This Lemon Cake Recipe is so luscious and fluffy. It’s the perfect lemon cake full of lemon flavor, and you are going to love it!
Lemon is one of our absolutely favorite things to add to dessert. Mix it with chocolate, add it to a pie or a cake, or find any excuse you can to experiment with lemon desserts. That zing of the lemon mixed with the sweetness in the cake makes for the most mouth-watering dessert. It’s also one that most people wouldn’t expect you to bring to a party or family gathering. We all know that chocolate and white cake are the typical stars — maybe even carrot cake. But lemon cake? No, lemon cake is deemed far too fancy and decadent for someone to actually make from scratch. Yet here we are, always showing up to parties to wow everyone with lemon cake. This one will wow you too!
Do I have to use buttermilk in this recipe?
The buttermilk in this recipe interacts with the baking powder to create a fluffier cake. If you do not have buttermilk, you can easily make a buttermilk substitute.
Frosting:
This lemon cake recipe uses a cream cheese frosting. If you do not like cream cheese frosting or cannot find cream cheese, you can replace the cream cheese with butter which will create a buttercream frosting.
Can Luscious Lemon Cake be made into a 2 layer cake?
Yes, this recipe is designed for either a 3 layer cake with thin layers, or a 2 layer cake with thicker layers without making any adjustments to the ingredients in this recipe. For a 2 layer cake, add 5 to 10 minutes to the baking time.
How to Frost a Layered Cake:
The easiest way to frost a layered cake is to transfer all of your frosting to plastic piping bags. Place the empty piping bags into a tall glass to make it easier to transfer the frosting. You don’t need to use a piping tip, simply snip off the bottom. Squeeze the frosting in a spiral on top of each layer of cake, then use a knife to spread it out in an even layer. Once all layers are assembled, you can squeeze the remaining frosting around the outside of the cake as well and smooth it out.
Storage Instructions:
Due to the cream cheese frosting, you will need to store this cake in an airtight container in the refrigerator for up to 4 days.
If you like this recipe, you may be interested in some of our other delicious cake recipes:
Watch the video below where we will walk you through every step of the recipe with a video demonstration.
I made this lemon cake for my family yesterday. So easy and so delicious! Highly recommended!
My son asked for a lemon cake for his birthday and this came out SO good. The frosting was a bit too sweet for my liking, but our guests loved every bite. I also added in some blueberries and blueberry icing to the center.
The best lemon cake ever😊♥️
This cake was delicious! Thank you!! Just wondering if you would update the recipe to include the directions for the frosting, if possible? Thank you so much!!
This looks delish!
Can I use two 8 inch round cake pans instead? I do not own 9 inch cake pans.
Sponge tasted great. I made it in a 9inch square tin and baked for 50 mins. The cocktail stick came out clean and it had browned on the outside however when I cut the cake, it seemed a bit too soft. It wasn’t springy, rather just all stuck together like play dough?!so not sure if I should have cooked it a little bit longer.
I also used half of the frosting as it was quite sweet, split my cake in half and sandwiched it with the frosting as well as putting some on top. But it was still quite sweet so I think I could have got away with using less still…
I made the chocolate cake and i had so much praise everyone said it was restaurant style. Im excited to make this lemon cake today. Will post the outcome. Love your cakes amazing!!!!
Forst off, this is the BEST lemon cake i have yet made.
I used it as a base for a sheet poke cake, coated with a warm butter/lemon icing.
And since it came out nearly perfect, I was wondering if the batter would work with rum as a substitute for the lemon juice. It would be a huge upgrade for my rum drizzle cake.
Thanks in advance , and thanks for this great recipe
Top of my cake is done. Tooth pick came out clean. However when the cake was cool and I flipped the cake. The bottom is uncooked. Fingers crossed the bottom be cooked after 20 minutes on the bottom of the oven
The toothpick method is a reliable way to know when a cake is ready, though you do want to be sure it is inserted far enough into the cake.
Awesome cake?Thank you so much ?