This classic Lemon Cake recipe is sunshine served on a plate! Perfectly sweet, melt-in-your-mouth tender, and finished with lemon cream cheese frosting, this cake is positively bursting with bright citrus flavor.

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Why You’ll Love This Lemon Layer Cake
- The Texture is PERFECT. This lemon cake is sublimely fluffy, with a moist, tender crumb. That said! It’s also sturdy enough that it doesn’t fall to pieces when you slice into it. (If you like a more dense, buttery cake, try this Lemon Blueberry Bundt Cake.)
- Fresh, Lemony Flavor. The lemon is popping and present in this cake, yet balanced. And then there’s the frosting! It’s not overly sweet, thanks to the tang of the cream cheese and lemon juice.
- A Reader Favorite Worth the Effort. Let’s be honest, homemade cake takes effort. Making this lemon cake from scratch is 100% worth it. You’ve called it “perfectly fluffy,” “spectacular,” and even baked it for weddings. It is THAT GOOD!

5 Star Review
“This is a beautiful and delicious cake. The crumb is tender and soft. The level of that lemon flavor you would expect from a lemon cake is perfect!”
— Barbara —
How to Make Lemon Cake from Scratch
The Ingredients
For the Lemon Cake Batter
- Cake Flour. It’s ground extra fine and has a lower gluten content than all-purpose flour, resulting in a lighter, fluffier cake with a tender, more delicate crumb. If you don’t have cake flour, you can make your own by swapping in some cornstarch (see recipe notes).
- Egg Whites. Another key component for the cake’s light texture (save the yolks to make Banana Ice Cream).
- Buttermilk. Helps create a tender crumb.
- Lemon Zest + Lemon Extract. Lemon extract has a concentrated flavor, which helps the lemon shine.
- Butter. How does lemon cake taste like pure melt-in-your-mouth goodness? Butter is the answer! It adds rich flavor and ensures that your cake is moist.
For the Lemon Cream Cheese Frosting
- Cream Cheese. It gives the frosting body, balances the sweetness, and gives it a pleasantly tangy flavor.
- Butter. Gives the frosting some structure and subtle richness.
- Powdered Sugar. Adds sweetness without taking it over the edge.
- Lemon Juice + Lemon Zest. Bold, bright, and zippy lemon flavor.
- Vanilla. I love using vanilla in lemon recipes because it enhances the flavor.
The Directions

- Sift the Dry Ingredients. Sifting is key for a light, tender cake.
- Combine the Buttermilk and Egg Whites. These are your wet ingredients.

- Cream the Butter and Sugar. Along with the lemon zest and extract.

- Alternate Dry/Wet/Dry. First half of the dry ingredients go into the creamed butter, then the wet, then the rest of the dry.

- Bake. You can make this a layer cake, or see below for more sizes.

- Let Cool. If you frost when the cake is still warm, the frosting will slide off.

- Frost. Don’t worry if doesn’t look perfect, it will taste amazing!
Recipe Variations
- Layer with Lemon Curd. Use lemon curd between the layers, then spread the lemon cream cheese frosting on the cake’s outside.
- Add Blueberries to the Batter. Gently fold blueberries into the lemon cake batter (coat them with a little flour first to prevent sinking).
- Spread Raspberry Jam in the Middle. Spread a thin layer of seedless raspberry jam between the layers, directly on top of the frosting. Decorate with fresh raspberries.
- Give It a Fresh Strawberry Filling. Thinly slice strawberries and pat dry. Layer them in the center of the lemon cake with the cream cheese frosting. Decorate with more fresh strawberry slices.
- Make It Gluten-Free. If you’re looking for a gluten-free lemon cake, try my crowd-pleasing Almond Flour Cake with Lemon instead, or make this lemon cake with a measure-for-measure gluten-free flour.

Baking in Other Pan Sizes
- Lemon Cupcakes. Readers have reported they have used this recipe to make 24-26 standard-size cupcakes. Bake at the same temperature for about 16 minutes. Be sure to use paper liners so they don’t stick.
- 9-Inch Pans. Follow the recipe (which is written for 8-inch pans) as directed, checking several minutes early. Note that your layers will be thinner.
- Mini Layer Cake. Halve the recipe, then bake in two 6-inch cake pans. Check several minutes early.
- Lemon Sheet Cake. This cake recipe doesn’t yield quite enough batter for a full 9×13-inch pan, but if you don’t mind a cake that is somewhat thinner, you can experiment with it as is, or try making 1.5 times the recipe. Bake it at the same temperature indicated in the recipe, but be sure to check early, as it might finish more quickly. *NOTE* I have not tried this myself, so it would be an experiment. I recommend reading through the comments also, as several readers have shared experiences with baking the cake in assorted pan sizes.
Recipe Tips and Tricks
- Use Room Temperature Ingredients. Especially the eggs and butter. Room temperature ingredients blend more easily, allowing for better incorporation of air, resulting in a fluffier cake.
- Yes, You Must Sift. It aerates the flour, ensures an even distribution of ingredients, and ultimately gives your cake a lighter texture.
- Don’t Be Temped to Add Lemon Juice. While you can add lemon juice to some cakes (like this Lemon Poppy Seed Cake), it’s important that the recipe was developed for it, as it will alter the acidity level, affecting the rise of the cake. If you can’t find lemon extract, opt for extra zest in the cake rather than swapping lemon juice.
- Check Expiration Dates. To ensure that your cake tastes great and rises properly, check the expiration dates on your baking ingredients (especially the baking powder) to make sure they’re still fresh.
- Serve at Room Temperature. If possible, serve this at room temperature for the best lemon flavor. Since it’s stored in the refrigerator, I like to take it out before we sit down to dinner to give it adequate time to warm up prior to dessert.

Frequently Asked Questions
Yes, but proceed with caution—when doubling cake batters, the leavening agents (baking powder and/or baking soda) should NOT be completely doubled, as this throws off the baking science. If doubling the cake, use only 5 1/2 teaspoons of baking powder. Note that when doubling cakes, things can just go awry—it’s harder to evenly incorporate a larger amount of ingredients—so if you want to be 100% safe, you are best off baking the cake twice (annoying but worth it for perfect cake).
If you’d like to pipe the frosting, I’d suggested adding more powdered sugar so that it is a stiffer, more pipeable consistency. You could also make a different lemon frosting designed for piping, such as lemon buttercream, though that will make the cake sweeter.
In a word, no. When butter is creamed, it is very important not only for flavor, but for a cake’s texture. If you’d prefer to make a cake with oil, try this Polenta Cake instead. It’s almost like a lemon pound cake.
Definitely! Just make the batter twice in a row (or double it per the guidance in FAQ 1 above). There will be some batter leftover, so you can bake an extra layer to save for later or turn it into cupcakes.
Lemon Cake
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Ingredients
FOR THE LEMON CAKE:
- 2 ¼ cups cake flour*
- 1 tablespoon baking powder (I recommend aluminum free)
- ½ teaspoon kosher salt
- 1 ¼ cups low-fat buttermilk
- 4 large egg whites
- 1 ½ cups granulated sugar
- 2 teaspoons grated lemon zest
- 1 stick unsalted butter at room temperature (equivalent to 8 tablespoons or 4 ounces)
- ½ teaspoon pure lemon extract
FOR THE LEMON CREAM CHEESE FROSTING:
- 8 ounces cream cheese softened
- 1 stick unsalted butter softened (equivalent to 8 tablespoons or 4 ounces)
- 2 ¾ cups powdered sugar sifted
- 2 tablespoons freshly squeezed lemon juice divided (from about ½ a large lemon)
- 1 tablespoon freshly grated lemon zest
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon kosher salt
Instructions
- 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 too.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Video
Notes
- *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. Measure out the 2 1/4 c. needed for the recipe, then bake as directed.
- TO MAKE AHEAD: Bake the cake layers up to 1 day in advance, let them cool completely, then wrap airtight. Store them at room temperature until ready to frost. Frosting can be prepared 1 day in advance and stored in an airtight storage container in the refrigerator.
- TO STORE: Cover the cake, and store it in the refrigerator for up to 2 days. Let it come to room temperature before serving.
- TO FREEZE: Freeze your frosted or unfrosted cake for up to 2 months. Let it thaw overnight in the refrigerator, then bring it to room temperature before serving.
- TO DOUBLE: Please see FAQs (below), reduce the baking powder to 5 1/2 teaspoons (not 2 tablespoons), and double at your own risk.
- OTHER PAN SIZES: See notes in blog post (above) regarding baking this recipe as cupcakes or in a differently-sized pan.
Nutrition
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If you enjoy lemon as much as I do, you’ll love these other lemon dessert recipes:
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.
Nancy, I am thrilled to hear how much you enjoyed this, and I bet the lemon curd was fantastic too! Cheers to lemon cake :)
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!!!
YAY! I’m so happy to hear this Victoria. Thanks for reporting back!!
I can verify that this recipe makes great cupcakes! I got exactly 24, and they baked perfectly at 16 minutes, just as Victoria said. Great recipe!
Thanks so much for sharing that tip Becky!
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!
Michaela, THANK YOU for this glowing review! I’m thrilled that you enjoyed the recipe so much.
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!
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!
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!
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.
Hi I really loved this recipe. This recipe is always a hit. I would like to know if we can make this cake without egg also. Please suggest the alternative way. Thanks
Hi Tanu! I’m so happy to hear this recipe has been a hit! I have not tried to make this cake without egg, but you could experiment by swapping the egg white for mashed banana or applesauce. I hope this helps!
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: https://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??
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: https://www.wellplated.com/strawberry-oatmeal-bars/
i tried making it for my sister’s birthday today and it turns out sooo goood and the sweetness is just nice ! thank you soo much for the recipe ! ?
I am so happy to hear this, and happy birthday to your sister too!
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.
Thank you!! I was searching for this answer as I absolutely hate extracts!
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!
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!
YAY! I am so happy to hear how much you enjoyed this recipe. Thanks so much for trying it, and for coming back to leave this lovely review!
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!
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.
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).
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!!
This was the first time I used cake flour. No I did not alternate but sifted and room temperature. I will try it again. Thanks!
Alternating makes a big difference Rhonda! I hope it helps next time.
I did try the recipe again as your instructions state. It was perfect!!!
Rhonda, I’m so happy to hear it turned out and that it was perfect! Thanks for giving the recipe another try!
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!
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!
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!
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!
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!
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! ❤️
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!
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
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!
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.
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!
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.
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. :)
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!
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!
It’s official. BEST LEMON CAKE RECIPE IN THE WORLD, THANK YOU!
Awwww Denise, I am SO happy to hear this. Thank you for letting me know! Enjoy every bite :)
Hi.
I don’t have lemon extract. Can I use vanilla and more zest?
Thanks!
Hi Chelle, I think that sounds like a great substitution! I hope you love the cake!
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.
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!
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! ;)
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!
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.
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!
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 :)
WOOHOO Alaiza! I’m so happy this recipe was a hit. Thank YOU for letting me know how it turned out!
I only made the frosting and it was so delicious!! Next time I’ll make the cake to go with it.
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!
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.
I’m glad you enjoyed the cake, Jennifer! Thanks for taking the time to share your feedback and tweaks!
Would I use the paddle or whisk attachment of the stand up mixer to make the actual cake?
Paddle attachment will be great!
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?
Hi Christine! Just until nicely combined. I hope you love the recipe.
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.
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.
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!?
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.
Thank you so much, Steph! I’m so glad you enjoyed the cake!
thanks too and happy belated birthday Erin!
I hope you love the cake, Sue!
How would you adjust the recipe for high altitude?
Hi Sam, I don’t have high-altitude baking experience, but this resource from King Arthur Flour might be helpful!
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.
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!
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!
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!
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
Hi Gus, I use plain flour. I hope you enjoy the cake! I’d love to hear what you think.
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!
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.
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!
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. :)
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!
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!!
Hi Lakisha, I sift the dry ingredients all together after measuring. I hope you love the cake!
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
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.
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!
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!
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!
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.)
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!
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!!
Julie, I’m so glad everything worked out! I hope the cake is a hit at Easter!
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.
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. :)
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!
Love this recipe! I made a lemon curd for the filling & a raspberry sauce as a topping. The perfect sweetness & perfect dessert for Easter.
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!
Would you mind to convert the ingredients into gram instead of cup?
Hi Charlotte! I am unable to offer a conversation at this time, but I believe you should be able to find most of the ingredient conversion amounts online. I hope you love the cake!
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
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!
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!
Hi Kylie, no, the buttermilk doesn’t have to be low-fat. I hope you enjoy the cake!
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.
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!
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.
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!
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.
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!
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!
Thank you for this amazing recipe- I made this for my husband’s birthday and it was incredible! I never give 5 stars, but seriously it deserves it. This cake was moist, light, and full of flavor without being overwhelming. I don’t even like lemon cake, but this is my new favorite! This will be my go to cake recipe now. I also live above 5,000 feet which can cause problems with baking and I followed the recipe exactly (no adjustments for altitude) and it came out perfectly. -This. Never. Happens.- At my husbands request I did a buttercream frosting (instead of the cream cheese frosting) with lemon extract and then the kids topped with fresh strawberries. It was like a strawberry lemonade topping.
Naomi, I am SO HAPPY that this turned out so well for you! Thank you for trying the recipe and taking time to leave this glowing review!
I plan on making this recipe for my niece’s birthday party in about 2 days. I live in Japan and they don’t sell buttermilk, not even on the American military bases. Can I substitute it with plain yogurt or is it better to just mix milk with lemon juice?
Hi Beth! While I haven’t tried it myself, you could try a buttermilk substitute. Mix one cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. I hope that helps!
I’ve made this recipe a lot and somehow it always comes out different. Always if made as cupcakes it is light and soft and moist as the description states. Then more often than not when made as a cake it turns out dense and moist and almost crumbly.
I am a baker and am using all the correct temps and mixing techniques (very little mixing after alternating wet and dry in) and it still ends up different!
The only thing that I have done differently so times is sub my own made buttermilk rather than store bought… I haven’t marked it when I’ve done this and when I haven’t so unsure if this is changing the texture.
I hope I figure it out because this really is a great cake when it comes out right.
