If you’re craving a cake that bursts with sunshine and zest, the Lemon Layer Cake with Lemon Cream Cheese Buttercream Recipe is about to become your new favorite indulgence. This cake is the perfect balance of tender, moist layers infused with lively lemon flavor and slathered with a dreamy, tangy cream cheese buttercream that melts in your mouth. Whether you’re celebrating a special occasion or simply want to brighten up your afternoon, this recipe is an irresistible classic that feels like a warm hug with every bite.

Ingredients You’ll Need

The image shows a white marbled surface with a metal grater that has a black handle placed horizontally. On top of the grater, there are three hollowed-out lemon halves with pale yellow, textured skins and a slight shine. Nearby is a lemon top with a small stem attached, showing the same pale yellow color and texture. To the left of the grater is a crumpled green cloth with a soft texture. The scene is brightly lit with soft shadows. photo taken with an iphone --ar 4:5 --v 7

Gathering simple, trusty ingredients is the first step to creating this stunning Lemon Layer Cake with Lemon Cream Cheese Buttercream Recipe. Each ingredient plays a key role, from the flour that forms the tender crumb to the fresh lemons that deliver the vibrant, zesty punch. The quality and freshness of your ingredients will truly shine through in your cake.

All-purpose flour: Provides the perfect structure for a tender, fluffy cake crumb; spooned and leveled for accuracy.
Baking powder and baking soda: These leavening agents ensure your cake rises beautifully and stays light as air.
Salt: Enhances all the flavors, balancing sweetness and brightening the lemon notes.
Unsalted butter: Adds rich, creamy flavor and moisture; softened to room temperature for easy mixing.
Granulated sugar: Sweetens the cake while contributing to that tender texture.
Eggs: Bind everything together and add richness; room temperature eggs mix more evenly.
Vanilla extract: Deepens flavor complexity and complements the lemon beautifully.
Whole milk: Adds moisture and richness, making the cake soft and luscious.
Lemon zest: Packed with essential oils, it delivers an intense fresh lemon aroma and taste.
Fresh lemon juice: Brings acidity and brightness, key for that iconic lemon flavor.
Cream cheese: The star of the frosting, giving it a tangy, velvety richness.
Confectioners’ sugar: Sweetens and thickens the buttercream to the perfect consistency.
Pinch of salt: Balances the sweetness in the frosting and enhances the lemon’s crispness.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Lemon Layer Cake with Lemon Cream Cheese Buttercream Recipe

Step 1: Prepare Your Pans and Oven

Start by preheating your oven to 350°F (177°C). Grease three 8-inch cake pans and line them with parchment paper rounds for an easy release. Trust me, this little step saves you from any cake-tastrophes later on and helps your layers look beautifully smooth.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and salt. Setting these aside keeps everything organized and ensures even distribution in the batter, which means your cake rises evenly and has perfect texture.

Step 3: Cream Butter and Sugar

Using a mixer fitted with a paddle or whisk attachment, beat the softened butter and sugar on high speed until light, creamy, and fluffy—about three minutes. This step is crucial as it incorporates air that gives the cake its tender crumb and delicate rise.

Step 4: Add Eggs and Flavor

Beat in the eggs one at a time, followed by the vanilla extract, making sure each addition is fully incorporated before the next. This keeps your batter smooth and well-emulsified for maximum fluffiness.

Step 5: Combine Dry Ingredients and Wet Ingredients

On low speed, gradually add the dry mixture, followed by the whole milk, fresh lemon juice, and lemon zest. Mix just until combined—overmixing can lead to a dense cake, so keeping it gentle maintains a light texture. If lumps remain, a quick hand whisk does the trick.

Step 6: Bake the Cake Layers

Divide the batter evenly among the prepared pans and bake for 21 to 26 minutes. Use the toothpick test to check for doneness: insert it in the center, and if it comes out clean, your cake is ready to cool. Cooling in the pans on a wire rack prevents cracking and keeps the cakes moist.

