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Luscious Lemon Layer Cake

Luscious Lemon Layer Cake

Get your pucker ready for the most deliciously Luscious Lemon Layer Cake you've ever tasted! Moist layers of a tender crumb lemon cake topped with a fluffy lemon cream cheese frosting.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 15 people
Calories 609kcal
Author Nicole Crocker


For the lemon cake

  • 3 1/2 Cups Cake Flour
  • 1 1/2 Tablespoons Baking Powder
  • 3/4 teaspoon Salt
  • 2 Cups Buttermilk
  • 6 Large Egg whites
  • 2 1/4 Cups Sugar
  • Zest from one large lemon
  • 1 1/2 Sticks Unsalted butter (12 Tablespoons) ,softened
  • 1 teaspoon Lemon extract

For the lemon cream cheese frosting

  • 2 ,8 ounce packages Cream Cheese ,softened
  • 2 Sticks Unsalted Butter (16 Tablespoons) ,softened
  • 5 1/2 Cups Confectioner Sugar
  • Juice from one lemon, about 2 Tablespoons
  • Zest from one lemon


For the lemon cake

  • Preheat oven to 350 Degrees F. Grease and flour three 8 inch round cake pans. Set aside.
  • In a large bowl sift together, cake flour, baking powder and salt. Set aside.
  • In a separate bowl combine egg whites and buttermilk. Whisk to combine and set aside.
  • In the bowl of a stand mixer combine sugar, zest, and butter and mix for about 3 minutes until smooth. Add lemon extract and beat for another minute.
  • With the mixer on medium speed alternately add dry and wet ingredients in 3 batches. Scrape down the sides of mixer between each addition. Once all is added mix on medium speed for and additional minute. 
  • Pour batter evenly between your three prepared pans. Bake in preheated oven on the center rack for 30-35 minutes or until a toothpick inserted comes out clean.
  • Remove to cooling rack and cool completely. While cake is cooling make frosting.

For the lemon cream cheese frosting

  • In a large mixing bowl cream the butter and cream cheese until smooth. About 3 minutes. 
  • Gradually add the confectioner sugar and mix to combine. Add lemon zest and juice and beat for about 2-3 minutes until light and fluffy. 
  • Remove cooled cakes from pans. Frost the top of your first cake and top with the next cake. Frost the top of the second cake and place third cake on top. Frost top and sides of all cakes. For the tutorial that I use for coating with sprinkles click here


If you are going to add the sprinkle to the cake. Frost a crumb coat first then chill your cake for about 1/2 hour in the fridge to firm it up. Add another coat of frosting to the sides of the cake and coat with the sprinkles before a crust forms so that they will stick to the the frosting. 


Calories: 609kcal | Carbohydrates: 97g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 363mg | Potassium: 221mg | Sugar: 74g | Vitamin A: 710IU | Calcium: 100mg | Iron: 0.4mg