Justine, what a puzzle! The cake should be light but still sturdy. Maybe an extra sift of the flour might help? Regardless, I’m happy to hear that you do enjoy the cake’s flavor. It is such a compliment that you’ve made it more than once!
Can this be made in a bundt pan?
Hi Lori! 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 and use your best judgment.
This cake is delicious & easy to bake .. Thank you so much.
I’m so happy to hear you enjoyed it, Alishia! Thanks so much for taking the time to leave this awesome review!
I am about to make this, have all of the ingredients and then realized that I have 2- 9×2 pans and not 8s. How should I adjust the recipe? Or will the recipe work for that size?
Hi Shaunna! I think these will work fine. The layers will be thinner and cook more quickly, but should still be delicious. Be sure to check several minutes early to ensure the cakes do not over bake. I hope you enjoy it!
Made this today for my son’s 16th birthday. It was SO good – everyone had seconds and I suspect the remaining will be gone by tomorrow. Only had 3 eggs so just used them whole instead of 4 whites – turned out great. Thank you for a fabulous recipe – it’s bookmarked so I can easily find it again – pretty sure this will make regular appearances at our house.
Hooray Donn! I’m so glad to hear the cake was a hit at your son’s birthday party. It means so much that you would use a recipe of mine for your special occasion. Thanks so much for taking the time to leave this awesome review!
I never eat lemon anything. But I made this recipe for a friend as a thank you gift. It was DELICIOUS. Very soft cake and the frosting complimented it well. I didn’t think I would like it so much. I can’t wait to make cake balls out of the scraps to share with coworkers and friends. :)
Jessica, I’m so happy to hear that you enjoyed the cake! Thanks for giving the recipe a try and for taking the time to leave this awesome review. (And those upcoming cake balls sound amazing too!)
Hi Erin,
Looking forward to try this soon. Is it possible to replace butter with oil in this recipe?
Hi Han! To be honest, I wouldn’t recommend this swap. Butter is very important to the cake’s flavor and texture. I’m afraid oil would be too liquidy, and the cake might not rise properly. I know that is probably not the answer you were hoping for, but I really want it to turn out for you!
This cake is delicious and light, the only problem I have is that my layers turned out exceptionally thin. Those pictured are the size of a normal layered cake while mine turned out only around a quarter the height. I have made this cake twice now because of it’s amazing flavor, following the recipe to a tee. I was sure to use cake flour, sift the dry ingredients, and alternate wet and dry when adding them too the sugar, but both times I had to double the recipe just to achieve a cake tall enough to frost! Do you have any tips, what am I doing wrong? But overall, a great cake with striking lemon flavor
Hi Ella, I’m so glad you enjoy the flavor of the cake! It’s hard to know for sure what may be causing the cake to turn out flat without being in the kitchen with you, and since it sounds like you’ve got the sifting and measuring down pat, here are a few things you could check! 1) Is your baking powder fresh? 2) Did you use an 8-inch pan as called for? A 9-inch would have caused it to come out thinner. 3) Do you use an oven thermometer? If the oven isn’t hot enough when the cakes go in, that can impact their rise. 4) How long were the eggs mixed? If they’re not whipped enough, that can affect the rise. I know there are a lot of variables, and it can be hard to know what the culprit is! Best of luck to you if you try another batch!
So I made 2 new recipes this weekend and popped on to Pinterest to leave my reviews as the recipes were just SO good. To my suprise Erin they were both off your blog! Haha.
Anyways this cake. WOW. I made 3 layers for a special birthday cake. I made a filling of lemon curd and folded some whipped cream into it and filled the layers. Then frosted with your lemon cream cheese frosting. WOWZA. One of the best things to ever come out my kitchen. Thank you so much for such reputable recipes. I’m def going to be checking out the rest of your blog :)
Your cake sounds AMAZING! Thanks for reporting back about how this recipe went too! I hope you find more new favorites. :)
Hi , Made this cake yesterday and Wow it was a hit with family . Delicious . Thks
Audrey
Audrey, thanks so much for leaving this awesome review! I’m happy to hear the cake was a hit for your family!
Thanks Erin! Your recipe was my first ever lemon cake and it was a smash hit! My nephew wants one for his birthday now! Soooo moist and heavenly!!!!! Thanks girl and keep em coming!!!!!!!
YAY Jeannie! I’m so glad to hear you loved the cake. Thank you so much for taking the time to leave this wonderful review!
I made his for my son’s 11th birthday. It was a MAJOR hit! It’s SO rich! Then the cream cheese frosting ?? Bravo! I’m making it again tonight for my brother in law☺️ Thank you for this recipe!
HOORAY Erica, I’m so glad to hear the cake was a hit! Thank you so much for giving this cake a try for such a special occasion and for leaving this wonderful review!
I try a lot of Pinterest recipes, and I’ve never left a comment. This cake is hands down one of the best I’ve ever tried. It was so amazingly good! Thank you for sharing such a gem. This is one I will make many more times.
Christina, I’m so grateful that you would give the recipe a try and take the time to leave this comment. I’m so glad to hear you enjoyed the cake!
Hi Erin, thanks for sharing this amazing recipe. I halved the recipe to yield a two-layer 6 inch cake, used 1 cup of cake flour with 2 medium sized egg whites, filled the centre with a thick layer of lemon curd and frosted the cake with white chocolate ganache and the result was absolutely delicious! This is my first lemon layer cake and I must say that the cake sponge was super moist and soft (I baked them a day ahead)! I did not need to trim off the tops of the cake as the tops were fairly flat after baking. I wish the sponges rose a bit more though (as I noticed that they did not rise much – my baking powder is fresh and followed the instructions on the cake sponges), so that they could be a little more fluffy! Thinking of whisking the buttermilk and egg white mixture using my stand mixer the next time I experiment with the sponge, would that work? :)
Hi Adelene, I’m so glad to hear the cake was a success! I have not tried mixing the cake another way, so you would be experimenting. If you do decide to give it a try, I’d be interested to hear how it goes.
This was So STINK’N GOOD!!! Thank you! My father Loved it for his beautiful birthday cake. I did 4 layers!!!!AMAZING… again thank you
Annette, I’m so excited to hear this recipe was a success! I’m honored that you’d make it for such a special occasion. Thanks for taking the time to leave this wonderful review!
Baking this cake right now…after tasting the batter I added a bit more lemon extract (hope it doesn’t ruin it!!) I’m not making the icing because I’m going to make it a multi layer mirror cake with a stabilized whipped icing. I had to use 9 in pans because I don’t have any 8 in. I’ve done this before with other cakes by dropping the temp 25 degrees and cutting the cooking time to 20 minutes. Also dyed it yellow so I could get that beautiful color contrast with the purple blackberry cake I’m pairing this with. Thank you so much for the recipe!
Update: Pulled it out of the oven and cooled it. This cake is fluffier than any other cake I’ve ever made. Still not lemony enough for my taste but I like A LOT of lemon. The texture of this cake is PHENOMENAL.
Lily, I’m so glad to hear the cake came out beautifully! Thank you so much for giving the recipe a try and reporting back!
Hi Erin , this lemon cake there are no words for how amazingly wonderful it was. I made this cake for my husband’s 60th birthday just did a few things different I separated the layers into 4 every other layer I put lemon curd and then the icing on two layers and just the icing on the other 2 layers in between it was the most delicious cake I think I’ve ever tasted. I bake a lot I’ve had a lot of cakes most homemade cake sponges I feel are very Dense and heavy this one was perfection absolutely perfection I will keep this in my repertoire of the BEST THING IVE EVER TASTED recipeS definitely Number one amazing thank you so much look forward to researching more of your recipes this winter … Lori
HOORAY Lori, I’m thrilled to hear the cake was a success! Thank you so much for giving the recipe a try and for taking the time to write this wonderful review!
This year Grandma chose lemon cake for her birthday cake. So, I set to hunting for a good recipe, and my daughter (age 16) set to baking. We hadn’t looked far when we found your Lemon Layer Cake with Lemon Cream Cheese Frosting. It sounded fabulous, so . . . ready, set, go! Boy, was that kitchen a mess . . . she always makes a mess. (I don’t look; I don’t judge; I stay away until she’s done.) Near the end, she brought me a taste of the frosting. Wow! It was the most creamy, lemony, beautifully-textured, not-overly-sweet frosting I’ve ever had. Perfect (to be exact). I couldn’t wait until cake-cutting time. Of course, the birthday cake was the talk of the evening. I was surprised how much the cake part reminded me of dense pound cake. The frosting matched perfectly. I loved the balance of the two together. Thanks for a great recipe. We highly recommend it! By the way, I’m still cleaning stickiness off the floor, but our tummies are happy!
Ellen YAY!!! I’m so happy you loved this cake and totally honored that you made it for such a special celebration. Thank you for trying it and for leaving this glowing review (and for what it’s worth, I make a HUGE mess in the kitchen too!)
My daughter wanted a lemon cake for her birthday yesterday so I chose this recipe randomly off the internet. I am so glad I did! I made it and it was one of the best cakes I have ever eaten! I was afraid that the cake was going to be too tart, but I was so pleasantly surprised. It was light with just the right taste of lemon and the frosting was magnificent. Thanks for this recipe. I do have one question – was I supposed to add the egg yolks to the cake? The ingredients said 4 eggs which implies that they should be added, but I could find no mention of it in the recipe. I left them out.
Hi Marbo, I’m so glad to hear the cake was a hit for your daughter’s birthday! You are correct to leave the egg yolks out of the cake. I double checked the ingredient list and it does have 4 egg whites, yolks not included. Thanks so much for taking the time to leave this wonderful review!
I absolutely love anything lemon?. I made this cake and found it To be more of a pound cake. It wasn’t lite and fluffy at all. The frosting, was quite delicious!
Im going to make this cake again using the whole egg instead of just the whites of the egg.
I would still recommend anyone to make this cake?
I just baked this cake for a friend’s 30th birthday earlier this week, and it turned out lovely. I had a bit of difficulty generating enough lemon zest for the frosting (which made me realize it is time to upgrade from our shoddy hand grater to a proper zester!) and I ended up using vanilla extract in place of lemon extract. The result was very satisfying. I am pretty sure I will be baking this again (after I locate some lemon extract.) Thanks for sharing!
Lisa, I’m so honored you would make this cake for your friend’s birthday, and I’m so happy to hear it turned out! Thanks so much for taking the time to leave this great review!
Erin – thank you so much for this recipe! My daughter requested a lemon cake for her 11th birthday and I came across yours. It is DELICIOUS!!! We all loved it – it is just so airy and lemony and yummy. It has the texture of a bakery cake but tastes delish like a homemade cake. And was so easy! Will definitely be making this again :)
Ester, I’m thrilled to hear this cake was a hit for your daughter’s birthday! Thank you so much for giving the recipe a try for her special day and for taking the time to leave this review!
Just made this cake for my son’s birthday. He requested a lemon cake so I decided to look for a lemon layer cake and found this recipe on your website. I am so glad I did. It was delicious! The cake was moist and light. The frosting was amazing. Everyone requested seconds and I received rave reviews. I added this to my favorites list and will definitely be making it again. Thank you so much for this wonderful recipe Erin!
YAY Debbie, I’m so glad to hear the cake was a hit! Thanks for giving the recipe a try for such a special celebration.
Made this today, as a request from my 12 year old son, for his BIRTHDAY!!! I was nervous as I am NOT a baker at all, but this turned out PERFECT! He loved it and so did the rest of the fam!!! Thank you! So easy and SO DELISH!!!
Tasha, I’m thrilled to hear this was a hit for your son’s birthday! Thank you so much for taking the time to share how it went.
This cake was fabulous! I’m not a baker so I followed the recipe to a T and it turned out perfect! It was for my husband’s birthday and the whole family absolutely loved it! That frosting…super light and lemony. Yummmm! Thanks for a great recipe. Will be sharing this one for sure!
Alicia, I am so so happy to hear how much you loved the cake! Thank you so much for leaving this kind review and I hope you enjoy any slices you have left just as much :)
Erin, Lemon cake is my wife’s favorite so I spent some time and created this delicious cake. I have to say the icing was amazing and I would have eaten just that with a spoon. My cake itself was more like an Angel food cake but still tasty! Thank you for all your help!
Adam, I’m so glad the cake was a success! Thank you so much for giving it a try and taking the time to leave this wonderful review.
Forget previous question, I found the answer. Instead when mixing wet and dry ingredients in stand mixer should I use paddle or whisk attachment? Thanks a bunch!
Hi Nora! I’d use the paddle attachment. Thanks and I hope you enjoy the recipe!
Hi. I made this cake and served it y Sterda for a family party. I did 3 layers and it was off the charts!!!! Rave reviews. Great recipe. Followed directions exactly! Thank you
Nora, I’m so happy to hear it was a hit! Thank you so much for taking the time to leave this awesome review!
My nine-year old son won a baking competition at his school with this cake. He entered it in the third and final round where the theme was ‘fruits’. He did this cake in a oval shape, covered with the frosting (plus yellow coloring) and added green leaves to make it look like a lemon. I am so glad he chose this recipe.
WOW!! That’s amazing Fiona and congrats to your son. I love the shape he chose too. How cute!
If you make your own cake flour, do you need to re-measure it out for 2.25c flour, or use all of the the 2.5 cups/less 5 TBSP/plus 5 TBSP corn starch?
Hi Jane! I would remeasure so that you have the correct amount.
Just made this cake for my sister’s birthday and OMG it was delicious!!!!!! Everyone loved it!
HOORAY Joanna! I’m so glad it was a hit. Thanks so much for taking the time to come back and leave a review!
I made this cake for Easter and it was a HUGE hit with every guest declaring it to be the BEST lemon cake they’d ever eaten.
HOWEVER, I’m not so certain it turned out the way it was supposed to. Lol. I’ve been baking almost every day, from scratch, for 33 years. I rarely make mistakes. I followed the cake recipe exactly as written. When the cakes came out of the oven, pockets of sugar (I use baker’s sugar) had formed on the bottoms of the cakes. They were actually lumps. There were no lumps when I filled the pans with the cake batter.
In addition, the cakes were crispy on the outside. They were not over baked. I use 2 interior thermometers to properly regulate the oven temperature.
Every person noticed the crunchy texture and LOVED it, so I can’t complain. The cake was indeed moist, light and bursting with flavor.
