Lemon Cake

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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.

 

Why This Lemon Cake Is a Favorite

If you love lemon as much as I do, this Lemon Cake is one to add to your list. It’s based on my vanilla cake recipe and classic buttercream frosting, with fresh lemon juice, zest, and lemon extract for plenty of bright citrus flavor.

The result is a moist, tender cake with a light texture, sweet lemon buttercream, and just the right amount of zing.

Ingredient Notes

Here’s a quick look at what each ingredient brings to this lemon cake and frosting.

For the Lemon Cake:

• Salted butter: Softened butter makes it easy to cream with the sugar and adds plenty of buttery flavor to the cake.
• Vegetable oil: A little oil helps keep the cake soft and moist without making it too heavy.
• Granulated sugar: This sweetens the cake and helps give it a tender texture.
• Whole eggs: Room-temperature eggs blend more smoothly into the batter and help give the cake structure.
• Whole egg whites: The extra egg whites help keep the cake light while still giving it enough structure.
• Whole milk: Whole milk adds moisture and richness to the cake batter.
• Vanilla extract: A little vanilla rounds out the lemon flavor and adds warmth.
• Lemon extract: This gives the cake an extra boost of lemon flavor without needing a ton of juice.
• Lemon zest: Fresh lemon zest adds plenty of bright, citrusy flavor right to the batter.
• All-purpose flour: This gives the cake the structure it needs while keeping the crumb tender.
• Baking powder and baking soda: These help the cake rise as it bakes and keep the layers from turning out too dense.
• Salt: A small amount helps balance the sweetness and bring out the lemon and vanilla flavors.

For the Lemon Frosting:

• Salted butter: Soft butter makes the frosting easy to whip into a smooth, spreadable consistency.
• Powdered sugar: This sweetens the frosting and gives it that smooth buttercream texture.
• Vanilla extract: Vanilla adds a little extra flavor and balances the tartness of the lemon.
• Fresh lemon juice: Fresh lemon juice gives the frosting its bright lemon flavor and helps loosen it to the right consistency.
• Whole lemon, zested: Lemon zest adds another layer of fresh citrus flavor and makes the frosting taste extra lemony.

How to Make Lemon Cake

Here’s a step-by-step look at how to make this lemon cake, from mixing the batter to frosting and decorating the finished layers. For full details, see the recipe card down below.

Step 1: Preheat and Prep

Preheat the oven to 325°F. Line three 8-inch round cake pans with parchment paper and/or spray well with nonstick cooking spray, then set aside.

Pro Tip: Use a light-colored metal or glass baking pan for this cake. Darker pans absorb more heat, which can make the edges brown and crisp before the center is fully baked.

Step 2: Mix the Wet Ingredients

In the bowl of a stand mixer, beat the butter, oil, and sugar until combined. Add the eggs and egg whites one at a time, mixing until the mixture is very light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl and mix briefly again.

Step 3: Make the Milk Mixture

In a liquid measuring cup, stir together the milk, vanilla extract, lemon extract, and lemon zest. Set aside.

Step 4: Combine the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 5: Make the Lemon Cake Batter

Alternate adding the flour mixture and milk mixture to the wet ingredients, starting and ending with the flour mixture. Scrape down the sides of the bowl and mix again briefly until the batter is smooth.

Step 6: Fill the Cake Pans

Divide the batter evenly between the three prepared cake pans and smooth the tops with a spatula.

Step 7: Bake and Cool

Bake in the lower two-thirds of the oven for 30-40 minutes. The cake is ready when a toothpick inserted in the center comes out clean or with a few moist crumbs.

Let the cakes cool in the pans for 15-20 minutes before carefully inverting them onto cooling racks. Cool completely before frosting.

Step 8: Make the Lemon Frosting

Add the softened butter, powdered sugar, vanilla extract, and lemon zest to the mixer and mix slowly to break up the butter. With the mixer on low, add the lemon juice 1 tablespoon at a time until the frosting forms a thick paste.

Increase the mixer speed to medium and beat until completely smooth. You may only need 3 tablespoons of lemon juice, but up to 4 tablespoons may be needed. The frosting should hold its shape but still be easy to run a butter knife through.

Step 9: Frost and Decorate the Lemon Cake

Place one cake layer on a serving plate and spread frosting evenly over the top using an offset spatula. Repeat with the remaining layers, then cover the sides and top of the cake with the remaining frosting.

Use any extra frosting to decorate the top with a large star tip and disposable piping bag. Finish with extra lemon zest and/or lemon slices, then slice and serve.ake, in my humble opinion.

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.
• Don’t overmix the batter: Once the flour is added, mix only until everything is incorporated to keep the crumb soft and tender.
• 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.
• Cool completely before frosting. Frosting is primarily made up of butter and the butter will melt if your cakes are not cooled completely.

What to Serve With Lemon Cake

Lemon cake pairs well with fresh fruit, creamy toppings, and refreshing drinks that balance its sweet-tart flavor.

• Fruit Salad – Fresh, juicy fruit adds a refreshing contrast to the rich cake.
• Strawberry Sauce – Sweet strawberry sauce pairs especially well with the bright lemon flavor.
• Blueberry Sauce – Warm blueberry sauce adds a sweet berry flavor that complements the citrusy cake.
• Homemade Vanilla Ice Cream – A scoop of vanilla ice cream makes a simple slice of cake feel like a full dessert.
• Blackberry Lemonade – Sweet blackberry and bright lemon make a refreshing pairing with a slice of lemon cake.

I hope you make this bright and happy lemon cake soon! It’s such a fun dessert for spring, summer, or anytime you’re craving something lemony. The printable recipe card is down below, enjoy! 🙂

Tools You’ll Need

You don’t need a lot of special equipment to make this lemon cake, but these few tools make mixing, baking, and assembling the layers much easier.

• Stand Mixer – Makes it easy to beat the butter, oil, sugar, eggs, and egg whites until light and fluffy.
• 8-inch Round Cake Pans – Three matching pans help the cake layers bake evenly and stack neatly.
• Measuring Cups and Spoons – Accurate measurements help keep the cake and frosting consistent.
• Parchment Paper – Helps the cake layers release cleanly from the pans without sticking.

Lemon Cake Topping Variations

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

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

How to Store Leftover Lemon Cake

Store leftover lemon cake covered at room temperature for up to 2 days. For longer storage, cover it tightly and refrigerate for up to 4 days. Let refrigerated cake sit at room temperature before serving so the frosting softens and the cake returns to a softer texture.

To freeze, wrap individual slices or unfrosted cake layers tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months, then thaw overnight in the refrigerator and bring to room temperature before serving.

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tag me @laurens_latest.