If you’re looking for a cake that’s always moist and buttery, look no further than my homemade lemon cake recipe. So many lemon cakes are dry, dense, or artificially flavored. I developed this recipe to have super tender and fluffy cake layers that are packed with real lemon flavor. This comes from two main ingredients — buttermilk and fresh lemons (the juice and zest!). The cake and lemon cream cheese frosting are both simple to make from scratch with pantry staples and fresh lemons. The zing from the citrus perfectly balances the sweetness, making this the best lemon cake!
A reader, Dez, says: “This is the best cake I’ve ever made, and I went to culinary school. The recipe is VERY well-written. Follow the instructions, and you will have a patisserie-level delectable cake in no time!” ★★★★★
Table of Contents
Why You’ll Love My Lemon Cake Recipe
This recipe has been a favorite among readers for years and has thousands of 5-star reviews! Here’s what everyone loves about it:
- Real lemon flavor: There’s no lemon extract in my recipe! Fresh lemon juice adds subtle acidity while lemon zest brings intense lemon flavor without being sour.
- Tender and moist cake layers: I use buttermilk along with fresh lemon juice and zest to create flavorful cake layers that are also fluffy and tender.
- The perfect frosting: I use one of my favorite frostings and pack it with fresh lemon zest and juice for the ultimate creamy and tangy lemon cream cheese frosting that is just sweet enough.
- Use other pan sizes: You can easily adapt this recipe to bake the cake in 9-inch round pans or a 9×13-inch sheet cake.
Key Ingredients & Substitutions
These are the main ingredients you need to make the perfect lemon cake. You can find the full list of ingredients and measurements in the recipe card below.
Fresh lemons — you need the juice and zest of 3-4 fresh lemons for the right amount of lemon flavor in every bite. Bottled lemon juice isn’t as bright and robustly flavored as fresh lemon juice, and the lemon zest is key to packing the cake with deep flavor without using any extract or flavoring.
Buttermilk — adding buttermilk to your cake batter gives the cake a subtle, tangy flavor and adds fluffiness and moisture to the crumb. If you do not have any, see my post on how to make buttermilk with just two ingredients.
Unsalted butter and salt — use unsalted butter and add salt to control the salt level of the cake, so it isn’t too salty. Salted butter has inconsistent amounts of salt among different brands.
Leavening — use both baking powder and baking soda for a lemony cake with the perfect rise and light crumb. The baking soda will start to react with the acid in the lemon juice and buttermilk immediately, whereas the baking powder will react while the cake bakes. This double action helps the cake layers rise more evenly for less doming in the center and a taller rise.
Cream cheese — to make this lemony variation of my classic cream cheese frosting, use full-fat, brick-style cream cheese (not the spreadable type in a tub). The kind in a tub will yield runny, gummy frosting. Check out my cream cheese frosting recipe to see how differently these two types of cream cheese work in frosting.
Powdered sugar — powdered sugar dissolves quickly, for an ultra-smooth frosting that’s just sweet enough. It also helps to stiffen the lemon cream cheese frosting so it’s fluffy and spreadable.
Acid Makes A Tender Cake
One easy way to guarantee a tender cake is to use an acidic ingredient in the cake batter. Acid helps to inhibit a strong gluten network from forming when the flour is mixed with liquid, creating tender cake layers, not ones that are dense or gummy. Think of the acid as a little insurance policy in case you accidentally overmix the batter.
In this recipe, buttermilk and lemon juice are the acidic components. The acid is also important for the light, fluffy texture of the cake, as it reacts with the baking soda to create carbon dioxide, which causes the layers to rise.
Try These Lemon Cake Variations
A classic lemon cake is as tasty as can be, but there are a few simple ways to change it up—adding a filling, swapping out the frosting, or soaking the cake layers.
- Add a filling: Pipe a rim of frosting on the edge of the first cake layer, then spread lemon curd in the center. This option is perfect for the lemon-lover in your life, as it really takes the lemon flavor to the next level.
- Use whipped cream frosting: Make a sweetened homemade whipped cream or the Chantilly cream from my Chantilly cake, and use it as the frosting on the cake instead of cream cheese frosting.
