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.
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!!!
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!
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!
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 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! 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 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.
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!
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!
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.
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!!
I did try the recipe again as your instructions state. It was perfect!!!
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!
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!
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!!!
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!