Step 7: Prepare the Cream Cheese Buttercream

Beat softened butter until creamy, then add cream cheese and continue beating until the mixture is silky smooth. Slowly incorporate confectioners’ sugar, lemon juice, vanilla extract, and a pinch of salt, adjusting sweetness and consistency as needed. This frosting is the star complement to our lemon layers, delivering that luscious tang and sweetness harmony.

Step 8: Assemble and Frost Your Cake

Level your cake layers with a serrated knife to create flat surfaces, making stacking a breeze. Spread an even layer of frosting between each cake layer, then cover the top and sides generously. For a finishing touch, you could add some homemade whipped cream swirls or fresh lemon zest on top for extra flair.

Step 9: Chill and Serve

Refrigerate the fully assembled cake for at least 30 to 45 minutes before slicing. Chilling helps the cake set perfectly, making clean slices and presentation easy and impressive.

How to Serve Lemon Layer Cake with Lemon Cream Cheese Buttercream Recipe

A two-layer round yellow cake with white cream frosting spread between the layers and on top. A woman's hand is using a white spatula to spread thick white frosting with visible soft swirls on the top layer. The cake sits on a white decorated cake stand placed on a white marbled surface. A halved yellow lemon and a green cloth are near the base of the stand. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes elevate this cake beautifully: fresh lemon zest sprinkles add a pop of color and zing, while thin lemon slices or candied lemon peel offer an elegant, edible decoration that hints at the cake’s vibrant flavor.

Side Dishes

Pair your slice with a delicate cup of Earl Grey tea or a refreshing glass of sparkling lemonade for a delightful balance. Light fruit salads or creamy vanilla ice cream complement the tangy lemon notes without overpowering them.

Creative Ways to Present

Try serving this cake in individual petite trifle glasses with layers of crumbled cake, frosting, and fresh berries for a charming twist. You can also pipe artistic swirls of the lemon cream cheese buttercream on cupcakes inspired by this recipe, perfect for smaller gatherings.

Make Ahead and Storage

Storing Leftovers

This Lemon Layer Cake with Lemon Cream Cheese Buttercream Recipe keeps wonderfully in the refrigerator for up to five days. Be sure to cover it tightly with plastic wrap or store it in an airtight cake container to maintain freshness and prevent the frosting from drying out.

Freezing

You can freeze leftover cake layers (unfrosted) wrapped well in plastic and foil for up to three months. To freeze a fully assembled cake, it’s best to flash freeze it uncovered, then wrap it airtight once firm to preserve the texture and flavor.

Reheating

For the best flavor and texture, allow refrigerated or thawed cake slices to come to room temperature before serving. Avoid microwaving the frosted cake as it can melt the buttercream; instead, enjoy it fresh or slightly chilled for ultimate indulgence.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice always provides the brightest, most authentic flavor for this cake, which really makes the lemon cream cheese buttercream stand out. Bottled juice may work in a pinch, but it often lacks the fresh zing that defines this recipe.

Is it okay to substitute low-fat cream cheese?

For the creamiest and richest buttercream, full-fat cream cheese is recommended. Low-fat versions can alter the texture and flavor, making the frosting less smooth and tangy.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free blend suitable for baking. Just make sure it includes xanthan gum or a similar binder to maintain the cake’s structure and tenderness.

How do I prevent the cake from being dry?

Measuring flour accurately is key—use the spoon and level method to avoid packing flour too densely. Also, avoid overbaking; keep a close eye near the end and test with a toothpick for moist crumbs.

What’s the best way to get smooth frosting sides?

Use an offset spatula and a bench scraper, chilling the cake between thin layers of frosting (crumb coat) to seal in crumbs. With patience and a steady hand, you’ll achieve silky smooth sides that look professional.

Final Thoughts

Now that you’ve got the scoop on this bright, luscious Lemon Layer Cake with Lemon Cream Cheese Buttercream Recipe, it’s time to roll up your sleeves and bring a slice of sunshine into your kitchen. Every bite is a delightful celebration of lemony freshness and creamy sweetness—a true crowd-pleaser to share with friends and family. Trust me, once you try making this, it’ll be a go-to dessert that brings smiles and happy memories.