The Perfect Lemon Cake
This frosted lemon cake with lemon frosting is a citrusy delight that’s perfect for any occasion. The light and airy cake layers, made with fresh lemon juice and zest, offer a burst of tangy flavor with every bite. Topped with a creamy lemon frosting, this cake is a refreshing and elegant treat that will impress your guests.
A lemon-flavored cake is a delightful treat that brings a burst of freshness to any occasion. With its bright, citrusy flavor and light, airy texture, a lemon cake is a perfect balance of sweet and tart. Whether you’re celebrating a birthday, anniversary, or any other special occasion, a lemon layer cake is sure to impress.
Making a layer cake for a special occasion is a great idea because it adds elegance and sophistication to your celebration. Plus, a layer cake makes a stunning centerpiece for your dessert table, adding a memorable, delicious touch to any event.
Why is this the best recipe?
- Light and Airy Texture: Separating and whipping the egg whites before folding them into the batter creates a light and airy texture, making the cake fluffy and tender.
- Bright Lemon Flavor: Using both lemon juice and zest in the cake batter and frosting ensures a fresh, tangy lemon flavor.
- Moist and Tender Crumb: Adding sour cream to the batter adds moisture and helps create a tender crumb, making the cake soft and delightful.
- Easy Preparation: The recipe is straightforward and easy to follow, making it suitable for both novice and experienced bakers.
Ingredients and substitutes
- Butter: Provides flavor, moisture, and structure to the cake. Margarine or a plant-based butter substitute can be used, but the flavor and texture may be slightly different.
- Granulated Sugar: Sweetens the cake and contributes to its tenderness. Other granulated sweeteners like coconut sugar or cane sugar can be used, but they may alter the flavor and texture slightly.
- Eggs (separated): The yolks add richness and moisture, while the whipped egg whites contribute to the cake’s light and airy texture.
- All-Purpose Flour: Provides structure and texture to the cake.
- Sour Cream: Adds moisture and richness to the cake, contributing to its tender crumb. Greek yogurt or buttermilk can be used as substitutes, but they may slightly affect the texture and flavor of the cake.
- Fresh Lemon Juice: Provides a bright, tangy flavor to the cake. Bottled lemon juice can be used, but fresh lemon juice provides a brighter flavor.
- Lemon Zest: Adds intense lemon flavor and aroma to the cake. Lemon extract can be used as a substitute, but fresh lemon zest provides a more intense flavor.
- Vanilla Extract: Enhances the overall flavor of the cake. Vanilla bean paste or vanilla essence can be used as substitutes, but they may alter the flavor slightly.
Step-by-step: Frosted Lemon cake recipe
- Oven & Pans – Preheat the oven to 350°F /175°C/ Gas Mark 4 and prepare two 9-inch round cake pans or three 7-inch round cake pans, or four 6-inch round cakes with parchment paper and nonstick spray.
- Dry ingredients – Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
- Wet ingredients – Cream the butter and sugar in a large bowl until light and fluffy. Beat in the egg yolks one at a time. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and lemon juice. Mix in the lemon zest and vanilla extract.
- Whip – In another bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the cake batter until just combined.
- Bake – Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool – Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
Assemble
- Lemon frosting – In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, alternating with the lemon juice, until smooth and creamy. Add more lemon juice or milk if needed for a spreadable consistency. Stir in the lemon zest.
- Stack – Once the cakes are completely cool, frost the top of one cake layer with a layer of frosting. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Piping – Place the remaining frosting in a piping bag with a rose petal tip. Pipe horizontal swirls on the sides and top of the cake.
Troubleshooting
- Dense or Heavy Texture: Overmixing the batter or using too much flour. Mix the batter just until the ingredients are combined. Be careful not to overmix. Additionally, measure the flour accurately by spooning it into the measuring cup and leveling it off with a knife.
