Introduction
Have you ever taken a bite of dessert and felt an instant mood lift? You’re not alone—studies show that citrus scents like lemon can reduce stress and enhance mental clarity. This LEMON LAYER CAKE WITH LEMON CREAM CHEESE BUTTERCREAM is more than just a treat for your taste buds; it’s a sensory experience that brightens any occasion. With its tender crumb, zesty tang, and luxuriously smooth frosting, this cake brings together the best of classic baking and modern flavor balance.
Lemon cakes have long been a favorite across Mediterranean, Southern European, and Middle Eastern cuisines, where lemons are celebrated for their vibrant flavor and preservative qualities. From Italian ricotta lemon cakes to Greek avgolemono-inspired desserts, the use of lemon in sweets has deep cultural roots. This version elevates the tradition with three fluffy layers and a rich cream cheese buttercream that adds a velvety tang, making it perfect for celebrations or a cheerful weekend baking project.
For more baking inspiration and techniques, explore our chocolate fudge cupcakes and red velvet cupcakes with lemon cream cheese frosting. You can also learn about the health benefits of lemons at Healthline and perfect your flour preparation with tips from Breadtopia.
Why It Matters
Lemon desserts have stood the test of time not just for their refreshing taste, but for their practicality. Before refrigeration, lemon juice was used to preserve fruits and enhance flavor in baked goods across sun-drenched regions like Sicily, Southern Spain, and the Levant. The LEMON LAYER CAKE WITH LEMON CREAM CHEESE BUTTERCREAM is a modern evolution of these traditions, combining old-world citrus love with contemporary frosting artistry.
Cream cheese frosting, though a more recent addition to dessert culture, has become a beloved component in American baking since the early 20th century. When paired with lemon, it creates a harmonious balance—tangy, creamy, and slightly sweet. This cake is more than indulgence; it’s a celebration of flavor precision and textural contrast that appeals to both novice bakers and seasoned dessert lovers.
LEMON LAYER CAKE WITH LEMON CREAM CHEESE BUTTERCREAM Ingredients
Ingredient Spotlight
Every ingredient in this LEMON LAYER CAKE WITH LEMON CREAM CHEESE BUTTERCREAM plays a vital role. All-purpose flour provides structure, while baking powder and baking soda ensure a light, airy rise. Butter adds richness and moisture, and the combination of granulated sugar and confectioners’ sugar delivers both sweetness and smooth texture. Eggs bind everything together while adding tenderness, and whole milk ensures a velvety crumb.
Lemons are the star here—both zest and juice infuse the cake with bright citrus notes. The zest contains essential oils that pack the most intense lemon flavor, while the juice adds moisture and acidity. In the frosting, cream cheese brings a pleasant tang that complements the buttery sweetness, and vanilla extract rounds out the flavor profile.
Complete Ingredients List
For the Cake:
- 3 cups (354g) sifted all-purpose flour (spooned & leveled)
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (350g) granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) whole milk, at room temperature
- 1 heaping tablespoon lemon zest (about 2 lemons)
- 1/3 cup (80ml) fresh lemon juice (about 2 lemons)
For the Lemon Cream Cheese Buttercream:
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 4 and 1/2 cups (540g) confectioners’ sugar
- 2 tablespoons (30ml) fresh lemon juice
- 1 teaspoon pure vanilla extract
- Pinch of salt, to taste
Substitution Ideas:
- Use lactose-free butter and milk for a dairy-sensitive version
- Swap whole milk with full-fat oat milk for a creamier plant-based alternative
- Use pasteurized egg whites if needed for food safety concerns
- Ensure all dairy substitutes are at room temperature for best results
Timing
Prep time: 30 minutes
Cook time: 25 minutes
Total time: 55 minutes
This LEMON LAYER CAKE WITH LEMON CREAM CHEESE BUTTERCREAM comes together faster than many layered desserts. Compared to denser cakes that require longer baking times, this recipe’s three thin layers bake quickly and evenly, making it ideal for last-minute gatherings or weekend baking sessions.
Step-by-Step Instructions
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Preheat and Prepare Pans
Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper. This double-greasing method ensures your cakes release cleanly without tearing.
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Mix Dry Ingredients
In a medium bowl, whisk together the sifted flour, baking powder, baking soda, and salt. Sifting ensures a lump-free batter and contributes to a tender crumb.
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Cream Butter and Sugar
Using a handheld or stand mixer with a paddle attachment, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 3 minutes. Scrape down the sides of the bowl to ensure even mixing.
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Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract, until fully combined. This builds structure and adds flavor depth.
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Incorporate Dry Ingredients and Milk
With the mixer on low speed, gradually add the dry ingredients just until combined. Then add the milk, lemon zest, and lemon juice, mixing until just incorporated. Overmixing can lead to a tough cake, so stop as soon as it’s smooth.
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Divide and Bake
Divide the batter evenly between the prepared pans. Bake for 21–26 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
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Make the Frosting
In a large bowl, beat the softened butter on medium speed until creamy. Add the cream cheese and beat until smooth. Gradually add confectioners’ sugar, lemon juice, vanilla extract, and a pinch of salt. Increase speed to high and beat for 3 minutes until light and fluffy.
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Assemble the Cake
Level the tops of the cakes with a serrated knife for a flat surface. Place the first layer on a cake stand and spread about 1 cup of frosting evenly over the top. Add the second layer and repeat. Top with the third layer and spread the remaining frosting over the top and sides, creating smooth or swirled finishes as desired.
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Chill and Serve
Refrigerate the assembled LEMON LAYER CAKE WITH LEMON CREAM CHEESE BUTTERCREAM for 30–45 minutes to set the frosting. This makes slicing cleaner and enhances flavor cohesion.
