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Sweet zingy Lemon Cake frosted with lemon buttercream frosting then decorated with a fresh sprinkling of lemon zest! This goes along with my other classic lemon recipes like my Lemon Bars and Lemon Crinkle Cookies.
Lemon Cake Basics
If you know me, you know I love lemon. And if you’ve been following the blog for a while you know I have developed quite the collection of lemon recipes, let alone lemon cake recipes. But I had never posted a plain lemon cake before. Well, folks, that’s changing today. I’ve got a purely amazing Lemon Cake Recipe that is anything but plain. Based on my vanilla cake recipe and classic buttercream frosting I’ve added lemon juice, zest, extract, and slices to make this baby as sweet and lemony as can be.
This Lemon Cake is moist, tender, light, sweet, zingy, fresh, bright, and just overall so darn good.
Tips for Success
Here are a couple of pointers if you’ve never made a cake from scratch before, or if you just need a reminder.
- Use room temperature ingredients. Believe it or not, using butter, eggs, egg whites and milk all at room temperature yields you a smoother, better incorporated cake batter and thus a better cake.
- Do not over bake. Moistness comes with just the right amount of time in the oven. Start checking your cake for doneness after 30 minutes and then go from there. Every oven is different (some run hot, some run cold) so be sure you are checking your cake for doneness every few minutes once you’re getting close to it being completely baked.
- Line baking pans with parchment paper. Parchment paper is my favorite kitchen tool. Your cakes will come out with ease!
- Cool completely before frosting. Frosting is primarily made up of butter and the butter will melt if your cakes are not cooled completely.
How to Make Lemon Cake
For full details on how to make this lemon cake, see the recipe card down below 🙂
Preheat and Prep
Preheat oven to 325 degrees. Line three 8-inch round baking pans with parchment paper and/or spray well with nonstick cooking spray and set aside.
Do I have to make a tiered lemon cake?
No! This recipe will make:
- one 9×13 thick cake (bake for 40-55 minutes)
- two 8 or 9-inch round cakes (40-50 minutes)
- 24 cupcakes (bake for 18-20 minutes)
Regardless of how you bake this cake recipe, be sure to use lighter-colored baking pans (or glass). Using a darker Teflon will give you darker, crispier edges that don’t really have a place in cake, in my humble opinion.
Mix Wet Ingredients
In the bowl of a stand mixer, beat butter, oil, and sugar together until combined. Mix in eggs and egg whites, one at a time, until the mixture becomes very light and fluffy, 2-3 minutes. Scrape the sides of the bowl and mix again briefly.
Make Milk Mixture
In a liquid measuring cup, stir milk, vanilla extract, lemon extract, and lemon zest together. Set aside.
Can I use a milk substitute?
I used whole milk for this recipe to provide moisture and richness. You could use lower-fat milk or milk substitutes like plain almond or oat milk however just note that your cake will not be the same.
Combine Dry Ingredients
In a large bowl, whisk flour, baking powder, baking soda, and salt together to combine. Set aside.
Make Lemon Cake Batter
Alternate adding in flour mixture with milk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter.
Bake and Cool
Divide evenly between three baking pans and smooth the top.
Bake 30-40 minutes in the lower 2/3rds of the oven. The cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs.
Cool 15-20 minutes in cake pans before trying to invert on cooling racks. Cool completely before frosting and decorating.
Make the Lemon Frosting
To make the lemon frosting, mix softened butter, powdered sugar, vanilla extract, and lemon zest together slowly to break apart the butter. With the mixer on low, add in lemon juice 1 tablespoon at a time until it turns into a thick paste. Increase mixer speed to medium and beat until completely smooth. Frosting may only use 3 tablespoons of lemon juice but may need up to 4.
The frosting is done when it can hold its shape, but you can run a butter knife through it easily.
Frost and Decorate the Lemon Cake
Layer cake and frosting together using an offset spatula to spread the frosting evenly between the layers. Add frosting around the edges and across the top. Use any excess frosting to decorate with a large star tip and disposable piping bag.
Add extra lemon zest and/or lemon slices and serve.
