I put all the lemon flavor in this lemon cake recipe, y’all. It has four layers of lemon sponge with a cream cheese frosting that’s bowl-lickin’ good. You will never taste another lemon cake this tender and moist, boos. Like seriously, the texture is everything! I also doubled up the lemon with both lemon zest and lemon extract, so you know you are gonna taste lemon for reals. Get into it.
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How to Make Lemon Cake
These step-by-step photos show how to make my lemon layer cake with lemon cream cheese frosting, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Lemon Layer Cake Recipe
1. Cream together the oil and butter, then add the sugar
Beat until light, pale, and fluffy. Then add the eggs one at a time, fully mixing after each addition.
2. Mix remaining ingredients for the lemon cake batter
Turn mixer to low, add the flour in two parts, then add baking powder, salt, and baking soda. Mix in sour cream, milk, lemon zest, lemon extract, and vanilla until just combined.
3. Divide the batter evenly in pans
Smooth the tops.
4. Bake until a toothpick comes out mostly clean
Cool the cakes briefly in the pans, then turn out onto racks to finish cooling.
5. Beat the butter and cream cheese for the frosting
Beat them together until thick and fluffy. Slowly add the powdered sugar and mix until smooth.
6. Finish the lemon cream cheese frosting
Add the heavy cream, vanilla, lemon extract, and salt, then whip until light and fluffy.
7. Slice the cake layers
Level the cakes if needed, then slice each into two layers for a total of four.
8. Assemble your lemon layer cake
Add frosting between each layer, then frost the outside of the cake and serve.
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PRO TIP: Make sure your cake is completely cooled before you even think about frosting it. If it’s still warm, it will melt right off.
Full Lemon Layer Cake Recipe
Lemon Cake Recipe
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Ingredients
For the Cake
- 2/3 cup vegetable oil
- 1/3 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 3/4 cups all purpose flour sifted
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 1/4 cup sour cream
- 1/3 cup whole milk
- 1 tbsp fresh lemon zest
- 1 1/2 tsp lemon extract
- 1 tsp vanilla extract
For the Frosting
- 1 cup unsalted butter room temperature
- 8 oz cream cheese room temperature
- 4 cups confectioner's sugar
- 2 tsp heavy whipping cream
- 2 tsp vanilla extract
- 2 tsp lemon extract
- pinch of salt
Instructions
For the Cake
- Start by preheating your oven to 325°F then liberally spray 2 (8-inch) round cake pans with non-stick baking spray.
- In your mixer bowl, add oil and butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4-5 minutes until very pale yellow and fluffy. Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
- Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add baking powder, salt and baking soda. Be careful not to over beat.
- Lastly, add sour cream, milk, lemon zest, lemon and vanilla extracts, scrape down sides and mix until just combined and turn off mixer.
- Evenly pour cake batter into prepared baking pans and place in oven to bake for 30-40 minutes or until a toothpick inserted into the center of the cake comes just barely clean but don't over bake (crucial not to over bake this cake)!! I personally start checking the cakes around 27 minutes just to ensure.
- Remove cakes from oven and rest in pans for 10-15 minutes. Invert cakes from pans onto cooling racks until cooled.
For the Frosting
- Add butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.
- Next slow down mixer and carefully add in confectioner’s sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.
- Add in heavy cream, vanilla, lemon extract and salt and continue whipping until it is smooth, light and a fluffy frosting.
To Assemble
- Level the cakes, if necessary, and slice each cake into two layers making a total of four layers of cake. Add frosting between layers then frost entire cake with remaining frosting. Serve.
Notes
How to Store
- Room Temp: Keep the frosted cake covered on the counter overnight. Perfect if you plan to serve it the next day and want it soft.
- Fridge: You can refrigerate the cake for up to 5 days. Before serving, let it sit out and come back to room temp. Butter based cakes tend to firm up in the fridge and you want that tender bite, boo.
- Freezer: Freeze whole layers or slices by wrapping them tight in plastic wrap, then foil. They’ll keep for up to 2 months. Thaw in the fridge overnight, then let the cake come to room temp before serving.
Nutrition
Recipe Tips
- Keep ingredients room temp. Let the butter, eggs, sour cream, and cream cheese warm up so the batter comes together smooth and the frosting whips up good.
- Measure the leaveners right. Lemon extract is acidic, so the baking powder and baking soda amounts matter here. Follow the recipe and level those measuring spoons, boos!
- Don’t overmix the batter. Once the dry ingredients hit the bowl, mix just until they’re combined, then stop. That’s how you keep this easy lemon cake real tender.
- Check the cake early. Start peeking about five minutes before the timer goes off so the layers don’t dry out.
Yep boos! Bake them, let cool, wrap well, and refrigerate for up to 2 days or freeze for up to 2 months. Thaw in the fridge, then bring to room temp before frosting.
It probably got too warm. Chill the frosting in the fridge for 10 to 15 minutes, then whip again until it firms up.
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Did you split your layers as I see 4 layers or did you double the recipe and make 4 layers please?
No you split the two layers you already baked.
Want to try this recipe can I do this in a bundt pan
My cakes came out nicely cooked then went flat after cooling down. I don’t know what went wrong when they came out of the oven they were nice and high, I had previously check with a toothpick to make sure they were cooked. I let them cool down for 15 minutes and when I went to put them on the rack they were flat, almost half their previous height.
They tasted great but I’m scared to make it again.
What could have gone wrong?
I’ve been making your recipes forever and never had any problems, they ALWAYS came out perfectly.
Help
Hi Sherly, just want to check out everything. Were all ingredients used or were there any substitutions? How long did you cream the butter and sugar? Also this cake has a decently nice lift but it isn’t as high as an all butter cake. The oil in this cake provides moistness but it does flatten the cakes just a little bit which really doesn’t matter after they are frosted.
hey how will it be with two 9” round tins. i want to make 2 pans and cut them in half as layers
Yes it is totally fine to use 9 inch pans and cut in half. They will be thinner.
Hi! Can I use gluten-free flour instead?
I have not tried it but definitely give it a try with a good baking gluten free flour that is a great swap for swap and let me know how it works.
I made this for my mother’s birthday last month and it turned out perfectly. It was worth buying the lemon extract and decorating it perfectly. Thanks for a delicious dessert!
Can you use cake flour instead?
You can but honestly I think the cake would be a little too tender and soft. It is already incredible soft and moist.
we’re a family of four, can I half the recipe and use two 6-inch pans?
Hi! Could I substitute buttermilk for the sour cream and milk (1 1/2 cups?) I am trying to work with what I have on hand. Thanks!
Yes I have seen people do this with great success. If you have greek yogurt at home, you can also use that as a replacement for the sour cream.
If you don’t have lemon extract can you just use lemon juice instead? If so, would the measurements be the same?
Yes you can use the same measurements. It won’t be exactly the same, but it will give some additional lemon flavor. Let me know how it turns out.