Lemon Cake
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My fluffy Lemon Cake recipe makes a plush, lemon flavored cake using real lemons–no extract or pudding mix required! It’s filled with a tart lemon curd and frosted with an airy whipped cream cheese frosting for one refreshing slice! Recipe includes a how-to video.
A 100% From-Scratch Lemon Cake
This sunshine-y lemon cake recipe is the real deal. It uses no extract, no pudding mixes, and no fancy ingredients–just fresh-squeezed, real lemon flavor. Truly the perfect balance of sweet and tart, this recipe will be a hit with lemon lovers, or anyone who enjoys their desserts on the lighter, less-rich side of things.
The cake layers themselves are super soft, fluffy and plush thanks to whipped egg whites (more on that below!). Even though there’s lemon flavor in the cake, I take things even further with a bold, tart lemon curd filling. We’ll finish it off with a not-too-sweet, whipped version of my cream cheese frosting to complement all that tartness.
If you’ve ever made my white cake or strawberry cake, then you’re already familiar with the process I’m using for this lemon cake recipe. To create a soft and fluffy crumb, you will need to whip egg whites to stiff peaks before folding them into the batter. If you’ve never done this before or just need a refresher, don’t fret–I’ve included some tips to help you below.
What You Need
Here are a few of the ingredients you’ll be using in today’s lemon cake recipe:
- Lemons. I find this recipe typically requires 3-4 lemons, and I always zest my lemons before juicing them–it’s almost impossible to zest a juiced lemon!
- Cake flour. I prefer cake flour for my lemon cake, but I do have instructions on how to use all-purpose flour if that’s all you have. Whichever you use, make sure you measure your flour properly!
- Egg whites. I do not recommend carton egg whites as most will not whip properly (and even say so on the side of the container!).
- Lemon curd. While you could use store-bought, I highly recommend using my homemade lemon curd. Not only does it taste better, but it also uses the exact number of egg yolks that you’ll have leftover after separating your eggs! If you choose to make my recipe, make it first so it has time to cool down. Also note that you’ll have a little extra leftover, so save that for scones or petit fours!
- Cream Cheese. Do not use the tub-style cream cheese for the frosting; use full-fat, brick-style cream cheese and make sure it’s softened, but still slightly chilled. If it is too warm, your frosting will be too soft to spread properly and you’ll need to stick it in the fridge before using.
SAM’S TIP: Always combine your wet and dry ingredients by hand using a spatula–never use an electric mixer for this step! Over-mixing is one of the quickest ways to end up with a dry, dense, or cornbread-y tasting lemon cake.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
Tips for Whipping Egg Whites to Stiff Peaks
- Make sure you use a completely clean, completely dry, completely grease-free bowl.
- Don’t let any yolk contaminate your whites–not even a tiny drop!
- Use an electric mixer and make sure the beaters are also clean, dry, and grease-free.
- You’ll know you’ve reached stiff peaks when the egg whites have increased in volume and are thick and fluffy. If you pull your beaters out of the mixture, the peak that forms will hold its shape and not fold over or melt back into the bowl (hence the term “stiff” peaks).
SAM’S TIP: Make sure you are using a spatula or spoon to gently fold your egg whites into the cake batter; using an electric mixer or too rough of a hand can deflate all the air you just whipped into them.
How to Make Lemon Cake
- Zest and juice your lemons. Set the zest aside for now and combine the juice with the milk.
- Combine the oil, butter, sugar, reserved lemon zest, and vanilla extract in a separate bowl.
- Combine the dry ingredients in another separate bowl, then begin adding this to the wet ingredients in 3-4 parts, alternating with the milk/lemon juice mixture.
- Use an electric mixer to whip the egg whites to stiff peaks in a separate (clean, dry, grease-free) bowl before gently folding them into the cake batter by hand.
- Divide the batter among greased, floured, and lined pans and bake for 28-31 minutes.
- Let the cakes cool completely before filling with lemon curd, stacking, and frosting.
SAM’S TIP: Over-baking is cake’s #1 enemy! Always bake in the center rack and make sure your oven temperature is accurate (I keep two oven thermometers in my oven to be sure). Even a minute or two too long in the oven can make your lemon cake dry.
Frequently Asked Questions
Yes! You will want to keep your lemon cake refrigerated in an airtight container. It will last for up to 5 days when stored this way. This cake also freezes well–just wrap it tightly and freeze for up to 3 months.
