Lemon Layer Cake With Cream Cheese Frosting always takes me back to the first cake I baked solo. I was 12, stubborn, and determined to surprise my mom after a long shift.
It was lopsided—but lemony and proud. Now, I make this homemade cake recipe with real butter, fresh zest, and that tangy cream cheese frosting she loved. It’s not perfect. But it’s personal—and honestly, that’s better.
Table of Contents
Table of Contents
Lemon Layer Cake With Cream Cheese Frosting Recipe Guide
Ingredients Lemon Layer Cake With Cream Cheese Frosting
Cake Ingredients
¾ cup unsalted butter, softened and cut into pieces
3 cups all-purpose flour
2 cups granulated sugar
1 ½ cups whole milk
3 medium lemons (zest and juice)
2 teaspoons baking powder
½ teaspoon baking soda
1 ½ teaspoons kosher salt
¼ cup neutral oil (canola or vegetable)
4 large eggs, room temp
1 tablespoon lemon extract (optional)
Frosting Ingredients
2 cups powdered sugar, sifted
1 cup unsalted butter, softened
16 oz cream cheese, softened
1 tablespoon lemon juice
Zest of 1 lemon
Thin lemon slices (optional, for garnish)
Instructions Lemon Layer Cake With Cream Cheese Frosting
Step 1: Prep the pans and oven
Preheat to 350°F (175°C). Butter and flour two 9-inch round pans thoroughly. Zest and juice your lemons; set some zest aside for the frosting.
Step 2: Mix the dry ingredients
In a bowl, whisk flour, baking powder, baking soda, and salt.
Step 3: Cream butter and sugar
Beat butter and sugar until fluffy (about 3 minutes). Mix in lemon zest.
Step 4: Combine the liquids
Whisk milk, oil, eggs, lemon juice, and extract in a separate bowl.
Step 5: Build the batter
With the mixer on low, alternate adding wet and dry ingredients in batches. Mix just until combined.
Step 6: Bake the layers
Divide batter between pans and smooth tops. Bake 25–30 minutes. Cool in pans for 10 minutes, then on wire racks until fully cooled.
Step 7: Make the frosting
Beat cream cheese and butter until fluffy. Gradually add powdered sugar, lemon juice, and zest. Whip until light and silky.
Step 8: Frost and decorate
Place one layer on a plate, frost the top, stack the second, and frost the whole cake. Garnish with lemon slices if desired.
This lemon beauty also works as a gluten-free lemon cake when made with 1:1 gluten-free flour—and makes the perfect lemon birthday cake when layered tall and chilled before slicing.
What Makes This Lemon Cake So Loved
Bright, buttery, perfectly balanced
Lemon Layer Cake With Cream Cheese Frosting:
- Lemon Layer Cake should never be dry or overly sweet.
- This version bursts with citrus flavor and finishes with a tender crumb.
- Whole milk and oil keep every bite soft without being heavy.
Best Frosting for Lemon Cake? Right here.
Lemon Layer Cake With Cream Cheese Frosting:
- Cream cheese frosting gives tang, butter adds silkiness.
- Just enough powdered sugar for sweetness without overload.
- Lemon zest and juice brighten every swipe of frosting.
This is our go-to lemon birthday cake—especially served cold with curled zest on top.
It’s lovely after banana berry parfait sundaes or next to cheesy garlic chicken wraps for brunch spreads that wow.
Smart Swaps & Variations
Quick Ingredient Swaps
Lemon Layer Cake With Cream Cheese Frosting:
- No whole milk? Try buttermilk, almond milk, or oat milk for different textures.
- No fresh lemons? Bottled lemon juice works, but add zest if possible.
- Out of flour? A 1:1 gluten-free blend can turn this into a gluten-free homemade cake recipe.
Simple Add-Ons Lemon Layer Cake With Cream Cheese Frosting
Lemon Layer Cake With Cream Cheese Frosting:
- Add poppy seeds or blueberries to turn it into a fresh lemon dessert.
- For more richness, swirl in raspberry jam between the layers.
- Prefer chocolate? Layer this frosting on a chocolate buttermilk layer cake for tangy contrast.
- Make cupcakes for individual servings or bake in a bundt for brunch events.
