Everyone can agree that lemons are refreshing and healthy. Therefore, a lemon cake must also be refreshing and healthy! It’s just a logical conclusion. I love this lemon cake recipe ! It is easy to make — smells amazing — and tastes delicious! It is melt in your mouth zingy heaven!
Love Lemons?? Check these Recipes out!
Lemon poppy seed cake with a touch of lavender
Curious about cake decorating?
Check out my how to decorate a cake post with full how to video! I shared all the tips and trick I could think of to help you make the prettiest cake possible!
How can you store Lemon cake?
You can store this cake overnight at room temperature in a covered container. If you’re making it further in advance go ahead and refrigerate. Just make sure it comes to room temperature before serving as butter-based cakes get hard at cold temperatures. You can make the layers in advance and freeze them as long as they are wrapped VERY well.
Steps to make a lemon cake
How do you make a lemon layer cake?
1. Pulse sugar and zest of a lemon in a food processor until zest is all minced in. Sift and whisk together the flour, baking powder and salt. Set aside. Mix fresh lemon juice and milk in a small bowl and set aside.
2. Cream butter and sugar in a stand mixer using a paddle attachment Add the vanilla and eggs one are a time. Scrape the bowl down and add flour and milk mixtures to the butter in alternating batches.
3. Zest two lemons, mince zest and divide into two equal batches..
4. For the Filling: Use a spatula to fold powdered sugar and half minced zest into the butter. Mix until fully incorporated. Mix in room temperature mascarpone and set aside.
5. For the Frosting whisk together egg whites and sugar in a glass bowl. Set over a pot of simmering water making sure the water doesn’t touch the bowl. Whisk over hear until a thermometer reads 165F. Transfer mixture to a stand mixer fitted with a whisk attachment and mix on high for a few minutes then stitch to medium low until room temp. Switch to a paddle attachment and add butter a tablespoon at a time. Mix in lemon zest and frosting is ready.
6. Divide the Swiss buttercream into three to four batches. Create an ombré of yellow by mixing in various amounts of yellow buttercream. lways give meringue-based frostings a quick whip just before using.
7. For the Assembly add mascarpone filling onto first layer then place second layer on and repeat.
8. Pipe the most intense yellow onto the bottom then the medium and light yellows followed by the uncolored buttercream on top.
9. Smooth and pipe yellow dollops on top using a star tip.
I tried out a crown of lemon slices between the dollops but it was maybe a bit unbalanced and I feel like they should have been candied/ completely edible to deserve a spot on this cake. What do you think?
Modifications you might enjoy
Adding a layer of lemon curd anywhere in this cake is a great idea. You can use my lemon curd recipe here, make sure to chill the cake as you fill if things are looking unstable.
You can whip up a batch of whipped cream stabilized with mascarpone if you want an even lighter frosting. It’s super quick and very delicious.
Pro Tips for making this lemon cake recipe
- If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
- If you see little clumps of butter after you mix the wet ingredients don’t panic, it all works out by the time you mix in the dry ingredients. You can even use melted butter and warm the milk and sour cream up a bit if you like.
- You can skip the mascarpone filling and use Swiss meringue buttercream for the whole thing if you’d like to save a little time.
- To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
- If you don’t want to make Swiss buttercream you can cover the whole cake in the mascarpone frosting. It will not give you a smooth finish or beautiful dollops but you will love the taste!
If you’ve tried this lovely lemon cake then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Lemon cake
A zingy lemon cake with mascarpone filling inside and a dreamy Swiss meringue buttercream outside. Very easy to make and so delicious!
Ingredients
For the Cake:
- 2 cups all-purpose flour 240g
- 1 1/2 tsp baking powder 6g
- 1/2 tsp baking soda 3g
- 1 tsp salt 5g
- 10 tbsp butter 142g room temp
- 1 1/4 cup white sugar 250g
- 3 eggs
- 1 tsp vanilla extract 5mL
- 2/3 cup milk 160mL
- 3 tbs grated lemon zest 6g ish
- 1/3 cup fresh lemon juice 80mL
For the Filling
- 8 oz mascarpone room temp 227g
- 1/2 cup whipping cream cold 125mL
- 1/4 cup powdered sugar 25g
- 1 tsp vanilla extract 5mL
- 3 tbsp lemon zest
For the Frosting
- 4 egg whites large
- 1 1/2 cups sugar 150g
- 1 pound butter room temp 454g
- 3 tablespoons grated lemon zest
Instructions
For the Cake:
Preheat oven to 350 degrees F. Butter and flour three 6 inch round pans. Whisk together the flour, baking powder and salt. Set aside.
Mix fresh lemon juice and milk in a small bowl and set aside.
Pulse sugar and zest of a lemon in a food processor until zest is all minced in.
Cream butter and sugar in a stand mixer using a paddle attachment.
Add vanilla and eggs one at a time mixing until incorporated before adding the next. Scrape the bowl down.
Add flour and milk mixtures to the butter in alternating batches.
For the Filling:
Use a spatula to fold powdered sugar and lemon zest into the mascarpone. Mix until fully incorporated.
