There’s something magical about the combination of soft, tender cake layers brightened with real lemon and finished with a cloud of tangy cream cheese frosting. That’s why this Lemon Layer Cake With Cream Cheese Frosting has quickly become a star in my kitchen, and I think it will steal the spotlight at your next gathering, too! Bursting with fresh citrus flavor and made with simple pantry ingredients, this cake is as delightful to make as it is to eat. Did you know lemon desserts are said to bring cheer and sunshine to any occasion? That certainly rings true every time I slice into this beauty. If you’ve tried my classic Vanilla Bean Sheet Cake, you’re already familiar with my love for easy, crowd-pleasing bakes—this lemony twist is a must-try. So grab your apron and a zester, and let’s add a little sunshine to your dessert table!
What is Lemon Layer Cake With Cream Cheese Frosting?
You might be wondering, why all the fuss about a Lemon Layer Cake With Cream Cheese Frosting? Well, with a name like that, who can resist picturing fluffy cake stacked high and smothered in creamy, dreamy icing? I mean, is there anyone who doesn’t perk up at the mention of lemon AND cream cheese frosting? As my grandmother always says, “the way to a man’s heart is through his stomach”—and honestly, this cake will win over every heart (and sweet tooth) in your family. Picture a classic lemony treat dialed up for maximum flavor and modern-day cake shop appeal. Ready to give this showstopper a try? You’ll find it’s easier than you think!
Why You’ll Love This
The star of this cake is its fresh, bright lemon flavor perfectly balanced by a luxuriously smooth cream cheese frosting. Making it at home not only saves you a trip to the bakery (and a few bucks), but it’s also a chance to fill your kitchen with the sweet aroma of baking citrus. This recipe lets you control all those delicious toppings and finishing touches—try a swirl of candied lemon or a sprinkle of zest for an irresistible look. Compared to my popular Chocolate Buttermilk Layer Cake, this lemon version is like the vibrant, zesty sibling that always brings a smile. Give it a whirl and discover just how effortless homemade cake can be!
How to Make
Quick Overview
Wait until you see just how simple and rewarding this cake is! The batter comes together quickly with basic mixing, and the luscious frosting is just a blend-and-spread away. Minimum fuss, maximum results. With about 30 minutes of prep and another 25–30 minutes in the oven, you’ll have a bakery-worthy centerpiece ready in under two hours (including cooling and frosting). Perfect for birthdays, holidays, or any time you want to make someone’s day a little brighter!
Ingredients
3/4 cup unsalted butter, cut into tablespoon-size pieces and softened, plus more for greasing the pans
3 cups all-purpose flour, plus more for dusting the pans
2 cups granulated sugar
3 medium lemons (zest and juice needed)
1 1/2 cups whole milk
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons kosher salt
1/4 cup neutral oil (such as canola, vegetable, or grapeseed)
4 large eggs, at room temperature
1 tablespoon lemon extract (optional, for extra lemon punch)
For the Frosting:
2 cups powdered sugar, sifted
1 cup unsalted butter, softened but cool
16 ounces cream cheese, softened but cool
Zest of 1 lemon, plus 1 thinly sliced lemon for decorating (optional)
1 tablespoon freshly squeezed lemon juice (add more as needed)
Step-by-Step
- Prep Your Pans and Ingredients:
Preheat your oven to 350°F (175°C). Butter and flour two 9-inch round cake pans, making sure every nook and cranny is coated to prevent sticking. Zest and juice your lemons, careful to set aside a little zest for the frosting. - Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures an even rise and fluffy crumb. - Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter with the granulated sugar until pale and fluffy, about 3 minutes. Add the lemon zest and beat for another 30 seconds to release all that citrus aroma. - Combine Wet Ingredients:
In a separate bowl, whisk together the oil, eggs, lemon juice (from your zested lemons), and milk (plus lemon extract if using). The oil gives your cake an extra layer of tenderness. - Make the Batter:
Add the wet mixture to the creamed butter and sugar, mixing on low speed. Slowly add the dry ingredients in three batches, alternating with milk (starting and ending with flour), and mix until just combined. Don’t overbeat—the batter should be smooth and thick. - Bake:
Divide the batter evenly between your prepared pans and smooth the tops. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely. - Prepare the Cream Cheese Frosting:
In a large bowl, beat together cream cheese and butter until fluffy. Add powdered sugar slowly, then mix in lemon juice and zest. Whip until light and silky. - Assemble the Cake:
Place the first cooled cake layer on a serving plate. Spread a generous third of the frosting on top, then stack the second layer. Frost the top and sides with the remaining frosting, swirling decoratively. Garnish with extra lemon zest or thin slices of lemon if you like. - Chill and Serve:
For clean slices, refrigerate the cake for 30–60 minutes before cutting. Serve at room temperature for the best flavor and texture!
What to Serve With
Pair this vibrant cake with simple complementary dishes like a cold glass of iced black tea or a fresh fruit salad tossed with berries and mint. For a rich dessert table, add some tangy raspberry coulis on the side or scoop of vanilla bean ice cream. If you’re serving at brunch, offer light, savory bites like smoked salmon crostini or a crisp green salad with citrus vinaigrette to complete a perfectly balanced spread.