In the end, I did not follow the frosting recipe exactly. The frosting wasn’t lemony enough, so I added more lemon zest and juice. It also needed a wee bit more salt, so I added more salt.
This is now my new go-to lemon cake recipe…with or without the sugar pockets (I pulled them off) and crunchy exterior. Very yummy indeed.
Hi Maggie, I’ve never heard of either of those things happening before, so I’m not sure what may have caused that! I’m so glad the cake was enjoyed by all—thank you so much for taking the time to share this review.
Hi Erin: I love lemon…had lots of fresh lemons and was so excited to make this cake for my hubby’s birthday the other day. I followed the recipe and didn’t stray with anything. The cake had a wonderful hint of lemon but it was quite dense. Is that how yours is or did I do something wrong? I turned out more like a poundcake- reminded me a bit of Starbucks Lemon Loaf, but more dense. I’m wondering if I overbaked it? I took it out at 30 minutes- it had risen nicely and did’t look at all too done to me- did the test and it passed. Family members said they enjoyed it, but hubby said nothing which usually means he doesn’t care for it. Boo hoo. Just wanted to get your thoughts if you don’t mind. Thanks for your help!
Hi Janel, 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 overmixed. I’m glad that you enjoyed the taste, and I hope those tips help for next time!
I’m looking to make this cake for my sisters baby shower in about a month. I am looking for a lemon cake that has strong enough lemon flavor that using a vanilla buttercream wont take away from it as it will be a “semi naked” 2 tier layered cake. Also thinking of adding a raspberry filling to the cake. Do you think the cake alone has enough lemon flavor to stand out with buttercream?
Hi Heather, this is a tricky question to answer, as different people have different tastes about how much flavor is strong enough. The cake does have noticeable lemon flavor from the zest and the lemon extract, but you can always add more zest if you’re concerned it won’t come through with the raspberry and vanilla buttercream. I hope that helps!
I’m going to try this recipe can i use regular salt instead of kosher salt
Hi Ann, yes, you can use regular salt, but use less, as kosher salt has larger grains. I hope you enjoy the recipe!
How would you suggest adjusting this recipe for 24 people? More layers or bigger pans? If bigger pans, how would you adjust the bake time?
Hi Glory, to be really safe, you could make the recipe twice as two layer cakes, or you could experiment with making a sheet cake instead. A 9×13 pan will need about 1.5 times the recipe, or you can use the amount of batter from this recipe and just have a thinner cake. The baking time will need to be adjusted, and I’d recommend that you start checking about 10 minutes early, just to be safe (especially if you go the thinner cake route). I’ve never scaled the recipe like that or baked it as a 9×13, so this is my best guess! If you do experiment, I’d love to know how it comes out. Here’s a baking pan volume conversion to reference in case that’s helpful: http://dish.allrecipes.com/cake-pan-size-conversions/
Please confirm the butter measurements… 1 stick is 113 grams, but you have 8 tbsp/4 oz in brackets?! Thank you
Hi Claire, all of those measurements are correct! One standard stick of butter is 8 tablespoons/4 ounces/113 grams. I hope you enjoy the cake!
I have a few questions: how tall is this cake supposed to be? This is my first time baking a layered cake and when I was done baking each layer was only about 2 inches tall.
2nd question: when I made the frosting it was like a pudding texture, is that how it is supposed to turn out? Im putting it in the fridge overnight so hopefully it stiffens up a bit but I couldn’t imagine frosting the cake and it actually staying in place freshly made like that.
I’m a bit of a new bakery so sorry for the silly questions!
Hi! If each layer is about 2 inches, that sounds like it got up to the correct height! The frosting should not be that soft, and putting it in the fridge is a good idea—it may have become that soft if your ingredients were sitting out too long or if your kitchen is on the warm side. I hope you enjoyed the cake!
Great recipe! I couldn’t stand throwing away the egg yolks, so I made a lemon curd and used that between the layers instead of the icing. Gave it a nice lemony brightness that was missing from the original recipe.
That’s a great use for the leftover egg yolks, Carol! I’m so glad you enjoyed the cake!
Do you have to use buttermilk or can you just use milk??
Great question! You do need the acidity of the buttermilk to react with the other ingredients and make the cake tender. To make your own, for every 1 cup of buttermilk in any recipe, you can stir together 2% or whole milk with 1 tablespoon lemon juice or white vinegar. Let sit 5 or so minutes, stir, and you are good to go!
Erin,
I HAD to reach out to you after locating your recipe and deciding to give it a whirl. I was looking over your website and noticed just how much we have in common! My name is also Erin, I am also originally from Wisconsin, I am married to a Ben, and in this last year, I rounded the bases to 33 but remember having a beautiful lemon cake from my favorite french bakery (where I would also happily live!) for my 30th birthday! I LOVE baking, I love bourbon, I LOVE veggies and simple, tasty ingredients, I wear a lot of plaid and also enjoy writing! I think we would really get along. :) Gonna try this recipe out in a new way…we live in a historic cabin from the ‘thirties and our stove is from 1938! Although I have recently figured out how to bake most things in this oven which has one setting–close-ish to 350 degrees–I am going to see if it is an easier and quicker process in our new Trager convection grill with some pecan wood. We also live at about 7,000 ft. of elevation in Colorado, so every time baking is an experiment! This is a birthday surprise for one of my college girlfriends who is coming to visit, who is incidentally an accomplished baker and food blogger from Minneapolis. Can’t wait to try it!
Sincerely,
Erin F.
Erin, we sound like long-lost twins! I am in awe of how you’ve tackled baking in such a difference (but beautiful!) place. I can’t wait to hear how the cake comes out. Thanks so much for taking time to leave this lovely comment!!
Hi, Erin. If I were to make this recipe in cupcake format, how many cupcakes would it make? Having a BBQ on July 4th. Thought it would be great with a summer bbq. Thanks!
Hi Sharlene! I’ve never baked the cake this way, but other readers have reported getting about 24-26 cupcakes with 16 minutes baking time. Be sure to use paper liners so they don’t stick. I hope you love them!
This is one of the best cake recipes I have tried! It was super moist and fluffy, which is exactly what I think makes a perfect cake. This recipe is a keeper!
Rosa, YAY!!! I am so so so glad to hear this, thank you!
Hi,
I’m going to try this cake but I’m confused about when to incorporate the butter/sugar mix in the batter, I can’t find it in the recipe. Could you help me?
Hi Ana! The butter and sugar are beaten in the mixing bowl in Step 3, then you add the wet/dry ingredients to the bowl with them as the recipe describes. I hope you enjoy the cake!
How do you think a raspberry filling would go w/ this cake?
I think that would be delicious Gina!! Feel free to spread a thin layer between teh cake layers.
This cake is perfection. Thanks for making me the hero of my dinner party!
SO happy to hear it Leigh, thank you!!!
Can this delicious cake be made with gluten-free flour? I sure hope so, but before trying it out would like your comment.
Brigitte, I am afraid I can’t recommend this. While GF flour works well for breads and muffins, because this cake recipe uses cake flour which is very light and airy, the GF flour won’t give you the same results. I’d suggest this Lemon Almond Flour Cake instead. It’d DELISH and already GF! https://www.wellplated.com/almond-flour-cake/
I love lemon and have searched for a long time for a good, light and lemony, home made cake. Every recipe starts with a cake mix and that’s not what I wanted. I made this cake this weekend and the entire family agreed that this was the best lemon cake we’ve ever had. It had plenty of lemon taste and it was so light. This is a keeper!!
Sandra, I am so so happy to hear how much you all enjoyed it, thank you!!
In your post you mentioned you have a video for Lemon Layer cake, unfortunately I can’t find it.
Renee, it’s towards the bottom of the post, just above the recipe. I hope this helps!
I wanted to make this a blueberry lemon cake. Would the cake be affected if I folded blueberries into it before baking?
Elp, this cake is pretty light in texture so I worry the berries would weigh it down. I’d suggest decorating the top with blueberries instead or putting some berries between the layers. I also have this blueberry lemon cake you might like: https://www.wellplated.com/lemon-blueberry-bundt-cake/
HI, JUST WONDERING, CAN I USE REGULAR MILK INSTEAD OF BUTTERMILK?
THANKS.
Aussie, buttermilk is needed for this recipe. You can make your own by mixing 2% or whole milk with 1 tablespoon lemon juice, then letting it sit for 5 minutes. Stir then use in the recipe as directed!
Thank you so much for this recipe! After a test this weekend we have decided to use it for our wedding cake. We baked two batches and froze the cakes for a week. We thawed them on the counter for a few hours and stacked all four layers with blackberry Italian meringue buttercream inside. The cake texture was perfect. It was moist and fluffy with a nice amount of lemon. For our actual wedding cake I think we’ll add a layer of lemon curd. The “testers” at my bridal shower loved it!
Gabi, I am HONORED!! I can’t believe my cake is going to be at your wedding. So happy you loved it. This is one of the coolest stories! And both the blackberry buttercream and the lemon curd sound like heaven. Congrats on your wedding too!!
Hi Erin,
This cakes sounds AMAZING! I plan to make it for my mom’s birthday this weekend. She loves lemon flavored things. Do you think it would work to make it today (Thursday) if it will be consumed on Saturday? If I kept it in the fridge on Friday, maybe it would work? Thank you, I look forward to trying other yummy things from your blog :) Robin
Robin, what you could do is bake the layers today, then let them cool completely, wrap and freeze them. Then, thaw them overnight Friday and frost Saturday. I’m sure wrapping them today and unwrapping Saturday without freezing will be OK too, but freezing will guarantee freshness!
Thank you Erin :)
Just made this for an office birthday party and it was a hit! People even asked me where I bought it! lol
. Thanks for the recipe – sooo delicious and full of perfect lemony flavor :)
Hooray! I’m so glad it was a hit, Louise.
Just had to leave a comment because I made this cake today and it was DELICIOUS!!!! Everyone loved it and my daughter, whose birthday it was, LOVED it!! Thanks for the great recipe!!
Happy birthday to your daughter, and I’m so glad you enjoyed the cake! Thank you so much for taking the time to leave this review!
This lemon cake was PERFECT! Thanks so much for sharing. I made another batch and converted it to a vanilla cake (vanilla extract, no lemon). It is delicious! I love how high it rises but is still so soft and fluffy. Perfect for stacking. Thanks!
Melissa, YAY! I’m so happy to hear the cake was a hit. Thanks so much for taking the time to leave this wonderful review!
Thank You! I have made this cake a few times. It’s a perfect birthday cake. Once I added a raspberry filling in the layers, just added a good raspberry preserve to the frosting. The second time I added a few drops of my lemon essential oil. I’ve been asked to make it for another birthday. I think I’ll go both this time. This is a wonderful recipe. Even friends that say they don’t like cake enjoy it. I think people that say they don’t like cake have never had good cake.
Thanks again for sharing!
Diana, I’m so glad to hear this cake is a winner! Thanks so much for sharing your tweaks too. :)
Would high fat buttermilk still be okay?
Hi Kelcie, that should still work! I hope you enjoy!
I’m looking forward to making this!! Would the frosting be suitable to do a drip cake or would it be too soft? The frosting sounds amazing so I’d love to try it but I don’t know if it’ll work well together? Thanks x
Hi Liz, I’m not familiar with the requirements for a drip cake, but this frosting is fairly soft. I hope you enjoy the cake!
Hi! Thank you so much for your blog, for your charming commentary and your heart. I have been looking for a Lemon layer cake recipe and this one looks delightful and I can’t wait to try it for an upcoming Tea party I’m throwing for a bunch of my girlfriends and myself in a few weeks.
I just have a brief question: Can I make this into a 3-layered cake? And if so, how would you convert the proportion amounts? Also, do you think the consistency of the cream cheese frosting is such that I could pipe decorative rosettes and such with it?
Thank you so much and I hope this finds you well.
Happy Holidays,
Kim Goldfeder Clarke
Hi Kim! Thank you so much for your kind words about my blog—I truly appreciate it! 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. The softness also makes the frosting not ideal for piping, unfortunately. I hope you enjoy the cake if you give it a try!
It’s not often that a recipe is right out of the gate! No modifications needed-it was so light that one of my guests compared it to angel food! thanks for sharing!
HOORAY! SO happy to hear that Leigh, thank you!!
I figured it was about time I comment on this recipe. I have made it at least a dozen times. It’s amazing! I’ve made it as a cake, cupcakes, mini cupcakes, I’ve changed up the frosting, added lavender, it’s just always amazing. Thanks for sharing this recipe which I have permanently added to my recipe collection!
Aelix, I’m glad it’s now a favorite! Thank you for sharing this awesome review!
I made this as a half recipe in two 6-inch pans (with cake strips 28 min) then cut them in half and layered with lemon curd and a lemon-curd-flavored swiss meringue buttercream. Turned out perfect! The cake was moist and fluffy. I will definitely make again.
I read a lot of comments about the cake being heavy/dense. If they used aluminum free baking powder as suggested, it could be that they delayed a bit too long between mixing the wet and dry ingredients together and getting the cakes in the oven. Need to get it in the oven quickly to make sure it bakes while the baking soda is still reacting.
Heather, I am so happy to hear how much you enjoyed the cake. Thanks for taking time to leave this lovely review!
I made this today! Oh my gosh! It came out perfect and so yummy!! Thank you for such a wonderful recipe!
Hooray! I’m glad you enjoyed it, Brenda. Thanks for taking the time to leave this review!
has anyone tried this with almond flour?????
Hi! I am afraid I can’t recommend this. Because this cake recipe uses cake flour which is very light and airy, almond flour won’t give you the same results. I’d suggest this Lemon Almond Flour Cake instead. It’d DELISH and already uses almond flour! https://www.wellplated.com/almond-flour-cake/
Erin, thank you so very very much. you are just awesome.
<3 Thank you! That means so much.
Erin- Your lemon cake with lemon cream cheese frosting is amazing! I followed the recipe exactly n loved all the detail!! I made this for a church cake auction n it sold for $2700!! Highest selling cake at the auction! Proceeds go towards a building project high school kids are doing on an Indian reservation in South Dakota.
I love that this cake can be frozen – plain or frosted!! Thank you for the award winning recipe!!
Jennifer, WOW, I’m so glad the cake was a success! Thanks for sharing the story and this wonderful review!