Whip the cream and a drop of vanilla until thickened and mix into the mascarpone mixture then set aside.
For the Frosting:
Whist together egg whites and sugar in a glass bowl. Set over a pot of simmering water making sure the water doesn't touch the bowl.
Whisk over hear until a thermometer reads 165F. Transfer mixture to a stand mixer fitted with a whisk attachment and mix on high for a few minutes then stitch to medium low until room temp.
Stitch to a paddle attachment and add butter a tablespoon at a time. Mix in lemon zest and frosting is ready. Always give meringue-based frostings a quick whip just before using.
If you're doing an ombré decoration scheme then separate the buttercream into 4 batches. One will be uncolored and the other three various intensities of yellow.
For the Assembly:
Add mascarpone filling onto first layer then place second layer on and repeat.
Pipe the most intense yellow onto the bottom then the medium and light yellows followed by the uncolored buttercream on top. Smooth and pipe yellow dollops on top using a star tip.
Recipe Video
Recipe Notes
- Adding a layer of lemon curd anywhere in this cake is a great idea. You can use my lemon curd recipe here, make sure to chill the cake as you fill if things are looking unstable.
- If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
- If you see little clumps of butter after you mix the wet ingredients don’t panic, it all works out by the time you mix in the dry ingredients. You can even use melted butter and warm the milk and sour cream up a bit if you like.
- You can skip the mascarpone filling and use Swiss meringue buttercream for the whole thing if you'd like to save a little time.
- To get FLAT layers that are moist inside and out try using cake strips! You can buy a set online or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
- If you don't want to make Swiss buttercream you can cover the whole cake in the mascarpone frosting. It will not give you a smooth finish or beautiful dollops but you will love the taste!
Rita says
March 27, 2019 at 4:50 pmI love this beautiful and delicious recipe from Preppy Kitchen. This great lemon cake has all the elements that make it a most delicious and memorable dessert to end a fine dinner with friends and/or family! I love that it includes sweet mascarpone cheese that serves to balance the lemony flavors, and the delicate creaminess of lemon Swiss Buttercream! I can’t wait to make this fabulous cake.
Claudia says
March 30, 2019 at 11:16 amMe encanta el limon, el lemon cake parece riquisima, quiero una para mi cumple 😋😋🙏🙏😂😂
Ursula says
April 2, 2019 at 10:47 amSimple to make, yet an impressive result! I made this with cream cheese buttercream and a lemon curd filling and it was mouth watering beautiful and delicious. Definitely worth a bake!
jkanell says
April 3, 2019 at 10:26 pmSo happy you like it!
Hifza says
April 2, 2019 at 7:41 pmCan you please give the measurements in grams?
jkanell says
April 6, 2019 at 2:50 pmJust added them!
Connie Pulmano says
April 3, 2019 at 8:41 pmI LOVE your channel! I tried your chocolate cake recipe, in a bundt pan…oooops it went everywhere lol. How can I make this a bundt cake?
jkanell says
April 9, 2019 at 8:35 pmHi Connie! Try one of my bundt cake recipes and sub the orange for lemon!
Ronie Routh says
April 4, 2019 at 12:59 pmCan you make this recipe into cupcakes?
jkanell says
April 9, 2019 at 8:35 pmsure!
Minerva says
April 4, 2019 at 11:56 pmHello there, I’ve been following your channel for a awhile now. And I’ve also tried doing some of them, one of which is the brownie with marshmallow topping it is really amazing. I love the way you conduct your demonstration…like messing up, giving tips or suggestions…it shows that even a seasoned Baker can mess up and it’s okay…thank you being so candid and your honesty when it comes to cooking and baking. It makes you stand out from the rest…
Hopefully for your next episodes you’ll feature foods for kids that’s quick and easy to prepare. Foods that they can bring in the school as brunch, lunch, or snacks.
Again thank you, more power and God bless.
jkanell says
April 6, 2019 at 2:50 pmThanks so much!!
Adrian says
April 13, 2019 at 7:03 amHey, what is the name of the decorating tip, is it Wilton? It looks great on your cake.
jkanell says
April 13, 2019 at 10:21 pmAteco 869, it’s my favorite!
Morgan says
April 13, 2019 at 7:22 pmI loooove lemon and am excited to try this recipe for Easter! What would be the best way to make this cake gluten-free without affecting taste or texture much?
jkanell says
April 14, 2019 at 7:30 pmI think you could use a 1 to 1 flour and add an extra 1/4 tsp of baking powder.
Joyce says
April 14, 2019 at 7:24 pmMade this today for the young couple cross the street (with a sweet little girl) as a “thank you” for an act of kindness they did for us. I sure hope it tastes as good as it looked! lol I enjoy the art of decorating but am always nervous over the baking! Anyway, for their daughter I changed out the dollops with yellow meringue chicks that I made and topped the cake with pastel sprinkles. It really looked great. I will be making it again this weekend for our 1 1/2 year old grandson. Thank you John for the wonderful recipes and tutorials. You make it so much easier on my nerves! Lol