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.
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 —
Why You’ll Love This Lemon Cake With Cream Cheese Frosting
- 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!
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
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.
Step-by-Step Instructions
- 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.
Lemon Cake
Prep: 30 minutes
Cook: 35 minutes
Total: 3 hours
Servings: 12 servings
Video
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.
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
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.
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!