Tips & Tricks for Perfect Results
- Use room temperature ingredients—they emulsify better and create a smoother batter
- Zest lemons before juicing them for easier handling
- Sift confectioners’ sugar to prevent lumps in the frosting
- Rotate cake pans halfway through baking for even browning
- For extra lemon intensity, brush cooled cake layers with a simple lemon syrup (equal parts sugar and water, plus lemon juice)
Recipe Variations & Substitutions
- Lime or Orange Version: Swap lemon zest and juice for lime or orange for a flavor twist
- Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum
- Less Sweet: Reduce confectioners’ sugar in frosting by 1/2 cup and add extra lemon juice
- Herb-Infused: Add a tablespoon of finely chopped fresh basil or thyme to the batter for an aromatic touch
Behind the Recipe
This LEMON LAYER CAKE WITH LEMON CREAM CHEESE BUTTERCREAM was inspired by the desire to create a dessert that feels both nostalgic and refreshing. Traditional lemon cakes often lean dry or overly tart, but this version achieves balance—moist crumb, bright citrus, and a frosting that’s rich without being cloying. It’s designed for bakers who want to impress without stress, and for moments that call for something cheerful and homemade.
Pairing Ideas
Serve this cake with iced green tea, sparkling water with a twist of lemon, or a fruity herbal tea like hibiscus. For brunch gatherings, pair with a fresh mixed berry salad or a honey-sweetened Greek yogurt parfait. The citrus notes in the cake complement light, floral beverages and fresh fruit-based sides.
Leftover & Reuse Ideas
Store leftover LEMON LAYER CAKE WITH LEMON CREAM CHEESE BUTTERCREAM in an airtight container in the refrigerator for up to 5 days. You can also freeze unfrosted cake layers for up to 2 months. Crumble leftover cake into parfait glasses with yogurt and berries for a trifle-style dessert, or blend small pieces into a frozen lemon mousse.
Nutritional Information
Per serving (based on 12 servings):
Calories: ~420
Total Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
Sodium: 210mg
Total Carbohydrates: 52g
Dietary Fiber: 1g
Sugars: 38g
Protein: 6g
Serving Suggestions
Present this LEMON LAYER CAKE WITH LEMON CREAM CHEESE BUTTERCREAM on a white cake stand to highlight its golden layers. Garnish with candied lemon slices, edible flowers, or a dusting of confectioners’ sugar. For a festive touch, add fresh blueberries or raspberries between layers or on top.
Common Mistakes to Avoid
- Using cold ingredients—this can cause the batter to curdle and affect texture
- Overmixing the batter—leads to a dense, tough cake
- Not leveling cake layers—can result in a wobbly, uneven stack
- Oversweetening the frosting—balance is key; taste as you go
- Skipping the chilling step—frosting sets better when chilled, making slicing cleaner
Storage & Reheating Tips
Store the cake in the refrigerator, covered tightly, for up to 5 days. Let slices come to room temperature for 20 minutes before serving for optimal flavor and texture. Do not freeze the frosted cake, as the cream cheese frosting may separate. Instead, freeze unfrosted layers wrapped in plastic wrap and foil.
FAQs
What makes this LEMON LAYER CAKE WITH LEMON CREAM CHEESE BUTTERCREAM different from regular lemon cake?
This version features three light layers and a tangy cream cheese buttercream that adds richness and depth, setting it apart from simpler lemon cakes.
Can I make this cake ahead of time?
Yes! Bake and cool the layers a day ahead, store them wrapped at room temperature, and frost the day of serving.
Why does the frosting need to be chilled?
Chilling helps the cream cheese buttercream set, making the cake easier to slice and enhancing flavor harmony.
Can I use salted butter in this recipe?
You can, but reduce the added salt in the recipe to avoid over-salting. Unsalted butter gives better control over flavor balance.
How do I know when the cake layers are done baking?
Insert a toothpick in the center—if it comes out clean or with a few moist crumbs, the cake is ready.
Conclusion
This LEMON LAYER CAKE WITH LEMON CREAM CHEESE BUTTERCREAM delivers bright citrus flavor, tender texture, and elegant presentation. Whether for a birthday, spring gathering, or a personal treat, it’s a dessert that balances tradition and modern taste. With make-ahead ease, simple ingredients, and show-stopping results, it’s a recipe worth mastering.
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Best Lemon Layer Cake with Lemon Cream Cheese Buttercream
Ingredients
Instructions
- Preheat Oven: Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
- Mix Dry Ingredients: Make the cake: Whisk the flour, baking powder, baking soda, and salt together. Set aside.
- Cream Butter & Sugar: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, add the milk, lemon zest, and lemon juice and mix just until combined.
- Bake Cakes: Divide the batter evenly between the prepared cake pans. Bake for around 21–26 minutes or until the cakes are baked through. Allow cakes to cool completely.
- Prepare Frosting: Make the frosting: In a large bowl using a hand-held mixer or stand mixer, beat the butter on medium speed until creamy, about 2 minutes. Add the cream cheese and beat until smooth. Add confectioners’ sugar, lemon juice, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar or lemon juice as needed.
- Assemble Cake: Assemble and decorate: Slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand. Evenly cover the top with about 1 cup of frosting. Top with 2nd cake layer and repeat. Top with the third cake layer. Spread the remaining frosting all over the top and sides.
- Chill Cake: Refrigerate for at least 30–45 minutes before slicing.
- Storage Instructions: Cover leftover cake tightly and store in the refrigerator for 5 days.