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Lemon Layer Cake Recipe with Lemon Cream Cheese Buttercream


This sunshine-looking cake is so pleasant to the eyes and an excellent treat for your taste buds too. This luscious cake merges the sweetness and bursting lemon flavor just in the right proportion and melts into your mouth. 

The flavor is the duet of fresh lemon’s tanginess and sweetness of the cake. Other than texture and taste, the cake is cherished for the ease with which it is made. This drizzling lemon cake uses fundamental ingredients and can still light up any occasion by its presence. 

Lemon Layer Cake Recipe with Lemon Cream Cheese Buttercream frosting:

  • Course: Desserts and sweets
  • Cuisine: American
  • Preparation time: 30 to 35 minutes 
  • Cooking/baking time: 40 to 45 minutes
  • Yield: Serves 10 to 12 persons


For the Lemon Layer Cake: 

  1. 410 grams or 2 cups of granulated, white sugar
  2. 344 grams or 3 1/4 cups of cake flour, sift flour before measuring
  3. 75 grams or 1/3 cup of sour cream, kept at room temperature 
  4. 1/4 teaspoon of baking soda 
  5. One tablespoon of baking powder 
  6. 1 1/4 teaspoon of salt 
  7. 300 milliliter or 1 1/4 cups of whole milk, kept at room temperature 
  8. 226 grams or 1 cup of butter, unsalted, kept at room temperature 
  9. 1 teaspoon of pure vanilla concentrate 
  10. 4 large eggs, kept at room temperature 
  11. 2 teaspoon of lemon extricate, pure 
  12. 1 tablespoon of fresh lemon zest (around 1 medium-sized lemon) 

Lemon Cream Cheese Buttercream: 

  1. 452 grams or 16 ounces of cream cheese, kept at room temperature 
  2. 1 tablespoon of fresh lemon juice (around 1/2 a small lemon
  3. 226 grams or 1 cup of butter, unsalted, kept at room temperature 
  4. 1/2 teaspoon of salt 
  5. 960 grams or 8 cups of powdered white sugar 
  6. Yellow food color (optional)

Options for Cake Decoration:

  1. Homemade whipped cream 
  2. Edible or food-safe flower
  3. Candied citrus 
  4. Oven-dried lemon slices
  5. Fresh lemon slices
  6. Fresh berries 
  7. Whole or halved lemons
  8. Fresh herbs

Method and Directions:

JK coffee and bakery, the best coffee shop and bakery in the USA, provides you with the best lemon layer cake recipe, which you will surely fall in love with. Following is the method followed by this fantastic bakery for a perfect Lemon Layer Cake:        

For the Lemon Layer Cake: 

  1. Preheat your oven to 350° Fahrenheit. Take two 9 inch cake pans. Grease or flour them or fit a wax paper to their bottom. You can also spray them with baking spray. If you want a three-layer cake, then take a 6-inch cake pan.
  2. Take sifted cake flour. Spoon and level it in the measuring cups for measuring. Add it to the mixing bowl. Also, add salt, baking soda, and baking powder. Whisk well to combine and put aside for later use.
  3. In your stand mixer’s bowl, whisk butter at high speed until it turns light and airy. Scrape down the paddle and sides of the bowl as needed. Now add eggs one by one and keep mixing at medium speed. (You could likewise utilize a handheld mixer for this step.)
  4. After the eggs, add lemon extract, vanilla extract, sour cream, and lemon zest. Mix more for one minute. Scrap down all sides as well as the bottom of the bowl in between the mixing.
  5. Now turn the blender’s speed low and add in the dry ingredient. Blend well until it just combines. Slowly add milk and mix until combined. Scrape down the sides once again and remove lumps, if any. 
  6. Pour this batter in-lined and greased cake pans. Don not full to the brim. Make it to the 2/3 of the pan. Bake the cakes for 35 to 40 minutes. Check for doneness with a skewer or press down from the middle. If the cake sponge springs back to its original position, it is done. 
  7. Allow the delicious cakes to cool in the pan for five to ten minutes; after that, eliminate them from the pan plus put them on wire racks for further cooling. Make sure to bring the cakes ultimately to average room temperature before applying any frosting.

Lemon Cream Cheese Buttercream:

  1. Take a stand mixer fixed with paddle’s attachment. Cream together cream cheese and butter on high speed in its bowl until it turns fluffy and light, leaving no lumps. 
  2. When it achieves a uniform consistency, turn the mixer’s speed low. Gradually add powdered sugar and keep mixing. Take few cups at a time and blend the mixture. Add salt and lemon juice at the end and blend at low speed for an additional 30 seconds. 

Assembling the Cake:

  1. After the cakes have cooled down completely, torte them to get rid of extra cake dome and create neatness in shape.
  2. Spread and level the lemon cream cheese buttercream frosting on top of it. To create different yellow shades, you can add yellow food color to half of the frosting and give it a bright new hue.
  3. Place the other cake layer on top of the first and frost with lemon cream cheese buttercream on top and sides. Different shades of yellow on top and between the layers of the cake will add to its beauty. 
  4. Smooth the icing with a spatula or icing smoother to give an ombre touch. 
  5. Top the cake with oven-dried lemons halved and sliced, edible flowers, and pretty piping. 
  6. Place the yummy cake in the refrigerator for half an hour before serving so that it sets it nicely and holds its shape when cut.
  7. Slice and enjoy!

Recipe Notes and Tips:

  1. Use of Lemon Extract: While lemon juice can also add to cake batter in lemon extract, its use is not recommended for this recipe because it will unbalance the acidity level. The use of lemon cake is better for the recipe. However, lemon juice will use to make cream cheese frosting. 
  2. Use of Cake Flour: The use of cake flour is vital for making a lemon cake because it makes the cake fluffy and light. In case that you do not have cake flour close by, you can make your own by adding corn starch to the all-purpose flour. 
  3. Make In Advance: you can prepare the cake layers one day ahead of time. Bring them down to room temperature before wrapping airtightly and freezing—Thaw before frosting. Buttercream cheese frosting can also be prepared one day in Advance and refrigerated in an airtight container.
  4. Serve at Room Temperature: As it said that put the cake in the fridge for a while to give it time to set, but remove it from the refrigerator and bring it to room temperature before serving because it is recommended for the best lemon flavor.
  5. Freezing instructions: Freeze your glazed cake or unfrosted one for as long as 2 months. Allow it to defrost overnight in the fridge, serve at room temperature.
  6. Storage Instructions: Carefully wrap the cake in plastic and put it in an airtight container. You could store it in the refrigerator for as long as two days. Allow it to come to room temperature before serving.