Top Tips for Perfecting Lemon Layer Cake
- For the fluffiest cake, always use room temperature eggs and dairy—your batter will blend much more evenly.
- No lemon extract? Add an extra tablespoon of zest for upgraded citrus flavor.
- Don’t overbake! Oven times vary; test with a toothpick at 25 minutes.
- To avoid lumpy frosting, sift the powdered sugar and use cool, softened cream cheese.
- Want an extra-smooth finish? Chill the frosted cake briefly, then spread a final thin layer for a “bakery” look.
- Gluten-free? Substitute your favorite cup-for-cup gluten-free flour blend.
- Make it ahead: Bake the cake layers a day in advance, wrap tightly, and frost the next day.
Storing and Reheating Tips
To keep your lemon cake fresh, cover it tightly and store in the refrigerator for up to 5 days. For longer storage, wrap individual slices well and freeze for up to 2 months. To thaw, simply leave at room temperature for 1–2 hours or refrigerate overnight. For best texture, let slices come to room temperature before serving. If you need to re-fresh the frosting, whisk a bit of chilled cream cheese and spread a thin layer before serving.
FAQs
Can I bake this cake in a sheet pan or cupcakes instead of layers?
Absolutely! This batter is versatile—use a 9×13-inch pan or make 20–24 cupcakes. Adjust baking time to 18–20 minutes for cupcakes.
How do I prevent my cake from sticking to the pans?
Generously butter and flour your pans, or use parchment rounds for easy removal. Letting cakes cool for just 10 minutes before turning out also helps.
Can I make the cake in advance?
Yes, you can bake the cake layers a day ahead and store them tightly wrapped. Assemble and frost before serving for best freshness.
What if I don’t have fresh lemons?
You can use bottled lemon juice in a pinch but fresh zest really makes the flavor! If possible, always opt for fresh lemons.
Is this cake very sweet or more tangy?
It strikes a lovely balance—brightly citrusy and just rich enough. Adjust the frosting’s lemon juice and sugar to taste for your perfect level of tang and sweetness.
Conclusion
This Lemon Layer Cake With Cream Cheese Frosting is truly sunshine in a slice—soft, fluffy, bursting with fresh citrus, and finished with a luscious tangy-sweet frosting. It’s easy enough for beginners, yet special enough for your most memorable celebrations. Whether you’re looking for a stunning birthday dessert or a cheerful weekend treat, this recipe fits the bill. Take it from someone who’s made it more times than I can count: you’ll be adding this to your list of “must-make-again” cakes. Don’t wait—gather those lemons and get baking! And if you love this cake, be sure to check out my other sweet creations for even more delicious inspiration. Happy baking!
Lemon Layer Cake With Cream Cheese Frosting
Equipment
- Mixing Bowl
- Cake Pans
- Whisk
- Spatula
Ingredients
Cake Ingredients
- 3/4 cup Unsalted Butter Cut into tablespoon-size pieces and softened, plus more for greasing the pans.
- 3 cups All-Purpose Flour Plus more for dusting the pans.
- 2 cups Granulated Sugar
- 3 medium Lemons Zest and juice needed.
- 1 1/2 cups Whole Milk
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1 1/2 teaspoons Kosher Salt
- 1/4 cup Neutral Oil Such as canola, vegetable, or grapeseed.
- 4 large Eggs At room temperature.
- 1 tablespoon Lemon Extract Optional, for extra lemon punch.
Frosting Ingredients
- 2 cups Powdered Sugar Sifted.
- 1 cup Unsalted Butter Softened but cool.
- 16 ounces Cream Cheese Softened but cool.
- 1 tablespoon Freshly Squeezed Lemon Juice Add more as needed.
- 1 lemon Lemon Zest Plus 1 thinly sliced lemon for decorating (optional).
Instructions
- Preheat your oven to 350°F (175°C). Butter and flour two 9-inch round cake pans, making sure every nook and cranny is coated to prevent sticking. Zest and juice your lemons, careful to set aside a little zest for the frosting.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter with the granulated sugar until pale and fluffy, about 3 minutes. Add the lemon zest and beat for another 30 seconds.
- In a separate bowl, whisk together the oil, eggs, lemon juice, and milk (plus lemon extract if using).
- Add the wet mixture to the creamed butter and sugar, mixing on low speed. Slowly add the dry ingredients in three batches, alternating with milk, and mix until just combined.
- Divide the batter evenly between your prepared pans and smooth the tops. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- In a large bowl, beat together cream cheese and butter until fluffy. Add powdered sugar slowly, then mix in lemon juice and zest. Whip until light and silky.
- Place the first cooled cake layer on a serving plate. Spread a generous third of the frosting on top, then stack the second layer. Frost the top and sides with the remaining frosting, swirling decoratively.
- For clean slices, refrigerate the cake for 30–60 minutes before cutting. Serve at room temperature for the best flavor and texture!