best lemon cake

This light and lemony scratch lemon cake is so moist and flavorful! I love it year-round, but especially in the spring and summer months! This has been one of our most popular recipes over the years!

Lemon Cake from Scratch

(12T) (170 grams) unsalted butter, softened

(300 grams) sugar

flour

(3 grams) salt

(7 grams) baking powder

(3 grams) baking soda

(242 g) milk

(57 grams) lemon juice

(53 grams) vegetable oil

lemons

Tablespoon (10 grams) lemon extract

** flour flour

Preheat the oven to 350 degrees

Grease and flour two 8 inch pans (...

Grease and flour two 8 inch pans ( my pans are 2 inches deep). You could also divide the batter between three 8 inch pans for slightly thinner layers which allows for an additional layer of filling.

In a medium sized bowl add the flour,...

In a medium sized bowl add the flour, baking powder, baking soda, salt and zest of 2 lemons. Whisk to blend and set aside.

In another bowl, add the milk, vegetable oil...

In another bowl, add the milk, vegetable oil and lemon juice, and lemon extract. Whisk to blend and set aside.

In the bowl of your mixer, beat the...

In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and mix on medium speed 3 to 5 minutes until it is lightened in color and fluffy.

Add the eggs one at a time, mixing...

Add the eggs one at a time, mixing until the yellow of the yolk disappears.

Add the flour mixture and the milk mixture...

Add the flour mixture and the milk mixture alternately. Begin and end with the flour (3 additions of flour and 2 of milk). Mix until combined and smooth, do not mix above medium speed or over mix.

Pour the batter into the prepared pans, smoothing...

Pour the batter into the prepared pans, smoothing the tops with the back of a spoon. Bake at 350 degrees. If baking three 8 inch pans, bake at 350 for 20-25 minutes. For two 8 inch pans, bake at 350 for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs attached. Let the cakes cool in the pans 10 minutes then turn out.

For the cake pictured in this post, we...

For the cake pictured in this post, we piped a dam of lemon cream cheese frosting about 1/4 inch inside the edge of the first layer. We spread a thin layer of lemon curd frosting, piped and spread a layer of lemon cream cheese frosting on top of it, and added the top cake layer. We thinly crumb coated the cake with our lemon cream cheese frosting before piping large rosettes all over the cake (use a 2D or 1M tip).

This Triple Lemon Cake recipe is easy and so, so good. A fluffy, sweet and perfectly tangy lemon cake topped with homemade buttercream frosting.

Triple Lemon Cake

all purpose flour

sugar

tsp baking powder

tsp baking soda

tsp salt

eggs

vegetable oil

lemon juice

sour cream

lemon juice (about 1-2 lemons)

tsp finely grated lemon zest

tbsp butter (I used unsalted)

butter

shortening

(3 lbs) powdered sugar

vanilla

water –

1. Combine flour, sugar, baking powder, baking soda and salt in a large bowl and whisk together.

2.Add eggs, oil and lemon juice. Beat until smooth.

4. Bake at 350 degrees in two 8-inch pans for about 25 minutes or until done.

CAKE:

1. Combine all ingredients in a double boiler (or in a metal bowl over a pot of simmering water, like I did).

2. Heat while stirring constantly with a whisk.

3. It is done when it&#8217;s thick enough to coat the back of a spoon. You will be able to tell it has thickened, but I wouldn&#8217;t say that it&#8217;s &#8220;thick.&#8221;

LEMON CURD:

1. Beat butter and shortening together until smooth.

2. Add 6 cups of powdered sugar, one at a time, beating to combine.

3. Add lemon juice, lemon zest and vanilla and combine.

4. Add the remaining powdered sugar and beat to combine.

5. Add water to get the consistency you want, starting with 1/2 tsp, beat to combine.

LEMON BUTTERCREAM:

1. Divide the cake into four layers by slicing each cake in half.

2. Fill two layers with lemon buttercream and the other two with lemon curd.

TO ASSEMBLE THE CAKE:

How far in advance can I make the cake? 
I'm making it for a 50th wedding aniversary on Saturday but need to decorate and I am working on thd Friday so need to make weds/ Thurs ?
Will it be OK??

This was great! I quartered the recipe and made cupcakes out of it. I hollowed out the center of the cupcakes and filled with the lemon curd. I also didn’t have fresh lemons so I subbed with bottled lemon juice and dried lemon peel. Delish!

I’ve made your recipe many times and everyone loves it. But, The layers I baked yesterday were not to my satisfaction. Could you tell me how many grams of flour are in one of “your cups” ?  A cup of flour could range from 120-145g per cup depending on how one places the flour in a measuring cup. Thanks so much

This Lemon Poppyseed Cake is a tender, moist cake that's full of lemon flavor and poppy seeds! It's covered in a light lemon cream cheese frosting for a cake that's perfect for lemon lovers!

Lemon Poppyseed Cake

(325 grams) all purpose flour

(112 grams) unsalted butter, room temperature

(120 milliliters) vegetable oil

(310 grams) sugar

tsp vanilla extract

(180 milliliters) milk

(120 milliliters) fresh lemon juice

lemon

poppy seeds

oz (452 grams) cream cheese, room temperature

(172 grams) butter, room temperature

(1150 grams) powdered sugar

Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2

. Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.

. Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time.

. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Add half of the dry ingredients to the batter and mix until mostly combined.

. Combine the milk and lemon juice, then slowly add the mixture to the batter and mix until well combined.

. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.

. Add the lemon zest and poppy seeds and gently stir to combine.

. Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.

0. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

1. To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.

2. Add about half of the powdered sugar and mix until well combined and smooth.

3. Add the lemon juice and zest and mix until well combined.

4. Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.

5. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat, if needed.
16

Place the first cake on a serving plate or a cardboard cake round.
17

Spread about 1 cup of frosting evenly on top of the cake.
18

Add the second layer of cake and another cup of frosting.
19

Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed. To make the line pattern in the side of the cake, I used one of the decorative sides on this icing smoother.
20

Finish off the cake as you like. I added rosettes around the top outer edge and sprinkled on some poppy seeds. I also added some lemon slices.
21

Refrigerate the cake until ready to serve. Cake is best served cool, but not necessarily cold.

Followed cake recipe exactly, except made recipe into cupcakes with a lemon swiss meringue butter cream. Makes 24 cupcakes, cooking time shorter of course.  Just so perfect, turned out light, fluffy, not dry and a wonderful lemon flavour. I'll be keeping this recipe.  Definitely would be an amazing layer cake.  Thank you.

Haven’t made the frosting yet but the cake is wonderful!  Very light.

I made this cake recipe as a tester for a wedding, and it was the favorite of three!

That said, I made a few changes to suit the bride's taste: for the cake, I used 5 tbsp of poppy seeds. I put a generous amount of lemon curd between the cake layers to add (even more) flavor and moisture, and to glaze the sides of the cake (applied while it and the cake were still warm - not hot). For the frosting, I used cream-cheese icing on the top of the cake only (iced while still warm, but before stacking on the rest of the cake). The icing is soft and not too sweet, to avoid overwhelming the cheese and lemon flavors.

lemon curd: beat 2 eggs, add 6tbsp lemon juice, zest of 2 lemons, 1 cup sugar, whisk. add 1/4 cup butter. cook in a saucepan over medium-low heat, whisking occasionally until it thickens (10-15min)

lemon-flavored cream cheese icing: 125g cream cheese, 2tbsp soft half-salt butter, 1tsp lemon extract, 1tsp lemon juice, 2 cups icing sugar (approx), whisked until fluffy. Icing is soft, and can easily be spread (add more sugar or use less lemon juice to harden it for piping).

I made this cake for my birthday last year and it was a huge hit! I’d love to make it again, however I recently found out I can’t have gluten. Do you know if can simply substitute gluten free flour for all purpose? Thank you so much!

I have made this recipe 3 times now and every time I make it, it is a hit! Everyone loves it! This cake started my interest in learning how to bake more and I’m hoping to bake my way through more of your recipes! :)

The most divine lemon cake from scratch with lemon cream cheese frosting. Perfectly fluffy, beautiful, and the best lemon layer cake ever!

Lemon Cake

cake flour*

baking powder ((I recommend aluminum free))

salt

low-fat buttermilk

unsalted butter (at room temperature (equivalent to 8 tablespoons or 4 ounces))

lemon extract

cream cheese (softened)

unsalted butter (softened (equivalent to 8 tablespoons or 4 ounces))

lemon zest

vanilla extract

Preheat

Place a rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour two 8x2-inch round cake pans, line with parchment paper, then butter the parchment too.

Sift

In a medium bowl, sift together the cake flour, baking powder, and salt. In a separate medium bowl or large measuring cup, whisk together the buttermilk and egg whites until combined.

Cream

Place the granulated sugar and lemon zest in the bowl of a standing mixer or a large mixing bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and beat on medium speed for 3 full minutes, until very light and fluffy. Beat in the lemon extract.