Hi Erin!! Question for you-I just now baked the layers of cake, for my moms birthday tomorrow. Would you suggest putting it all together with frosting and all and keep overnight in fridge (I would prefer as I’m so slow and have never put a cake together before) or should I wait and store both to put together tomorrow?? Thanks so much!!!❤️
Lauren, you should be fine to leave it in the refrigerator tonight! Just be sure to wrap it with plastic. I hope you all love it and Happy Birthday to your Mom!
Can this frosting be piped onto the cake?
Hi Sherry, the cream cheese frosting is a little too soft to pipe—if you’d like to pipe it, you can always add powdered sugar. It will be sweeter but also stiffer and easier for piping. (I haven’t tried this myself, but it should work.)
Try adding a 1/4 to 1/2 cup of shortening to get it a bit stiffer for piping
Thanks for sharing a tip, Karen. (P.S. I haven’t tried this myself, but I’d love to hear what you think if you do try it.)
You can always add corn starch to thicken it without making it sweeter.
I don’t recommend adding more than a few Tablespoons, so start with just one Tablespoon at a time until desired thickness is reached.
Thanks for the suggestion Maggie! I’ve never done that.
Yummy cake. Wondering what I did wrong to have a different out come next time. My cake was more like a dense pound cake. bit of a surprise! I read some of the comments and it looks like I really should have sifted my powered and used room temp cream cheese.
Hi Melynda, it’s hard to know what may have happened without being in the kitchen with you, but a dense cake could be caused by expired baking powder or not beating enough. I’m glad you were still able to enjoy it!
Hi Erin,
I am very happy about finding this post.
I want to bake this cake as a birthday surprise.
Is it possible for you to provide me metric measurement. I am living outside of America and it is not common to use cup measurements in baking.
That would be awesome.
Thank you!
Hi Anastasija, unfortunately I don’t have metric measurements for this recipe, but there are online calculators you can use for converting. I really like this one: https://www.kingarthurflour.com/learn/ingredient-weight-chart.html I hope you enjoy the cake!
I wanted to make this cake for a bigger crowd and was wondering if the recipe and/or cooking time could be altered to make it as a single layer cake in a 9×13 pan. I was hoping to make 2 9×13 pans of it and ice each cake as a single layer. Any suggestions please?
Hi Jen! I’ve never tried this as anything but a round 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.
Looks like a great recipe! I want to try it! Do you beat the egg whites til they’re stiff before adding it to the batter with the buttermilk, or just mix the whites & buttermilk until combined?
Hi Nikki, just whisk the whites and buttermilk until combined—no separate beating of the egg whites required. I hope you love the cake!
Just wanted to thank you for the wonderful recipe! I have made it several times. I also have made the cake a vanilla cake or almond. The recipe is wonderful. Thank you so much for sharing. I have found that the highest compliment is when someone asks you for the recipe. Have a great day! ?
This MADE my day, Lorie! Thank you so much for taking the time to share this kind review!
Can we use lemon juice instead of lemon extract? If so how many Tablespoon?
Thank you for your question! 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 hope this helps!
Is it possible to substitute real lemon juice for the extract? How much would you use?
Allison, I would use lemon extract here, as the lemon juice could alter the acidity. You could try using lemon zest if you like. For max lemon impact though, I do recommend the lemon extract.
My cake didn’t rise, so was rather dense. The flavor was nice and lemony. One substitution I made was about 1-2T of lemon juice instead of lemon extract, which I did not have. I sifted and mixed alternating dry ingredients and buttermilk/egg yolks, mixed ingredients for the exact times you suggested, made cake flour by substituting 5T of flour with corn starch, my baking powder was not expired – not sure what I did wrong?
Hi Yvonne, I’m happy you enjoyed the flavor! It’s hard to know what may have gone wrong without being in the kitchen with you, but it could have something to do with over-mixing. Did you use aluminum free baking powder? It may also be a measurement issue. Either way, I’m sorry this didn’t turn out as you expected, and I hope you get better results if you do decide to try it again!
Can you cook this in a Bundt pan
Hi Lisa! I’m afraid I have not tried this recipe that way and don’t have any specific advice to offer. If you’d like a bundt pan recipe, I recommend trying this Lemon Blueberry Bundt Cake recipe: https://www.wellplated.com/lemon-blueberry-bundt-cake/.
Any adjustment for 2 9” round pans? That’s all I have. Thank you.
Hi Lauren! I have not tried the recipe in this size pan, so I’m afraid I don’t have specific advice to offer. If you decide to try it in the 9″ pan, I suggest preparing it according to directions and keeping a close eye on it while it’s baking to make sure it doesn’t burn. It will be slightly thinner, so you’ll just want to ensure it doesn’t become overdone. I hope this helps!
i chickened out an bought 2 8″ pans! Im a beginner baker making this for a baby shower. Not a time to experiment.
wish me luck. thanks!
Thanks for reporting back, Lauren! I hope you love the recipe!
What brand of kosher salt do you use? I remember reading somewhere that Morton’s and Diamond kosher salt are not equivalent in regards to measuring.
Thank you!
Trish, I use Morton, but I hear great things about Diamond. As long as it is “kosher” salt, for the recipes on my site, it should work just fine.
Thank you, Erin! I made the cake yesterday and it is wonderful! It is so light, almost like an angel food cake but without the sponginess. The lemon flavor is perfect! My niece wanted me to make her a cake for her bachelorette party so I did some research and decided on yours. So glad I did! My first time to your site but not my last!
YAY! Thank you for taking the time to report back and leave this kind review, Trish! I’m so happy the recipe was a hit!
Hi,i would definitely like to try out this recipe, it sounds delicious..i noticed that you only stated egg whites in your ingredients, does this mean the egg yolks are discarded or are they incorporated into the recipe?
Hi Shivz! This recipe uses only egg whites, which helps 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 are important to the cake’s texture. I hope this helps and that you love the recipe!
Can whole buttermilk be used and can this recipe be double?
Hi Wilheminia! You can definitely use regular buttermilk, and the recipe can be doubled. I hope you enjoy the recipe if you try it!
I can’t remember if I’ve commented on this recipe before, but I made this as my wedding cake! My husband requested a lemon cake, and this recipe was the clear winner. I put a blueberry jam between the layers, and it was the perfect taste of summer for our late August wedding! The cake was a hit with everyone at the reception, but especially my new in-laws. Even three years later, they’ve requested this cake for Thanksgiving! Thank you for bringing this special cake into my life. I will be baking it for years to come!
This MADE my day, Jennie! Thank you for taking the time to share this kind review and story! I’m so happy to hear that this recipe has been a hit!
I made your lemon layer cake yesterday for a party today. It was a huge hit, everyone raved! I am putting this recipe in my “tried and true” file. Thanks!!
YAY! Thank you for taking the time to share this kind review, Judy!
I just made this cake to take to a New Year’s party tomorrow. I only added one tablespoon of the lemon juice to the frosting, but it still seems too thin/loose for cake frosting. I’m going to refrigerate it overnight, but I’m not optimistic that it will be the right consistency tomorrow. What would you do to thicken it?
Hi Naomi! The frosting should not be that soft, and putting it in the refrigerator was a good idea—it may have become that soft if your ingredients were sitting out too long or if your kitchen is on the warm side. Another reader suggested adding cornstarch to help it thicken. I hope you enjoyed the cake!
Hi Erin,
Thank you for the recipe. Lemon cake is a favorite in my house. Can’t wait to try it!
A question….could I substitute lemon juice in the cake recipe for the pure lemon extract?
Thank you,
Alyce
Hi Alyce! I would use lemon extract here, as the lemon juice could alter the acidity. You could try using lemon zest if you like. For max lemon impact though, I do recommend the lemon extract.
I make this cake allllll the time for gatherings and everyone LOVES IT! thank you!!!
I’m so happy to hear that this has been a hit, Paula! Thank you for taking the time to share this kind review!
I made this cake last month and totally enjoyed it. Going to friends for dinner tonight so I am making it again today to bring to them.
Thank you for taking the time to share this kind review, Patrick! I’m so happy to hear that you enjoyed the recipe, and I hope it’s a hit again today!
My cake was wonderful but it doesn’t rise alot. My layers are about 1-1/2 inches. Is that correct?
Hi Elaine! Each layer should be about 2 inches. It’s so tough to say what might have been the cause without being right there in the kitchen with you. One think you could check is if your baking powder is still fresh and hasn’t expired. Aside from the eggs being underbeaten, that could be the main culprit if the cake didn’t rise much. I’m happy to hear that you still found the flavor delicious!
I don’t know what happened! The cakes did not rise well at all. I used the method where you make your own cake flour, maybe that was the problem? Then my icing tastes, delicious but it’s so runny. I added more powdered sugar but it didn’t help too much. Feeling sad…
Hi Andrea! It’s hard to know what may have gone wrong without being in the kitchen with you, but it could have something to do with over-mixing. Did you use aluminum free baking powder? It may also be that the baking powder was expired or a measurement issue. Either way, I’m sorry this didn’t turn out as you expected, and I hope you get better results if you do decide to try it again!
Thank you for your response! The baking powder was not aluminum free as far as I know, but I think it may have been old. I served my cake anyway and everyone loved the flavor, it was just more of a poundcake consistency but nobody seemed to care! I am going to try this one again with cake flour and new baking soda and maybe mix it a little less. Lemon cake is a favourite in our home and I would prefer to bake rather than buy!
Thank you for taking the time to report back, Andrea! I’m happy to hear that this cake was still a hit!
Hello……can a hand mixer be used if tjats qhat is available ?
Hi Kathleen! Yes, that will work fine. I hope you enjoy the recipe!
This cake is fabulous. I had rising issues so I got new baking powder and it worked. I even got daring and got a recipe for lemon filling, and it was great like that too. So, I turned it into a vanilla cake, using vanilla bean and vanilla paste. I iced it with Italian meringue butter cream. This cake recipe is now my go to. I can change flavors if desired. Thank you!
I’m so happy to hear that this recipe has been a hit, Elaine! Thank you for sharing this kind review!
This cake was so good! Thank you for the delicious recipe.
Thank you for sharing this kind review, Megan! I’m so happy that you enjoyed the recipe!
Hi, I cant wait to try this recipe! Has anyone substituted whole eggs instead of egg whites? I usually prefer using whole eggs. Just dont want to mess it up, if you really dont recommend it! Thanks!
Hi Naomi! The egg whites do 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 are important to the cake’s texture. I hope this helps and that you love the recipe!
Hi Erin!
Love your recipes! Big fan. Making this lemon cake recipe for 1st time for my bday cake. Need to adjust for 5 layers of 6-inch rounds. Please advise on modifications.
Thanks!!
Hi Emma! I usually do this in two layers, and 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. However, another reader reported success with making this in four layers. I hope you enjoy the cake if you give it a try!
can you use 6inch cake pans?
Hi Abby! While I’ve never tried the recipe this way, another reader has reported success with using two 6-inch cake pans. If you also decide to experiment with it, I’d love to hear how it goes!
Making this for my birthday this week! Any thoughts on if you’d be able to split the layers in half so it can be a 3 layer cake? I’d like to put raspberry between a few of the layers. Does it have the structure to hold up to cutting?
Thank you!
Hi Becca! I usually do this in two layers, and I worry that the cream cheese frosting may be a too little soft to support additional layers, but I’ve never tried so I can’t say for certain. However, another reader reported success with making this in four layers, so you could experiment with it. I hope you have a wonderful birthday!
Can this recipe be double or tripled into a sheet cake or half sheet cake?
Hi Paula! I’ve never tried this as anything but a layer cake, so I’m afraid I don’t have any specific advice to offer. If you decide to experiment with it, I’d love to hear how it goes!
Hello! I am making this for my grandmas 78th birthday! Because of c, there was no normal flour at the store last time I Bought cake flour, and now I can use it! The cake pans I have are 9 inch pans, so I was wondering if I should double the recipe! Also my grandma loves strawberries so do you think it would taste good as a topping? One last thing, if I want to add details on the cake should I use buttercream or would that not taste good? Thank you! And sorry I am inexperienced I am only 12
Hi! You can use two 9-inch cake pans for this recipe, but your cakes will be thinner so check them a few minutes early to make sure they don’t burn. You can try adding decorative strawberries to the top of the cake, but make sure to pat them dry first. I’m partial to the tanginess of the lemon cream cheese frosting, but you could try piping some buttercream details on top of it. I hope you and your grandma enjoy the cake!
Hello,
Haven’t tried yet but wanted to know if I could add blueberries? Should I roll them around in flour first? Have you ever tried?
Please let me know!
Hi Tina! I’ve never tried adding blueberries to the batter, but other readers have reported success with it. This cake is pretty light in texture, so I worry the berries might weigh it down. If you decide to experiment with it, I’d love to hear how it goes!
Can this recipe be made into cupcakes?
Hi Laura! I’ve never tried it myself, but other readers have reported success with it. Be sure to use paper liners so they don’t stick. I hope you enjoy the recipe if you try it!
Hello can you put what would it be in grams
Hi Agnes! Unfortunately, I don’t have the information for this recipe in grams. You should be able to find some charts online that will help you convert ingredient amounts into grams. I hope this helps!
I have tried making this before as well but… This time I tried your recipe my family just loved it. Thank you for sharing.
I’m so happy that you enjoyed it, Ana! Thank you for sharing this kind review!
Hello Erin,
My husband’s 50th birthday is tomorrow and it’s Father’s Day…no pressure for this cake to turn out great!! I’m excited to try it since so many people have raved about it and I’m hoping I can achieve the same wonderful results that so many others have accomplished. I plan on doubling the recipe because I have two nine-inch pans and use the leftover for cupcakes. I’m going to layer the cake with a raspberry compote and ice with a lemon whipped cream (specifically requested by my husband) and fill the cupcakes with lemon curd. I can hardly wait to eat them both!
I recognize that I may not get an answer to my question in time since I am writing to so late, but here it goes…In the very first direction of the recipe, the following is written – “Butter and flour two 8×2-inch round cake pans, line with parchment paper, then butter the parchment.” Do I have to butter and flour the pans OR line with parchment? It doesn’t seem likely I would do both…and if I’m only supposed to use the parchment, do I really butter the parchment? I’m just finding the wording difficult and I want to do it exactly how you do it! Thank you so much for your help. I will write back and let you know how it all works out.
