This beautiful Lemon Cake recipe is everything you’d hope, from it’s super moist and light cake to the delicious Lemon Buttercream Frosting. It’s a must make during the spring and summer months.
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!
Lemon Cake is Sunshine on a Plate
Lemon Cake is Sunshine on a PlateComing from a snobby cake person, I can say with conviction that I’m completely obsessed with this incredible Lemon Cake and it definitely has it’s place in my round-up of favorite cakes (right up there with german chocolate, carrot and coconut cake). The lemon buttercream frosting it other-worldly and may be the actual real winner of the whole thing, but what I love most of all, is we have TWO options for making this cake:
- a “from-scratch Lemon Cake” that’s simple to make and completely divine!
- dare I say it, an equally as amazing doctored-up cake-mix version. Gasp! I know, it’s not completely from scratch. But, I can’t lie to you, this version is also absolutely delicious, and a great option of you are intimidated by cake making, or super short on time.
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!
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.
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
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Recipe
Lemon Cake
Equipment
Ingredients
1. Lemon Cake (FROM SCRATCH):
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter , softened
- 1 1/2 cups granulated sugar
- 2 Tablespoons lemon zest from about 4 medium lemons
- 2 large eggs
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
2. Lemon Cake (CAKE MIX version):
- 1 box lemon cake mix I use the betty crocker brand
- 1 small package lemon instant pudding
- 1 cup plain Greek yogurt or sour cream
- 3/4 cup water
- 3/4 cup oil (vegetable or canola)
- 4 large eggs
Lemon Buttercream Frosting:
- 1 cup butter (2 sticks), room temperature
- 6 cups powdered sugar
- ⅓ – 1/2 cups fresh lemon juice
- 1 teaspoon lemon zest
Instructions
Lemon Cake (FROM SCRATCH):
- Prep pans: Preheat oven to 350 degrees F. 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.
- 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 the butter, sugar and lemon zest then mix with an electric mixer until pale and fluffy, about 3-4 minutes. Add the whole eggs and mix well. Add the egg whites one at a time, mixing after each. Stir in the vanilla.
- 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 in preheated oven until toothpick inserted into center of the cakes comes out clean, about 24-29 minutes. Remove from oven and allow to cool several minutes in the pans, then transfer to a wire rack to cool completely.
For the Frosting:
- Add butter to a stand mixer or large mixing bowl and beat with beaters for 1 minute. Add 4 cups of powdered sugar, half of the lemon juice and the lemon zest. 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. Add more juice to thin, or more sugar to thicken.
- Frost cake once the cake is completely cool.
Notes
- 1 box lemon cake mix
- 1 small package lemon instant pudding
- 1 cup plain Greek yogurt
- ¾ cup water
- ¾ cup oil
- 4 large eggs
Nutrition
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I originally shared this recipe July 2016. Updated July 2020 and April 2024.
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This was delicious, but batter was very thick. So it was a bit dry but still so good. Maybe cuz I’m high altitude? I think I’ll try again with a bit less flour. Thank you. 😊
Sooooo good! I needed something to go with Hersheys chocolate cake and this cake was a hit! Not everyone likes chocolate, so this cake was perfect.
I didn’t have an zest, so I had to double the lemon juice. But it was still fabulous!
Greta, You mentioned that you didn’t have zest, so you had to double the lemon juice. I didn’t see any lemon juice in the cake recipe. Did you use lemon juice instead of zest in this cake? I thought it was strange that there is no lemon juice in the cake.
Hi Lauren, I was trying to find your recipe for carrot cake cupcakes with cream cheese icing. I couldn’t find it.
Use this recipe to make carrot cake cupcakes: https://tastesbetterfromscratch.com/the-ultimate-carrot-cake-with-cream-cheese-frosting/
You can find instructions for cupcakes in the post! Let us know how they turn out for you!
Can I make the box cake one in a 9×13 cake pan?
Thank you!
Yes, you sure can!