Lemon Layer Cake with Lemon Cream Cheese Frosting


One of the best, most exciting, and most humbling parts of food blogging is hearing from you when you make one of my recipes. It is always meaningful to hear from you and know that, of the thousands (maybe millions) of recipes out there, you chose one of mine. I am especially honored when you make one of my recipes, like today’s Lemon Layer Cake, for a special celebration, such as a birthday or anniversary. Of all the recipes on my site, this Lemon Layer Cake has been a part of more of your celebrations than any other. You’ve called it “super moist,” “easy,” “perfectly fluffy,” and even the “best lemon cake recipe in the world.”

This is the BEST Lemon Cake you will ever eat! Moist, tender, and the batter is so easy to work with too. Topped with a luscious Lemon Cream Cheese Frosting. @wellplated

Lemon desserts always make me think of spring, so I wanted to take a moment to reshare this Lemon Layer Cake recipe with you and add a video for it too (you can watch it above the post). I originally baked this super moist Lemon Layer Cake for my 30th birthday—when you are a food blogger, when you want a lemon birthday cake you bake it yourself—and it’s funny to read through the old post now. I decided to leave the original post unedited because, now nearly a year later, it’s interesting (and a little humorous) to be able to look back on how I was feeling when I hit the big 3-0. How will I feel at 31? Only this year’s birthday cake post will tell.

Without further ado: how I felt turning 30 (which you can definitely skip) and the Best Lemon Layer Cake in The World (which you definitely should not!).


The best Lemon Layer Cake with Lemon Cream Cheese frosting.

It took me 30 years to find the recipe for the most perfect, fluffy Lemon Layer Cake with Lemon Cream Cheese Frosting. It’s been worth the wait. Despite feeling more unsettled than I care to admit about turning The Big 3-0 today, I can cling to one comforting certainty: if the next year of my life is 1/30th as good as this lemon birthday cake, I am in for an excellent 365 days.

I bring this Lemon Cake to every party! It’s easy to make and slice, receives rave reviews and tastes AMAZING. The fresh lemon cream cheese frosting puts it over the top! @wellplated

I realize that the online image-appropriate thing to do is to tell you that I’m typing this post with such unwavering confidence in my own security as a woman in her 30s, and the firm clicking of my laptop keys is drowning out the sounds of the espresso machine at the hip, urban coffee shop where I’m currently hanging out with other hip, urban 30-year-olds.

The less image-appropriate truth is…I’m typing this from my couch while eating chocolate chip cookies and drinking an $8 bottle of red wine I bought at Trader Joe’s.

OK FINE, that’s not entirely true—the wine cost $7.

Hands down the BEST Lemon Cake you will ever eat! This lemon layer cake is a perfectly moist and tender and the homemade lemon cream cheese frosting puts it over the top! @wellplated

I’ve been watching May 1st approach on my calendar the way one watches an ex-boyfriend or irritating co-worker in public: furtively, without eye contact, and with the desperate hope to escape before he or she walks over and starts a conversation. Avoidance is a delicate art, and my 30th birthday is tenacious. It’s arrived, taken its place at my table, and pulled out its fork. I may as well as well sit down with it and pull mine out too.

Please come and join us, my three decades of life and me, for a giant slice of the most luscious Lemon Layer Cake with Lemon Cream Cheese Frosting. It’s the best lemon cake recipe I’ve ever tasted, anywhere, and quite possibly the best cake I’ve ever baked.

It’s also just one of the many things I want to celebrate today.

This Lemon Cake Recipe tastes like sunshine on a plate! Moist, fluffy and bursting with bright lemon flavor. Slathered in Lemon Cream Cheese Frosting and so dang good! @wellplated

Although I’m feeling a little funky about turning 30, I have an incredible number of blessings in my life that I want to honor and appreciate today.

Thirty doesn’t look like I thought it would when I was in high school. If you had asked 17-year-old Erin what 30-year-old Erin would be doing, she would have told you that at 30, I would be a happy stay-at-home mom with four well-dressed, angelically mannered children, living in or near my hometown.

She also would have assumed that the people I call family and see the most often would be the same people as my family in high school, and that my friend crowd would be similar too. Overall, my world as a 30-year old wouldn’t look much different than my world at 17. I would just be smarter, prettier, and have everything all figured out.

Cue real-life 30.

This is 30

I’m not even on Baby #1 (let alone Baby #4), live in Wisconsin, work a job that didn’t exist when I was 17, and have hardly anything figured out. Seventeen-year-old me did get one thing right though: I am happy. So, so happy. And blessed. And crazy busy. I adore it. I have best friends in cities I never knew I’d call home, a husband who I love more deeply than I realized was possible to feel towards another human being, and a family that I never imagined but whom I love so much too.

On Friday, I received one of the biggest surprises of my life when I ran into my mom and stepdad in the Milwaukee airport. They’d flown to Milwaukee to surprise me for my 30th birthday, and we happened to be on the same connecting flight from Atlanta, they coming from Wichita and me from my trip to Louisiana. In the same moment I realized they’d done this special thing for me, my stepdad told me that he is officially cancer-free. Honestly, it was one of the best moments of my life.

This afternoon, they’ll join us for the 30th birthday party that Ben’s family (my new family) is throwing for me. With the exception of my mom, every single guest at that party will be someone I’ve grown to love, but whom 17-year-old me never could have imagined. I feel closer than ever to two of my best friends who are unable to attend, but whom I know are celebrating with us in spirit, my younger sisters. Seventeen-year-old me never wouldn’t have expected that. Nor would she have guessed that her then 12-year-old younger sister would be picking out her 30th birthday outfit.

Gorgeous idea for a birthday cake. Lemon cake with lemon cream cheese frosting. The cake is so moist, tender, and fluffy, and the lemon cream cheese frosting is sublime! @wellplated

I’m not bringing the dessert this afternoon (Ben’s family wouldn’t let me), but I cannot imagine a cake more perfect for any celebration than Lemon Layer Cake with Lemon Cream Cheese Frosting.

The best way I can describe this lemon layer cake is that it tastes like sunshine. The cake crumb is sublimely soft and fluffy, the lemon flavor balanced and fresh, and the creaminess of the frosting exquisite. Every bite of this lemon cake combines a burst of citrus with melt-in-your-mouth buttery tenderness.

This Lemon Layer Cake is also fabulously simple to work with and frost. Despite being super moist, the cake layers are easy to trim and stack. This Lemon Layer Cake also slices cleanly and looks beautiful on the plate, an important quality in any cake you hope to serve at a party.