- Soak the layers: Brush the layers with 3 to 4 tablespoons of lemon simple syrup to keep the cake extra moist for several days (perfect if making it ahead!). To make the syrup, dissolve ¼ cup (50g) of granulated sugar with 2 tablespoons each of water and lemon juice. Brush it on the cake layers when assembling and allow the syrup to soak into the cake.
How To Adjust The Pan Sizes
I like baking the cake layers in two 8-inch round cake pans for thicker, taller cake layers. However, you have a couple of options if you prefer to use other cake pans!
- Two 9” round cake layers: The cake layers will be a bit thinner, so adjust the bake time to about 30 minutes.
- 9×13” sheet cake: Place all of the batter in one greased and lined 9×13” cake pan and bake it for 30 to 35 minutes. You can make the same amount of frosting if you want to just spread it on top, or double the recipe to fully cover the top and sides, and pipe a few decorations on the cake.
Can this be baked in a bundt pan? I don’t recommend making this recipe in a bundt pan because this type of soft and fluffy cake batter isn’t well-suited for that style of pan. I do have a very delicious Lemon Bundt Cake recipe that you should try!
Pro Tips For Making The Best Lemon Cake
Zest the colorful part of the lemon peel, not the white pith. The yellow part of the peel contains the natural lemon oil and lots of flavor, while the pith is bitter and unpleasant. Use a microplane or small holes on a box grater and rotate the lemon as you zest it.
Beating the zest into the sugar and butter amplifies the lemon flavor. The rough edges of the sugar crystals rub the zest, helping the flavorful oil release. The oil is fat-soluble, so it will infuse the butter with flavor as the mixture beats together.
Measure the flour accurately. Adding too much flour to the recipe is the most common mistake that will yield a dry and dense lemon cake. The best and easiest way to measure flour is by using a scale. If you don’t have one, fluff the flour with a spoon to aerate it, sprinkle it into your measuring cup, and use a knife to level it off. If you scoop the flour straight from the bag, you will overpack the measuring cup, which can lead to adding up to an extra ¼ cup per 1 cup of flour to a recipe.
For perfectly flat cake layers, use baking strips! To avoid doming, use cake strips to help your cake layers come out flat and even. Cake strips work by keeping the outside edge of the pan cooler so the entire cake rises at the same rate, preventing a dome from forming in the middle. See my post on how to get perfect flat cake layers for more info, where I also share how to make your own DIY cake strips. If you do not use baking strips and notice the cake layers are domed after baking, use a serrated knife to trim off the dome on top for a flat surface, so you can stack the layers easily.
Use room temperature ingredients. Set out the refrigerator ingredients in advance so they lose their chill by the time you start baking. Room temperature ingredients are easier to incorporate and will not curdle. The butter and cream cheese will take the most time to come to room temperature, so if you forget to set them out, follow my tutorial for how to soften butter quickly. (The hot water and glass bowl trick works for cream cheese, too.)
How To Make Lemon Cake
Below, I’ve highlighted portions of the recipe in step-by-step process images along with instructions for making this moist lemon cake. You can find the full set of instructions in the recipe card below.
1. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set the dry ingredients aside for the moment.
2. In a separate bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened butter on medium speed before adding the white sugar and lemon zest. Then beat for about 5 minutes.
3. Add the eggs one by one, scraping down the sides of the bowl before adding the next. In a cup, stir together the buttermilk, lemon juice, and vanilla extract.
4. Lower the mixer speed to Low. Then alternate adding a third of the flour mixture and half the buttermilk mixture. Mix just until combined. Divide the cake batter amongst two greased 8-inch cake pans, the bottoms lined with parchment paper. Bake at 350°F for 35 to 40 minutes. Then let the simple cake layers cool in the pan for 15 minutes before inverting them onto a wire rack to cool completely.
5. Make the lemon cream cheese frosting in a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat the butter and cream cheese until well combined. Add the lemon zest and beat for about 3 minutes before adding the powdered sugar alternated with a bit of the lemon juice. Then beat in the vanilla until combined, increase the speed to medium-low, and beat until fluffy. To assemble the lemon cake, remove the parchment paper from the layers and place one cake on a cake stand. Place 1 cup of frosting on top and spread it to the edges.