Lemon Cake Topping Options
I kept things simple and topped this lemon cake with lemon zest and a lemon slice. However, you could decorate it however you want! Here are a couple of different suggestions:
- berries (raspberries or blueberries are popular choices)
- whipped cream
- cream cheese frosting
- edible flowers
- sprinkles
- freezer dried berries
- candied citrus
Make Ahead Instructions
Bake, cool, and cover cake layers tightly with plastic wrap. Store at room temperature overnight, in the fridge for up to 4 days, or in the freezer for up to 3 months. If freezing, allow the cake to thaw overnight in the fridge and bring to room temperature before decorating.
The frosting can also be made ahead of time and then covered and refrigerated for up to 4 days. Allow the frosting to soften and feel free to give it a quick mix to loosen it up before assembling your cake.
More Lemon Cakes to Try!
- Lemon Poppy Seed Cake
- Lemon Blueberry Coffee Cake
- Lemon Raspberry Cake
- Pistachio Lemon Roll Cake
- Lemon Pound Cake
- Lemon Crumb Cake
- Lemon Icebox Cake
- Lemon Cupcakes
Make this bright and happy lemon cake soon! The printable recipe card is down below, enjoy 🙂
Lemon Cake
Ingredients
For the Lemon Cake
- 1/2 cup salted butter softened
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 2 whole eggs at room temperature
- 2 whole egg whites at room temperature
- 1 1/3 cups whole milk at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons lemon extract
- 2 teaspoons lemon zest
- 3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Lemon Frosting
- 1 cup salted butter at room temperature
- 1 pound powdered sugar
- 1/2 teaspoon vanilla extract
- 3 tablespoons fresh lemon juice give or take 1 tablespoon
- 1 whole lemon zested
Equipment
- 1 stand mixer
Instructions
Make the Lemon Cake
- Preheat oven to 325 degrees. Line three 8-inch round baking pans with parchment paper and/or spray well with nonstick cooking spray and set aside. (See notes)
- In the bowl of a stand mixer, beat butter, oil, and sugar together until combined. Mix in eggs and egg whites, one at a time, until the mixture becomes very light and fluffy, 2-3 minutes. Scrape the sides of the bowl and mix again briefly.
- In a liquid measuring cup, stir milk, vanilla extract, lemon extract, and lemon zest together. Set aside.
- In a large bowl, whisk flour, baking powder, baking soda, and salt together to combine. Set aside.
- Alternate adding in flour mixture with milk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter.
- Divide evenly between three baking pans and smooth the top.
- Bake 30-40 minutes in the lower 2/3rds of the oven. The cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs. Cool 15-20 minutes in cake pans before trying to invert on cooling racks. Cool completely before frosting and decorating.
Make the Lemon Frosting
- To make the lemon frosting, mix softened butter, powdered sugar, vanilla extract, and lemon zest together slowly to break apart the butter. With the mixer on low, add in lemon juice 1 tablespoon at a time until it turns into a thick paste. Increase mixer speed to medium and beat until completely smooth. Frosting may only use 3 tablespoons of lemon juice but may need up to 4. The frosting is done when it can hold its shape, but you can run a butter knife through it easily.
Frost the Lemon Cake
- Layer cake and frosting together using an offset spatula to spread the frosting evenly between the layers. Add frosting around the edges and across the top. Use any excess frosting to decorate with a large star tip and disposable piping bag. Add extra lemon zest and/or lemon slices and serve.
Notes
- 1- 9×13 thick cake (bake for 40-55 minutes)
- 2- 8 or 9-inch round cakes (40-50 minutes)
- 24 cupcakes (bake for 18-20 minutes)
How many cups of batter does the recipe make?
I made this lemon cake today I loved it thx for the recipe
This looks very good to eat..can i convert it to a Gluten free cake using using Gluten free flour..
Yes! If you’re using a gluten free ‘all purpose flour’ that substitutes 1:1, then it’ll work just fine. Pamela’s has a great one I recommend.
can i leave the batter sitting out while one layer bakes if i only have one cake pan?