This moist & delicious scratch Lemon Cake recipe has become one of our family favorites. Not only are these homemade lemon cake layers delicious, but a simple lemon curd filling and lemon cream cheese frosting bring a triple dose of lemon to this fantastic dessert!
I love lemony desserts and am always looking for an excuse to make this cake! Over the years, this scratch lemon cake recipe has become one of our most popular on our site.
There’s just something about lemon, isn’t there? Mmmmm….
One of my favorite things about lemon cake is that it pairs wonderfully with so many flavors, including raspberry, blueberry, coconut, lime, and strawberry!
However, for today’s lemon cake, we’re pulling out all the stops and going FULL Lemon with a dreamy Lemon Curd Filling and my FAVORITE silky smooth Lemon Cream Cheese Frosting!
This cake is perfection!
Our Lemon Cake recipe is one of my favorite year-round desserts, but it is an especially popular choice for spring and summer gatherings, when everyone’s cravings for light and citrus filled desserts are at their highest!
While the lemon cake layers are the stars of the show, the homemade lemon curd and lemon cream cheese frosting are each so delicious that you will be tempted to forget the cake & just grab a spoon!
Lemon Lovers, you are going to want to save this recipe!
As we mentioned above, we filled our cake with a delicious and easy-to-make Lemon Curd Filling. You can find this recipe here: Amazing Lemon Curd Filling Recipe
We frosted our cake with this flavorful, simple Lemon Cream Cheese Buttercream Frosting Recipe.
If you’d like, you can use lemon curd alone as your filling. You won’t be able to see if very well in the slice, but you’ll know it’s there.
In our lemon cake photo, we added the lemon cream cheese frosting as a filling along with our lemon curd.
To do this, we first piped a dam of lemon cream cheese frosting around our first layer of cake (about 1/4 inch or so from the edge of the cake). We spread a thin layer of lemon curd within the dam, and followed that with a thin layer of the lemon cream cheese frosting.
For this step, if you have trouble spreading the cream cheese frosting onto the curd, you can pipe a spiral of the frosting over the curd and then spread lightly with a spatula.
We then repeated the steps for the next cake layer, filled in any gaps in the assembled cake with frosting, and crumb coated with a thin layer of lemon cream cheese frosting.
We then followed up with large rosettes of Lemon Cream Cheese Frosting using a large star tip. (1M or 2D)
We hope that you enjoy this Lemon Cake as much as we have! Let us know if you have any questions!
*As with any of our scratch cake recipes, we highly recommend measuring the ingredients (especially dry ingredients) by weight with a kitchen scale. This will ensure that you are using the intended amount of flour, etc.
*last updated 5/8/18
Lemon Cake from Scratch
Ingredients
- 1 1/2 sticks (12T) (170g) unsalted butter, softened
- 1 1/2 cups (300g) sugar
- 4 large eggs, room temperature (if cold, place in a bowl of warm water for 5 min.)
- 3 cups (342g) cake flour *if you do not have cake flour, see note below
- 1/2 teaspoon (3g) salt
- 1 1/2 teaspoons (7g) baking powder
- 1/2 teaspoon (3g) baking soda
- 1 cup (242 g) milk
- 1/4 cup (57g) lemon juice
- 1/4 cup (53g) vegetable oil
- zest of 2 lemons
- 1 Tablespoon (10g) lemon extract
- *** ** If you don't have cake flour, for each cup of all purpose flour (or plain flour in the UK) remove 2 Tablespoons of flour and replace with 2 Tablespoons of cornstarch. For this recipe, measure out 3 cups all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch. Whisk to blend.
Directions
- Preheat the oven to 350 degrees
- Grease and flour two 8 inch pans ( my pans are 2 inches deep). You could also divide the batter between three 8 inch pans for slightly thinner layers which allows for an additional layer of filling.
- In a medium sized bowl add the flour, baking powder, baking soda, salt and zest of 2 lemons. Whisk to blend and set aside.