I filled the lemon cake layers with the same lemon cream cheese frosting that is outside the cake (which tasted fabulous), but if you like, you can transform it into a lemon curd layer cake by using lemon curd between the layers, then spreading the lemon cream cheese frosting on the cake’s outside.

Tomorrow, I’m off again for Nashville on a 6 a.m. flight, and I might just take a slice of leftover birthday cake with me on the plane. I might be 30, but I see no need to outgrow eating dessert at breakfast any time soon.

Supremely moist and flavorful Lemon Cake slathered with homemade Lemon Frosting. This is the ULTIMATE Lemon Cake! @wellplated

To my wonderful friends and family, and to you my readers, THANK YOU for making my birthday so special. Because of you, I have more blessings than I can count and so much to look forward to this year and in the ones to follow!

Tools I used to bake this Lemon Layer Cake:

 

Birthday cakes of years past:

More yummy layer and lemon cakes from around the web:

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Lemon Cake with Lemon Cream Cheese Frosting

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.

Yield: 12 servings

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 3 hours (includes cooling)

Ingredients:

FOR THE LEMON CAKE:

  • 2 1/4 cups cake flour*
  • 1 tablespoon baking powder (I recommend aluminum free)
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups low-fat buttermilk
  • 4 large egg whites
  • 1 1/2 cups granulated sugar
  • 2 teaspoons grated lemon zest
  • 1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
  • 1/2 teaspoon pure lemon extract

FOR THE LEMON CREAM CHEESE FROSTING:

  • 8 ounces cream cheese, softened
  • 1 stick (8 tablespoons or 4 ounces) unsalted butter, softened
  • 2 3/4 cups powdered sugar, sifted
  • 2 tablespoons freshly squeezed lemon juice, divided (from about 1/2 a large lemon)
  • 1 tablespoon freshly grated lemon zest
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt

Directions:

  1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour two 8×2-inch round cake pans, line with parchment paper, then butter the parchment.
  2. 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.
  3. 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.
  4. 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.
  5. 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. 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.
  6. 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.
  7. 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.
  • *Cake flour is important for this recipe to ensure the layers are extra fluffy and light. If you do not have cake flour, you can make your own by measuring 2 1/2 cups all-purpose flour, removing 5 tablespoons of the measured flour, adding 5 tablespoons of cornstarch, then sifting the mixture together 5 times.
  • Cake layers can be baked 1 day in advance—cool completely then wrap airtight and store at room temperature.
  • Frosting can be prepared 1 day in advance—place in an airtight container in the refrigerator.
  • Fully frosted frosted or unfrosted cakes can be frozen for up to 2 months—let thaw overnight in the refrigerator, then bring to room temperature prior to serving.

Cake layers adapted from Dorie Greenspan’s Baking: From My Home to Yours

// All images and text ©/Well Plated.

Nutrition Information

Serving Size: 1 (of 12)

  • Amount Per Serving:
  • Calories: 519 Calories
  • Total Fat: 22g
  • Saturated Fat: 14g
  • Cholesterol: 65mg
  • Sodium: 229mg
  • Carbohydrates: 72g
  • Fiber: 1g
  • Sugar: 55g
  • Protein: 7g

About Erin Clarke

I'm fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, lover of bourbon, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN...

234 comments

  1. Happy Birthday Erin! A lovely post from a lovely woman! 
    🍋🍋🍋🍋🍋🍋🍋🍋🍰🍰🍰🍰🍰🍰🍰🍰

  2. Happy birthday Erin!  So grateful to count you as one of my friends.  Enjoy celebrating 30!!

  3. Happy birthday!!!!

  4. Happy Birthday Erin! I wish you all the best. Hope you enjoy your day!!!

  5. Happy birthday Erin! I, too, hid from my 30th. I even threw someone a bridal shower that day (which was really more a matter of logistics than anything else). But it turns out my 30s were my best decade yet. I bought my own house, made great new friends, and was more comfortable with myself than ever before. Embrace it, enjoy it, and have the time of your life.

    Oh, and your lemon cake sounds divine 😀🎂🍋

  6. Happy birthday Erin! Enjoy your day, your family, your cake and your life! Thank you for sharing your special gift of cooking with all of us! 

  7. HAPPY BIRTHDAY !!
    God blessed you and all your family
    I enjoy your all your Recipes Very much and all your comments
    Fatty

  8. I read your blog often and tell my away-at-college (much too far away) daughter that your blog sounds like my her talking. I hope when she’s 30 she will be as settled and happy in her life as you are in yours. Have a very Happy Birthday!

  9. Happy birthday, friend! What an awesome surprise to see your mom and stepdad at the airport when you arrived! Have a wonderful day with family! 
    I have felt happier and healthier in my 30s than I did in my 20s. With a joyful itch to try new things and visit new places while I’m still young. :) Hope you love your 30s, too! 
    P.S. This cake is amazingly light while still having a buttery richness. And so deliciously lemony!!

  10. Happy Birthday! It’s my first time on your blog. I found it while looking for things I’m grateful for and came across one of your old posts. Thanks for helping me make my list. I’m grateful for people like you take the time to make lists of what they are grateful for and for showing that you can live a life and make a living do what you love. Hope 30 is another year to be grateful for.

    • LaShanta, I am so happy that you found my blog and enjoyed the thankfulness list too. Thank you for the lovely birthday wishes. I have much to be grateful for indeed :)

  11. Is it weird that I teared up a little while reading this post? Don’t answer that. 

    See you tomorrow.

    Happy Birthday!!!!

  12. Happy Birthday Erin!! What a lovely post. :) I also was sad to turn 30, but had some wonderful blessings happen that year. Hoping what people say is true for us: that the 30s are the best decade yet!
    This cake looks delicious, can’t wait to try it for my mom’s birthday. 
    You just missed the amazing weather in the SF bay area. Back to 70s & 80s! 
    Come back soon! :) 

  13. Lovely cake.  Happy Irthday

  14. Happy Birthday! I enjoy your blog very much and have tried many of your recipes! Thanks for sharing your birthday cake recipe!

