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Perfect Lemon Layer Cake Recipe with Easy Creamy Buttercream Frosting

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A bright, zesty lemon layer cake with tender, moist layers and a silky, luscious buttercream frosting. This approachable recipe uses simple pantry staples and fresh lemon juice for a perfect balance of flavor and texture.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • ¼ cup (60ml) fresh lemon juice (about 2 lemons)
  • 2 tablespoons lemon zest (from 2 lemons)
  • 1 cup (240ml) whole milk, room temperature
  • For the Frosting:
  • 1 cup (226g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest (optional)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
  2. In a medium bowl, whisk together sifted flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat softened butter with granulated sugar on medium-high speed for about 4 minutes until light and fluffy.
  4. Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and scrape down sides as needed.
  5. Stir in lemon zest and fresh lemon juice.
  6. Reduce mixer speed to low. Add dry ingredients in three additions, alternating with milk, beginning and ending with the flour mixture. Mix just until combined.
  7. Divide batter evenly into prepared pans and smooth tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cakes cool in pans for 10 minutes, then invert onto cooling racks to cool completely.
  9. For the frosting, beat softened butter on medium speed until creamy (about 2 minutes). Gradually add powdered sugar, lemon juice, vanilla extract, and salt. Beat on high for 3-5 minutes until fluffy. Add lemon zest if desired.
  10. Place one cake layer on a serving plate. Spread a generous layer of buttercream over it. Top with second layer and frost top and sides evenly.
  11. Chill cake for 15 minutes, then smooth frosting again with a spatula if needed.
  12. If frosting is too thick, add a teaspoon of milk; if too thin, add more powdered sugar.

Notes

Use room temperature ingredients for best texture. Fresh lemon juice and zest provide the best flavor. Chill cake after frosting for clean layers. If frosting consistency is off, adjust with milk or powdered sugar. Can substitute gluten-free flour blend and dairy-free alternatives for dietary needs.

Nutrition

Keywords: lemon cake, layer cake, buttercream frosting, lemon dessert, easy cake recipe, homemade cake, lemon zest, creamy frosting

Find it online: https://nadinetable.com/perfect-lemon-layer-cake-recipe-with-easy-creamy-buttercream-frosting/