- In another bowl, add the milk, vegetable oil and lemon juice, and lemon extract. Whisk to blend and set aside.
- In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and mix on medium speed 3 to 5 minutes until it is lightened in color and fluffy.
- Add the eggs one at a time, mixing until the yellow of the yolk disappears.
- Add the flour mixture and the milk mixture alternately. Begin and end with the flour (3 additions of flour and 2 of milk). Mix until combined and smooth, do not mix above medium speed or over mix.
- Pour the batter into the prepared pans, smoothing the tops with the back of a spoon. Bake at 350 degrees. If baking three 8 inch pans, bake at 350 for 20-25 minutes. For two 8 inch pans, bake at 350 for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs attached. Let the cakes cool in the pans 10 minutes then turn out.
- (This recipe makes 7 cups of batter)
Assembly of Cake
- For the cake pictured in this post, we piped a dam of lemon cream cheese frosting about 1/4 inch inside the edge of the first layer. We spread a thin layer of lemon curd frosting, piped and spread a layer of lemon cream cheese frosting on top of it, and added the top cake layer. We thinly crumb coated the cake with our lemon cream cheese frosting before piping large rosettes all over the cake (use a 2D or 1M tip).
If you’re looking for something to pair with your lemon cake other than lemon flavored fillings and frostings, we also love this Strawberry Lemon Cake! This cake with it’s unique and delicious combination of flavors is sure to become a favorite!
**You may also enjoy our scratch Pink Lemonade Cake Recipe! Moist, delicious, and with the perfect amount of tartness. This cake is a wonderful dessert for summertime parties!: Pink Lemonade Cake from Scratch
Finally, I have one more lemon cake recipe to share! This easy Lemon Pound Cake recipe is a classic! If you are a fan of pound cake and lemon, you are going to fall in love with this recipe!
Thanks for stopping by! Don’t miss our full collection of the BEST cake and frosting recipes in our Recipes Section! We also have lots of cute and easy Free Cake Tutorials in our Free Tutorials section.
Finally, if you would like to have full access to the hundreds of cake decorating video tutorials that we’ve made over the years, you should consider becoming a member of My Cake School! Our site is the best, most fun way to learn cake decorating- and we have tutorials for all skill levels!
We would love to have you! You can find all of the details here: Membership details for My Cake School
Hi Isabel, The recipe makes 6 1/2 cups batter
I made this cake yesterday and everyone loved it. I have a request for a “cake just like that with strawberries not lemon”. What do I change and can it e done?
How long would I bake it in a 6 inch pan?
Hi Marsha, Baking in a 6 inch pan with 2 cups of batter in the pan will bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached
Hi, your cake looks great and can’t wait to try making it. I’m just wondering if I can use tofu cream cheese instead for the cream cheese frosting?
Hi Bp, I’m sorry but we have never tried using tofu so I don’t know how that would turn out. If you give it a try, let us know.
Good Morning, can this lemon cake recipe be doubled?
Hi Shirley, Yes, it can.
Just wondering about putting into 10” cake pans (2” deep). My husband bought them before I found a recipe and I’m not sure I have time to exchange. I also need a couple cupcakes to make tiger ears, so I might try doubling the recipe and dividing it out. How full should the cake pan be before cooking?
Hi Meg, You will need 6 cups of batter for each 10″ cake pan. The recipe makes approximately 7 cups of batter, so you will need to double the recipe and you should also have enough for 2 cupcakes. Here are links to the Wilton and Karen’s Kitchen cake batter amounts and baking times, I think you will find them helpful:
link to wilton.com
link to fromkarenskitchen.com
Fill your pan 2/3’s full. If you have rose nails, you could put one in the center of each pan to help bake the center. Hope all goes well.
Do you have a doctored cake mix recipe for lemon cake?