  15. Happy happy birthday! I hope you have an amazing day!

  16. Happy birthday to a sweet and creative woman!  You running into  your Mom and step Dad at the airport was twice the surprise and happiness. Enjoy your party😉

  17. Oh  WELCOME to the dirty 30 club! I promise I felt the exact same way leading up to it, but so far the new decade has felt empowering. You sent those shifty twenties out with a bang, so I know that the next year will only bring more glorious, sweet things. xoxoxo

  18. Happy Birthday, Erin! What a beautiful post! And the cake looks perfect too!

  19. Happy  Birthday Erin!  
    My birthday is today too – only I am 15 years older than you, and am also so happy :-).  I have have been happiled married for 19+ years and have 2 wonderful daughters, 9+ and 11+.  I have a sweet, loving, husband who made me a paella dinner tonight for the 3rd time from a delicious, healthy recipe that I found in People Magazine from Daphne Oz 2 years ago.  
    Thanks for all of your great recipes- and I hope you have a long, prosperous life!!
    – -Suzanne

    • HAPPY HAPPY BIRTHDAY SUZANNE! I hope you had a wonderful, special day. Your comment is so kind and makes me excited for all that I have ahead of me too.

  20. Happy birthday. I’m, uh, more than 30, and I don’t have it all figured out yet, so just have fun ;)

  21. Happy birthday Erin!!! My birthday is Thursday, yay for May babies! :) I’m DEFINITELY making this cake. 

  22. From Tar Heel country, HAPPY BIRTHDAY, ERIN!!!!  May your day be filled with hugs and fun and love and CAKE!  OR PIE! ;) Printing the lemon cake recipe now cause I’m all about lemon these days!!

  23. Happy Birthday from all the family in England!

  24. Happy birthday, Erin! You look radiant and have so much to be proud of! You’ve accomplished a great deal in these past 30 years, and I know you’ll continue to do so in your 30’s. I’ll be 28 this year, and I’d be lying if I said I wasn’t somewhat dreading the big 3-0, but I think as many above have commented, life just continues to get better! Also,this cake looks divine and is the perfect cake for a wonderful celebration!

  25. Happy Birthday Erin !!  I come from a lemon loving family and this cake is amazing. The only change I made was putting lemon curd between the cake layers and the lemon cream cheese frosting on the outside.  Not a single crumb was left. Thank-you.

  26. Happy Birthday, Erin! Welcome to your 30’s. I promise you, it will be way better than your 20’s :) Now I wish I had a slice of this cake for dessert!

  27. Happy birthday!! My birthday is the 2nd!! I’m the baker in the house and wanted an easy birthday, so I bought a store made cake and didn’t like it!  I think I’ll try this! Thanks!

  28. Happy Birthday to you, Erin! May life continue to bring you joy and contentment as well as nice surprises! Enjoy this time! Thanks for sharing your life and recipes with us!
    Missed your trip to LA!  (I’ve been in exam mode!) Hope you passed a good time!

    • Grace, we had a wonderful trip (though we were in San Fran/Sonoma. I do love Southern Cali too though!). Thanks so much for your kind bday wishes and good luck with exams!

  29. Hi, Erin! I’ve stumbled upon your blog here and there, but for some reason, decided to stop and read THIS post. And I have to tell you… I totally started crying reading that you found out your step-father is cancer free. Last week, I also found out my dad is cancer free, a diagnosis he was given in October 2015, just 3 weeks after I found out I was pregnant (and 1 month after my 30th birthday). I’ve spent a lot of time thinking he wouldn’t be around to meet his grandson, but I am so so so happy that in 6ish weeks, he will. Sending you lots of 30th birthday love, creepy internet hugs for your step-dad, and a promise I will be back as a Well Plated fan. Happy belated to you!

    • Lynn, I got the biggest smile on my face reading this!!! I am overjoyed to hear that your dad is cancer free and will meet his grandson so soon. Congrats on your baby to be too. We both have a lot to celebrate :) I’m so happy you found my blog and said hi. Thanks for your note. It means a lot!

  30. I would like to make this cake but there aren’t any directions, don’t want to mess it up!!!

  31. Hi. I was wondering if you’ve ever made cupcakes with this batter?

    • Victoria, I’ve never tried the recipe this way, but I don’t see why it wouldn’t work! I would just suggest using paper liners, as the cake batter might be sticky, and reduce the cooking time— my guess is they will be done in 20 to 30 minutes, but again since I’ve never tried the recipe this way, keep a close eye on it. If you decide to try the recipe as cupcakes, I’d love to hear how they come out!

      • They come out perfect as cupcakes. The recipe made 26 and there was just enough frosting for 24. They only took 16 minutes in the oven.  Seriously the best lemon cupcakes I’ve ever made. Thanks!!!

  32. I’ve taken a liking to lemon cakes over the past half year, and this cake is honestly the best I’ve found yet. It’s insanely moist, like I truly was not expecting such a fluffy, great textured cake. The icing was incredible, super lemony– I added a dash of lemon extract, a bit more zest, and I skipped the vanilla. This is going on my personal favorites list for sure. Thanks for the recipe!

  33. Nani Wijaya Nasution Reply

    Happy Birthday, Erin! Love your recipes, thank you so much! <3

  34. Belated Happy B-day but my excuse is that I just stumbled on your blog.

    Other lemon cake recipes use baking soda instead of baking powder to, as Rose Levy Beranbaum says in The Cake Bible, “retain the lemon flavor while neutralizing some of the acidity.” Have you baking soda? Any opinion?

    I’m not a cake person but I want to make a pink lemonade cake for a July 4th party. You’re is the most appealing recipe. Just add food coloring.

    • Hi Sarah! I haven’t heard that about baking powder versus baking soda, but I can promise that this cake has a lovely and bright lemon flavor. I thought the amount was just right, as have a few other reviewers. If you really want stronger lemon, you can always add some extra lemon zest to the batter. I hope you enjoy it!

  35. hi, i came across this recipe as my son wants a lemon cake for his birthday. Just wondering about the kosher salt, if I can use regular table or sea salt instead, and if so should I use less? Or does the Kosher play a different role in the cake that regular salt can’t fill? I don’t happen to have Kosher on hand but will go buy some if it somehow affects the outcome or taste of the cake…thanks! Can’t wait to try it!

    • Hi Adrionne! I call for kosher salt, because I preferred its milder flavor to that of regular table salt, which I think takes somewhat metallic. You can use regular table salt, just put in a slightly lesser amount, since the grains are smaller. I hope you love the cake!

  36. Baked the lemon cake today and followed the directions to a t.  It was ok but was not worth the trouble.  It was very involved and took a lot of time.  Will not make again.

    • Sharon, I’m sorry to hear this cake didn’t hit the spot for you! As you can see from other comments, other readers have enjoyed it very much, but tastes are different. I know it’s disappointing to try a new recipe and not have it work out, so I’m sad to hear that was the case for you! Let me know if you’d like any help troubleshooting the recipe.

