This post may contain affiliate links. Please read my disclosure policy. Show Time for another layer cake! Not quite 14 layers like my no-bake s’mores cake or Smith Island cake, but just as fabulous as both. If you’re a lemon dessert lover like I am, meet our crowning glory. This lemon layer cake recipe is adapted from the most popular cake recipe on our website: lemon blueberry cake. Lemon blueberry cake has been in our top 10 recipes for the past 4 years. It’s moist, sweet, buttery, and loaded with fresh lemon. Since its publish date, we’ve received many questions about leaving out the blueberries to make it plain. We decided a plain lemon cake needed its own separate blog post. Enveloped with lemon cream cheese buttercream and garnished with whipped cream, this towering beauty stands up to its blueberry studded sister! Behind the RecipeBesides the flavor and texture, this cake is loved is because of its ease. Very basic ingredients including a base of creamed butter + sugar, eggs, lemon, milk, and flour. We left out the brown sugar and replaced with more granulated sugar. No rhyme or reason here– just didn’t feel like reaching for both types of sugar this time. Between the cake and frosting, you’ll need 2-3 lemons. Both the juice and zest. Let’s chat about the flour for a second. The key to this recipe is using sifted all-purpose flour. Sifting the flour aerates it, creating an overall fluffier cake. Just like we found in our 6 inch citrus cake, cake flour is too light for this lemon cake; our cakes were squat and flimsy. All-purpose flour is great, sifted all-purpose flour is much better. Sift flour in a large bowl, then measure 3 cups. Whenever the word “sifted” comes before an ingredient, that means you sift before measuring. (Alternatively, if the word “sifted” comes after an ingredient, sift after measuring.) Here’s our set of sifters. Love them. We’re using the medium one in this photo. The lemon cake batter is velvety and thick. Divide between 3 9-inch or 8-inch cake pans– roughly the same bake time for both sizes. For a 2 layer cake, divide batter evenly between two 9-inch cake pans. Bake time will be longer, but you can use a toothpick to test for doneness. This lemon cake batter will fit into a 9×13-inch pan. Bake time will be close to 40 minutes. And while we’re on the subject of different size cakes, this recipe yields at least 30 lemon cupcakes. For 1 dozen cupcakes, here is our lemon cupcakes recipe. They taste identical to the cake! We were torn between cream cheese frosting and lemon buttercream, so we combined the two by adding 8 ounces of cream cheese and a little extra confectioners’ sugar to lemon buttercream. The result is an infinitely CREAMY and BUTTERY lemon cream cheese frosting that we know you’ll love!!! Look at this stuff!!! Glides on effortlessly. Optional Garnishes!
The cake stand you see in my pictures is the brand Juliska. I can’t find it anywhere online anymore! Here is a similar one. Others I love:
If you love lemon cake, you’ll adore my lemon bars and lemon meringue pie! DescriptionThis 3 layer lemon layer cake is made completely from scratch with real lemons. It’s deliciously moist and light and is remarkable paired with tangy cream cheese buttercream.
Cream Cheese Buttercream Frosting
Notes
Keywords: lemon layer cake with lemon cream cheese buttercream Subscribe Baking Made Easy Are you new to this website? This email series is a great place to start. I’ll walk you through a few of my most popular recipes and show you exactly why they work. Does a cake with lemon curd filling need to be refrigerated?Personally, I always refrigerate lemon curd cake since the lemon curd is made with eggs and I make it from scratch. Commercially-made ones have ingredients that help preserve it longer…but I still won't risk it.
How do you make Mary Berry lemon cake?Ingredients. 225g/8oz butter or baking spread at room temperature, plus extra for greasing.. 225g/8oz caster sugar.. 275g/10oz self-raising flour.. 2 level tsp baking powder.. 4 free-range eggs.. 4 tbsp milk.. 2 unwaxed lemons, finely grated zest only.. 1 heaped tbsp very finely chopped lemon verbena (optional). How do you make Jamie Oliver lemon cake?Ingredients. 250 g unsalted butter , plus extra for greasing, softened.. 250 g self-raising flour , plus extra for dusting.. 250 g golden caster sugar.. 4 large free-range eggs.. 1 teaspoon natural yellow food colouring.. 2 lemons.. For the icing.. 400 g icing sugar.. What can be made from lemon curd?11 Ways to Use Lemon Curd. Serve with crepes. Dollop with lemon curd and crème fraîche (or Greek yogurt or whipped cream).. Or with toast, crumpets, muffins, pancakes… ... . Swirl into breakfast buns. ... . Bake into flaky pastries. ... . Make lemon bars (of course!). ... . Turn into a tart. ... . Make brighter bread pudding. ... . Fold into whipped cream.. |