I don’t normally go for lemon flavored desserts, but for some reason this Spring has me craving all things lemon. Maybe it’s the reemergence of the sunshine after months of grey, or the blooming daffodils, or the general sense of new beginnings. There’s something about lemon that perfectly matches the start of this brighter, sunnier season. And while I already have a few lemon cake recipes (lemon lavender cake, lemon layer cake with lemon-cream cheese frosting, and lemon blueberry cake), I decided to go all-in on the lemon flavor in this one. It turned out deliciously light and refreshing, tender and moist, and one of the happiest looking cakes I’ve ever seen!
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One Reader, Justine, says: “THIS IS THE LEMON CAKE recipe! Throw away any other lemon cake recipe you have, you don’t need it anymore! I have been professionally baking for years, this tops all the lemon cake recipes I have tried. The crumb is perfect!” ★★★★★
The Most Tender, Moist Lemon Cake
This lemon cake is slightly different from the other lemon cake recipes on my blog. I still love the other ones (as do you!), but while I was testing recipes for my book I discovered an alternative way to make lemon cake that produced even softer cake layers. Both are flavored with lemon zest and lemon extract, are perfectly moist, and made with cake flour to produce a lighter crumb. The main differences are the types of moisturizers used. My previous recipes lean mostly on sour cream, while this recipe used vegetable oil and buttermilk to create moisture.
All in all, I do think that this recipe has the perfect balance of soft and fluffy texture, moist crumb, and amazing lemon flavor. Compare it with my previous lemon cake recipe to see which one you prefer!
How to Get the Best Lemon Flavor
There’s a lot of lemon involved in this cake: lemon zest, lemon juice, and lemon extract. The recipe starts with zesting a lemon into the sugar and combining until the natural oils are released. The zest is much more powerful as a flavor additive than the lemon juice in a baked good – the juice tends to mostly evaporate in the baking process. Still, this recipe doesn’t waste the juice of that lemon you zested! Instead, we combine it with milk to make buttermilk for the end of the recipe, which will help make the cake supremely moist.
The ingredient that lends the most powerful lemon flavor is lemon extract. Lemon extract is basically lemon zest that has been ultra-concentrated and therefore, takes the lemon flavor in the cake to the next level. I made this ingredient optional because even without the extract, this cake is still delicious and has a subtle lemon flavor that is amplified when frosted with the lemon buttercream. If you’re a diehard lemon fan, add the extract for the best lemon flavor!
Using Lemon Curd as Filling
These soft and fluffy lemon cake layers are filled and frosted with a lovely lemon buttercream that’s just the right amount of sweet. One question I am anticipating is what about lemon curd filling? And the answer is that you can certainly add lemon curd in between the layers if you want to! It will only add more lemon flavor. If you do choose to add lemon curd, you’ll want to follow the Soft Fillings instructions in this blog post. Since lemon curd has a much thinner consistency than buttercream, you’ll want to add some support in between the layers so the filling doesn’t squish out.
How to Decorate a Lemon Cake
This lemon cake was one that I designed in real time, and I absolutely love how it turned out! It’s a bit rustic with the raw edge and textured top, but also polished with the smooth finish and dainty with the cute chamomile flowers. You can decorate this however you’d like, but feel free to copy this look if you’re inspired!
To create this design, I frosted the very top of the cake with rustic texture by swirling a small icing spatula through it. Then, I frosted the sides of the cake with a smooth buttercream finish, but kept the edge raw instead of swiping the edges inward (as you would if you were going for sharp edges). I went back and forth about adding piping to the top but I ultimately did pipe some rosettes and stars in a crescent shape before adding lemon slices and chamomile flowers. Then I piped more rosettes and stars on the side of the cake with more chamomile accents.
However you decorate, this cake is sure to be delicious! I can’t wait for you to try it.
UPDATE 2026: I changed the buttermilk to a homemade version that uses the juice of the lemon that is zested. This way, no lemons are wasted! I also made the lemon extract optional for those who like a more powerful lemon flavor.
