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
Can I Double This Cake?
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).
Can I Pipe The Frosting?
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.
Can I Use Oil Instead of Butter?
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.
Can I Make a Three-Tier Lemon 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
Prep: 30 minutes
Cook: 35 minutes
Total: 3 hours
Servings: 12 servings
With a buttery, moist crumb and rich lemon cream cheese frosting, it's easy to see why this classic lemon cake recipe is a reader favorite!
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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
Serving: 1(of 12)Calories: 479kcalCarbohydrates: 73gProtein: 6gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 52mgPotassium: 235mgFiber: 1gSugar: 54gVitamin A: 588IUVitamin C: 2mgCalcium: 111mgIron: 1mg
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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?