6. Place the other cake layer on top and spread the rest of the frosting all over the outside of the cake (including the sides). Decorate as desired, perhaps with thin lemon slices and edible flowers, and enjoy!
Lemon Cake Recipe
Video
Equipment
- 8″ cake pans
- Parchment paper
- Mixing Bowls
- Electric or stand mixer
Ingredients
For the Lemon Cake:
- 2½ cups all-purpose flour (300g)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup unsalted butter softened (227g)
- 1½ cups granulated sugar (300g)
- 2 tablespoons lemon zest (about 2 lemons)
- 3 large eggs room temperature
- 1 cup low-fat buttermilk room temperature (240ml)
- ¼ cup fresh lemon juice (about 2 lemons) (60ml)
- 1 tablespoon vanilla extract
For the Frosting:
- 1 cup unsalted butter room temperature (227g)
- 8 ounces cream cheese room temperature (226g)
- 1 tablespoon lemon zest (about 1 lemon)
- 7 cups powdered sugar (840g)
- 2 tablespoons lemon juice (about 1 lemon)
- ½ teaspoon vanilla extract
Instructions
For the Cake:
- Preheat the oven to 350°F. Lightly grease two 8-inch round cake pans with butter or baking spray and line the bottoms with parchment paper. Wrap the outside of the cake pans with soaked fabric baking strips, if you’d like. (This produces flat cake layers!)
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and lemon zest and beat until light and fluffy, about 5 minutes. Add the eggs one at a time, scrape down the bowl between additions, and beat until well combined and fluffy.
- In a liquid measuring cup, stir the buttermilk, lemon juice, and vanilla together.
- With the mixer on low speed, add a third of the flour mixture followed by half of the buttermilk mixture. Continue, alternating between the flour and buttermilk, mixing just until combined. Stop and scrape down the bowl occasionally. Divide the batter among the prepared cake pans.
- Bake for 35 to 40 minutes or until the center of the cakes are springy to the touch and the sides are just starting to pull away from the pan. Let the cakes cool in the pan for 15 minutes then invert and cool completely on a wire rack.
For the Frosting:
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium speed until creamy and well combined. Add the lemon zest and beat until light and fluffy, about 3 minutes.
- With the mixer on low speed, gradually add the confectioners’ sugar alternating with a little bit of the lemon juice. Stop occasionally and scrape down the bowl. Beat in the vanilla. Once combined, increase the speed to medium-low and beat until smooth and fluffy, about 1 minute.
For the Assembly:
- Remove the parchment paper from the cake layers. Place one layer on a cake stand or serving plate. Top with 1 cup of frosting, spreading smoothly out to the edges. Top with the second cake layer and spread the remaining frosting all over the outside of the cake. Decorate with thin lemon slices or edible flowers, if desired.
Notes
- Be sure to zest the lemons before you juice them! This is a common mistake, but it makes a big difference. Lemons are much easier to zest when they are firm and whole. They’re a bit easier to squeeze once they are zested, too!
- To get the most juice out of your lemons, roll them under your palm on the countertop while gently pressing down. This will start to break open the pulp inside and loosen the juices, making them easier to squeeze.
- For a bakery-style appearance, you can add 1 to 2 drops of yellow food coloring to the frosting if you’d like. This won’t affect the flavor, but it will give the overall cake a light lemon-yellow hue, perfect for decorating with your favorite edible flowers, sprinkles, or mint sprigs. You can get more ideas from my post all about how to decorate a cake!
- Let the cake layers cool completely before frosting. If they’re still warm, the frosting can melt, causing the top layer to slide right off!
Nutrition
Make-Ahead and Storage
Freezing cake layers: If you want to prep the cake layers in advance, you can freeze them before assembly! Once completely cool, wrap each cake individually in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight before assembling and frosting the lemon cake.