Lemon Layer Cake
Ingredients
- 1 1/4 Cups (300ml) whole milk, room temperature
- 1/4 Cup (60ml) fresh lemon juice about 1 medium lemon
- 2 1/2 Cups (265g) sifted cake flour* DIY recipe in notes
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 1/2 Cups (300g) granulated sugar
- 1 Tbsp grated lemon zest about 1 medium lemon
- 1/2 Cup (113g) unsalted butter, room temperature
- 4 large egg whites, room temperature
- 1/2 Cup (120ml) vegetable oil
- 1/2 tsp pure lemon extract (optional)
Lemon Buttercream
- 1 1/2 Cups (339g) unsalted butter, room temperature
- 5 1/4 Cups (630g) powdered sugar
- 3 Tbsp (45ml) fresh lemon juice
- 1 Tbsp whole milk, room temperature
- 1/4 tsp salt, or to taste
- 2-3 drops yellow food color gel
Garnish
- 3 lemon slices
- fresh chamomile flowers
Instructions
Make the Lemon Layer Cake
- Preheat the oven to 350°F (177ºC). Grease and line three 6-inch or two 8-inch cake pans.
- In a jar or measuring cup, combine the lemon juice with the milk. Stir and set aside. It will curdle by the time you add it to the recipe at the end, and the curdling is the chemical reaction we want!
- Add the sifted cake flour, baking powder, and salt into a bowl and whisk to combine. Set aside.
- Using a stand mixer fitted with the paddle attachment, mix together the sugar and lemon zest until fragrant and well combined, about 1 minute. Add the butter and cream it together with the lemon-sugar mixture on medium speed until light and fluffy, 2-3 minutes.
- With the mixer on low, add the egg whites one at a time. Add the vegetable oil and lemon extract (if using) and beat at high speed for one minute.
- Turn the mixer off and add the cake flour mixture all at once. Mix on low speed until just combined, then slowly pour in the lemon-milk mixture. Mix until smooth and fully combined, about 30 seconds.
- Pour the batter evenly between the prepared cake pans and bake for 28-32 minutes, until a toothpick inserted into the centers comes out clean or with a few moist crumbs. Cool for 5 minutes before removing the cakes from the pans. Transfer the cake layers to a wire rack to cool completely to room temperature.
Make the Lemon Buttercream
- In a stand mixer fitted with the paddle attachment, whip the butter on high speed until creamy and light in color, about 5 minutes.
- Add the powdered sugar in two additions, mixing thoroughly for a minute and scraping down the bowl and paddle after each addition.
- Add the lemon juice, whole milk and salt and mix on low until the buttercream is well incorporated and smooth, 1-2 minutes. Mix in the yellow food color gel, if using.
Assembly
- Once the lemon cake layers are completely cooled, level them to your desired height. Add a swipe of lemon buttercream onto a cardboard cake circle and place the first cake layer on top. Fill and stack the cake with lemon buttercream. Crumb coat the cake with lemon buttercream, then place it in the refrigerator for at least 30 minutes to let the buttercream set firm.
- To create the design pictured, add about 1/3 Cup of lemon buttercream onto the top of the cake and smooth it down before creating rustic texture with a small icing spatula. Frost a smooth buttercream finish onto the sides of the cake but keep the top edge raw, meaning don’t swipe it inward to create sharp edges. Fit one piping bag with Wilton Tip 4B and another with Wilton Tip 1M and divide the remaining lemon buttercream between them. On the top of the cake, use the bag fitted with Tip 1M to pipe a few rosettes and the bag with Tip 4B to pipe a few stars in a crescent shape. Garnish with lemon slices and chamomile flowers. Pipe more rosettes and stars on the side of the cake before adding more chamomile accents.
Notes
- The lemon cake layers can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature.
- The lemon buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency.
Did you make this lemon layer cake? I want to know how it went! Leave a comment below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create!
I thought the chocolate cake was my favorite (and it is) but THIS was the most delicious cake I’ve ever baked! So I guess I have two favorites now! I’d love to know how to make this a mini cake. I baked one for my MIL’s 70th birthday and she LOVED IT! But I’d like to make a mini version for my birthday. PLEASE PLEASE PLEASE make this a mini!
I’m so happy you love this recipe!! I wanted to let you know I made a mini version and it’s here: https://sugarandsparrow.com/small-batch-lemon-cake/ enjoy!
Super easy to make, have not tasted it yet as I made it for a birthday celebration. It came out great, the cake was firm and sponge like. Moist, butter cream is delicious. I did not have any lemon extract so I converted how much lemon juice to use. ⁸
Can you use olive or avocado oil in place of vegetable oil?
Hi Sharon! Yes you can. Just keep in mind that if the flavor of the oil is strong it will slightly flavor the cake.
Don’t leave many reviews but I had to give one for this delicious cake. It was absolutely perfect. The crumb was perfect!
Yay, Chelsey! I’m so happy to hear that you loved this recipe!
Hi
My son requested a Key lime cake for his birthday. Wondering if I could replace lemon with lime. What do you think ?
