Lemon Cake Recipe

Lemon cake with lemon curd on top and a piped shell border

Course: Dessert

Cuisine: American

Keyword: lemon cake, lemon cake recipe, lemon cake with cream cheese frosting, lemon layer cake

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 852kcal

Author: Maureen Abood

This layered lemon cake recipe comes together with tender cake, thick lemon curd, and a sweet lemon cream cheese frosting for a vibrant, citrusy dessert perfect for holidays, celebrations, and spring!

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US Customary - Metric

Ingredients

For the Cake:

3 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups granulated sugar
Juice and zest of 1 lemon
1/2 cup unsalted butter softened, plus more for coating pans
3/4 cup neutral oil
1/2 cup plain whole milk yogurt
3/4 cup whole milk
2 teaspoons lemon extract
5 large egg whites room temperature

Lemon Curd:

2/3 cup lemon curd cold

Lemon Cream Cheese Frosting:

3 cups lemon cream cheese frosting

Instructions

Arrange an oven rack in the middle position and preheat the oven to 350°F. Coat 2 9-inch cake pans lightly with oil spray or butter. Line with parchment circles and coat the parchment lightly with more oil.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a medium bowl, use your fingertips to rub the sugar together with the lemon zest until fragrant. Set aside.
In a stand mixer fitted with the paddle attachment, cream the butter on high speed until it is smooth, light, and fluffy. On medium-low speed, add the lemon zest sugar one cup at a time. Stop and scrape down the bowl as needed. Beat until combined, light, and fluffy, about 2 minutes.
Add the neutral oil, yogurt, whole milk, lemon juice, and lemon extract. Beat until smooth. Scrape down the bowl and add the egg whites. Beat on medium speed until smooth.
Add the flour mixture and beat on low speed or by hand just until combined and smooth, another minute.
Divide the batter evenly among the prepared cake pans and smooth the tops with an offset spatula. Bake the cakes for 28 to 30 minutes, or until they are golden, spring back lightly when touched in the center, and a toothpick inserted in the center comes out clean.
When the cakes are done baking, cool them in their pans for 10 minutes, then remove the cakes and cool completely on wire racks.
To assemble the cake, first cut the dome off of each layer if needed. Use a serrated bread knife to cut the dome from the tops of the layers so that they are flat. Place one layer of cake on a serving platter or cake stand. Top with about 1/3 of the buttercream and spread it evenly to the edges. Spread 1/3 cup of the lemon curd on top of the frosting evenly, leaving an inch free of curd around the perimeter. Center the second layer evenly on top of the first layer and top with 1/3 of the buttercream, spreading it evenly to the edges.
Frost the sides of the cake.
Place the remaining 1/3 cup lemon curd in the center of the top layer and gently spread it evenly to within one inch of the edge. Pipe or spread the frosting around the perimeter of the top to create a border over the curd.
To serve, gently slice the cake with a serrated knife. Serve immediately, or chill uncovered before bringing to room temperature to serve.

Notes

Storage: Store leftover cake covered in the refrigerator for up to 4-5 days. Let the cake sit at room temperature for 20-30 minutes before serving for the best texture.

Freezing: The unfrosted cake layers can be wrapped tightly in plastic wrap and foil and frozen for up to 2 months. Thaw overnight in the refrigerator before assembling. Individual frosted slices can also be frozen for up to 1 month.

Make Ahead: Bake the cake layers up to 1 day in advance and store them tightly wrapped at room temperature or in the refrigerator before assembling.

Nutrition