Refrigerate the frosted cake: Because of the dairy in the frosting, leftovers need to be refrigerated. Cover loosely with plastic wrap or store in a large airtight container and pop it into the refrigerator for up to 5 days. Set out at room temperature for a while before enjoying.
Freeze the frosted cake: Wrap the entire cake or slices in a couple of layers of plastic wrap before freezing for up to 3 months in freezer containers. Unwrap the cake and bring it to room temperature before you serve it.
Troubleshooting and FAQs
This happens when the ingredients are too cold, so the butter clumps and isn’t able to incorporate smoothly. To avoid this, set out the refrigerated ingredients beforehand so they can warm slightly. You can run a blow dryer or kitchen torch lightly on the outside of the mixing bowl and beat for a few seconds to see if that warms the batter up enough to incorporate the butter fully. But if your batter is split, as long as there aren’t large clumps of butter, it should bake up fine.
The main reason for dry cake is overbaking. It will take 35 to 40 minutes until the cakes are springy to the touch and the sides are starting to pull away from the pan. Using too much flour can also cause a cake to turn out dry. The best way to avoid this is to use a scale to weigh the flour. See the Pro Tips section for what to do if you don’t have a kitchen scale.
If your layers are dry, you can soak the layers with simple syrup or lemon simple syrup to add moisture.
Yes, you can use a cup-for-cup gluten-free baking flour instead of all-purpose wheat flour. Be sure to check the label on the flour you use and choose one that includes xanthan gum for the best cake texture. Otherwise, you should add ½ teaspoon of xanthan gum to the gluten-free flour before baking, as it is a really important binder, preventing gluten-free cakes from turning out too crumbly.
More Dessert Recipes To Try
In the mood for more delicious desserts? Try one of these recipes next.
Bright, zingy lemon bars have a crisp shortbread crust and velvety lemon filling. They’re a delicious make-ahead dessert because they freeze well for up to 3 months.
My moist, easy lemon blueberry cake is filled with natural flavors and is so refreshing! I love serving it at a gathering because it’s just so beautiful.
If you love lemon desserts, lemon cupcakes are a must-try! The lemon buttercream is absolutely incredible.
My classic vanilla cake has a tender, moist crumb and is so fluffy and light! Top it with a simple vanilla buttercream for a crowd-pleasing dessert.
Vanilla cupcakes are never dry or crumbly — these cupcakes are still moist days later! Feel free to top them with American buttercream, Swiss or Italian meringue buttercream, or French buttercream.
If you’ve tried this lemon cake recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Lena Fata says
Everyone absolutely loved this recipe!!! I put 1/4 cup of lemon curd ( from Preppy Kitchen Lemon Curd recipe) in the middle with a barrier of frosting around the edge instead of only using the frosting over the entire middle layer. The cakes were moist with just the right amount of a tasty lemon zing from the lemon zest. The icing deliciously complemented the entire flavour of the cake!
Hannah says
Absolutely delicious!
Rachel says
Extremely delicious! 😋 I’ve made it twice in one month for my family.
Christine says
This cake is wonderful, and was a real crowd pleaser. I did swap out the cream cheese frosting, as the birthday person isn’t a fan of c cheese, and made a lemon buttercream instead. Worked out perfectly. Will make again!
Leilani says
A friend shared this recipe saying her family was begging her to make it again. I was pleasantly surprised to see it was a Preppy Kitchen recipe, because I had recently starting watching John’s videos. I have made this cake at least three times, most recently for my son’s wedding (just for the ceremonial cutting). They served pie to the guests, but I had to fight off my family members so I could save some of the cake for my son and his bride to actually finish a piece after the ceremony, and others were wanting to eat it for breakfast the day after. It’s an easy recipe and pretty foolproof. The frosting is absolutely to die for.
Nicole P says
Super Yum! I’d make this again. The icing is the star of this cake for me, loved the flavour and so did all the kids at the birthday party.
If you’re hoping to do some piping stick the icing in the fridge for half hour covered to let it set up and then you’ll get crisper looking piping
Dez says
This is the best cake I’ve ever made and I went to culinary school. The recipe is VERY well-written. Follow the instructions and you will have patisserie-level delectable cake in no time!