Combine

Beating on medium speed, add one-third of the flour mixture, then half of the egg/buttermilk mixture and beat until combined. Still beating on medium speed, add the next third of the dry ingredients, then the remaining eggs/buttermilk. Beat until the batter is smooth, then add the remaining dry ingredients. Beat for 2 additional minutes on medium speed, ensuring the batter is very well combined and that plenty of air has been beaten into it.

Bake

Divide the batter evenly between the two pans and smooth the tops with a rubber or offset spatula. Bake for 30 to 35 minutes, or until the cakes are well risen, spring back lightly when touched, and a small knife inserted into the center comes out clean.

Cool

Place the cake pans on a wire rack and let cool 5 minutes, then run a dull knife around the sides of the cake to loosen. Gently invert the cake into your hand so that it comes out of the pan, remove the paper liner, then place the cake directly back onto the wire rack, bottom (flat) side down and right-side up. Let cool to room temperature.

Prepare the frosting: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the cream cheese and butter together on medium speed until smooth and no lumps remain, about 3 full minutes. Reduce the mixer speed to low, then add the powdered sugar, 1 tablespoon lemon juice, lemon zest, vanilla extract, and salt. Once the sugar begins to incorporate, increase the mixer to high speed and beat for 3 minutes. Add the remaining tablespoon lemon juice to thin if desired.

Decorate

Frost the cake: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake plate or stand. Tuck wax or parchment paper strips underneath the edges of the cake to protect the plate. Evenly cover the top with lemon cream cheese frosting. Place the second cake layer on top, cut-side down. Top with more frosting and spread the frosting down around the sides. Decorate as desired. You can slice the cake right away, but for the cleanest cut, refrigerate the frosted cake or place in a cool room for 40 minutes to set. Let the cake come as close to room temperature as possible prior to serving—serving cold can cause some of the fresh lemon flavor to be hard to taste.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1693582632/iTx2U9cHV.mp4

Supremely moist and fluffy lemon layer cake with homemade lemon cream cheese frosting. Every bite bursts with fresh lemon flavor! The perfect cake for any occasion.

Lemon Layer Cake with Lemon Cream Cheese Frosting

This Lemon Mascarpone Layer Cake is made with a moist lemon cake, lemon curd and a smooth and creamy whipped mascarpone frosting!

Lemon Mascarpone Layer Cake

(60 milliliters) fresh lemon juice (about 1-2 lemons)

(69 grams) sugar

tbsp (42 grams) salted butter

tsp baking powder

tsp baking soda

tsp salt

cup (112 grams) unsalted butter, room temperature

cup (120 milliliters) vegetable oil

tsp vanilla extract

cup (180 milliliters) milk

cup (120 milliliters) fresh lemon juice

(173 grams) powdered sugar

oz (452 grams) mascarpone cheese, chilled*

Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon.

2. Pour the lemon curd into a heat proof bowl, cover with clear wrap pressed onto the the top of the curd to avoid a film developing, and refrigerate until cold.
TO MAKE THE CAKE LAYERS:

Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).

. Add the lemon zest and gently stir to combine.

0. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
TO MAKE THE FROSTING AND ASSEMBLE CAKE:

p id=&#8221;instruction-step-14&#8243;>11. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form.

2. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. Set whipped frosting in the refrigerator.

3. To assemble the cake, use a large serrated knife to remove the domes from the top of the cakes, if needed.

4. Place the first layer of cake on a serving plate or a cardboard cake round. Pipe a dam of frosting around the outside of the cake. I use Ateco tip 808 for the dam so that it’s tall.
15

Spread half of the lemon curd evenly on top of the cake layer, inside the dam. It should fill the dam about half way full.
16

Add some mascarpone frosting to the top of the lemon filling and spread into an even layer to fill in the remaining dam space.
17

Add the second layer of cake and repeat the filling layer with the remaining lemon curd and additional mascarpone frosting.
18

Add the final layer of cake on top, then smooth out the frosting around the sides of the cake.
19

Frost the outside of the cake, then use an offset spatula to create a striped pattern on the sides of the cake, if desired. Pipe swirls of frosting onto the top of the cake and finish it off with some lemon slice candies and white pearl sprinkles.
20

Refrigerate well covered until ready to serve. I find that the cake is best when served a little chilled, but not cold. Cake should stay fresh when well covered for 2-4 days.
*I prefer to use the mascarpone cheese when still chilled, but soft, so that it’ll in corporate well, without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won’t firm up well again and can make too soft of a frosting.

