Lemon Layer Cake – A Sweet Indulgence for Any Occasion

Anyone who has been around here for a while knows that I will choose a lemon dessert over a chocolate dessert almost any day.

And honestly, that’s saying a LOT because I really love a good slice of chocolate cake (especially if it’s the best chocolate cake).

But if you put this lemon cake in front of me? Game over.

If you’re like me and love the bright tang of citrus recipes, you’re going to love this one, too.

Springy Lemon Layer Cake

This lemon cake takes all of the goodness of my lemon cupcakes and turns it into a layer cake form.

The cake layers are light and tender, with plenty of lemon zest and just a hint of lemon extract for an extra flavor boost.

I’ve added my microwave lemon curd between the layers and covered the entire cake with lemon buttercream frosting.

That’s right — it’s three types of lemony goodness all in one delicious bite!

The silky texture of the curd pairs beautifully with the airy cake layers and the fluffy buttercream frosting. I particularly love the extra tanginess from the curd, which keeps the overall taste from being overly sweet.

This lemon layer cake would make a stunning centerpiece for your Easter or Mother’s Day dessert tables.

How to Make My Lemon Layer Cake

Ingredients You Will Need

For the lemon cake layers, gather:

• 2 1/4 cups cake flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine grain sea salt
• 1 1/4 cups room-temperature buttermilk
• 1 teaspoon pure vanilla extract
• ½ teaspoon pure lemon extract
• 1 1/2 cups granulated sugar
• Zest of 2 lemons
• 12 tablespoons room-temperature unsalted butter
• 4 large room-temperature egg whites

If you’re short on cake flour, don’t worry! You can make a simple cake flour substitute for this recipe. As for buttermilk, a quick 2-ingredient buttermilk substitute works just fine.

Before you begin baking, remember to measure flour correctly to ensure your cake layers turn out perfectly every time. This recipe yields the best results when the buttermilk, butter, and egg whites are at room temperature. If you forget to set them out in advance, check out my tips for quickly bringing butter and eggs to room temperature.

To assemble the cake, you will also need:

• 1/2 cup lemon curd
• 1 batch lemon buttercream frosting

Making the Cake Layers

In a large bowl, sift together the dry ingredients: flour, baking powder, and salt. Set aside.

In another bowl, whisk together the buttermilk, vanilla, and lemon extract.

Add the sugar to the bowl of a stand mixer (or use an electric hand mixer) and rub in the lemon zest until fragrant. Add the butter and cream together until light and fluffy, about 3-5 minutes.

With the mixer on low speed, add 1/3 of the dry mixture, stirring until just combined. Follow with half of the buttermilk mixture and then half of the remaining dry mixture, ensuring each addition is mixed well before adding the next.

Finish with the rest of the buttermilk mixture and then the remaining dry ingredients.

In a separate bowl, beat the egg whites until stiff peaks form.

Gently stir 1/4 of the egg whites into the batter until no streaks remain. Fold in the remaining egg whites until fully incorporated.

Divide the batter between two greased 9-inch cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely on a wire rack before you assemble the cake.

Assembling the Cake

While the cake layers cool, prepare your frosting and measure out your lemon curd.

To assemble, place a dab of frosting in the center of your cake plate and set the first layer on top. Spread a thin layer of frosting over the top, then pipe a line of frosting around the edge to create a barrier for the lemon curd filling.

Spread the lemon curd inside the frosting barrier and flip the second layer over so the bottom becomes the top. Place it over the first layer and frost the cake as desired.

Make-Ahead and Storage Tips

Store any leftover lemon cake in the refrigerator, covered, for up to 3 days. Allow it to come to room temperature before serving.

If you want to prepare components in advance and assemble the cake on the day you plan to serve it, you absolutely can!

• Make the lemon curd up to a week in advance and store it in an airtight container in the refrigerator.
• Prepare the cake layers 1-2 days in advance, wrap them tightly in plastic wrap, and keep them at room temperature until you’re ready to decorate.
• Make the lemon buttercream 2-3 days prior and store it in an airtight container in the fridge. Before using, bring it to room temperature and whip it for a couple of minutes to revive its texture.

Recipe Variations

I adore this lemon cake as it stands, but you can customize it any way you like:

• Use lemon-blueberry frosting from my lemon cupcakes for a fruity twist and consider adding fresh berries to the filling.
• Substitute the homemade lemon curd for jarred lemon curd if you’re short on time.
• Swap out the lemon curd for jam, such as strawberry, raspberry, or blueberry, which pairs beautifully with the lemon cake and frosting.
• For a tangier flavor, use cream cheese frosting instead of buttercream.