Adel
Hi Adel! You actually do want to both butter the cake pan and the parchment paper. I hope this helps and that the cake was a success!
This recipe was great! I just made it for some friends last night. I baked it in a large sheet pan for about 20-25 min at 350F, cut it into quarters, and stacked it up for a layered cake. I put the frosting in a piping bag just to make sure I spread it evenly, and got the most out of it. I ran out of frosting for the sides, but had just enough for in between each layer and on top.
I’m so happy that you enjoyed the cake, Mackenzie! Thank you for sharing this kind review!
The cake is wonderful. My favourite stop was rubbing the lemon zest into the sugar till the sugar was moist and aromatic. That’s what makes baking a delightful and sensory adventure. One small suggestion – I forgot to add the vanilla extract and couldn’t figure out why till I reread the directions. Vanilla is in the ingredients but not the directions.
I’m so happy that it was a hit, Meg! Thank you for sharing this kind review! In Step 6, you’ll see the vanilla is added to the frosting with the lemon juice and zest. I hope this helps!
I made this to take to work for my birthday, and it disappeared faster than any cake I’ve ever seen!
I’m so happy that it was a hit, Elizabeth! Thank you for sharing this kind review!
Hi I’m making a wedding cake for my friend with this recipe and I’ve practiced twice already! Love the flavors and there texture, but I just can’t get it to rise like your photo.
I was first scared to mix it for the last 2 minutes after everything is incorporated since so many bakers says not to over mix your batter. I tried not mixing for 2 min and also mixing for 2 min. What is the key to making this cake more fluffy?Thank you.
Ka a
Hi Kana! This cake should be plenty fluffy if you follow the directions as you said. Did you double check to make sure you are using 8-inch pans? If they are 9 inches, the cake will be thinner. Also be sure to check that no ingredients are expired and that you using cake flour. I hope that helps! Also, how special that you are making the wedding cake!
I just made your Lemon Cake with Lemon Cream Cheese Frosting for my husband on our 31st anniversary….oh my…Yum! So delicious. It tastes like it’s from a gourmet bakery! Totally Cake Boss worthy! Thanks for the recipe!
Deb, YAY!!!! This means so much to me. HAPPY ANNIVERSARY! You are the Cake Boss :)
Hi I am making a 2 layer 9 inch round cake, so do I need to double the buttercream recipe? How much cups does one batch of buttercream make for this recipe?
Hi Nitley! It just depends on how much of the lemon cream cheese frosting you’d like on your cake. Unfortunately, I don’t have the exact amount in cups. You could try doubling it to be safe and use any leftovers for another baking project. I hope you enjoy it!
I loved this recipe. Thank you for sharing it. I didn’t have lemon extract but I did have strawberry extract. The flavor was really good and because I was making it for my granddaughter I added a few drops of red food coloring to both the cake and frosting, Yummy\
I’m so happy that you enjoyed the cake, Cindy! Thank you for sharing this kind review!
this cake has become a family favorite! Love it!
I’m so happy that you’ve enjoyed it, Sherry! Thank you for sharing this kind review!
Thank you for this delicious cake recipe! It was my first cake from scratch! I made it for my daughter’s birthday. Wow did everyone love it!! Thank you, thank you!
I’m so happy that it was a hit, Karen! Thank you for sharing this kind review!
Hi Erin,
My cake pans are 6 inches. Will your recipe work with my pans?
Thank you,
Schon
Schon, I’m afraid those pans are too small; you could try dividing the batter into thirds or even 4ths; just don’t fill them more than about 2/3 of the way. If you have extra you can always bake cupcakes! Or you could halve the recipe for your 6-inch pans (be sure to reduce the baking time).
Hi Erin. What altitude do you bake at? I live at about 5300 feet and was wondering if I will need to make any high altitude adjustments. Do you have any recommendations for baking this cake at higher altitudes?
Hi Melanie! I don’t have high-altitude baking experience, but this resource from King Arthur Flour might be helpful!
Hi, I love this cake but even tho I let it cool in the pans about ten minutes then allowing them to cool completely on my cooling racks,they are always sweating on top and bottom. I followed the recipe exactly. Help!!
I’m so happy that you enjoyed the cake, Leanie! It’s so hard to say what might be happening without being in the kitchen with you. Is your kitchen very cold? It could be condensation due to the difference in temperature between the hot cake and the cool kitchen.
This cake is heavenly!! Such a delicate, light crumb. The frosting is (obviously) also scrumptious. Thanks for this – it has just become a new favorite. :)
I’m so happy that you enjoyed it, Diane! Thank you for sharing this kind review!
Hi Erin,
Will this pair well with IMBC?
Hi MJ! By IMBC do you mean Italian Meringue Buttercream? I’ve never tried it this way, but I bet that would be yummy as long as it’s not too sweet. If you decide to try the cake, I’d love to hear what you think!
Very tasty cake, but actually less “lemony” than I expected. I think I had envisioned the kind of lemon zing a lemon loaf would have. That said, great texture and flavour none the less.
I’m so happy that you enjoyed it overall, Jeff! Thank you for sharing this kind review!
This is absolutely the best lemon frosting! I have done taste testing on so many lemon cakes and frostings this year looking for “the one”. This frosting is it! It has the perfect balance of flavors. Thank you!!! Well-done, Erin!
I’m so happy that you enjoyed it, Karen! Thank you for sharing this kind review!
Ahhhmazing! Will be making again soon
I’m so happy that you enjoyed it, Brandi! Thank you for sharing this kind review!
I made myself a 6in in diameter cake so I had to cut the ingredients in half for my birthday. I pretty much followed your recipes but mistakenly missed a couple of steps but nonetheless it turned out really good and super lemony. The only thing I did different was added a lemon curd to place in between the two cakes and on top. My husband and daughters loved it! Thank you so much for this recipe. My husband asked me to make it again for Christmas so his mom can try it. Merry Christmas!
I’m so happy that you enjoyed it, Amy! Thank you for sharing this kind review!
Usually, when I try a new recipe, I taste it and think about what I’d do to improve the recipe if I decided to make it again.
There will be no changes. Lemon is my favorite flavor, and this is the lemon cake I’ve been looking for.
Thank you!
I’m so happy that you enjoyed it, Bob! Thank you for sharing this kind review!
I have made this twice and love it so much I’m making it for my 1 year olds birthday next week!
I’m so happy that you’ve enjoyed it, Roma! Thank you for sharing this kind review!
This is a wonderful recipe. I made it for my mother, and it is now one of our favorite cakes. I added an extra teaspoon of the fresh lemon juice to the frosting to give it a bit more zing and just added a bit more powdered sugar to get the right consistency.
I’m so happy that you enjoyed it, Cynthia! Thank you for sharing this kind review!
Phenomenal! My husband loves lemon cake, and I do not. Therefore, I was happy to make him this recipe because I figured I wouldn’t be tempted to eat it. Wrong! This is OUTSTANDING. I followed the recipe exactly, and it was perfect the first time. This will likely be the only lemon cake recipe I ever make since I don’t know if it can be improved upon.
I’m SO happy that it was a hit, LaRae! Thank you for sharing this kind review!
Hi!!! I haven’t tried the recipe yet, but I’m giving it a whirl tomorrow!!! Is it possible to substitute granulated sugar with a 0 calorie version bc I have some diabetics in the family? Also…can you use a light cream cheese for the icing? Thanks in advance for your advice!!! Looking forward to trying this out tomorrow!
Hi Jodi! I’ve only tested the recipe as written, so you’d be experimenting. I’m afraid the cake may turn out dense and dry with the sugar swap. If you decide to play around with it, I’d love to hear how it goes!
I made this for my moms 80th birthday. Unfortunately due to C we can’t have a big celebration for her. She also is going through chemo. It was super important for me to do something special and she LOVES lemon so I chose to do this cake. We have not eaten it yet but we will be having it this evening. I did get to taste what I cut off to make it flat. It tastes GREAT! Unfortunately though it is more like a poundcake. I used to 9 inch round pans and I knew right away there was not enough batter. This took me a long time to make because going back-and-forth between the instructions and then back up to the top for the ingredient amounts was daunting. I was extremely careful to follow each instruction very carefully. I did not have cake flour so I made my own as was suggested. I’ve decorated the cake and will finish it off a bit later today as I’m using fresh flowers.
I found the icing to be too thin and it wanted to run a fair bit. I am hoping when I open the fridge today that the icing is still in place.
I know the cake tastes fantastic but it definitely was not anything close to fluffy. I did not see anywhere in the recipe where it talked about pan size and I wonder if my 9 inch pans were too big – although that is a standard size For most recipes.
Thanks for trying the recipe, Melanie! The first step in the recipe instructions calls for two 8-inch round cake pans, so using 9-inch pans would definitely make the cakes turn out thinner. I’m happy that you were still able to enjoy the flavor, and I hope it was a hit!
Hi! The cake tasted great! As I posted before, it was actually like a moist pound cake but it tasted delicious and looked fantastic! I used 9” pans…I actually didn’t see any 8” pans in the store. The cake definitely was not light and fluffy and I don’t know why but next time I’ll double the recipe so that I have enough batter and may even get a cupcake or two out of it LOL. I’m definitely keeping this recipe!
Thanks Erin!
I’m so happy that you enjoyed it, Melanie! Thanks for sharing your results!
Does this frosting pipe well or is it too soft?
Hi Kyla! The cream cheese frosting is a little too soft to pipe—if you’d like to pipe it, you can always add powdered sugar. It will be sweeter but also stiffer and easier for piping. (I haven’t tried this myself, but it should work.)
I always make my own buttermilk with vinegar and milk. Would this work for this Recipe?
Hi Sheila! I haven’t tried it myself, but other readers have reported success with it. I hope you enjoy the recipe if you try it!
Thank you for your quick reply. I will give it a try.
Lemon taste of this cake is awesome!
Good recipe to my collection. Thank you, Erin!
I’m so happy that you enjoyed it, Natalia! Thank you for sharing this kind review!
What size cake pan do you recommend for the 12 servings variation? Thank you! So excited to try this for my husband next week :)
Hi Cec! The recipe yields 12 servings as written, so I recommend using the two 8×2-inch round cake pans. I hope you love the cake!
5 stars! I’ve made it twice now and love it! Super easy and delish. Just the right amount of lemon. Another slam dunk from Erin!
I’m SO happy that you enjoyed it, Carly! Thank you for sharing this kind review!
Hi, could this recipe be used to make cupcakes? Or is it so soft and moist the cupcakes would fall apart? Thanks!
Hi Sara! I’ve never tried it myself, but other readers have reported success with it. Be sure to use paper liners so they don’t stick. I hope you enjoy the recipe if you try it!
I know you have a different lemon blueberry cake recipe, but do you think it would work to add blueberries to the batter of this cake? Or might they sink to the bottom of the pan?
Becki, I think you could experiment (though I’ve never tried so I can’t 100% guarantee the results). I’d toss them with a bit of flour first. I hope you enjoy!
This makes a lovely cake. I punched up the frosting with additional lemon zest, juice, and extract.
I’m so happy that you enjoyed it, Deborah! Thank you for sharing this kind review!
Are there any adjustments for high altitude baking?
Hi Julie! I don’t have high-altitude baking experience, but this resource from King Arthur Flour might be helpful!
Happy Bday!
Cant wait to make this recipe!
If i make cupcakes how do i adjust the baking time?
Hi Shelly! I’ve never baked the cake this way, but other readers have reported success with 16 minutes baking time. Be sure to use paper liners so they don’t stick. I hope you love them!
I just made this cake and it’s not very high.Each round of cake is quite flat, not much height. Is it supposed to me flatter than usual?
Hi Coralee! Each layer should be about 2 inches. It’s so tough to say what might have been the cause without being right there in the kitchen with you. One thing you could check is if your baking powder is still fresh and hasn’t expired. Aside from the eggs being underbeaten, that could be the main culprit if the cake didn’t rise much.
I have 9 inch pans any baking time adjustment?
Hi Judy! You can use two 9-inch cake pans for this recipe, but your cakes will be thinner so check them a few minutes early to make sure they don’t burn. I hope you enjoy the cake!
Hi Erin,
I’m looking forward to making this at the weekend. Is it possible to pipe with this frosting? It would be a large grass tip.
Hi Anna, the cream cheese frosting is a little too soft to pipe—if you’d like to pipe it, you can always add powdered sugar. It will be sweeter but also stiffer and easier for piping. (I haven’t tried this myself, but it should work.)
Is there anything I can substitute for the buttermilk?
Hi Priscilla! While I haven’t tried it myself, you could try a buttermilk substitute. Mix one cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. I hope that helps!
There is no way this makes 2 8” layers. Barely filled 7”. It’s in oven. Waiting to see how the cake tastes.
Hi Becky, each layer will only be about 2-inches thick using the 8-inch cake pans. You will need to evenly divide the mix into both cake pans and not fill them. Hope that helps!
I have a custom cake business and test recipes frequently. I could tell when the batter was ready that it wouldn’t fit in 8″ pans. My pans are 2′ in height. It did fine in 7″ pans but the 8″ pans would have given me maybe 1 1/2″ in height. Not enough height for 8″ layers. The recipe, however, tasted wonderful. Will probably use it but will need to remember to increase to 1 & 1/2 of recipe
Hi Becky! If you’d prefer thicker layers, feel free to use the smaller pans next time. I’m so glad you enjoyed the flavor!
I can’t find Lemon extract! What can I subsitute?
Hi Ann! I’d add extra lemon zest to the batter at the same time that you cream the butter and sugar. I hope you love it!
Can I bake this recipe in a 13 x 9 pan?
Thanks!
Hi Stephanie! I’ve never tried this as anything but a round 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.
This is a beautiful and delicious cake. The crumb is tender and soft. The level of that lemon flavor you would expect from a lemon cake is perfect! The cream cheese butter cream is delightful.
Thank you for sharing!
Hi Barbara! So glad you enjoyed the recipe! Thank you for this kind review!
Exceptional!
Hi Mary Pat! So glad you enjoyed the recipe! Thank you for this kind review!
This cake is so delicious. I will definitely make this again. I ❤️❤️the icing. Thanks for the recipe.
