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 9x13 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.

Lemon Layer Cake With Cream Cheese Frosting Best Cream

Name: Lemon Layer Cake With Cream Cheese Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Yield: 1 9-inch 2-layer cake
Cuisine: American
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); 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)

Description

A moist, fluffy lemon layer cake with tangy cream cheese frosting—perfect for birthdays, brunch, or fresh spring desserts.

Ingredients

Scale

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