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–+ servings
Closeup of the cut lemon layer cake, showing its three layers of yellow cake and frosting
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4.33 from 156 votes

Lemon Cake Recipe

This lemon layer cake is soft and tender with sour cream and lemon zest, finished with a classic lemon cream cheese frosting.
Prep Time40 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 18 servings
Calories: 519kcal
Author: Jocelyn Delk Adams

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

Calories: 519kcal | Carbohydrates: 59g | Protein: 4g | Fat: 30g | Saturated Fat: 20g | Cholesterol: 87mg | Sodium: 229mg | Potassium: 113mg | Fiber: 1g | Sugar: 44g | Vitamin A: 744IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg