Don’t miss all of my favorite cake recipes, including Yellow Cake, Coconut Cake with Pineapple Filling, Chocolate Peanut Butter Cake, or this Berry Cake!
How to Make Lemon Cake:
Prep Cake Pans: Line the bottom of two 9” round baking pans with a piece of parchment paper and lightly spray all over the inside of the pan with nonstick cooking spray. Set aside. Either way you prepare the cake, pair it with an amazing homemade lemon buttercream frosting and it will be your favorite summery cake of all time! Make Cake Batter: Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt then stir to combine. In a separate mixing bowl, add butter, sugar and lemon zest then mix with an electric mixer until pale and fluffy, about 3-4 minutes. Add the whole eggs then mix well. Add the egg whites one at a time, mixing after each. Stir in the vanilla. Add Buttermilk and Bake: Alternately add in a little bit of the flour mixture and then the buttermilk, stirring between each addition. Divide batter evenly between the two prepared round cake pans. Bake at 350 degrees F. for about 24-29 minutes or until toothpick inserted into center of the cakes comes out clean. Remove the moist lemon cake recipe from oven and allow to cool several minutes in the pans, then transfer to a wire rack to cool completely.
How to make Lemon Buttercream Frosting:
Frost Cake: Place butter in a large mixing bowl and beat with electric mixers for 1 minute. Add 4 cups of powdered sugar, lemon zest, and half of the lemon juice. Beat well until smooth and creamy, about 3 minutes. Gradually add the remaining sugar, 1 cup at a time, and the remaining lemon juice until you reach your desired frosting consistency. Wait until cake is completely cool then frost the lemon layer cake and serve.
Freezing Instructions:
To freeze unfrosted cakes, allow them to cool completely, then wrap each round in plastic wrap and place in a gallon ziplock bag or wrap in aluminum foil. Freeze for up to 3 months. Freeze frosting in a separate air-tight container. Thaw frosting completely before frosting cakes room temperature. The assembled lemon cake may also be frozen if it’s covered very well, and stored in the freezer for 1-2 months. Allow the cake to thaw for about 2 hours before serving.
More Spring and Summer Desserts to try:
Berry Cake White Texas Sheet Cake Lemon Bars Tres Leches Cake Panna Cotta No Bake Cheesecake Lemon Mousse
I originally shared this recipe July 2016. Updated July 2020 and April 2024.
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