Lemon Layer Cake

Lemon layer cake is a dreamy two-layer cake filled with tart lemon curd that's topped with cream cheese buttercream frosting. It's moist, buttery, and filled with fresh lemon flavor!

Prep Time 20

Cook Time 20

Resting Time 1

Total Time 1 40

Servings or more servings

Author Heather

Ingredients

Cake

1 cup (227 g) unsalted butter room temperature
1 ¾ cups (346 g) granulated sugar
2 teaspoons vanilla extract
2 tablespoons lemon zest
4 large eggs room temperature
3 cups (336 g) cake flour
1 tablespoon baking powder
¾ teaspoon salt
1 cup (227 g) whole milk room temperature
¼ cup (57 g) lemon juice

Frosting

8 ounces (227 g) block-style cream cheese room temperature
½ cup (113 g) unsalted butter room temperature
1 teaspoon vanilla extract
¼ teaspoon salt
3 ½ cups (400 g) confectioner's sugar

Filling (optional)

1 cup (340 g) lemon curd

Instructions

Cake

Preheat oven to 350℉. Generously grease and flour two 9-inch round cake pans, optionally add parchment rounds to the bottom, and set aside.
In a large bowl, add room temperature butter and granulated sugar. Using a hand mixer, beat until creamed and fluffy. Add vanilla extract, lemon zest, and eggs, one at a time, mixing until incorporated and smooth.
In a separate bowl, sift together dry ingredients: cake flour, baking powder, and salt. In a liquid measuring cup, add lemon juice to milk.
Add half of the dry ingredients to your butter mixture. Mix until just combined. Add half of the milk mixture, again mixing until just combined. Repeat once more to add remaining dry ingredients and milk until just combined.
Pour batter evenly into two prepared round cake pans and spread into an even layer.
Two 9 inch round cake pans: 24-27 minutes
Two 8 inch round cake pans: 26-30 minutes
Bake your cake using the times listed above as an estimate, or until cake is baked through in the center. If your cake jiggles in the middle, it needs more time. If cake is not jiggly, gently press into the center with a finger. If an indent is left, your cake is not done. If cake springs back, it's done. Ovens can run hot, so I suggest using visual cues and not relying on time alone.
Remove cake from oven and allow to cool completely in the pans on a wire cooling rack.

Frosting

In a large bowl, add room temperature cream cheese and butter and beat with a hand mixer (or stand mixer) until creamy, about 1 minute.
Add vanilla extract and salt and mix until incorporated.
Add confectioner's sugar, half at a time, and mix on low speed until sugar is incorporated. Switch to high speed and beat until light and fluffy, about 2 minutes.

Cake assembly

Gently flip and remove cakes from their pans. Trim the rounded tops with a serrated knife to make flat layers. Place one layer, cut side down, onto a cake stand or plate.
Using a pastry bag or a plastic bag with the corner snipped, pipe a small amount of frosting around the top perimeter of the cake. This prevents the lemon curd from seeping out of the edges. Fill the center with lemon curd and spread into an even layer. Place other cake layer, cut side down, on top.
If not filling with lemon curd, spread a thin layer of frosting across bottom layer, then top with second cake layer, cut side down.
Frost the top and sides of your layer cake with prepared frosting. Slice and serve.

Notes

Substituting ingredients: Baking is an exact science. I do not recommend substituting any ingredients. The butter, milk, eggs, and sugar keep your cake moist - substituting any of these ingredients with a lower fat alternative can change the texture and make your cake dry.
Storage: Frosted cake will keep in a sealed container at room temperature for 2 hours, in the refrigerator for 2-3 days, or frozen for up to 2 months. If refrigerating or freezing unfrosted cake layers, wrap tightly in plastic and place in a tightly sealed container. Thaw overnight in the refrigerator, then bring to room temperature for an hour before serving.
Refrigerating cream cheese frosting: Cream cheese frosting needs to be refrigerated if it sits out for longer than 2 hours. Store frosted baked goods in the refrigerator in a tightly sealed container. Remove and bring to room temperature 1 hour before serving.
More tips: Be sure to check out my 10 tips for baking cake, based on reader comments and questions!

Nutrition