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!
Hi Whitney,
I made your wonderful Oreo cake, which we all thought was fantastic, so when my adult children asked what kind of cake they should bake for my birthday, I decided I wanted one of your lemon cakes. I’m having trouble deciding between the My Favorite Lemon Layer Cake and the Lemon Cake With Lemon Cream Cheese Buttercream.
Can you tell me if you feel the My Favorite Lemon Layer Cake is better, and if so, why? Also, would your lemon cream cheese buttercream work well on this cake or is it better with your lemon buttercream?
Hi Suzy! I’m so happy you all loved the Oreo cake recipe! As far as lemon cakes go, this one is my favorite. The crumb is a lot softer, super moist, and full of lemon flavor. The other lemon cake recipe is good too, just a little more dense with the all-butter base. This recipe will pair wonderfully with the lemon cream cheese buttercream too! So feel free to mix and match between the two recipes. I hope you have the best birthday and love whatever lemon cake recipe you choose!
How can I adjust the recipe to fill (3) 9 inch cake pans?
Hi Jessica! If you make 1.5x the recipe you’ll have the perfect amount of batter for three 9-inch pans. Enjoy!
I live in a pretty remote area so no lemon extract, but I found a few drops of lemon lime bitters, an extra lemon of zest, and a reduced sugar amount to add a soak of lemon juice mixed with thyme simple syrup after baking gave a delightfully, intensely zing-y lemon cake 🙂
Hi Amanda! I’m so happy you were able to create the perfect lemon flavor and that thyme simple syrup sounds amazing!
I’m a little confused by the measurements in this recipe
It says 1.5 cups of buttermilk (300ml) – but 1.5 cups would be 375ml?
Can anyone please confirm if they used the cups measurements or the weights for the flour & sugar also?
Thank you
Hi Marian! You’re right, there is a typo there. It should actually be 360ml for 1.5 US Cups. The flour and sugar weights are correct. Thanks for catching that!
Made it the other day for my brother’s birthday and it was a blast..Everybody loved it ….. It got devoured in no time & I am not kidding…not a single piece left ..
Thank you for the recipe and thank you for your lovely YouTube videos…
Loveeee this recipe my go to I was wondering if I used your small batch recipe can I do an 8×8 square pan or should I use this recipe to get a small tray cake ? Aka a brownie on .
Thankyou so much
Hi Bre! For an 8×8 pan, you’ll want to halve the recipe to have the perfect amount. Enjoy!
Hi! I want to make this in a rectangular pan (9×13 in). What adjustments do i need to do? Like in temp or time?
Hi Julie! This should bake well as-is in a 9×13 pan if you reduce the oven temp to 325F and bake for 30-35 minutes (for a metal pan). If you’re using a ceramic or glass baking dish it could take anywhere from 5-15 minutes longer in the oven. Hope that helps!
Can I substitute whole eggs for the egg whites? If so, how many eggs, two or three?
Hi Rosemary! If you want to use whole eggs, you can use three large eggs in place of the four egg whites
I like the idea of using whole eggs in this recipe, but how would that affect the texture and taste?
Hi Merry! The egg whites in this recipe make the texture extra soft and light, but you can try using whole eggs if you want to experiment. I would probably try it with 3 whole eggs instead of 4 egg whites. Hope that helps!
Question, would you suggest any adjustments for using meyer lemons?
Hi Anjie! I’ve never tried this with meyer lemons, but it sounds delicious! You shouldn’t have to make any adjustments.
I made this with the Freeze dried Raspberry buttercream as the filling and it was a hit! I have been making several recipes from your website and really enjoying how well all the recipes turn out!
Thank you!
Could I turn these into cupcakes using the same recipe? Would I need to grease the liners? I LOVE all of your recipes! Thank you for them!
Hi Katie! This recipe works as cupcakes! No need to grease the liners, just fill them no more than 2/3 full and bake at 350F for 14-18 min. Enjoy!
I would like to use this recipe for 4” round 3” deep pans. Do you know roughly how many of these mini cakes I would get out of one batch of the batter? This lemon cake sounds wonderful!
Hi Audrey! This recipe will make about nine 4″ layers in pans that are 2″ tall. So for 3″ tall I’d say more like 6 or 7 layers. I have a small batch version of it here if you need it: https://sugarandsparrow.com/small-batch-lemon-cake/
Thank you so much for this additional small batch version! Can’t wait to try this recipe!
Hi I would love to know which measures are for 3 cakes (circles) in 8 inch pan , please .
Hi Milica! For three 8-inch pans, you’ll want to make 1.5x this recipe. Multiply each ingredient in the list by 1.5 and you’ll have the perfect amount. You can also use a recipe scale calculator like this one to get the measurements: https://www.inchcalculator.com/recipe-scale-conversion-calculator/
Hi, this sounds like an amazing cake based on the reviews. I am going to attempt to make it in the next couple of days. I need to bake a 9 inch cake with 3 or 4 layers. Your recipe calls for 2 8 inch cake pans or 3 6 inch cake pans. Do you think I could double the recipe and separate the batter into 4 9 inch pans? Or do you have a better suggestion? I need to feed about 20 people.
Hi Ana! Yes, a double batch of this recipe will make the perfect amount to divide evenly between four 9-inch pans. Enjoy!
This will forever be my go to recipe!! The only thing I can’t seem to figure out is how to add fresh lemon slices to the cake without the juice leaking into the frosting :(. Did you bake yours first?
So happy you love this recipe, Maddie! I didn’t bake my lemon slices first, but you can absolutely try adding dried lemon slices or candied lemon slices to the top and those would not leak. Here’s a recipe I love: https://therecipecritic.com/candied-lemon-slices/#wprm-recipe-container-134270
Hi Whitney,
I want to make this for a friends birthday but I will need it to fill (3) 8″ pans. Can I just increase the servings when I’m in the print page? Any idea what that servings should increase to to fill (3) 8″ pans?Thanks!
Hi Lauren! You’ll want to make 1.5x the recipe (so multiply each ingredient by 1.5). It’s a little tricky to calculate from the print page since. Instead, copy/paste the ingredients list into a recipe scale calculator like this one: https://www.inchcalculator.com/recipe-scale-conversion-calculator/ and choose the “one and one half” option. Hope that helps!
Would this be ok as a top tier on a wedding cake with semi naked frosting? What cake would you recommend as a bottom tier?
It absolutely would! Anything would work for the bottom tier. If you’re going for a semi-naked look for the whole cake I would recommend sticking with the same flavor or a cake that’s similar color like vanilla.
I made this today and it was delicious. The best lemon cake ive made. It was so light, i will definitely use this for the wedding cake!
Yay, Chloe! I’m so happy to hear that!