This frosting is very light and delicate and best suited for a thin, semi-naked covering. I would not recommend using if you are making a cake that is taller than two layers, or if you plan to do decorative piping; instead, I’d recommend using my cream cheese frosting, buttercream frosting, or Swiss meringue buttercream.
To make the cake layers in advance, allow them to cool and then wrap well with plastic wrap. Store at room temperature for up to one full day before assembling, or freeze for up to a month before assembling.
The lemon curd layer may be made up to 5 days in advance of assembling the cake, and I recommend making the frosting just before assembling.
While you could, the blueberries sink right to the bottom of this light batter as the cake bakes (even if you toss them with cornstarch or flour). Instead, I recommend my lemon blueberry cake, which was specially designed for this purpose.
One bright and fruity bite of this lemon cake will have you forgetting about that extra egg white step–I promise 😊
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Lemon Cake Recipe
Equipment
Ingredients
- 3 Tablespoons fresh lemon zest¹
- ⅓ cup (80 ml) fresh lemon juice, I usually need 3-4 lemons, zest your lemons before juicing
- ⅔ cup (160 ml) whole milk
- ½ cup (118 ml) Avocado, vegetable or canola oil
- 4 Tablespoons (57 g) unsalted butter, softened
- 1 ¾ cup (350 g) granulated sugar
- 2 teaspoons vanilla extract
- 3 cups (330 g) cake flour², see note to substitute all-purpose/plain flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 6 large egg whites room temperature preferred
- ¾ cup (175 ml) lemon curd ³
ICING⁴
- 4 oz (113 g) cream cheese, softened, but still slightly cool (use the brick-style, full-fat cream cheese, do not use the spreadable kind sold in tubs)
- 1 cups (125 g) powdered sugar, divided (often called “icing sugar” outside the US)
- ¾ teaspoons vanilla extract
- ⅛ teaspoon salt
- ¾ cups (175 ml) heavy cream, cold
Instructions
- Preheat oven to 350F (175C) and prepare two 8” round cake pans by spraying with baking spray and lining the bottoms with parchment paper. Set aside.
- Zest your lemons and set zest aside. Juice lemons until you have ⅓ cup of juice, whisk this with your milk and set aside.⅓ cup (80 ml) fresh lemon juice, ⅔ cup (160 ml) whole milk
- In a large bowl using an electric mixer or in a stand mixer, beat together oil, butter, sugar, reserved lemon zest, and vanilla extract until completely combined.3 Tablespoons fresh lemon zest¹, ½ cup (118 ml) Avocado, vegetable or canola oil, 4 Tablespoons (57 g) unsalted butter, 1 ¾ cup (350 g) granulated sugar, 2 teaspoons vanilla extract
- In a medium-sized bowl, combine flour, baking powder, and salt and whisk well.3 cups (330 g) cake flour², 1 Tablespoon baking powder, 1 teaspoon salt
- Stirring by hand, gradually alternate adding the flour mixture and lemon/milk mixture to the butter mixture, stirring until just combined after each addition (I start and end with the flour and add the flour mixture in 4 parts and the milk mixture in 3 parts).
- Place egg whites in a separate clean, dry bowl, and beat on high speed with an electric mixer until stiff peaks form (see video or photo in post for a visual if needed).6 large egg whites room temperature preferred
- Using a spatula, gently fold egg whites into cake batter until completely combined (don’t use your electric mixer at this point or you will over-beat the batter). Divide cake batter evenly into prepared pans and bake on 350F for 28-31 minutes or until toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow cakes to cool in pans for 10 minutes then run a knife around the edges to loosen cakes from pan and carefully invert onto cooling rack to cool completely.
- Once cakes have cooled completely, prepare frosting.
ICING
- Combine cream cheese, ½ cup (62g) powdered sugar, vanilla extract, and salt in a large bowl and use an electric mixer to beat together until creamy and smooth.4 oz (113 g) cream cheese, 1 cups (125 g) powdered sugar, ¾ teaspoons vanilla extract, ⅛ teaspoon salt
- In a separate bowl, combine remaining ½ cup (62g) powdered sugar, and heavy cream. Beat with an electric mixer until stiff peaks form (mixture should be thick, billowy, and the same consistency as Cool Whip).¾ cups (175 ml) heavy cream
- With mixer on low speed, stir together the cream cheese and whipped cream until completely combined.
- Pipe a dam/border along the inside rim of one cooled layer of cake (see photo in post). Fill with lemon curd and spread evenly inside the dam.¾ cup (175 ml) lemon curd ³
- Top with second layer of cake. Frost the entire cake with remaining frosting.