  37. Hey! I am making this cake right now for my dad. His birthday is tomorrow and I’m 13! Making it all by my self x 

  38. Hi Zainab! The cake definitely should not be dense—it’s actually quite fluffy and tender. I would attribute it to overmixing, along with some other potential factors. Just like you said, the more that you work a batter, the more gluten develops. It makes the dough chewy, which is great for bread, but not light and fluffy baked treats like cake. It’s also important to use cake flour, and alternate the dry and wet ingredients as the recipe directs. Did you do these things too? Regardless, I’m sorry this cake didn’t turn out perfectly for you! I hope it goes better than next time.

  39. I made this for my daughter’s first birthday party, and luckily made 2 batches. There wasn’t a single piece left, and I gave the recipe to 4 people! So light, and perfectly described as sunshine- just the right amount of lemon. Thanks Erin!

    • Rachael, I am so excited to hear this!!! I love that you doubled it too—I honestly wish I had done that the first time myself :) Thanks so much for taking time to share this kind review!

  40. Hi Erin, i was wondering if it is possible to make this as a sheet cake instead of a layer cake? 

    • Hi Jen! I’ve never tried this as anything but a layer cake, and this cake recipe doesn’t actually yield quite enough batter for a full 9×13-inch pan in the thickness you are probably hoping for. If you don’t mind a cake that is somewhat thinner, you can certainly experiment! Bake at the same temperature as indicated in the recipe, but be sure to check the cake early, as it might finish more quickly since the layers are somewhat thinner.

  41. I made this cake today!!It was all gone within a hour. My husband and family loved it! It was delicious ☺️ Thanks so much! How can I access more of your recipes? 

    • YAY! I am soooooo happy to hear this. Thanks so much for leaving this lovely review.

      As far as accessing my recipes, this entire website is completely filled with them! A good place to start is the recipe index, which is broken down into lots of helpful categories: http://www.wellplated.com/recipe-index/

      • You are so welcome! I have never ever written a review before but after this cake I had to!! Thank you so much! I’ll be checking out more of your recipes😊😊

  42. hi erin, im not a favourite of sweet cakes.is this cake sweet?

    • Hi! This recipe is intended to be a dessert, so yes, the cake is sweet. I don’t find it overly sweet as far as cakes go, but if you are concerned, you might try making these Strawberry Oatmeal Bars. They are still lightly sweet, but not as sweet as a cake: http://www.wellplated.com/strawberry-oatmeal-bars/

  43. Hi, Erin! Is there a substitute for the lemon extract? Can’t find one here in the country where I live in. Tnx!

    • Hi Maimai! I’d add extra lemon zest to the batter at the time same that you cream the butter and sugar. I hope you love it!

      • I was glad to see that there is an alternative. Going to try this cake for my husbands birthday tomorrow… Quite excited about the recipe.Will keep you posted on his it goes. 

  44. Hi Erin,

    is it 4 white egg rite?
    so actually this recipe don’t use yolk at all? i ever read that yolk actually can make cake moist?

    thanks alot

    • Correct, just egg whites. Don’t worry, the cake is plenty moist.☺️ Feel free to read some of the other reviews if you would like to hear what others have thought about the cake. It has been quite popular!

  45. WOW!! I made two of these cakes, one exactly like the recipe stated, and for the other one I just added blueberries to the batter. Both were beyond amazing, the icing, and cake! Thank you so so much for the recipe!

  46. Could I use lemon juice instead of extract?
    Also, do you think I could turn this into a lemonade poke cake or is it too fluffy for that? Thanks!

    • Hi Annie! I would recommend sticking with the lemon extract, because its flavor is much more concentrated than lemon juice, so it’s important to the overall taste of the cake. I would also probably stay away from doing this as a poke cake. From my experience, most poke cakes are baked as a sheet cake in a 9×13 pan, versus done as a tiered cake like this. I’m worried that if you poked holes and soaked them with liquid, the layers, which are already very tender and fluffy, would not hold together. I’m sorry if that is not the answer you were hoping for, but I really want this recipe to turn out for you!

  47. Can I make this cake as a bundt cake?

    • Hi Regina! I think I actually answered this a few comments above you, but I’ve never tried the cake this way. Because bundt cakes are much thicker, and the cake is so light and delicate, I would actually recommend sticking with round layers and not a bundt cake. You can feel free to experiment, but do use your best judgment.

  48. I have made this cake and it was divine! I wold like to try this using almond extract instead of lemon. Do you think the flavor would work?

    • Maegan, it’s completely up to you! I personally love the lemon flavor, but if you want to play around with almond, I’m sure it would be yummy too! Almond extract is different than lemon extract in strength though. I’d suggest omitting the lemon zest and lemon extract from the cake, then adding 1 teaspoon or 1 1/2 teaspoons of almond extract and 2 teaspoons of vanilla extract. If you try the cake this way, I’d love to hear how it comes out!! (You can do the frosting as lemon if you like that combo, or look online for an almond cream cheese frosting to replace it).

  49. I tried this recipe this weekend and I have to say that I LOVED the icing.  However,  others liked the cake but it was too heavy or thick for me. It was soft but very thick. 

    • I’m so glad you loved the icing Rhonda! The cake should definitely be light and fluffy. DId you make sure that the butter was at room temp, to use CAKE flour, to alternate the dry and wet ingredients, and to sift the ingredients? Every one of these things can make a big difference in the outcome of the cake. Regardless, I’m the glad others enjoyed it!!

  50. Thank you; I used your lemon icing recipe last week , to cover a cake, and it was so good, I made it again this week for a Christian Union Bake-Off Competition at Uni (it won Judges choice!). I really like this recipe, it is saved to my favourites! In the works of one of my Uni friends, ‘It is so good, because it has just the right balance of lemon tang to sweetness.’ Thank you.

    • I am so glad that is recipe has become a favorite Hannah! Thank you so much for sharing this icing with so many friends, and for coming back here to share this review. It means a lot!

  51. I have to admit, I have a weakness for anything lemon or lemon flavored, so this cake recipe looks like heaven to me! Thank you so much for sharing it.

    I have pinned it to both my Food Bloggers Coalition board as well as my own Desserts board on Pinterest! It looks amazing.

    Congratulations to your stepfather for being cancer-free! That is a precious gift right there.

  52. I love lemon and made this for my friend for a special birthday. I loved the frosting. I did the recipe step by step and made sure I did everything as directed. It came out more like an angel food cake texture and was dry. I over baked it, but did less time then was stated in recipe. The taste was great. I was expecting light and fluffy.