Hi Shannon! So glad you enjoyed the cake! Thank you for this kind review!
Hi…can I make this into cupcakes?
Hi Rosie! Yes you can! The directions are listed in the “LEMON CAKE RECIPE VARIATIONS” section of the blog post. Hope this helps!
I made this cake for my nephew who loves lemon cake. It was so yummy. Light and refreshing lemon flavor in both the cake and the frosting. I made it in a 9 x13 glass pan. Baked at 325 for about 35 minutes. It turned out wonderful. I also used 3 whole eggs instead of 4 whites…mainly because I was too lazy and it was still very light.
Hi Lori! Thanks for the feedback! So glad you enjoyed it! Thank you for this kind review!
Hi! How would I alter this if I were to make 6 inch cakes instead?
Hi Alexandra! I’m afraid those pans are too small; you could try dividing the batter into thirds or even 4ths; just don’t fill them more than about 2/3 of the way. If you have extra you can always bake cupcakes! Or you could halve the recipe for your 6-inch pans (be sure to reduce the baking time).
The cake was pretty flat – I used fairly new baking powder. I had to use more zest as the store bought lemons were not as lemony zesty tasting. I was fooled by the egg whites and the cakes were white when baking so I had to watch ( not golden brown when they finished!) Very delish!
Would there be any benefit to whipping up the egg whites first then folding them in to fluff up the cake volume?
Hi Heidi, I’ve only tested the recipe as written. I’m sorry your cake turned out flat. it’s hard to know for sure what may be causing the cake to turn out flat without being in the kitchen with you, and since it sounds like you’ve got new baking powder, here are a few things that may have happened: 1) Did you use an 8-inch pan as called for? A 9-inch would have caused it to come out thinner. 2) Do you use an oven thermometer? If the oven isn’t hot enough when the cakes go in, that can impact their rise. 3) How long were the eggs mixed? If they’re not whipped enough, that can affect the rise. I know there are a lot of variables, and it can be hard to know what the culprit is!
This was absolutely perfect and delightful!! Light like an angel food cake, but with substance! And the perfect amount of lemon!!! Cannot wait to make again.
Hi Corey! So glad you enjoyed the recipe! Thank you for this kind review!
I made this cake for a special occasion. I went completely by the directions to the letter. The batter was delicious but the cake barely rose at all. My baking powder is fairly new and I’ve used it successfully in baking. I remade the cake. Reread the directions and did it all again. Somewhat better but not to the standard of a pretty cake or the one shown on the recipe. I’m 73 and have made a million cakes in my life. I kept going back over the recipe and cannot figure what’s wrong with it or me! Lol!
I’m sorry this recipe didn’t turn out as you hoped, Joann. Unfortunately, it’s so hard to say what might’ve gone wrong without being in the kitchen with you. The recipe has worked well for me (and other readers), so I truly wish it would’ve been a hit for you too!
Loved this recipe!! The cake was so fluffy and delicious! It was a big hit with my family and I’m definitely going to have to make this again.
Hi Jordan! So glad you enjoyed the cake! Thank you for this kind review!
My cake didn’t rise very much, considering there is a whole tablespoon of Baking powder.I used 9″ pans, maybe I should have used 8″? There was no size mentioned in recipe. I haven’t frosted or served yet, so considering on making 1/2 recipe more for 1 more layer as it is for a party.
Hi Linda! In step 1 of the recipe it says: “Butter and flour two 8×2-inch round cake pans”. 9 inch pans definitely will result in a thinner cake. Hope this helps and hope you enjoy the cake!
This recipe looks amazing to use. However, I do not have 8 in. pans only 9 in. Will this effect the cake in anyway, and will I still be able to get two layers out of it? Very excited to try this out for my sisters bridal shower
Hi Eliza! It will affect the the cake. It won’t rise and be as thick as it would be in the 8 inch and it would also adjust the cook time. Hope this helps!
What a wonderful light, fluffy lemony cake! My family loved the test layer I made last weekend. I am going to make it again this weekend for my granddaughters birthday and was wondering if you have ever made this cake using the pasteurized carton egg whites? Just thought I’d ask ;-)
Hi Sharon! So glad you enjoyed the recipe! Thank you for this kind review! Also I have not tried it using the pasteurized carton egg whites. If you decide to try it out, let me know how it goes!
Hi! I only have 9 inch pans. Can I double this recipe?
Hi Lennetha! Yes you can double the recipe and you can use 9 inch pans. There are a lot of reviews/comments from others who have done this that you might find useful. Hope this helps!
I made this two-layer lemon cake for a party with friends, and everyone loved it and was so impressed with how pretty and professional it looked. I took home a little leftover cake and could not stop eating it. Totally addicting and my go-to cake to make for any occasion.
Hi Judy! So glad you enjoyed the recipe! Thank you for this kind review!
Hey when filling the batter in the cake pan how far do you fill . Half way ?
Hi Christopher! No need to worry about how much to fill them, you just want to divide the batter evenly between the two pans. Hope this helps!
Awesome
Hi Telma! So glad you enjoyed this recipe! Thank you for this kind review!
Has anyone made this as mini cupcakes? I was wondering about yield and baking time if so.
Hi Kandy! Readers have reported they have used this recipe to make 24-26 standard-size cupcakes. Bake at the same temperature for about 16 minutes. Be sure to use paper liners so they don’t stick. Some have even said they did mini cupcakes. You would bake at the same temperature but just decrease the time. Hope this helps!
I made the cake exactly as laid out in the recipe. I used a kitchenaid mixer. I don’t know if that played a role but the cake was dense and flat. I stored it in the fridge for a day before frosting… could that be why? It was still ok (just ok) but I wouldn’t make this again without figuring out why it wasn’t fluffy like the recipe suggests. I also used pastry flour- my store didn’t have cake flour specifically. Could that be why?
Hi Sam! Reading your comment I think you’ve hit the nail on the head. Pastry flour and cake flour are not the same and you will most certainly have a different result than the recipe listed. They are not a 1:1 substitute for each other. I hope you give it a try again with the ingredients listed! It’s such a fabulous cake!
can i use tones lemon peel instead of zesting?
Hi Carrie! I’ve only tested the recipe as written and have not used that product before. You if you decide to experiment, let me know how it goes!
the butter and sugar did not fluff up for me. not sure why. they are not too tall so you may want to make 4 layers by doing the recipe two times.
Hi Linda! Other than that, was there a problem with the cake? Did you enjoy the flavor? My only guess as to why the butter and sugar didn’t fluff was maybe the butter wasn’t at room temperature or you didn’t mix it long enough.
Do we have to use Aluminum free Baking powder or can we use any kind?
Hi Jeremy! Aluminum free is preferred and recommend for this cake.
I just made this lemon cake today and the flavor was good but the cake was a bit too dense and dry. What did I miss in your instructions? I’m making it for a friend who loves lemon cakes and I would like it to be a wonderful treat for her birthday. The frosting was delicious … very lemony!
Hi Toni. It’s hard to know what may have happened without being in the kitchen with you, but a dense cake could be caused by expired baking powder or not beating enough. I’m glad you enjoyed the frosting.
Great cake! I made these as cupcakes that yielded 21. Rather than lemon extract, I used fresh squeezed lemon for a more natural taste. The texture is wonderful. A go to lemon cake. Using full fat Greek yogurt thinned some with water worked great. Thank you for the recipe!
Hi Angelique! So glad you enjoyed the recipe! Thank you for this kind review and the feedback!
Is the frosting pipable?
Hi Megan, the cream cheese frosting is a little too soft to pipe—if you’d like to pipe it, you can always add powdered sugar. It will be sweeter but also stiffer and easier for piping. (I haven’t tried this myself, but it should work.)
It was so delicious! My husband and I are lemon lovers so I did add more lemon zest to the cake batter and buttercream. Also added more lemon juice from the zested lemon to the buttercream. Just a great combination. Will be making it again!
Hi Amanda! So glad you enjoyed the recipe! Thank you for this kind review!
I only had 9″ pans and was short half a cup of powdered sugar but it still turned out absolutely perfect and had a good height! Everyone loved it!! Definitely one of the best cakes I’ve ever made :)
Hi Marlo! So glad you enjoyed the recipe! Thank you for this kind review!
Can you put it in a bundt pan. If so are there any changes to recipe.?
Hi Patricia! 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 and use your best judgment.
This cake is sunshine on a plate made by fairies , the best damn cake I’ve ever made and tasted
Hi Beverly! I LOVE the way you described it! Put a smile on my face! THANK YOU!
I have made this cake twice in the past month because it’s by far one of the most amazing cakes I have ever had. The first time I made this for a friend’s birthday because she requested this particular kind of cake. The cake was amazing and the frosting was disappointing. I don’t know what I did, but the first time it was too liquidy, so it was more like glaze. Despite what I thought of it, my friend said it was phenomenal and her family went as far as to say it was the best cake they had ever had. Another thing I did for this, the first version, was to use three 6 inch pans, to make a smaller, cuter cake for my friend. When I doubled it, it turned out amazing!
Then when I chose to bring dessert to a gathering with friends I wanted to make this cake again. But this time I wasn’t going to screw up the frosting. Well, I’m going to brag right now and say that, I nailed it the second time. The frosting was creamy and lemony and amazing. I altered the frosting recipe a good deal. Essentially I subtracted most of the sugar and then split the amount of lemon juice in half as well because otherwise it would be too liquidy. Then I let it chill to the right consistency. I have never enjoyed icing cakes because it’s never easy and extremely frustrating most of the time. However, I feel as if cream cheese frosting acts different and this one was a ton easier to ice than others. This cake too got many compliments from friends. I was also asked to make this cake for someone else’s birthday because of how amazing it was. This one I followed the cake recipe perfectly and also used 8 inch pans. I usually only have 9 inch pans, but you will want to invest in good 6 and or 8 inch pans.
Thank you so much for sharing this recipe with the world, it was beyond compare, I don’t think I’ll ever make another lemon cake that’s different from this one, or I’ll be in for rude awakening. I’ve never had a more delicious cake and I think I might have to make this one at least once a month because it’s too good to stay away from.
Hi Amani! So glad you enjoy the cake recipe! Thank you for your feedback!
Outstanding!
Hi Lisa! So glad you enjoyed the cake! Thank you for this kind review!
This cake was delicious, my family loved it! Although, it came out very dense for me…much like a poundcake (gave gramma a run for her money as shes the one that always makes a lemon poundcake) as opposed to a fluffy cake…any insight on what may have gone wrong for me?
Hi Samantha! So glad you enjoyed the cake! Thank for this kind review! I don’t have this problem so I Googled what causes a dense cake. One tip was “over-mixing cake batter produces too much air. That trapped air expands then deflates in the oven. A deflated cake is a dense cake” Hope this helps!
Would be helpful to add serving size/amount for recipe ingredients. Can’t do much with this recipe without those details.
Hi Angie. I’m confused because I see it on my end. The full recipe with the measurements was right in the recipe card above the area where you commented. There is also a “jump to recipe” button at the top of the page as well to help get you to the recipe card faster. Can you please double check? Thanks!
Hi! Is it possible to give the measurements in weight? What would 2 1/4 cups cake flour and 2 3/4 cups powdered sugar be in grams?
Hi Melissa, Unfortunately, I’m not able to provide metric measurements. There are several online conversion sites—one good one is from King Arthur! Here’s the link: https://www.kingarthurflour.com/learn/ingredient-weight-chart. I hope you enjoy this recipe if you give it a try!
hi, do the nutrition facts include the frosting or is it just the cake?
Hi Lily! It includes the frosting as well.
Turned out absolutely delicious! Not too difficult to make and the cake turned out light and fluffy with a lovely lemon flavour . The frosting was perfect with the cake.
Hi Rose! So glad you enjoyed the recipe! Thank you for this kind review!
I prefer three layer cakes can I double this recipe?
Hi Naomi, you definitely can make the cake recipe twice. You will have extra cake mix leftover if you are only cooking three layers, or you can bake the extra layer and save it for later. Hope you enjoy it!
Utterly perfect. It is light and fluffy with just the right balance of lemon and sweet.
Hi Elizabeth! So glad you enjoyed the recipe! Thank you for this kind review!
Lemon layer cake is my husband’s favorite and he always asks for it for his birthday. I’ve tried several different recipes over the years and this is the one I always come back to. It is simple and produces a lovely moist and fluffy cake with just the right amount of sweetness and lemony flavor. The whole family loves it. I do increase the amount of frosting as the family is crazy for it so I do frost it a bit on the heavy side. Thanks for providing substitues for the cake flour and buttermilk as I did substitute both those items this time around using your instructions and we really cannot taste the difference. Well done Erin & thank you!
Hi Audrey! So glad you enjoyed the recipe! Thank you for this kind review!
I love the ingredients in this recipe its simple for me!I will be making this for Easter this will be my first time ever using cake flour as well thanks for sharing.🙂
Hope you enjoy it Jamie!
I am an experienced baker, and have baked and decorated wedding and birthday cakes semi-professionally.
Made this for my birthday, and was sadly disappointed. Followed the recipe exactly, but doubled because I was using 9″ pans. The cakes once out of the pans looked and smelled beautiful. I cooled completely and then wrapped in cling wrap. The following day made the icing, which had barely any lemon flavor at all, and was very runny, so added another Tablespoon of lemon zest, 1/2 teaspoon of lemon extract plus almost 2 more cups of confectioner sugar to make stiff enough to hold the filling in place. Perfection! I made lemon curd for the filling. Put the cake together and needed to refrigerate due to the lemon curd. Pulled out of the fridge about half an hour before serving.
The cake had a very tight crumb and was surprisingly dry. And without the filling or icing, surprisingly flavorless and very underwhelming. It was not moist, it was not light. It was a very mediocre and boring excuse for a cake. My husband thought that a name brand lemon cake mix would have been an improvement.
Sorry to hear you didn’t enjoy this cake. Myself (and others) have great results so I wished you would of too. Typically a tight crumb or dry cake is a result of over mixing or over baking. Did you adjust the time when using a 9 inch cake pan?
I loved the flavor and the frosting. It was light and lemony. The cake was just dry. It was light but not fluffy or moist. I am surprised because my daughter and I worked so hard on this. I loved the flavor. I am definitely going to try again but want it moist and fluffy. Keep that lovely flavor but I hate that it was dry.
