purpose flour, granulated sugar, and freshly squeezed lemon juice to create a perfect balance of tang and sweetness. Its moist texture and vibrant flavor invite further exploration.

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I just made what I think is the BEST Lemon Layer Cake and I’m totally blown away by how fresh and tangy it turned out. This cake is super moist, tender and bursting with that zingy lemon flavor that cuts right through.

I started off mixing 2 1/2 cups all-purpose flour with 2 teaspoons baking powder and a pinch of salt, then I stirred in 1/3 cup freshly squeezed lemon juice and 2 tablespoons lemon zest. The sour cream and whole milk come together perfectly making the cake really soft and irresistible.

And wait till you see the frosting! Using 8 oz of softened cream cheese with 1/2 cup unsalted butter, I whipped up a lemon cream cheese frosting that adds a rich, tangy finish.

The whole thing is both fancy and easy, making it a great choice for any dessert bar or gathering if you’re looking for a pretty and delectable lemon cake treat.

Why I Like this Recipe

1. I love how the cake always comes out moist and tender after baking, really making it feel like a warm treat on a tough day.
2. I love the zingy lemon flavor mixed with a creamy, tangy cream cheese frosting that just makes every bite exciting.
3. I like that the recipe is simple enough for me to follow without screwing it up while still tasting like a homemade masterpiece.

Ingredients

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All-purpose flour provides key carbohydrates and structure to give the cake its body and texture.
Granulated sugar offers sweetness that balances tart lemon while giving the cake characteristic browning.
Lemon juice infuses a tangy zest and freshness along with vitamin C for immune boost.
Lemon zest elevates flavor intensity, releasing aromatic oils that brighten every bite.
Sour cream adds moisture and a creamy slight tang perfect for soft cake consistency.
Cream cheese in frosting delivers a rich, smooth tang balancing the dessert’s sweetness wonderfully.
Unsalted butter enriches flavor and texture, tying all elements together for a luscious cake.

Ingredient Quantities

2 1/2 cups all-purpose flour (about 315 grams)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup unsalted butter, softened

4 large eggs, at room temp

1/2 cup sour cream

1/2 cup whole milk, at room temp

1/3 cup freshly squeezed lemon juice (roughly from 2 lemons)

2 tablespoons lemon zest (from about 2 lemons)

1 teaspoon vanilla extract

8 oz cream cheese, softened (for the frosting)

1/2 cup unsalted butter, softened (for the frosting)

3 to 4 cups powdered sugar, sifted (adjust for desired sweetness)

2 to 3 tablespoons freshly squeezed lemon juice (for the frosting)

Zest of 1 lemon (for the frosting)

How to Make this

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1. Preheat your oven to 350°F and grease two or three round cake pans before mixing the dry ingredients (2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt) in a bowl.

2. In a separate large bowl, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy; then add 4 large eggs one at a time.

3. Mix in the wet ingredients by stirring 1/2 cup sour cream, 1/2 cup whole milk, 1/3 cup freshly squeezed lemon juice, 2 tablespoons lemon zest, and 1 teaspoon vanilla extract until smooth.

4. Gradually add the dry mixture into the wet mixture just until combined; be careful not to overmix so you keep that tender texture.

5. Evenly drizzle the batter into your prepared pans and bake for about 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

6. Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.

7. For the frosting, beat together 8 oz softened cream cheese and 1/2 cup softened unsalted butter until smooth and creamy.

8. Slowly mix in 3 to 4 cups sifted powdered sugar until fully incorporated, then add 2 to 3 tablespoons freshly squeezed lemon juice and the zest of 1 lemon for that extra zing.

9. Once the cakes are completely cool, place one layer on a serving plate, spread a generous amount of lemon cream cheese frosting, then stack the remaining layers on top.

10. Use the leftover frosting to cover the top and sides of the cake; chill for about 30 minutes if you can wait, letting the frosting set up before serving. Enjoy!

Equipment Needed

1. An oven to preheat and bake the cake
2. Two or three round cake pans to hold the batter
3. A set of mixing bowls, at least one for dry ingredients and one large bowl for the wet ingredients
4. An electric or hand mixer for beating the butter, sugar, eggs and cream cheese
5. Measuring cups and spoons to measure out the flour, sugar, milk, lemon juice and other ingredients
6. A spatula for gently folding in the dry ingredients and smoothing the batter
7. A citrus juicer to extract fresh lemon juice
8. A zester for getting the lemon zest
9. A sieve to sift the powdered sugar
10. A toothpick to test the doneness of the cake
11. A wire cooling rack to let the cakes cool completely before frosting

FAQ

Question: How long does it take to bake this cake?

Answer: The cake layers probably take about 25 to 30 minutes in a 350°F oven. Just use a toothpick to check if its clean when you take it out.

Question: Can i use lemon extract instead of lemon juice?

Answer: You can use it but fresh lemon juice really gives it a natural tang that you might not get with extract.

Question: How can i keep the cake from drying out?

Answer: Be careful not to overbake and you can also brush the layers with a light lemon syrup once they cool down.

Question: Can i replace cream cheese with another ingredient in the frosting?

Answer: Cream cheese is what gives the frosting its tangy flavor so its best to use it, but you could try mascarpone if you want a creamier texture.

Question: Why do the ingredients need to be at room temperature?

Answer: Using room temperature ingredients lets the batter mix evenly so you end up with a smooth, uniform cake.

The BEST Lemon Layer Cake Recipe Substitutions and Variations

All-purpose flour: you can try substituting with whole wheat flour or a gluten-free all-purpose blend, but the texture might be a bit different
Sour cream: if you cant find sour cream, full fat plain Greek yogurt works pretty well in the recipe
Unsalted butter (for the cake): you might swap it with margarine or even coconut oil if you need a dairy alternative
Cream cheese (for the frosting): mascarpone can be a good alternative if you want a slightly milder flavor
Powdered sugar: if you dont have powdered sugar you can blend granulated sugar in a blender until it reaches a fine consistency

Pro Tips

1. Make sure to use room temperture eggs, sour cream and milk cause they mix together way better and help prevent the batter from splitting up or turning curdled.
2. Don’t overmix the batter once you add the dry with the wet ingredients cause too much mixing can make your cake turn out tough instead of tender like it should be.
3. When you check if your cake is done just stick a toothpick in the center and pull it out, if there is only a few crumbs clinging to it then it’s good enough to come out of the oven.
4. Chill your cake after froasting for at least 30 minutes so that the cream cheese frosting gets set and it’s easier to cut neat slices.