Ooh that sounds delicious! I haven’t tried it before but I think it would work.
Hello! Could I use lemon essential oil instead of lemon extract? How much would I use in that case as I believe (but could definitely be wrong!) that essentials oils are more concentrated than extracts?
I also want to make a pretty big cake to feed about 60 people, so I was thinking of following your sheet cake conversion but twice so that I could essentially do a layered sheet cake. Do you think that would work? And do you recommend doubling the recipe and backing both sheet cakes at the same time or doing to separate batches and bakes?
Hi Sarah! I’ve never used essential oils to flavor cakes before but I know people do it all the time! After a little bit of research it looks like you’d want to use significantly less oil, about 1/8 tsp for every 1 tsp. So for the 1/2 tsp in the recipe you’d use 1/16 tsp. Since that measuring spoon size doesn’t exist you’ll have to eyeball it.
As for the layered sheet cake idea, I do think that would work. It should work to double the recipe and bake the cakes at the same time!
I took greasing the pans literally (as I tend to do) and did only that, no flour coat. Needless to say I had to make another batch which is now in the oven, and with cake strips on the pans too this time!
Hey. Made this recipe and it was the best lemon cake for sure. Want to make this for a friend but she can’t have eggs. Would you know what would be the best egg whites substitution in the cake? I am thinking aquafaba. Would really appreciate your input. Thank you
Hi Veer! I’m so happy you love this lemon cake! I haven’t tested an egg-free version so anything you try would be an experiment. Aquafaba would probably be a good sub but I’m not sure how much to use. Let me know if you try it though!
Ok, the only change I made was extra lemon zest, but THIS IS THE LEMON CAKE recipe! Throw away any other lemon cake recipe you have, you don’t need it anymore! I have been professionally baking for years, this tops all the lemon cake recipes I have tried. The crumb is perfect! I only came here for the cake recipe as I am going to fill it with lemon curd and use a lemon flavored Swiss meringue buttercream. I made one 6 inch layer for the cake I need and then it also made 21 cupcakes. I had to dig in to a cupcake with some of the curd and it was pure bliss!
Justine!! This is the highest praise. Your comment made my day, I’m so happy you love this recipe as much as I do!
All of your recipes are my absolute favorite! You are my go to for cake recipes without a doubt.
For this lemon cake recipe, what would be a good dairy free buttermilk alternative?
Yay, Taylor! So happy you’ve been loving my recipes. For dairy free buttermilk I’d use an equivalent amount of unsweetened soy milk and add 1 Tbsp of white vinegar to it. Let it sit for 15 minutes and it’s the perfect dairy free solution.
Thank you so much!
Hi! I was thinking about doing cupcakes with this recipe. How long would you bake them for? And would the baking temp stay the same?
Hi Megan! This recipe works wonderfully as cupcakes. Fill the tins no more than 2/3 full and bake at 350F for 15-18 min. Enjoy!
Hi Whitney, do you think it’s ok to doble recipe?
Hi Elisa! Yes, you can double this recipe. Enjoy!
Hey Whitney, just wanted to say thanks a bunch for not just this recipe (which was a banger at last weeks birthday party!), but also all the other posts you’ve shared!
You’ve turned me into the “cake-guy” among my friends and family, your cute cakes have given me the cake-bug almost every weekend for over a year. I’m doing my first wedding-cake in a couple weeks at the Loyal Legion, I’m excited to get fancy with everything I’ve learned!
Also, just a heads up that I bought your book at Powell’s, so if we ever cross-paths be prepared to sign one more copy!
That’s amazing, Leon! I’m so honored to be a little part of your cake journey 🙂 seriously makes my day. Thanks for letting me know and I’m cheering you on!
Hello, i would like try this recipe.
Would it be okay to use 2 whole eggs instead of just egg whites?
Will that work?
Thank you
Hi Shanna! I have never tried that with this recipe so it would be an experiment. If you’d rather use whole eggs this lemon cake recipe works great: https://sugarandsparrow.com/lemon-lavender-cake/
Would love a small batch version of this!
Ooh yes! I’ll add it to my list of tiny cake ideas 🙂
I noticed just today this will do 5 small 5in cakes (bento cake size)
Love the look. So fresh and summery.
How much baking soda is used? In the ingredient list it’s not mentioned but in steps it says baking soda. Could you pls clarify
Hi Rohini! Thanks so much for catching that. There is no baking soda in this recipe and I corrected it in the instructions 🙂 enjoy!