This cake pairs beautifully with a spring salad or a side of simple cheesy garlic chicken wraps for a celebration that feels both cozy and elegant.
Serving and Storing Lemon Layer Cake With Cream Cheese Frosting
How to Serve It
Lemon Layer Cake With Cream Cheese Frosting:
Serve chilled for clean slices, then let it sit at room temp for best flavor.
Add lemon curls, edible flowers, or powdered sugar for a spring-ready finish.
It makes a beautiful centerpiece for brunch, showers, or any lemon birthday cake moment.
Pairs perfectly with banana berry parfait sundaes or a light green salad when you want balance on the plate.
How to Store It
Lemon Layer Cake With Cream Cheese Frosting:
Cover tightly and store in the fridge for up to 4 days.
Let it sit out 30–60 minutes before serving for the silkiest frosting texture.
You can freeze individual slices—wrap in plastic and store in a freezer bag.
Thaw overnight in the fridge and enjoy like it was just baked.
For more recipes follow me in pinterest and Facebook
FAQs About Lemon Layer Cake With Cream Cheese Frosting
Can I bake this cake in a sheet pan or cupcakes instead of layers?
Yes! The batter works well for cupcakes (bake ~18–20 mins) or in a 9×13 sheet pan. Just adjust the time and watch for doneness.
How do I prevent my cake from sticking to the pans?
Grease and flour every inch, including the edges. Or line the bottom with parchment for guaranteed clean release—especially for layer cakes.
Can I make the cake in advance?
Absolutely. Bake the layers ahead, wrap tightly, and refrigerate or freeze. Frost the day of serving for the freshest taste and texture.
What if I don’t have fresh lemons?
You can use bottled juice in a pinch, but fresh zest is what gives the cake real depth. It’s the heart of all good fresh lemon desserts.
Is this cake very sweet or more tangy?
This one balances both—tangy from the lemon and cream cheese, lightly sweet from the frosting. It’s rich but not overpowering.
Conclusion Lemon Layer Cake With Cream Cheese Frosting
I’ve baked a lot of cakes, but this lemon layer cake with cream cheese frosting is one I keep coming back to. It’s zesty, soft, and comforting—like sunshine on a plate. Whether it’s for a weekend treat or a full-blown lemon birthday cake, it never disappoints. And the frosting? Easily the best frosting for lemon cake I’ve ever made.Lemon Layer Cake With Cream Cheese Frosting.
Print
Lemon Layer Cake With Cream Cheese Frosting That Melts in Your Mouth
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 1 9-inch 2-layer cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist, fluffy lemon layer cake with tangy cream cheese frosting—perfect for birthdays, brunch, or fresh spring desserts.
Ingredients
¾ cup Unsalted Butter (softened and cut into pieces)
3 cups All-Purpose Flour
2 cups Granulated Sugar
1 ½ cups Whole Milk
3 medium Lemons (zest and juice)
2 tsp Baking Powder
½ tsp Baking Soda
1 ½ tsp Kosher Salt
¼ cup Neutral Oil (canola or vegetable)
4 large Eggs (room temperature)
1 tbsp Lemon Extract (optional)
Frosting:
2 cups Powdered Sugar (sifted)
1 cup Unsalted Butter (softened)
16 oz Cream Cheese (softened)
1 tbsp Lemon Juice
Zest of 1 Lemon
Thin Lemon Slices (optional, for garnish)
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until fluffy. Add lemon zest and beat again.
4. In another bowl, whisk milk, oil, eggs, lemon juice, and extract.
5. With mixer on low, alternate adding wet and dry ingredients. Mix until just combined.
6. Divide batter between pans. Bake 25–30 mins. Cool in pans for 10 mins, then on racks.
7. Beat cream cheese and butter until fluffy. Add powdered sugar, lemon juice, and zest. Whip until silky.
8. Place one cake layer on a plate. Frost the top, add second layer, and frost the entire cake. Garnish with lemon slices.
Notes
Chill the cake before slicing for clean edges.
Cake layers can be made 1–2 days ahead and stored wrapped in the fridge.
For a stronger lemon flavor, use lemon extract and extra zest.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42g
- Sodium: 270mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: Lemon Layer Cake, Cream Cheese Frosting, Homemade Cake Recipe, Lemon Birthday Cake, Fresh Lemon Desserts