- Keep cake refrigerated in an airtight container when not eating. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Made this cake for a co-worker who is leaving our company. It was AMAZING!
I have a question about the swirls on the top of yours in the pictures. What size tip did you use for them?
Thanks,
Marie
I’m so glad you enjoyed it so much, Marie! I used an Ateco 846 for these swirls. 🙂
Is this cake sturdy enough for me to make this into a 3 layer cake? I understand I’ll need more batter but wondering if it can support 3 layers.
Hi Machelle! I think it can hold up to a third layer. 🙂
Hi Sam, I’m going to make this cake for Mothers day dinner with my mom. I have a question..
I’m planning on using the lemon frosting you pair with your lemon cupcakes. my question is will your lemon curd recipe be enough for the cake and the frosting
I have tried so many of your recipes, not just deserts and haven’t been disappointed yet!!
we love your meatballs! I tell everyone you’re my cake guru 😁
Happy Mothers Day 💙
Hi Julia! I’m sorry I didn’t see this earlier! I am so glad you’ve been enjoying all of the recipes so much! I haven’t tried just using a batch of lemon curd, but I *think* it could work. I hope it was a success! 🙂
I tried doing a 3rd layer and mine slid around a lot and was kind of hard to cut. I had to put sticks inside it to keep it standing up.
HI Amy,
Can I substitute a plant based milk for cow’s milk? Almond or Coconut milk?
Thanks
Hi Denise! That should work just fine. Enjoy!
I’ve made this cake a few times now and it is delicious! My mom always requests I make this lemon cake for her birthday. Could I cut the recipe in half if I only want to make one layer?
Hi Sadie! Some of the measurements might get tricky, but it can be done 😊
was this recipe changed? I thought it called for 4 eggs.
Hi Carmen! This recipe has not changed. Are you thinking of my lemon blueberry cake, by chance? That one uses 4 eggs.
Just made this and one of the layers sunk in a little bit. Would I be better off trying to fill it in/even it out with the lemon curd, or would I better off putting a layer of icing on that layer to even out the sunken portion and then put the lemon curd on top?
Hi Amy! I’m sorry to hear this happened! If it’s not too deep you could level the cake. I would probably put the layer of icing and then the lemon curd on top. 🙂
Would this taste good with one of your fruit buttercreams like strawberry?
That sounds like a great idea, Grace! 🙂
I only made the frosting but had to comment. Typically, I shy away from making frosting too much sugar or recipes seem long and complicated. I really enjoy this frosting. The sweetness level is great and it’s very easy to make. Thanks again for another great recipe!
Great recipe!! I have made it a few times and it’s always a hit. Thank you for sharing it! A friend asked me for a recipe and I told her about you. Your recipes are always 100% spot on.
This is such a great recipe!! I have made it a few times and it’s always a hit!! Thank you so much for sharing it.
I only use 2% milk. Will that be ok?
Hi Rita! It could make the cake slightly less moist, but it should work. 🙂
Yum!! Made this as a birthday cake for a friend and it was perfect. Great recipe. Searched for a while to find this and it was exactly what I was looking for. Super light, lots of lemon, not too sweet or rich. Will be making this again. Would highly recommend!!
I’m so glad everyone enjoyed it, Hilary! 🙂
Hi there! I’m going to make a passionfruit cake and wanted to use your lemon cake recipe as a base. Can I still use the lemon zest and just substitute the lemon juice with passionfruit pulp?
Then of course I’ll make a passionfruit curd 🙂
Hi Andel! I honestly do not know how using a passionfruit pulp will work here. If you do try it, I would love to know how it goes. 🙂
Hi! Maybe a silly question but do you think this could be made in a cookie sheet pan?
I haven’t personally tried it so I can’t say for sure how it would turn out. I would make sure to not overfill it and keep an eye on it so it doesn’t over-bake. 🙂
A little extra work required, but so worth it. I made it for a friend’s wedding, with homemade strawberry filling, and lemon buttercream. It was a hit. Thanks for the recipe.
Wow wow wow!! Second favorite cake in our house, just after your incredible carrot cake! I NEVER look anywhere else but on your site for new recipes as they are always all winners. Thank you for your amazing work!
Can I freeze leftovers? After all layers put together and it’s frosted?
Hi Carol! If you wrap the cake well and store in an airtight container, it should freeze just fine 😊