- Dry Cake: Overbaking the cake or using too little liquid. Check the baking time and temperature specified in the recipe and ensure your oven is properly calibrated. If the cake is still dry, you can brush it with a simple syrup made from equal parts water and sugar to add moisture.
- Sunken Center: Opening the oven door too early, underbaking, or adding too much leavening agent. Avoid opening the oven door during the initial stages of baking. Ensure the cake is fully baked by inserting a toothpick or skewer into the center. If it comes out clean, the cake is done. If the cake still sinks in the center, reduce the amount of baking powder or baking soda used in the recipe.
- Cracked Top: High oven temperature or overmixing the batter. Check the accuracy of your oven temperature using an oven thermometer. If the oven runs hot, reduce the temperature accordingly. When mixing the batter, be gentle and avoid overmixing, as it can create too much air and cause the cake to crack.
- Sticking to the Pan: Insufficient greasing or lining of the pan. Ensure you thoroughly grease the pan, including the sides and corners. Dust the greased pan with flour or line the bottom with parchment paper to ensure easy release.
- Lacking Lemon Flavor: Insufficient lemon zest or juice. Make sure to zest the lemons well, including the outer layer, but not the bitter white pith. Squeeze enough juice from the lemons to provide a pronounced lemon flavor. Adjust the amount of zest and juice to suit your taste.
- Best Orange Cake with Orange Swiss Meringue Buttercream
- Lemon Cupcakes
- Fresh Strawberry Cake with Swiss Meringue Buttercream
- Mini Lemon Cheesecake Tarts
- See all layer cake recipes
Frequently asked questions
Can I make this cake ahead of time?
Yes, you can make this cake ahead of time. Bake the cake layers, cool them completely, wrap them in plastic wrap, and store them at room temperature for up to two days. You can also freeze the unfrosted cake layers for up to three months. Thaw them in the refrigerator overnight before frosting and serving.
Can I use bottled lemon juice instead of fresh lemon juice?
While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice as a substitute. Just be sure to use a brand that is 100% lemon juice with no added sugar or other flavors.
How should I store this cake?
Store the frosted lemon cake in an airtight container in the refrigerator. It will keep for up to five days. Allow the cake to come to room temperature before serving for the best flavor and texture.
Zesty Lemon Cake with Lemon Frosting
This frosted lemon cake with lemon frosting is a citrusy delight that's perfect for any occasion. The light and airy cake layers, made with fresh lemon juice and zest, offer a burst of tangy flavor with every bite. Topped with a creamy lemon frosting, this cake is a refreshing and elegant treat that will impress your guests.
Ingredients
Lemon cake
- 2¾ cups (345 g) All-purpose flour
- 2 ½ tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- 1 cup (227 g) Unsalted butter softened
- 2 cup (400 g) Granulated sugar
- 4 large Eggs separated
- 1¼ cup (285 g) Sour cream
- ½ cup (120 ml) Fresh lemon juice
- 2 tbsp Lemon zest
- 1 tsp Vanilla extract
Lemon frosting
- 1 cup (227 g) Unsalted butter softened
- 4 cups (480 g) Powdered sugar
- 2 tbsp Fresh lemon juice
- 1 tsp Lemon zest
Method
- Oven & Pans – Preheat the oven to 350°F /175°C/ Gas Mark 4 and prepare two 9-inch round cake pans, three 7-inch round cake pans, or four 6-inch round cake pans with parchment paper and nonstick spra
- Dry ingredients – Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.2¾ cups All-purpose flour, 2 ½ tsp Baking powder, ½ tsp Baking soda, ¼ tsp Salt
- Wet ingredients – Cream the butter and sugar in a large bowl until light and fluffy. Beat in the egg yolks one at a time. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and lemon juice. Mix in the lemon zest, yellow food color, and vanilla extract.1 cup Unsalted butter, 2 cup Granulated sugar, 4 large Eggs, 1¼ cup Sour cream, ½ cup Fresh lemon juice, 2 tbsp Lemon zest, 1 tsp Vanilla extract
- Whip whites – In another bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the cake batter until just combined.