Hi Ashley, We do not have one in the recipe section but you could use the White Almond Sour Cream (doctored mix) recipe from the recipe section to make a lemon cake. Use the WASC recipe as written just change the vanilla to 1 teaspoon and add 2 teaspoons lemon extract and the zest of 1 lemon. The recipe makes 7 cups of batter so you could use three 8 x 2 inch pans. Three layers will give you more lemon flavor with filling or frosting. You could fill with Lemon Curd, or fill and frost with the Lemon Cream Cheese frosting from the recipe section. It would need refrigeration if using lemon curd or the cream cheese frosting. If using 3 cake pans, shorten the baking time a bit and keep an eye on it.
Can I use lemon juice instead of extract?
Hi Ashley, We have found that you do not get a distinct lemon flavor without using lemon extract. However, If you don’t want to use extract or don’t have access to it you could brush a simple syrup over the layers. Here is a link to our Lime Cake and Lime Simple Syrup:
link to mycakeschool.com
If you go this route, leave out the lemon extract and add the juice of one lemon plus the zest of one lemon. Using the Lime Simple Syrup recipe, leave out the lime and replace with lemon. If you plan to freeze the layers, don’t apply the simple syrup until they have thawed. Hope this is clear
how many cups of batter does the scratch lemon cake recipe make? I’m making a three tiered wedding and the client wants a lemon cake and I have made your recipe before and it’s wonderful. I’m trying to figure out how much batter I’m going to need for a 14, 10, and 6 inch x2 tiered cake. Thanks!
Hi Ginny, This recipe makes 6 1/2 cups batter. Below are 2 links to cake batter amounts and pan sizes that you will find helpful:
link to wilton.com
link to fromkarenskitchen.com
The two charts vary a bit but it is a good guideline for you. Hope all goes well with you wedding cake
Thank you so much for replying! This will be very helpful!
Can I fully make this cake and leave it in the refidgerator covered for three days? I’m going to be out of town but need it made for a party. I’m not sure if I should leave everything separate and frozen and have someone else assemble it or if it will hold up in the fridge. Thanks!
Hi Elizabeth, Your cake should be fine fully complete and kept covered in the refrigerator. Let it come to room temperature to serve.
Thank you!
Hi I am making this for Easter this year and was wondering if I could make this a day ahead.
Thanks!
Hi Corrina, Yes, that would be fine, it will need to be refrigerated because of the lemon curd and cream cheese frosting. Take out of the refrigerator an hour or so before serving.
Can I substitute the all purpose flour for self rising flour and omit the baking powder and salt?
Hi Gio, We have not made the recipe using self rising flour but I think it would work if you omit the baking powder and salt. Also, we used cake flour not all purpose in the recipe. You will also need to remove some of the self rising flour and replace with cornstarch. The last item on the list is ingredients tells you what to do if you do not have cake flour, follow those instructions for your self rising flour and I think it will be fine.
I made the cakes and lemon curd yesterday and the frosting today, put them together a few hour ahead and chilled them. I used the scale for my ingredients which was very easy. It was so good and everyone loved it. Thanks!
Hi.. great recipe must try.
I have 9 inch round pan to use. How long cake have to bake ?
I still confused, count length time for moist cake result, with different pan.
Thanks before
Hi Lovina, This recipe makes 6 1/2 cups cake batter. If you only have 9 inch round pans, put 3 1/4 cups batter into your two 9 inch pans. bake at 350 degrees Fahrenheit for 25 to 30 minutes (check at 25 minutes). Your cakes won’t be quite as tall in the 9 inch pans but they will be fine. When a toothpick inserted into the center comes out clean or with just a few crumbs attached, it is done.
HI, i would like to know how much batter does this recipe yield.
Hi Tebogo, 6 1/2 cups batter
I don’t see the lemon curd in your cake, the picture just looks like it has frosting in between the layers, did she put the lemon curd on the cake and then frost over with the lemon cream cheese frosting? I am wanting to bake this and wanted to know how to do it. thank you!