    • Annie, I’m sorry this didn’t come out perfectly for you! Were you using a glass or ceramic pan? Glass conducts heat very differently than metal, so that will change how the cake bakes and can make it become dry. Also, if you baked the cake in a 9-inch pan (vs the 8 inch in the recipe) that can cause it to cook more quickly too. Every oven is also different. It might be that your oven runs a little hot. I recommend using an oven thermometer, just to be safe. I’m glad you liked the flavor at least!

  53. I just happened upon this recipe, and I will independently verify that this is the best lemon cake recipe.  The cake is moist, texture and flavor is similar to angel food cake. Frosting is *amazing*. And because I can’t get enough lemon, I put lemon curd between the cake layers (as well as a thin layer of icing). My entire family loved it…. recipe is being saved!

    • Sidney, thank you so much for this sweet comment! I’m so glad you and your family loved the recipe. What a fabulous idea to layer lemon curd in the cake…YUM!

  54. Made this cake for my son’s baptism today, it was amazing! Thanks for sharing the recipe. 

    • Thank you, Hayley! What a wonderful occasion for a cake. Thanks for leaving such a nice review…I’m so glad you enjoyed the recipe!

  55. Wanting to make this for my hubby. He loves lemon!

  56. Erin, tomorrow is my 53rd birthday. I really love lemon (and baking) so I’m trying your cake recipe to celebrate! There’s nothing like a really fluffy, delicious cake…

    • Happy birthday, Judy!!! I hope you love the cake. I’m honored that you would choose this recipe to help you celebrate. :)

  57. This was the best new years cake I’ve ever baked! Was my first try with lemons and it was absolutely divine! The frosting was everything lemon and everyone loved it! I had no cake flour but it turned out fine with superfine flour too (what a relief)! Definitely will be making this cake again and again 😍! Happy New Year from Malaysia to you lemon cake goddess!

    Rating: 5
    • Resshaya, I’m blushing! Thank you so much! I’m glad you loved the cake. I really appreciate your taking the time to leave this wonderful comment! ❤️

  58. Hi!  I was looking for a recipe for lemon cake to make for a good friend’s marriage anniversary, and came across this post.  First of all, I’m so glad I did because your food posts look amazing!  Right up my alley.  Secondly, I’d like to try your lemon cake recipe but what can I substitute for lemon oil?  Can I just use finely grated lemon zest in the same amount?  Thanks, and looking forward to reading your other posts.  

    • Hi Rubana! I just realized this went unanswered—I would just use extra lemon zest. If you do decide to try the cake, I hope you love it!

  59. Hi Augustine! I’m so sorry to hear that this cake turned out dry for you. It’s actually a very light and moist cake, so that definitely should not have been the case. My guess is that it might have been over-baked or your oven could run hot. Also, if you don’t follow every instructiondetail such as adding the ingredients in the order listed (alternating dry and wet), that can impact the final result too. As you can see from other reviews, it’s been a hit for many, but I know it’s disappointing to try a recipe and not have it not come out. I truly wish you would have loved this!

    • I went step by step first time a cake recipe didn’t turn out. I really wished it had because my niece was looking forward to a lemon cake.

  60. Wonderful cake really light and fluffy. I baked the cake 25 min and it was perfect, but all ovens are different and times vary even the with the same cake so I always go 5 minutes less you can always add time but you can’t unbaked it.  This cake has the exact right amount of lemon.  I will definitely bake this cake again. 

    I know it’s really late so I am wishing your 30’s. were as great as mine.  Enjoy and thanks for the recipe 

    Rating: 5
    • Paula, I will take bday wishes any day, thank you!!! And I am so so sooo happy you liked the cake. Great wisdom on checking it early too. Thanks for leaving this lovely review!

  61. I made this cake for my niece’s 18th birthday. She LOVES lemon, so I had a feeling it would be a hit with her, but EVERYONE loved it. I followed your recipe, baking for 30 minutes and that was just right. It had a very strong, but natural, lemon flavor, a delicate crumb, it rose beautifully and was in every way a perfect cake. I copied your flower and numeral decorations and added a small written message on the cake, which was simple, beautiful, and very easy to do. One thing that I did different was that I only leveled the bottom layer. That was because when I trimmed off the dome from one layer I tasted it and found that the golden crust was amazing tasting. I thought that it really added to the flavor of the cake, so I left the cake top with a dome on it, rather than making it completely flat. Thank you for this recipe. It is one I will make over and over.

    Rating: 5
    • Hi Jeanne! It truly means so much that you made this cake for your niece’s birthday! I’m so happy to hear that everyone enjoyed it. And although it’s always fun to get a little treat from the scraps when leveling the cake, leaving the dome for flavor is also a delicious way to go. :) Thank you so much for taking the time to leave this wonderful review!

  62. Today was my second time making this cake. I made it for my 30th birthday! It turned out great! It was amazing the first time. I accidentally put 4 whole eggs in it instead of egg whites, but it still tasted good. This is definitely a go to cake as it is very simple to make.

    Rating: 5
    • Hi Danyell, I’m so happy to hear you enjoyed the cake and that it’s now a go-to recipe for you! Thanks so much for taking the time to report back. :)

  63. This sounds like a recipe I’ve been looking for at least 40 years. My aunt made a cake like this. Thank you for sharing it. I’ll be trying it in near future for a gift to a friend.

  64. My sister made this cake for our mom’s 80th birthday! It was an absolute hit! Mom likes lemon anything and everyone loved this cake. Needless to say, it didn’t last. In my opinion, it rivals the lemon cake at Olive Garden!! Best lemon cake I have EVER tasted!

    Rating: 5
    • Thank you so much, Deborah! I’m so happy to hear it was the perfect cake for your mom’s birthday celebration. I really appreciate your taking the time to leave this wonderful review!

  65. It’s official. BEST LEMON CAKE RECIPE IN THE WORLD, THANK YOU!

    Rating: 5
  66. Hi.
    I don’t have lemon extract. Can I use vanilla and more zest?
    Thanks!

  67. Happy Birthday Erin.

    I baked this for my mom’s 65th birthday and she loved it. It was my first cake. My father died two years ago, so I try to come up with ideas to brighted her day. It was denser than inexpected and it wasn’t too rich or sweet, so there wasn’t a plate unfinished. I even got piping tips to decorate it. I was able to achieve a thicker frosting by folding in the powdered sugar.

    Thank you again for this recipe.

    Rating: 5
    • That sounds absolutely wonderful, Christopher. I’m honored that my cake would be the one you chose to bake for your mom’s birthday! It makes me so happy to hear that it was enjoyed by everyone. Thank you for sharing!