- Bake – Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool – Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
Assemble
- Lemon frosting – In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, alternating with the lemon juice, until smooth and creamy. Add more lemon juice, yellow gel food color, or milk if needed for a spreadable consistency. Stir in the lemon zest.1 cup Unsalted butter, 4 cups Powdered sugar, 2 tbsp Fresh lemon juice, 1 tsp Lemon zest
- Stack – Once the cakes are completely cool, frost the top of one cake layer with a layer of frosting. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Piping – Place the remaining frosting in a piping bag with a rose petal tip. Pipe horizontal swirls on the sides and top of the cake.
Notes
- Room Temperature Ingredients: Ensure that the butter, eggs, and sour cream are at room temperature before starting. This helps them mix smoothly and evenly.
- Whip Egg Whites Properly: Whip the egg whites until they form stiff peaks, but be careful not to overwhip, as this can lead to a dry cake.
- Fold in Egg Whites Gently: When folding the whipped egg whites into the batter, do so gently to avoid deflating them. Use a spatula and a light hand.
- Fresh Lemon Juice and Zest: For the best flavor, use fresh lemon juice and zest. They will provide a brighter, more intense lemon flavor than bottled juice or extracts.
- Properly Grease and Flour Cake Pans: Ensure that your cake pans are properly greased and floured or lined with parchment paper to prevent sticking.
- Evenly Divide Batter: When dividing the batter between the cake pans, use a scale for accuracy to ensure that the layers bake evenly.
- Cool Cakes Completely: Allow the cakes to cool completely before frosting to prevent the frosting from melting or sliding off.
- Chill Frosting if Needed: If the frosting is too soft, you can chill it in the refrigerator for a short time to firm it up before frosting the cake.
- Store Cake Properly: Store the cake in an airtight container in the refrigerator to keep it fresh. Bring it to room temperature before serving for the best flavor and texture.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!
Did you LIKE this recipe? Save it for later on Pinterest.
Follow on YouTube, Facebook, Twitter, Instagram or TikTok
Subscribe to receive new recipes right to your inbox.
Week 2 Day 2 Done
I have used a few of you cake recipes, they are delicious, and if I need a cake recipe I come to your site, as know you won’t let me down I been using your recipes for 7 years. Thank you for sharing them. Every body loves a bit of cake.
The question I have is I want to make this lemon cake for a wedding cake they are wanting a 12inch cake and 10inch, and not sure the quality, I will have to make is it double for the 10inch?. I love that you can click on servings amounts and it changes, but what size servings is that based on? wedding cake 2inch slices or weged slices?. And it would be handy if when you doubled or tripled the mix it would automatically adjust the pan size., as I noted it still required 6inch pan. If to double or triple recipe. I am planning to to this cake and the best ever chocolate cake next week for the wedding 5tth June if I could have the amounts of mixture I need for 12”, 10” 8” I would be grateful its a daunting task doing my 1st wedding cake. I just want it to go right and I know I can rely on your recipes they won’t let me down. MANY THANKS FOR SHARING
Klare – I just adjusted the recipe to make 2 x 8-inch rounds. Now, 2 x 8-inch round party servings are only 9 pieces but for wedding cake servings, it is usually 24 portions.
If you want a 10-inch cake, you will need to 2X
and 12-inch cake, you will need 3X
You can find more cake-serving portion guide.
Hi Veena,
When would I put the lemon curd filling in the cake ? Should I replace with the frosting or do both.
Thanks
Deb
I would use it as a filling Deborah. Pipe a buttercream dam and use the filling in between. So delicious in a lemon cake.
Hello Veena..,I would like to use fresh cream for decorating the cake instead…what would you advice when using fresh cream?
You can definitely use fresh cream to decorate this cake. It would be very delicious. Make sure the cream is high-fat no less than 38%. And, don’t frost it too early as whipped cream does not last long. Stabilizing the whipped cream can give you more time.