I’m glad you love the flavor of this cake! It definitely should not be dry 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 overmixed. I’m glad that you enjoyed the taste, and I hope those tips help for next time!
This is my go-to lemon cake recipe! Make sure the butter is at room temp so the batter gets nice and fluffy. My cakes are usually ready in 23 min. I also usually do 1.5x the frosting to have a little more to work with for birthdays.
Hi Melissa! So glad you enjoyed the recipe! Thank you for this kind review!
It came out like an eggy dense cake and I wanted fluffy. It’s edible but not what I wanted. I even sifted the cake flour. It had a bit of an aftertaste of baking powder. I use organic no aluminum baking powder. I used all organic ingredients. Not my favorite. Im disappointed I wasted my ingredients on this. Maybe it should be called eggy lemon cake. 😊
I’m sorry to hear the recipe wasn’t to your taste, Joyce. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish it would have been a hit for you.
Wow! This is the best lemon cake, maybe the BEST cake overall, I’ve ever made!! It’s very light & tasty. It has a lot of flavor, particularly lemon flavor. I made cupcakes & used a decorating tube & tip to ice them. Instead of using lemon zest as a decoration, I sprinkled tiny multicolored confetti candies on top. So pretty! I wish I could upload a picture. I hope my coworkers love them just as much when I present them at our picnic tomorrow.
Hi Anna! So glad you enjoyed the recipe! Thank you for this kind review!
Wow, this is the best lemon cake I’ve tried, and made! My husband loves it & kept telling me how delicious it is, especially the frosting! My coworkers also commented on how tasty it is. I’m impressed. I used the batter to make cup cakes instead of the sheet/layer cake & it worked out well. The cake is very light, lemony & quite refreshing, & the frosting, the real star of this recipe, is also very light & refreshing. I iced the cupcakes using a piping tube then topped the icing with tiny confetti candies instead of the lemon zest & it looks very pretty. I wish I could upload a picture! I am excited about this recipe & plan to bake a sheet cake for Mother’s Day dessert.
Hi Anna! So glad you enjoyed the recipe! Thank you for this kind review! So glad the cupcakes worked for you!
Very good flavor. I need to remake mine wasn’t fluffy enough so I need to see .
Hi Ethel! So glad you enjoyed the recipe! Thank you for this kind review!
This is one of the most delicious cakes I have ever eaten. The cake layers are velvety and the icing is creamy. I will definitely make this cake again and again.
Hi GDP! So glad you enjoyed the recipe! Thank you for this kind review!
Very good recipe. have not yet tried but was shocked on how it looks! highly recommend.
Hope you enjoy it Dotty!
Absolutely delicious!! GREAT recipe and easy to follow
Hi Patti! So glad you enjoyed the recipe! Thank you for this kind review!
Hi! I’m an amateur baker & wanted to give this recipe a go for my birthday this year, with my best friend who also loves baking. We both bake pretty often, but never professionally. I can say without a doubt – this was my favorite cake to date. Including luxury events, weddings, French bakeries… the BEST cake!
It’s actually so good that this was the first cake I’ve made that disappeared in the first two days. Completely devoured.
My partner’s been begging me to make it again (which is why I’m back for the recipe) but specifically requested I double it to make sure we don’t run out on the first night. Usually we have to volunteer cake slices to our neighbors, family and friends to avoid them going to waste in our three-person family. But this one is heaven-sent, irresistible.
Ignore the poor reviews/ratings. Give this cake a shot, don’t overmix or go off recipe. It’s worth it & then some.
Hi Rachael! So glad you enjoyed the recipe! Thank you for this kind review and feedback!
I made this cake yesterday for my wife’s birthday. I am 73 and this was the first cake I’ve ever made. It turned out great and was a big hit with our guests too. Thank you for this recipe Erin!
Hi Barry! MADE MY DAY! So glad you enjoyed the recipe! Thank you for this kind review!
my batter became really wet ugh,,, I dont know what went wrong, but I didn’t know how to make the buttermilk so I made the milk hot and put the butter in and melted it and then i put the egg when it was still hot. And i added everything together and it didnt work. Idk but the recipe is awesome
Hi Kylie! I recommend purchasing buttermilk at the store to make things easier for next time. Also, heating the ingredients is likely part of what caused the cake to not come out as intended. Once you purchase buttermilk, you can follow the directions as written. I hope this helps for next time!
I love this recipe it is my go to for lemon cake. It’s fluffy , moist and delicious.
The Buttercream Cheese frosting is to die for. XOXO
Hi Kimberly! So glad you enjoyed the recipe! Thank you for this kind review!
If you don’t have buttermilk, you can make similar by adding vinegar or lemon juice to regular milk and letting it sit for a bit to thicken slightly. 1 tablespoon lemon juice to 1 cup milk. In this case, I think it would be okay to use 1 tablespoon in the 1 1/4 cup milk, or just a dash extra. Mixing melted butter with milk doesn’t make buttermilk. Buttermilk is what’s left over when making butter out of cream.
While you can make your own buttermilk, I haven’t tested it this way, so I can’t guarantee the result of the cake, when deviating from the recipe.
Yes 👋 I made this recipe the cake I haven’t yet made the frosting. Was this cake was to brown on top? The cake is done I know that much. I made a total 4 cakes ima make one 3 Layer the other one for me to have. My friend asked me to make her a lemon 🍋 cake I was searching a great recipe for a lemon cake and guess what you popped up you have recipe so I’m giving it a try I want to ask you about this frosting I am a a beginner in baking. I love baking cooking. 😋 Oh let me get back to my question about the the Frosting can I make Rosetta will it hold up? This will be my first time try to decorate this cake with this frosting. Can it be done?
Hi Patricia! While the softness of this frosting may make it difficult to pipe, other readers have done so with success. If you decide to try it too, I’d love to hear how it goes! I hope the cake is a hit!
I made this recipe into cupcakes for my hubby’s birthday and they were a hit! 350 degrees, 16 min 30 sec (high altitude) made them come out like heaven! I followed the recipe and was so thankful you added the “how to make cake flour” instructions… The lemon flavor is perfect, the cake is both light and moist, and the cream cheese frosting is just WOW!!! 10/10, will make again!!
I’m so happy that you enjoyed the recipe, Brittainy! Thank you for sharing this kind review!
I had to search this website to find out that you are American. So I had to Google how much milliliters is one American cup size. And then had to do math to get to your equivalent recipe amount. It is 532ml. Had to do the same for the rest of the recipes in terms of cups and ounces.
Sad to say that the batter was so thick, and I fear this cake will be a huge disaster.
Please develop a button that toggles between US and Metric options. This is the internet and there may be others from overseas that do not work in your idea of cups and weight measurements.
I look forward to a reply. So hopefully my next time around it won’t be an EPIC FAILURE like it was today.
I’m so sorry you had trouble converting the ingredients for this recipe, Jeremy. I’ll certainly keep this in mind going forward. I hope you were able to enjoy the cake!
So lite and flavorful. Exactly what my nephew wanted for his birthday.
I’m so happy that you enjoyed it, Liz! Thank you for sharing this kind review!
Saw all the raving reviews so made this cake for a family member’s birthday. I made this recipe as described with the exception of turning the batter into 3 layers instead of 2, with of course a shorter baking time. The taste was fine (I filled one layer with the frosting, one with lemon curd and added berries in between) but it was FAR from light and fluffy. A bit disappointed. Won’t be making this again.
I’m sorry this recipe didn’t turn out as you hoped. I (and many other readers) have really enjoyed this cake, so I wish it would’ve been a hit for you too!
I made a huge efford to follow the recipe precicely. And I’m usually a good baker. The frosting was so runny I took one half of it, added a WHOLE Cup of Cornstarch and three cups of powdered sugar just to get anywhere near stiff….. Had to throw away so much good ingredients. I guess the ammount of creamcheese ist way to hig. Would not recommend.
I’m sorry this recipe didn’t turn out as you hoped, Salo. I (and many other readers) have really enjoyed this cake, so I wish it would’ve been a hit for you too!
If batter is runny, it doesn’t mean the recipe is wrong necessarily. The best chocolate cake I’ve ever made is super runny from a hot water ingredient, and the best sourdough bread I’ve made is from super wet dough. You have to follow the recipe to the T, then review it to be an honest accurate review. You can’t assume the recipe is wrong, make all kinds of changes, then say it’s a bad recipe in your review, when it’s very possibke your changes could have made it not turn out. Just sayin.’ Happy baking!
A+ for the delicious cake. What I appreciate the most about this recipe is the thoughtful explanation of the steps and why they are needed. I also am grateful for the substitutions for various ingredients. Thank you!!
I’m so happy that you enjoyed it, Caro! Thank you for sharing this kind review!
Love this cake. Followed the directions -went a little over board with the lemon zest. Definitely will make again.
I’m so happy that you enjoyed it, Abby! Thank you for sharing this kind review!
Hi there, I would class myself as well versed in the kitchen. I chose this recipe because of the lemon description. It is for a birthday cake for my neice next weekend. I have made the cake and followed the instructions-no variations. I am perplexed by the non use of the egg yolks. I made the egg white/buttermilk mixture and used accordingly. I was expecting to see something like: now add the egg yolks. But it never did, so I did not use them. The cake looks beautiful right out of the oven. But it did not rise very much-maybe because no yolks? I don’t know. Anyways, I would hope that you can clarify the recipe- no egg yolks, right? I have not decorated this yet but I will complete the cake and fingers crossed for next weekend!! Thank you.
Hi Max! I am not sure what you mean when you say “I would hope that you can clarify the recipe…” As you see in the ingredients there are only 4 egg whites in the recipe and no egg yolks. Also I talk a little about use egg whites in the blog post. I am sorry to hear your cake didn’t rise. Each cake won’t be more than 2 inches thick if using the same pans as suggested in the post.
The cake is very dense and pretty dry (I even cooked for less time than called for.) I weighed all the ingredients, etc but this cake was definitely underwhelming for the amount of effort involved. The frosting was good though.
I’m sorry you to hear had trouble with the recipe, Emily. I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed them, so I really wish they would’ve been a hit for you too! It’s hard to say what went wrong without being in the kitchen with you.
I made this for a party. I did two, one after the other in a pyrex 9×13 glass pan. I had to cook it longer. When I put a knife into middle of the First one, it sunk a little but I continued to cook. That one my husband got to keep as I cut into it to see how it was; it was light and delicious a bit overcooked, but he was happy.. . On my next one, I still cooked at same temp. but maybe should have turned it down to 325 and cooked even longer. I did add about 20 mins to the time and it was too much. The cake itself is light and delicious and the icing is yummy. Still experimenting….but love the recipe. I have a pic but to sure how to add it.
Thanks for your feedback SadieSue!
Amazing flavour! A lot of steps but well worth it. Nice tip for creating cake flour. The frosting should be eaten by the spoonful. Not low in calories I’m sure, but if one is going to splurge, this fresh taste is the way to go. This cake looked and tasted amazing.
Hi Breck! So glad you enjoyed the recipe! Thank you for this kind review!
Such a fantastic cake. Have made it a couple of times and it is enjoyed by all.
The frosting is light and airy.
I decided to put lemon curd(homemade) between the layers.
I refrigerated the frosting to thicken it up to pipe the perimeter between the layers.
Yummy cake!
Hi Aron! So glad you enjoyed the recipe! Thank you for this kind review!
Hi Erin, I am really excited to try making this for my baby shower, but I’m thinking of adding in some raspberries for color. Do you think that it would be best to coat them in flour and fold them into the batter or to add them to the frosting layer in the middle? Thanks so much!
Hi Julia! Honestly I wouldn’t add them to the batter, I just have no idea how the end result would be. You may have better luck adding them to your icing or in between the layers. If you decide to experiment, let me know how it goes!
Oh my god… the NICEST lemon cake I have ever made, and I’ve tried around 10 different recipes now! 😍 So light and fluffy! I used the buttermilk substitute as per the recipe, used a tbsp lemon juice instead of extract and used 250g sugar instead of 300g as I’m not used to using so much and it turned out great! Cake flour is not widely available where I’m from so I used the method at the end of the recipe and it seemed to work just fine, in case anyone else has a similar problem. Thanks for such a lovely recipe, it’s my new fave 😋
Hi Amanda! So glad you enjoyed the recipe! Thank you for this kind review!
I love this recipe! Made it for a birthday party and a hit! Any chance you would post the weight measurements? That would be very helpful!
Hi Lauren! Unfortunately, I’m not able to provide metric measurements. There are several online conversion sites—one good one is from King Arthur! Here’s the link: https://www.kingarthurflour.com/learn/ingredient-weight-chart. I’m so glad you enjoyed the recipe!
I would say I’m an excellent baker. The ingredients seem like they would make a delicious cake. I was shocked to see you don’t have a conversation button for metric weight, weighing your ingredients ensures for a perfect cake every time. I wish you had the weights instead of trying to make a cake the old fashioned way using cups. I think that’s why so many people are having trouble with consistency, and texture issues.
Hi Teresa, unfortunately, I’m not able to provide metric measurements. There are several online conversion sites—one good one is from King Arthur! Here’s the link: https://www.kingarthurflour.com/learn/ingredient-weight-chart.
I made this cake today for a birthday. I am an experienced baker and the cake fell in the middle immediately. I live at a high altitude and had questioned the amount of baking powder (tablespoon). I had never used that much baking powder but decided to trust the recipe and decreased the amount slightly. Even so It looked like it rose too quickly and then fell. I’m very disappointed and don’t have time to try again.
I’m sorry you to hear had trouble with the recipe, Monica! I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed the cake, so I really wish it would’ve been a hit for you too! Unfortunately I don’t have experience with high altitude baking so that was likely the culprit.
Hi there!
I wanted to make this for a friend’s 50th! It’s a large party so was going to make it with 3 rounds as opposed to 2.
Any idea of the conversion measurements for 3 rounds plus frosting?
I’m not a natural baker so fear doubling it (with leftovers) might not be the call??
Thanks for your help and excited to make your recipe!
Hi Stephanie! I’ve only tested the recipe as written so I am not able to say what a new recipe for 3 rounds would look like. I think I would just simple make the recipe twice (or double it) and freeze the leftover round. Might be the easiest solution! Hope you enjoy it!