Hi Jennifer- We’ll have to add this to our description. Yes, we piped a dam of the lemon cream cheese frosting about 1/4 inch within the edge of your cake layers, spread with a thin glaze of the curd, and then spread the lemon cream cheese frosting on top of the curd. I find it easiest to pipe on a spiral of the lemon cream cheese filling on top of the curd and then spread it.
You could use just curd alone in the filling–it’s really delicious…but it just won’t be as visible as a filling when you slice it.
Hi! I’m hoping to make this cake for my fiance’s birthday but I cabt find anywhere where it tells you what to do with the lemon curd? Where does it go?
Hi Stephanie- You can spread it thinly on the layers just before putting on the lemon cream cheese filling. I described this in the comment just above yours but will make sure to add it to the recipe above. I hope that you enjoy the cake!
This is the BEST lemon cake recipe I have ever made! I made it for my parents’ 50th anniversary. I don’t think I let each layer cool enough (I doubled it), and needless to say, they went slipping and sliding. It wasn’t pretty, but it was delicious! :) I’m making it again for Mother’s Day, hopefully with much better results. Thank you for this wonderful recipe!
Hi Rebecca! I’m so happy to hear it, thanks so much for your feedback! xo
Have you ever made this as cupcakes? I have a party coming up and was thinking of trying it.
Hi Emily, Yes, we have made cupcakes. We fill the liners 2/3’s full, they rise with a slight dome. Bake at 350 degrees for 18 to 20 minutes. Hope you enjoy the recipe.
Is this lemon cake recipe sturdy enough for some simple carving, like a barrel shape?
Thanks so much for your quick reply regarding cupcakes! I’m excited to try these!
Hi Lynn, I can’t be positive about the barrel depending on the amount of carving. It will be a good idea to carve with the cake partially frozen and then frost with ganache before covering with fondant……..if it’s just a slight taper at the bottom.
This recipe is without rivals. Hands down the best combination of lemon flavors and textures I’ve ever found. Thank you for making Mother’s Day special!
Can I make this cake for a tiered wedding cake? Will it stack well? Thanks?
Hi Elisa, yes this would work well for a tiered wedding cake.
This recipe was fabulous. Everyone at work loved it! I added my own variation of blackberry sauce as filling. Topped with fresh berries.
Hi Monica, We are so happy you like the recipe!! Your variation of blackberry sauce sounds delicious!! Thank you so much for posting a review.
Hi yes I’m think of making this cake but it doesn’t give you the note of how much flour you need if not making it with cake flour even though it said it does
Hi Lauren, the substitution is the last note under ingredients.
Hi Mel, Is it substitute buttermilk or sour cream into this recipe ! In place of the regular milk, and would any other ingredients need to be adjusted. Thanks
Hi Jerrie, We have not used buttermilk in this recipe but I think you could use it instead of milk without adjusting any other ingredients. The baking soda will handle the extra acidity.
Hi, Melissa! I just made this cake for my brother’s birthday, and my family LOVE the cake! I made it with strawberry frosting, and the combination was really great. I divided the batter, half was used for the birthday cake, and the other half was for some cupcakes. Thank you so much for the recipe!
Just made this cake today. In the past, I have used Liz Marek’s lemon cake recipe which is very good, but your combo of butter and oil is what prompted me to make. I always use your recipe for lemon curd; it’s fantastic! Cake is cooling now..can’t wait to try it!!
Hi Aditia– Your cake looks fantastic! So happy that you made it!! xo
@Paula- Yay! Hope you liked it!
Hi Melissa, I made this cake substituting buttermilk for the regular milk for the flavour and while the taste was great the cake had quite a few holes/tunnels, any suggestions on what may have happened?
Hi Mel, i recently made tis cake substituting buttermilk for the regular milk. Tadte was great but the cooked cake had quite a few holes/tunnels any suggestions on what may have gone wrong?