  68. Hi Erin,

    I wanted to make a birthday cake for a friend’s 50th birthday at work, who’s favorite cake was lemon. Not having made a lemon cake from scratch before, I googled it. Your cake looked manageable and turned out to be “the bomb!” Not only was it a hit with my friend, but everyone at the office raved about it! It was surprisingly moist. Thank you for this delicious recipe! I enjoy your site and am looking forward to trying more or your recipes throughout the coming years, as I specifically wanted to practice and expand my novice cooking skills this year. Best wishes, and thanks again! ;)

    Rating: 5
    • Hi Janine! Thank you so much for the kind words about the lemon cake and my site! I truly appreciate it. :) I am so honored you made this cake for your friend’s birthday, and I’m so happy to hear it was a hit! Thanks again!

  69. This is THE best lemon cake recipe. I was looking for a lemon cake that was not a bunt or pound recipe. This is amazing. Looks like an angel food cake but is much fancier. So delicious. I used just a whipped cream frosting since my daughter does not like cream cheese. I though about making a whipped cream/cream cheese frosting but opted for just whipped cream. I layered the cake with lemon curd from Trader Joes and thinly sliced strawberries. I am now making the exact recipe for a bake sale.

    Rating: 5
    • Thank you so much, Mary! I’m glad the recipe was a winner for you. Thanks for sharing your tweaks to the recipe—that lemon curd and the strawberries sound delicious!

  70. Just made this last night, and it was an absolute hit! Perfectly moist and fluffy. I used two nine inch square pans, and reduced the bake time to 20 mins. Thanks for the recipe :)

    Rating: 5
  71. Hi your cake looks so so good can’t wait to try it. Happy Birthday. I’ll repost after I make this beautiful cake. I loved reading  all the fans that posted for you. I really look forward to making many of your recipes. Thank you

  72. I only made the frosting and it was so delicious!! Next time I’ll make the cake to go with it.

    Rating: 5
    • I’m so glad you enjoyed the frosting, Jean! I’d love to hear how you like the cake if you do give it a try. Thank you so much for reporting back!

  73. just had this recipe reco to my nephew who is a baker ! Thanks a lot Erin

  74. I made the vegan version of this cake and it was perfect.  I made an egg substitute out of cornstarch and instead of the buttermilk, I used almond milk with a tbsp. of ACV.  The was perfectly moist and fluffy.  Great recipe.  

    Rating: 5
  75. Would I use the paddle or whisk attachment of the stand up mixer to make the actual cake?

  76. To what consistency should the egg whites and buttermilk be whipped?
    Just to combine or should they be frothy or should they form soft or stiff peaks?

  77. Fabulous cake!  My family loved it!  Nice and fluffy, light, with just the right amount of lemon.  Frosting also deliciously creamy – not too cheesy.   Thanks for this tasty, perfect cake recipe!     I’d love to alter this cake/frosting recipe for yellow cake, Chocolate, etc. it’s that good!  Any tips  on altering ingredients for other flavors  would be greatly appreciated.  

    Rating: 5
    • Hi Diana, I’m so thrilled that the cake was a winner for you! As for tips on altering flavors, I’ve really only tested this recipe with lemon. I think an almond cake with almond extract would be delicious, as would other citrus cakes such as orange and lime. I hesitate to recommend altering the recipe to be a chocolate or yellow cake because more ingredients would change than just the extracts, and that would affect the cake and its texture.

  78. Thank you, Erin, for the quick reply!  Your suggestions make sense!   I may try lime or orange for a change or one of your other cake recipes.  The lemon is truly a fabulous cake; my family’s quickly devouring!  Have a great day!😋

    Rating: 5
  79. Happy Birthday, Erin! Hope you have a wonderful day! This sounds amazing and we’ll have a piece this weekend in your honor!

  80. Lemon cake is my favorite! love the idea of the cream cheese frosting. Happy birthday, have a wonderful day (:

    Rating: 5
  81. The cake looks delish and the video looks wonderful!!!!!! 💕

  82. Have a very special birthday – and enjoy the lemon cake. It sounds wonderful – anything citrus gets my vote!

  83. Steph Scaturchio Reply

    I made this cake today however I did not make the frosting. The cake is excellent. I’ve made hundreds of cakes and this is a good recipe. Cake came out perfect.  I will have some of my  testers  try this tomorrow. Thank you. 

    Rating: 5
  84. thanks too and happy belated birthday Erin!

  85. How would you adjust the recipe for high altitude?

  86. Can this be made in a 9×13 glass pan? The recipe sounds delicious, would love to make it sometime but I don’t usually make layered cakes. If it can’t be made in a single layer then i’ll just have to make a layered cake!

    • I would love to know the answer to this is well :)

      • Hi Ashley and Sophia, I’ve never tried this as anything but a layer cake, and this cake recipe doesn’t actually yield quite enough batter for a full 9×13-inch pan in the thickness you are probably hoping for. If you don’t mind a cake that is somewhat thinner, you can certainly experiment! Bake at the same temperature as indicated in the recipe, but be sure to check the cake early, as it might finish more quickly.

  87. Can I just use lemon extract? Lemons are kind of expensive and unless I’m doing it wrong it takes several to get enough zest, then I have no use for the actual lemon.

    I didn’t use enough zest so my lemon flavor wasn’t as strong as I’d prefer, but I’d like to try it again.

    Also, my cake had sort of a “tough” top skin even though it wasn’t overbaked. Might be my oven runs 5-10 degrees warm, but I’m not sure….

    Rating: 3.5
    • Hi Cindy, generally 1 medium lemon produces 1 tablespoon of zest. But yes, you can use lemon extract! The guidelines I’ve seen are that you should use only half the amount of extract when substituting for zest. As for the skin you mentioned, I’ve never seen that before! My guess is that it might be a byproduct of overmixing, but it’s really difficult for me to say. A hotter oven could be the culprit too. I wish I had more insight!

  88. The flavor of this cake is out of this world and it was super moist. The only problem I had with the cake was that my cake’s texture turned out to be like an angel food cake, very close air cells. I’d prefer a much lighter texture like pictured. Erin, do you have any tips for me? Im not sure what happened!

    Rating: 4.5
    • I’m so glad you enjoyed the flavor, Brooke! The texture is very light and fluffy, though it shouldn’t be spongy like angel food cake. My guess is maybe if the cake was tougher than you wanted, it could’ve been the result of overbeating the ingredients, perhaps not alternating the dry and wet, or not using cake flour. Those are all small things that can make a difference, but if it’s not one of those, it’s hard to tell what may have been the cause since everyone’s kitchen is different!