The frosting came out grainy and waterly :( I looked online and it said that mascarpone is not to be overbeaten or else it will be grainy..there was no fix for my poor frosting it was delicious and I poured it on top of my lemon cake although it was lumpy but flavorful. I think it should be mentioned that whipping mascarpone over 30 seconds may cause unfixable lumps. Just a suggestion! :)

Hi Lindsay, I love this recipe and my family too! I have a question: I plan to make it again for my niece's birthday, and the cake will be out of the fridge for several hours. I am afraid it will melt! How do I avoid that? Thank you!

Hi,
Beautiful cake and yummy recipe. I have 9in cake pans.. will this still work fine?

The cake batter made was not enough for three pans. Should have only been for two 8" rounds. Came out about the size of two pancakes stacked on each other. With that amount of baking powder it should have risen. I tested my baking powder and it is good.  I followed the recipe with no substitutions. I had to run to the store and purchase a cake mix to save me from the dinner plans I had for tonight and this cake. Sorry the measurements need to be worked on better.

Agree that the cake part of this recipe is thick, dense and did not rise.  Recipe followed exactly. Had to whip up another cake for a birthday party happening in a few hours 🤦🏻‍♀️

https://www.youtube.com/watch?v=RnfuX5V_uyg

This Lemon Mascarpone Layer Cake is made with a moist lemon cake, lemon curd and a smooth and creamy whipped mascarpone frosting! It’s light, yet sweet and tart and so darn good! It’ll be your new favorite cake for spring and summer! Recipe: https://www.lifeloveandsugar.com/lemon-mascarpone-layer-cake/

This simple southern lemon layer cake is soft and moist with a tangy buttermilk frosting. It&#039;s a tender, sweet cake that is sure to become a family favorite!

Best Lemon Buttermilk Cake Recipe

¾ cups cake flour, (sifted (or 2 ½ cups all-purpose flour

baking powder

baking soda

unsalted butter, (softened)

lemon ((save juice

yellow food coloring (*optional)

¼ cup whole-fat buttermilk

unsalted butter, (softened (3 sticks))

buttermilk

Preheat the oven to 350 degrees F. Spray or grease two 9-inch round cake pans. Cut out 9-inch parchment paper circles, and press down in the bottom of each pan. (Trace the pan for perfect circles.)

For the Cake: In the bowl on an electric stand mixer, cream the butter and sugar together until light and fluffy. (Cream: Beat on high approximately 3-5 minutes to break down the sugar crystals.)

In a separate bowl, mix the cake flour, baking powder, baking soda, and salt.

Once the butter and sugar are well creamed. Scrape the mixing bowl with a rubber spatula. Then turn the mixer on low and beat in the eggs, oil, lemon zest, vanilla extract, lemon extract, and yellow food coloring.

Scrape the bowl again. Turn the mixer back on low and  alternate adding the flour mixture and buttermilk until both are well combined. Once the batter is smooth, turn the mixer off immediately.

Pour the batter evenly into the two prepared pans. Bake on the middle rack, undisturbed for 30 minutes.

If the center of the cakes are puffed up, check the cake by inserting a toothpick into the center. If it comes out clean, take them out of the oven. If the toothpick has batter on it, bake another 5-10 minutes and recheck.

Allow the cakes to cool 10 minutes in the pans. Then carefully flip them out on a cooling rack. Remove the parchment paper and cool completely.

For the Frosting: Once the cakes are room temperature, place the butter in a clean stand mixer bowl. Beat until fluffy.&nbsp;Then scrape the bowl and turn on low. Mix in the buttermilk and lemon juice. Then add the powdered sugar one cup at a time, beating to incorporate.

After adding 5 cups of powdered sugar, turn the mixer up to beat out any clumps. Check the consistency of the frosting. If it is too loose, add another 1-2 cups of powdered sugar and beat until smooth.

To Assemble:Move one cake to a cake stand or platter. Scoop about 2 cups frosting onto the cake. Use a large flat spatula to spread the frosting out evenly.

Set the second cake on top of the frosting, being careful to center the cake. Gently press the cake a little to level the top.&nbsp;Then scoop all remaining frosting on top of the cake. Use the spatula to work the frosting over the top and down the sides.

Top 7 best lemon cake recipes from across the web

The most viewed best lemon cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lemon Cake from Scratch

Triple Lemon Cake

Lemon Poppyseed Cake

Lemon Cake

Lemon Mascarpone Layer Cake

Lemon Mascarpone Layer Cake

Best Lemon Buttermilk Cake Recipe

Top 7 best lemon cake recipes from across the web

The most viewed best lemon cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Cake from Scratch

Triple Lemon Cake

Lemon Poppyseed Cake

Lemon Cake

Lemon Mascarpone Layer Cake

Lemon Mascarpone Layer Cake

Best Lemon Buttermilk Cake Recipe

The most viewed best lemon cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine