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Perfect Lemon Layer Cake Recipe with Easy Luscious Lemon Buttercream

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A bright, tangy, and utterly irresistible lemon layer cake with moist layers and silky lemon buttercream, perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour (sifted for lightness)
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp freshly grated lemon zest
  • 1 tbsp pure vanilla extract
  • 1 cup (240 ml) buttermilk, room temperature
  • ¼ cup (60 ml) fresh lemon juice
  • 1 cup (226 g) unsalted butter, softened (for buttercream)
  • 4 cups (480 g) powdered sugar, sifted
  • 2–3 tbsp fresh lemon juice (to taste)
  • 1 tsp lemon zest (optional)
  • 2–3 tbsp heavy cream or milk (to adjust consistency)
  • ½ tsp pure vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or non-stick spray, then line the bottoms with parchment paper circles.
  2. In a medium bowl, sift together 2 ½ cups all-purpose flour, 2 ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Set aside.
  3. Using a mixer, beat 1 cup softened unsalted butter and 1 ¾ cups granulated sugar on medium-high speed until fluffy and pale, about 3-4 minutes.
  4. Add 4 large eggs one at a time, mixing well after each addition. Stir in 1 tbsp lemon zest and 1 tbsp vanilla extract.
  5. Alternately add the dry ingredients and 1 cup buttermilk in three parts, starting and ending with the dry mix. Mix on low speed until just combined.
  6. Gently fold in ¼ cup fresh lemon juice with a spatula.
  7. Evenly pour batter into prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
  8. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  9. Beat 1 cup softened butter until creamy. Gradually add 4 cups powdered sugar, mixing on low. Add 2-3 tbsp fresh lemon juice, 1 tsp zest, ½ tsp vanilla, and 2-3 tbsp cream to reach spreadable consistency.
  10. Place one cake layer on a serving plate. Spread a generous layer of lemon buttercream on top. Add the second layer and frost the top and sides evenly. Smooth with an offset spatula.

Notes

Use room temperature eggs and butter for best results. Do not overmix batter after adding flour. Use fresh lemon juice and zest for best flavor. Chill buttercream if too soft before frosting. Adjust baking time if using 9-inch pans or adding berries.

Nutrition

Keywords: lemon cake, lemon layer cake, lemon buttercream, easy lemon cake, moist lemon cake, lemon dessert, homemade cake

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