  89. hi Erin. Gus from Newcastle in NSW Australia here. Going to have a go at your lemon cake tomorrow. The flour – self raising or plain? Gus

  90. Hi Erin,  my family is crazy about this recipe & says it’s the best ever.  I’ve made it 2x with the cream cheese frosting and the frosting is not as thick as it should be (top layer could almost slide off).   I hate to add more sugar as it’s sweet enough.  Perhaps my cream cheese & butter is too soft?   I only added 1 tsp of lemon juice. Any tips  would be greatly appreciated.  

    Best cake recipe — ever!  

    Thanks so much!  

    Rating: 5
    • Hi Diana, I’m so happy to hear you enjoyed the cake! I haven’t experienced this, but my guess would be that the butter and cream cheese got too soft, like you thought. Next time it might help to chill the frosting for a little bit in the fridge (checking and stirring every so often so it doesn’t get *too* firm) before putting it on the cake.

  91. Perfect, I’ll give that a try if it’s thin again.  Thanks very much!  :-)

  92. I made this cake to bring to a dinner party and it was a huge hit! It’s absolutely perfect for Spring and I could eat that cream cheese frosting with a spoon! The only sad thing was I let the hostess keep what wasn’t devoured at the party, so I only had one slice! Guess I’ll just have to make another one…. Thanks for the recipe Erin, and happy birthday!

    Rating: 5
    • Hooray, Judy! Thank you so much for trying the recipe and taking the time to report back! I’m so glad to hear the cake was a hit. :)

  93. hi!
    I’m planning on a lemon cake for a baby shower and your recipe and all the lovely comments make it seem like a winner. My only worry , is whether I can stack another cake on top or will it cave under the weight? Can it be sculpted?
    I trully intend on trying it at some point no matter the answer.
    I also wanted to mention how nice and dedicated of you it is to reply so promptly on all posts!!
    N

    • Hi N! I usually do this in two layers, and it’s perfectly sturdy. I worry that the cream cheese frosting may be a too little soft to be able to support additional layers, but I’ve never tried so I can’t say for certain. I do think you could cut this cake into a different shape before frosting if you’d like, but I don’t have much experience with sculpting or stacking many layers. There are lots of tips online (like using the right frosting and dowels) that help when you’re making tall, elaborate cakes, so if you’d like to give it a try, I’d do some research on that first! I hope you enjoy the cake!

  94. Hello Erin. I plan to give this recipe a try soon. My question is, do you sift your dry ingredients before measuring? Or do you measure & then sift? I absolutely LOVE lemon & can hardly wait to make this cake!!

  95. This recipe was delicious! I did mix in strawberries and a little more lemon extract into the middle layer of icing and it turned out wonderfully! Thank you so much!
    Alexis 

    Rating: 5
    • YAY Alexis! Thanks so much for taking the time to report back and share your tweaks! I’m happy to hear you enjoyed the recipe.

  96. Very dense cake, but taste was good.

    Rating: 2.5
    • Hi Karin! I’m glad you love the flavor of this cake! It definitely should not be dense though. A few tips to help for next time: be sure to use cake flour, sift the ingredients, and alternate the wet and dry as directed. The batter might also have been over mixed. Regardless, I’m glad that you enjoyed the taste, which is the best part!

  97. Made it last night n it didn’t turn out the way I expected it to. I’ll try again with my take…by the way, it didn’t sound right…egg whites…whole eggs makes the cake! Just my opinion.

    • Hi Shar’ron, I’m sorry to hear that the cake didn’t come out to your expectations! As you can see from the comments, many other readers have enjoyed the recipe very much, but everyone has different tastes. I know it’s disappointing to try a new recipe and not have it turn out as you expected, so I truly wish you would have loved it.

  98. It’s my Moms 40th birthday so I wanted to make her something special. I’m really picky when it comes to bread-like desserts. Everything from pancakes to cakes to donuts HAVE to be perfect. This cake is NOT dense at all. It’s airy and fluffy with a mild sweet lemon taste. I’m so happy I used this cake recipe. After it was done baking I poked holes in it and filled the holes with lemon custard to intensify the flavor on the bottom layer (this is a 4 layer cake!) and between each layer added a white chocolate mousse and finished it off with a lemon zested white chocolate buttercream frosting. I’m REALLY happy with the way it turned out! Thank you for the amazing recipe!

    Rating: 5
    • Haley, your cake sounds AMAZING! I’m so glad to hear that the recipe turned out great and that it was a hit! Thank you so much for taking the time to report back and share all your tweaks. That white chocolate mousse and buttercream sound delicious!

  99. I followed the instructions exactly, and the cake turned out perfectly! The cake was light and fluffy. The lemon cream cheese frosting was perfect, with just the right amount of lemon flavor. I topped the cake with a sliced lemon as pictured above, and next time I might also add blueberries [on top] for an extra pop of color!

    My husband, kids, friends, and co-workers raved about this cake, and it was devoured in less than 24 hours. I can’t wait to make this again for my son’s First Communion party next month! Go make this cake as soon as you can, you won’t regret it!

    Rating: 5
    • Thank you for taking the time to leave this lovely review, Camille! I’m so glad to hear that the cake came out perfectly and was enjoyed by all! (And blueberries would absolutely be a lovely pop of color.)

  100. Hi Erin — quick question on pan size. How critical is it that the pans are 2″ high? My 8″ pans are only 1.5″ high. Will batter overflow or should I use 9″ pans? Thanks so much. Would love to bake this for Easter!

    • Hi Julie! Honestly, this is a tough call! To be 100% safe, I’d use 9-inch pans if you have them and check them early. Since the cake will be thinner, they will cook more quickly. You could also try your 8-inch pans but only fill the pans a max of 3/4 of the way full. Any extra batter can be baked as cupcakes. I’ve never made these as cupcakes, so I can’t give an exact baking time. I’d suggest starting to check at 18 minutes, then take a peak at them every few minutes after that. I hope you love the cake!

  101. Thanks so much for responding Erin. I decided to bake this yesterday and thought it would be safest to just do as cupcakes. To my surprise, when I dug out my muffin tins, I found two 8″ x 2″ pans(!!!). I’m more of a cook than a baker so probably bought these for a specific recipe ages ago, used them once and have since forgotten I had them. So….was able to bake my cakes exactly to your recipe — house smelled divine while baking — and they are wrapped in the freezer now to frost next weekend for Easter. Thank you again!!

  102. My grandson David called me to ask if I would make him a birthday cake. I asked what kind of cake? He told me he wanted a lemon cake. I told him that I didn’t have a recipe so he got on line and sent me yours. It was delicious! The cake was the hit of his 21st birthday.

