Go Back
–+ servings
lemon layer cake with lemon buttercream by sugar and sparrow
Print

Lemon Layer Cake

My favorite extra fluffy lemon cake recipe paired with zesty lemon buttercream for the ultimate lemon layer cake.
Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 30 minutes
Cooling Time 3 hours
Total Time 4 hours 5 minutes
Servings 15 slices

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

*DIY Cake Flour Recipe: if you can’t find cake flour locally, here’s how to make a homemade version using all purpose flour and cornstarch. 
**DIY Buttermilk Recipe: add 1 Tbsp of white vinegar to a jar and top it with 1 1/4 Cups of whole milk. Stir and let sit for 15 minutes before using in the recipe.
Make Ahead Tips:
  1. 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. 
  2. 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.