I am wondering about the 1 tablespoon of baking powder.
Is that correct?
Thank you!
Hi Donna, yes that is correct. Hope you enjoy it!
THIS RECIPE BROUGHT IT HOME FOR MY GUEST, THEY WERE SPEECHLESS WITH THIS CAKE EVERYONE HAD SECONDS. THERE WAS NOT EVEN A CRUMB LEFT. THIS CAKE WAS SO MOIST AND RICH FILLED WITH FLAVORS THAT TENTALIZED MY GUREST TASE BUDS. I WILL BE MAKING THIS MASTERPIECE OF A CAKE AGAIN VERY VERY SOON.
Hi Harolene! So glad you enjoyed the recipe! Thank you for this kind review!
Can I use this recipe to make Cake pops? And if so, how?
Hi! This is something I have not tested out before so can’t for sure. If you decide to experiment, I’d love to know how it goes!
I’m going to use your cake recipe for my cheesecake cake, putting the vanilla cheesecake between the layers. For the cake flour would I weigh the flour before or after sifting it?
Hi Jody! I measure my flour before I sift it! Hope you enjoy it!
What are the gram measurements for the flour? I always weigh my flour for accuracy. Thanks
Hi Jody, unfortunately, I’m not able to provide metric measurements. There are several online conversion sites—one good one is from King Arthur! Here’s the link: https://www.kingarthurflour.com/learn/ingredient-weight-chart.
I want to use this recipe for my cheesecake cake with an 8 inch cheesecake between the layers. Do u think this cake can hold together well with a cheesecake in between? Or is the cake too delicate for that?
Hi Jody! This cake is fluffy and moist. I’ve not tried it the way you are wanting to make it so I am not sure what the cake needs to be like in order to do that. If you decide to experiment, I’d love to know how it turns out!
Hello! Are there any modifications needed for high altitude?
Hi Aja! I am afraid I don’t have experience with high altitude baking (I’ve always lived in somewhere flat!). I’d suggest looking around online for suggested temp/time modifications and see what a more expert source says. I hope you LOVE the cake. This recipe is one of our favorites!
What type of flowers are on the lemon cake?
Hi Alice, pretty sure they were daisies. Hope you enjoy the cake!
Thats great, where to find edible daisies? Thank you !!
Hmm, I’m sorry Alice! I have no idea! The ones in the photos are fresh flowers!
This recipe was amazing! But I have a question – if I wanted to get the same fluffy moist quality but make it a plain vanilla cake or something, what do you recommend? I made it without the lemon and it was like an angel food cake and also kinda flat. So dense and flat but still moist. Can the lemon have that much impact?
Thank you!
Hi Lillian! I’ve only tested the recipe as written, so not sure how it would come out making any changes to it.
I’m making your cake now, don’t like the website, it skips all over, and blanks out. Difficult to follow on an IPAD.
I’m truly sorry for any inconvenience it has caused you, Lorraine! I’m not sure why you are having that experience. I will definitely keep a watch on how the site loads, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!
I’ll be making this cake tomorrow night after work. My cake pans are 8 x 1 1/2″, vs 2″. How far up is one supposed to fill the pan; 3/4’s full? I know I’ll have extra batter, but wanted to check with the chef first. Thanks:)
Hi Diana! Divide the batter evenly between the two pans and smooth the tops with a rubber or offset spatula. If using smaller pans then you will have extra batter. Hope you enjoy it!
Zero stars absolute worst cake I have ever made. It never rose in the cake pans or in the cupcake papers that I used left over batter. Cake was gummy even though it sprang back and the tester came out clean. Good think I decide to bake on Easter Sat afternoon because now at 5:45 pm I get to start l over again with a different recipe ! A total waste of time and ingredients esp with the cost of eggs right now it’s a travesty to use 4 and then have the entire cake ho into the garbage. Had to be scrapped out of the pans and the cup cake papers held on to half of the cupcake😩
I’m sorry to hear that you had trouble with the recipe, Carol. The method and timing has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!
I had the same problem. Cake didn’t rise at all. I just tested my baking powder and it’s still fine. My eggs were fresh and whipped… I don’t know what other variables could have caused this but it was flat and dense and hard. So disappointed.
Sorry to hear that you had trouble with the recipe, Heather. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
This will be a family favorite for sure! My husband said this was the best cake he’s every had. It was light, like an angel food cake, lemony, moist. Guests couldn’t believe the frosting was a cream cheese frosting. It was perfect, just perfect!! Thank you :)
Hi Priscilla! So glad you enjoyed the recipe! Thank you for this kind review!
perfectly delicious <3
Glad you enjoyed it Elmonice!
Absolutely phenomenal cake, though high-quality lemons are absolutely necessary.
Hi Sans! So glad you enjoyed the recipe! Thank you for this kind review!
I’ve made this lemon cake several times now and it has become one of my favorite cakes (and recipe) of all time. If you love lemons, rest assured you’ve found the perfect lemon cake recipe!
A light and airy crumb with a distinct lemon base, enrobed in a light lemon flavored cream-cheese frosting.
Mmm…un délice!
If I’ve learned anything…
Cake baking lessons learned for success:
1. Follow the recipe to the T!
2. Measure FLOUR with a light hand! Don’t pack your measuring cup! Tbs byTbs fill your measuring cup lightly, otherwise, weigh flour.
3. Follow recipe to the T!
4. Follow recipe to the T!
Et voilà….”Let them eat cake!”
Hi D! Great tips! Thanks! So glad you enjoyed the recipe! Thank you for this kind review!
I absolutely loved this cake it was a hit at work. It wasn’t as moist as i thought it was more dense and didn’t rise as much as I thought. Any ideas ?
Hi Marcey! So glad you enjoyed the cake. It’s really hard for me to know without being in the kitchen with you but typically when a cake is dense it can be caused from over mixing or the baking powder. I’d probably start there and see how it goes. Hope this helps!
The cake taste really good however I did something wrong because the cake was sliding and broke after icing.
Hi Beverly! Glad you enjoyed the taste! Sorry to hear that!
Having never baked with buttermilk, I made a oops with powdered buttermilk the first go around, but it still came out delicious. Remade the cake because it was for my daughters birthday and made it correctly the second time and it got rave reviews from all the party guests! I’m a huge lemon fan and this cake was absolutely fantastic! I made my own cake flour following the cornstarch trick and used Bobs Red Mill 1-1 a gluten free flour for those who want to make it gluten free. This will be a forever keeper in our house! Thanks!
Hi Sara! WOW! Love that you tried making it gluten free and it worked! Thank you and so glad you enjoyed it!
Is there a way to make this into a triple layer cake?
Hi Marlee! You’d probably have to double the recipe. Enjoy!
This is the most delicious cake ever! My partner is a total lemon head, so I decided to make this for his birthday. I followed the recipe without any changes, and it turned out absolutely stellar. He said it’s the best cake he’s ever had (and this guy really loves cake)! The texture is very unique, perfect and down right addictive. This recipe will be in my family for years to come!
Hi Jennica! So glad you enjoyed the recipe! Thank you for this kind review!
Hello, I don`t have buttermilk can I replace it with plain yogurt or Greek yogurt?
Hi Francisca! I haven’t tested it out with yogurt so I am not sure that would work. Yogurt is thicker than buttermilk. If you decide to experiment, I’d love to know how it goes!
You can always add one tbsp of either lemon juice or white vinegar per cup of milk to make it similar to buttermilk.
Also if you have heavy whipping cream, keep mixing it until it turns to butter. The liquid around the butter is buttermilk.
Thanks for the tip!
Dear Erin! Can you help me, how big is the “cup” in this recipe?
Hi! Sorry, I am not sure what you are asking me. How big is the cup? For which ingredient are you asking about?
I baked this cake, but found that it was fluffy but dry. What could I have done wrong or what could be missing?
The frosting is awesome though!
’m sorry this didn’t come out perfectly for you, Ginger! 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.
This cake was delicious!! I don’t usually like icing because they are often too sweet but this lemon icing was delicious! I made lemon curd with the leftover egg yolks and put a layer of lemon curd and the lemon icing on top of each other in the middle layer! It was just for my husband and I so I am probably going to end up freezing a lot of it.
Hi Katie! So glad you enjoyed it! Thank you for this kind review!
This was suuuuch an amazing cake!!! I didn’t use cake flour because it was a lil last minute and still turned out so well. Have had so many people from the birthday hit me up for more baking or the recipe! Thank you
So happy that it worked well for you despite using cake flour! Thank you Rosie!
absolutely fantastic! I’ve made this twice to rave reviews. made exactly per recipe, to die for!!! yumyumyum
Thank you, Diane!
This is one of the best cakes I’ve ever had in my life. I did not know I could physically create something this enjoyable. This needs to be someone’s wedding cake. My 4 year old initially asked for a blueberry cake for his birthday, but I gently steered him towards this because I trust Erin. (Is that bad?) He loved it so much!!
I asked 3 neighbors and all anyone had were dark 9-inch pans. But it was so fine! My mom showed me the spring-back-when-touched technique Erin mentions here, so we just kept checking! One pan was maybe more full and just took longer.
The most tedious thing was trying to trim parchment circles the right size and then butter those and not mess up the existing butter/flour coating. Do they sell parchment circles? There must be a hack. Maybe I’m just a lazy baker. But it was all very worth it. I will be eating leftover lemon icing off graham crackers for days.
That’s so great! Thank you Sharon, and YES! They do sell parchment paper circles. Here’s a link to them: https://amzn.to/48XwIcF (affiliate)
I have made this recipe many times, my son LOVES lemon cake. I personally use about 1/2 the sugar in the frosting, but I really prefer all frosting less sweet. It’s easy, it has come out good every single time. I currently have a sheet cake in the oven for a birthday party, not sure how it’ll come out. I did 1.5 the recipe, fingers crossed.
Thanks for this recipe!
Great to hear! Thank you Maeve!
Hi Maeve! I see you decreased the amount of sugar in the frosting as you don’t like things too sweet. Neither do I! So I’m wondering if the cake itself wasn’t too sweet for your taste with 1.5 cups of sugar?
After making and eating this, I realized I didn’t have a really good lemon cake recipe until now. Recently I acquired two 6 inch tin lined copper cake pans, to pair with two others I owned in the same size. Now that I have four, I wanted to try this recipe. From the explicit instructions, I could tell this cake had the chance to be exceptional, and it is. My first attempt at this had me making three six inch layers, which was ideal for the amount of batter. Next time, I think I will use all four pans, so I can have two, 2 layer cakes when I bake. This became an instant favorite at first bite! Thank you for your generous sharing of this amazing recipe.
Makes me so happy to hear, thank you Clarity!
I made this for my daughter’s first and second birthday. This year she is old enough to say she wants a strawberry cake but I am steering her toward this one again! Such a delicious spring/summer dessert!
Makes me so happy to hear, thank you Faith!
I have made this cake many many times. It is a big favorite of my families. Today I am making it for my husband’s memorial service has this was his favorite cake.
I am so sorry to hear that, Jill. Warmest hugs.
Can I follow this recipe for cupcakes? If so will it make the standard 24 cupcakes?
Hi Danielle! Readers have reported they have used this recipe to make 24-26 standard-size cupcakes. Bake at the same temperature for about 16 minutes. Be sure to use paper liners so they don’t stick. Some have even said they did mini cupcakes. You would bake at the same temperature but just decrease the time. Hope this helps!
I absolutely love the flavour of this cake and frosting – it’s my go to lemon cake recipe. However, I have loads of problems with the thickness of the frosting. It is always so runny and it’s hard to keep the lemon flavour and thickness so you can use it to pipe on cupcakes. I always end up having to add loads more sugar which isn’t ideal or I have to reduce the cream cheese content.
Other than that, it’s delicious 😋
Hi Michelle, at which point of beating are you finding it gets runny? If it is happening before you add your extract and lemon juice then the cream cheese and butter are too soft. They should be softened but not warm. If it is after you add the liquid, try reducing it just slightly or leaving out the extract and see if that helps you.
Hi Erin! My family loved this cake – especially the frosting. It looked a bit intimidating at first, but having all the ingredients measured out and prepared in advance really helped. This is one of those recipes you want to read fully and before you start cooking. Thank you for sharing this gem! Will definitely make it again.
So happy to hear you enjoyed it, Chyntia!
It’s very good. It’s the first cake I have made by myself without a box. Definitely have to wait for the cake to cool off before putting the frosting on. I was just practicing before I made one for my husband’s birthday. I love the detailed instructions. Thank you.
Yay! Makes me so happy to hear, Amanda!
This recipe turned out perfectly! It was moist and the icing was creamy and delicious. Just enough lemon flavour, without being overpowering. Yum, definitely one of the best things I have made so far!
So glad you enjoyed it, Aubrey! Thank you!
I made this for a Ladies’ Luncheon. It was the favorite of all the dishes there. The lemon flavor was wonderful!! Definitely will be saving this one for future use. Thank you for sharing!!
Yay! Thank you Terri!
Made this as a mini-layer birthday cake (with 6 inch pans) using measure-for-measure Gluten Free flour (that has xanthan gum already in it). Made a full recipe of the frosting because… frosting! Only change I made was to adjust for size of cake and add some lemon oil to intensify the flavor. Tasted great but, likely due to the GF flour, it was heavy and stodgy not light and fluffy. Everyone loved it but it wasn’t up to my standards. I wonder if I should have kept the baking powder at 1 tablespoon instead of halving it? As always, thanks for great recipes!
Thanks for the feedback, Mark! Yes I’d suggest keeping it at 1 tablespoon. Thanks!
Still my favorite lemon cake recipe, so moist and flavorful.
Looks fabulous Judy! Thank you!
Hi Mary, it’s hard to know for sure what may be causing the cake to turn out flat without being in the kitchen with you, and since it sounds like you’ve got new baking powder, here are a few things that may have happened: 1) Did you use an 8-inch pan as called for? A 9-inch would have caused it to come out thinner. 2) Do you use an oven thermometer? If the oven isn’t hot enough when the cakes go in, that can impact their rise. 3) How long were the eggs mixed? If they’re not whipped enough, that can affect the rise. I know there are a lot of variables, and it can be hard to know what the culprit is! Best of luck to you if you try another batch!