    Rating: 5
    • I’m so glad to hear this recipe was a hit for your grandson’s birthday, Georgia! Thank you so much for taking the time to leave this wonderful review. :)

  103. Hello, I was wondering if the cake gets more delicious the next day or would it be better to make it fresh the day that I will be serving it? Thank you!

    • Hi Andrea, I think it tastes great both the day it’s made and the next day too. You should store any leftovers in the fridge and serve at room temperature. I hope you love it!

  104. I was so excited to make this cake for Easter and was very disappointed by the fact that when the cake cooled in the pan and I turned them out, they were very flat, about an inch thick.  Don’t know what happened because I followed the recipe exactly…

    • Hi Sandra! I’m sorry this cake didn’t turn out perfectly for you! As you can see from the other reviews, it’s a popular recipe that many have had success with, so I’m thinking something went wrong along the way. Did you use cake flour, sift the ingredients, and alternate the wet and dry ingredients as directed? The batter might also have been over mixed. Finally, it’s also important to make sure you measure the flour the right way, by lightly spooning it into a measuring cup, vs. packing it down. I hope these tips are helpful, and if you decide to try the recipe again, I hope it goes better the next time around!

  105. Love this recipe! I made a lemon curd for the filling & a raspberry sauce as a topping. The perfect sweetness & perfect dessert for Easter.

    Rating: 5
    • Alli, that sounds absolutely delicious! I’m so glad to hear you enjoyed the cake. Thanks so much for taking the time to leave this great review!

  106. Would you mind to convert the ingredients into gram instead of cup? 

    • Hi Charlotte! I’m afraid gram to cup conversions isn’t a service I’m able to offer right now. I do think you should be able to find most conversions online though!

  107. OMG – I am a chocolate cake addict but this sponge was so delicately fragranced with lemon, light,fluffy & absolutely gorgeous!!!!  One of the loveliest cakes EVER!!!!  Struggled with icing – had to add xtra icing sugar

    Rating: 5
    • Karen, I am soooooo happy you loved this cake! Chocolate is usually my go to as well, but this lemon one also has a special place in my heart. Thanks so much for leaving this lovely review!

  108. Does the buttermilk have to be low-fat? I’m making a few different cakes for a bridal shower and the others call for buttermilk. I’d like to not have to buy two different kinds, but I will if needed because this cake looks amazing!

  109. Erin,
    I have never been a fan of lemon “anything”, but your cake looked so good and I wanted to make something different for my 60th birthday (coming up in a few months) so I thought I would try yours out in advance. The recipe and warning notes were spot on. I used exactly what you said in the amounts you prescribed and voila a perfect cake. I was also pleasantly surprised at the flavor and texture of the butter cream cheese frosting (the second tablespoon of lemon juice made it so fluffy). I will definitely make this cake for my 60th and any other opportunity I have to make a cake for anyone else.

    Thank you so much for posting the recipe and reminding me to use cake flour it would have been such a shame if I mistakenly used APF. I hope you enjoyed your 30th and have many more to follow. Let me know if you post any other recipes, I would love to give them a try.

    Rating: 5
    • Sue, I’m delighted to hear that the cake was a success. I’m so honored that you’d choose this recipe to celebrate your birthday, and now you get to eat it twice since you tried it out ahead of time! Thank you so much for taking the time to leave this wonderful review!

  110. I made this cake and it was good but the texture was somewhat tough and rubbery. What did I do wrong? Did I beat it too long? I used cake flour. Nobody else seems to have this problem, so I must have done something wrong.

    Rating: 3.5
    • Hi Larissa, I’m sorry to hear the cake turned out somewhat tough! It’s hard to know for sure what may have happened since everyone’s kitchen is different, but it’s likely that the batter was overbeaten. I know it’s disappointing to try a new recipe and not have it come out, so I hope it’s a success next time if you do give it another try!

  111. I make plenty cakes from scratch and decided to try this recipe. I made the correct substitution for the cake flour since I did not have it. It was definitely light in texture but disappointingly dry….maybe my oven runs a bit hot? Anyway, I will try using the whole egg next time..not a fan of using egg whites/yolks only in recipes and creating more work in the kitchen.

    Rating: 2
    • Hi M, I’ve never tried this recipe with a cake flour substitute, so that could have contributed. It also does sound like the cake was overbaked if it came out dry. It could be that your oven runs hot, so I’d suggest using an oven thermometer and checking a few minutes early. As far as egg whites versus the whole egg, using only egg whites does help contribute to the cake’s light and fluffy texture. I never want to cause more work where it isn’t needed, but the egg whites really are important to the cake’s texture here. If you try the recipe again, I hope it goes better next time!

  112. I made this cake but it did not rise. No need to cut off the top before frosting because it turned out perfectly flat. Any idea what went wrong? The cakes are currently wrapped and in the freezer so I can frost them in a few days for a party so I don’t know what the texture looks like or how they taste. I did notice the batter seemed rather thin when poured into the pans and it looked like the butter had started to separate.

    • Hi Barbara, I’m sorry, but it’s so tough to say what might have been the cause without being right there in the kitchen with you. I’ve never heard of that happening before with the recipe. I hope the cake still turns out delicious, and I’m sorry I’m not able to be of more help!

    • One thing that occurred to me is to check your baking powder to make sure that it’s fresh. Aside from the eggs being underbeaten, that could be the main culprit if the cake didn’t rise much.

  113. My husband has made this for me twice now, birthday and Mother’s Day, and it is delicious! I had to break my sugar fast for another slice because it won’t fit in the freezer, but it’s worth it.  You know it’s good because I don’t usually ask for the same dessert twice in a row!

    Rating: 5
    • I’m so glad to hear this recipe is a winner for you, Jen! Thanks so much for taking the time to leave this awesome feedback.

  114. I made this for my husband’s birthday today and it turned out fabulous! My mom is a pastry chef and she makes a stellar lemon cake that my husband adores, but I didn’t have her recipe so I used yours. I made it as cupcakes and they were so light, fluffy, lemony and moist. A bit different from my mom’s cake– hers is more intensely lemony but dense, heavy, and super moist. I might prefer yours!
    I did make a couple small substitutions. I didn’t have buttermilk so I made my own by combining milk and fresh squeezed lemon juice (one lemon’s worth). I also didn’t have lemon extract so I subbed in a Tb of limoncello. And I probably doubled the amount of zest but I’m not sure I cause I didn’t measure.
    Thanks for a keeper recipe!

    Rating: 5
    • Thanks so much for taking the time to share your tweaks and feedback, Claire! I’m so happy to hear the cake was enjoyed by all!

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