Lemon Cake Recipe is so light and fluffy with endless layers. This is the perfect cake for Spring or Summer with all of the lemon flavor and fresh berries. Not only does this cake look gorgeous but it is so delicious.

Cake on cake stand ready to enjoy.
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This delicious Lemon Cake Recipe is packed with lemon flavor and layered with luscious frosting. It is bursting with lemon in every bite for one of the best cake recipes. While this gorgeous cake looks fancy, it has really easy instructions that even busy moms have time for.

If you can’t get enough of all thing’s lemon, try this easy Lemon Poke Cake Recipe and the Best Lemon Desserts.

Why you will love this cake

  • It looks stunning. The pretty layers and gorgeous color make this cake a showstopper.
  • The recipe is easy. Don’t let the idea of homemade cake intimidate you. It’s very simple to prepare.
  • Tons of lemon flavor. The lemon flavor is perfect in this cake.

Ingredients

Ingredients for recipe- flour, baking soda. butter, sugar, lemon, vanilla, whole milk, powdered sugar, vanilla.
  • All Purpose Flour
  • Baking Soda
  • Unsalted Butter
  • Granulated Sugar
  • Lemon Zest and Lemon Juice
  • Vanilla Extract
  • Whole Milk

Frosting

  • Unsalted Butter
  • Powdered Sugar
  • Lemon Juice
  • Whole Milk
  • Vanilla Extract

You can skip to the bottom and get the complete ingredient list.

Variations and Substitutions

  • Confectioner’s Sugar – I prefer powdered sugar as it mixes the best with the whipped topping, but you can use granulated sugar instead.
  • Fresh Lemon Juice. You can opt to use fresh lemon juice if desired in the layer cake.
  • Use different flavors of cake. If you don’t like lemon flavored desserts, then recipe can be made with a white, yellow or strawberry cake mix as well to change up the flavor. If you change the flavor of cake, do not add the lemon extract either.
  • Different type of frosting. I love this simple frosting recipe for this cake but you can use a buttercream or cream cheese frosting if you prefer. A store bought frosting would work great too.

How to make lemon cake

  • Step 1. Preheat the oven to 350°Fahrenheit. Spray two 9-inch cake pans with cooking spray and set aside. 
Mixing bowl with dry ingredients.

Step 2. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside the dry ingredients.

Mixing bowl with butter and sugar being creamed.

Step 3. Get out a separate bowl. Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well with each addition. Stir in the lemon zest and vanilla extract into the cake batter.

Flour added to mixing bowl.

Step 4. Gradually add the flour mixture alternating with the milk on medium speed. Finally, stir in the lemon juice and mix until just combined. 

Cake pans with batter divided between.

Step 5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans before transferring to a wire rack to cool completely. 

Cake on cake stand with icing and lemon slices.

Step 6. Combine the buttercream ingredients with a paddle attachment. First, beat the butter. Then gradually add the powdered sugar. Finally, add the remaining ingredients. Place one cake layer on a serving plate. Spread a layer of the lemon buttercream frosting on top. Place the second cake layer on top of the frosting and continue to add icing.

Cake on cake stand being sliced.

Step 7. Slice and enjoy.

Slice of cake on plate.

Recipe Tips

  • Any pans or cupcakes can be used for this recipe. Change things up and use something new each time. The baking times will vary based on the type of pans that you use.
  • Do not over cook the cake or it will be dry. Make sure to watch it closely as it bakes and remove once a toothpick inserted into the center of the cake come out clean.
Cake on cake stand being sliced.

How to Store

Store any leftover cake in the refrigerator for up to 5 days. Make sure to cover the cake to store it correctly.

Yes, you can freeze this cake. It’s best to freeze the cake before it’s assembled as the frosting and the berries will change texture once they’re frozen and defrosted out.

Also see, How Long Does Cake Last in the Fridge.

Photo of cake from overhead.

Try these other easy lemon desserts

Make this today and find out why it is the best lemon cake recipe. I love hearing from you so please leave a comment!

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Lemon Cake Recipe

5 from 5 votes
Lemon Cake Recipe is light and fluffy with endless layers. This is the perfect cake for Spring or Summer with all of the lemon flavor and fresh berries.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12
Cuisine American
Course Dessert
Calories 623

Ingredients

For the Cake: 

For the Lemon Buttercream Frosting:

  • 1 cup unsalted butter room temperature 
  • 4 cups powdered sugar
  • 2 Tablespoons lemon juice
  • 2 Tablespoons whole milk
  • 1 teaspoon vanilla extract

Instructions

For the Cake:

  • Preheat the oven to 350°Fahrenheit. Spray two 9-inch cake pans with cooking spray and set aside.
  • Whisk together the flour, baking powder, and salt in a medium bowl. Set aside. 
  • In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well with each addition. Stir in the lemon zest and vanilla extract.
  • Add the flour mixture in three additions, alternating with the milk. Finally, stir in the lemon juice and mix until just combined. 
  • Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely. 

For the Frosting:

  • Combine the buttercream ingredients with a paddle attachment. First, beat the butter until light and fluffy.
  • Add the powdered sugar one cup at a time, beating well after each addition. Add the lemon juice, milk, vanilla extract and beat until fluffy. 
  • To assemble the cake, place one cake layer on a serving plate. Spread a layer of the lemon buttercream frosting on top. Place the second cake layer on top of the frosting. 
  • Frost the top and sides of the cake with the remaining lemon buttercream frosting. 
  • Optionally, garnish with lemon slices before serving. Then the cake is ready to slice, serve and enjoy! 

Recipe Notes

Cake Batter Consistency: The cake batter should be smooth but not overly runny. If it appears too thick, a splash of more milk can be added. But be cautious; too much liquid can result in a gummy texture. 
Lemon Zest: Ensure to only zest the yellow part of the lemon skin and not the white pith, as the latter can add a bitter taste to the cake. 
Let the cake layers cool completely before assembling, otherwise, the frosting may melt. 
Storage: This cake is best when eaten fresh but can be stored in an airtight container in the fridge for up to 4 days. If you’re not consuming it within a day, it’s recommended to refrigerate to preserve the blackberry filling. When serving, you can take the cake out an hour or so beforehand to let it come to room temperature, which will improve its texture and flavor.

Nutrition Facts

Calories 623kcal, Carbohydrates 95g, Protein 6g, Fat 26g, Saturated Fat 16g, Polyunsaturated Fat 1g, Monounsaturated Fat 7g, Trans Fat 1g, Cholesterol 126mg, Sodium 362mg, Potassium 102mg, Fiber 1g, Sugar 74g, Vitamin A 837IU, Vitamin C 3mg, Calcium 49mg, Iron 2mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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