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! Melt in your mouth zingy heaven!
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.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- 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!
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.
Frequently Asked Questions
How do you decorate a cake?
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.
Can you make Swiss buttercream without a thermometer?
If you’re not using a thermometer rub the mixture between your fingers. It’s ready when it is smooth with no sugar grains and feels warm to the touch.
Love Lemons?? Check these Recipes out!
Lemon poppy seed cake with a touch of lavender
How to make a lemon 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, baking soda, 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 at a time.
3, 4. Scrape the bowl down and add flour and milk mixtures to the butter in two alternating batches.
5. For the Filling: Use a spatula to fold powdered sugar and about 3 tablespoons of minced lemon zest into the butter. Mix until fully incorporated. Mix in room temperature mascarpone and set aside.
6. For the Swiss buttercream 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 heat until a thermometer reads 160F.
7. Transfer mixture to a stand mixer fitted with a whisk attachment and mix on high for a few minutes then stitch to medium-low and beat until meringue is room temperature. You can pack the bowl with frozen peas to speed up the cool down.
8. Switch to a paddle attachment and add room temperature butter a tablespoon at a time. Mix in about three tablespoons of minced lemon zest and frosting is ready. Divide the Swiss buttercream into three to four batches. Create an ombré of yellow by mixing in various amounts of yellow buttercream. Always give meringue-based frostings a quick whip just before using.
9. For the Assembly add mascarpone filling onto first layer then place second layer on and repeat.
10. Pipe the most intense yellow onto the bottom then the medium and light yellows followed by the uncolored buttercream on top.
11. Use a bench scraper to smooth the side and an offset spatula to smooth the top. If your cake is looking unstable pop a skewer through the middle and chill until buttercream firms up.
12. Use an 869 (or your favorite star) tip to pipe dollops onto the top. I mix together the remaining buttercream including what was scraped off in the smoothing for the dollops.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
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
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, baking soda, 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.
Video
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!
Nutrition
One of the best lemon cakes I’ve made. I only had buttermilk in fridge, but it worked as a great substitute for the milk. I also used more baking soda than powder due to the high acidity in the buttermilk! Overall, great cake with amazing lemon flavor!!!
From the last drop of batter to the last crumb, I would fight over it. It’s the most delicious cake ever. It took me at least an hour to make, but boy it was worth it!
I’m just commenting on the cake batter. I used the lemon cake recipe to make cupcakes for a birthday. OMG these were a huge hit. It’s always nice when something looks great but it’s even better when your guests bite into it and practically swoon and fight over the crumbs. My husband commented that the cakes were moist and very spongy. I filled them with jam and loaded them with lots of Swiss meringue buttercream, and they held up well the next day (not soggy or flat). Mine baked in 16 minutes. Can’t wait to try more recipes (or this entire recipe)!
John, I absolutely love your ‘tube channel and blog, and get giddy with excitement whenever you post new content. Any excuse for a celebration I take so I can make one of your gorgeous cakes or other desserts!
Do you think this recipe could be modified to make filled cupcakes (lemon + lemon mascarpone fill, topped with lemon Swiss buttercream)?
If so, which would you recommend to swap for the cake – your white cake recipe or your vanilla cake recipe?
XO
P.S. – much love for your drink mixes and your savoury dishes too – I’m only discovering them now!
Hi Alyssa! Thanks so much!!! This would make GREAT cupcakes!!
I am not usually one to comment, but this has got to be one of the top 3 cakes I have ever tasted in my entire life. I bake frequently, so that is saying a lot. This is out of this world delicious and moist. I will absolutely make this again! I’ll have to because now I imagine I will crave it often from here on out!!
So sweet, thank you!!!
ABSOLUTE hit!! Such fantastic flavours – I’m a hit and miss sort of baker but this recipe works to a T! You really can’t go wrong at all 🙂 this cake is beautifully moist and so flavourful it’s like a mouthful of sunshine with every spoonful! I ended up using the mascarpone filling entirely to ice the cake as well, and oh DO put lemon curd on the layers – you will not be sorry!!!
Only thing I found was that the recipe yielded 2 layers, but I then ended up making 2 batches for the 3 layered cakes and ended up keeping the extra layer as plain un-iced cake slices for myself! score! 🙂
Thank you so much John for sharing this fantastic recipe and for taking the time to do it step by step so beautifully! Looking forward to trying out more of your recipes in future!
A friend of mine requested I make the cake and cupcakes for her wedding! It has been years since I had done any major baking for people other than family. Since I follow you on YouTube, I decided to take a chance on a recipe I had not previously tried. Yikes! I was short on time and a little nervous. It all came out beautifully though! I got so many compliments and referred them to your blog! I am such a big fan.
I used 13 batches of this recipe for a small 2-tier cake and 240 cupcakes! I swapped the frosting for your vanilla buttercream. Since I only had 2 tablespoons of lemon zest per batch, I added 1 teaspoon of lemon extract. It was a lovely and very light lemon flavor. If I make it again, I will use your prescribed amount of zest and perhaps your lemon custard filling.
Since your original post did not include bake times or quantities for cupcakes per batch, I thought I would add my conclusion to this comment. Each recipe yielded 24 cupcakes. I noticed some of the batches of cupcakes appeared low and dense. If I mixed the batter longer, the batter and the resulting cupcakes seemed fluffier. I am not sure if I was doing something wrong. The cupcakes only needed to bake 16 minutes.
Thanks so much!
Hello,
Loving this recipe, can I substitute the mascarpone cream for cream cheese? where I live can’t find it.
thank you.
R.
This was my first time making a frosting like this and I truly don’t think I can ever go back! OMG it was absolutely amazing! So much lighter than a regular buttercream and spread so much better.
I wish I could give this more stars!!! I made this recipe into a 13×9 poke cake with seedless and pureed blueberry and raspberry jam mixed together for the poke and sprinkled powdered sugar on top! It turned out amazingly moist! Thank you!!! I love your videos too!
I love all things lemon, and I love this cake!! I followed the recipe, except I added lemon curd to the mascarpone/cream filling for a little extra lemony zing. The cake layers were moist, and the Swiss buttercream so light & fluffy. I will definitely make this again!
Absolutely the best lemon cake I have made! And I work in a bakery!! So moist and just enough lemon flavor. Could not recommend this enough!
I”m making two wedding cakes for my sister-in-law and they requested one of them to be a Lemon Cake. I’ve just made a test bake and OMG it’s amazing! Thank you John for all your hard work, especially your youtube channel, I’ve fallen back in love with baking again.