Luscious Lemon Cake

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This lemon cake recipe is so sweet and fluffy. Here’s the perfect lemon cake, bursting with lemon zest, you’ll love it!

Lemons are one of our favorite things to add to desserts. Mix it with chocolate, add it to pies or cakes, or find any excuse to try a lemon dessert. The refreshing scent of lemon mixed with the sweetness of the cake makes for the most mouth-watering dessert. It’s also something most people don’t expect you to bring to a party or family gathering. We all know that chocolate and white cake is the quintessential star – maybe even carrot cake. But lemon cake? No, lemon cake was considered too fancy and decadent for someone who really made it from scratch. Yet here we are, always showing up at parties and wowing everyone with lemon cake. This one will blow your mind too!

Do I have to use buttermilk in this recipe?

The buttermilk in this recipe interacts with the baking powder for a fluffier cake. If you don’t have buttermilk, you can easily make a buttermilk substitute.


This lemon cake recipe uses cream cheese frosting. If you don’t like cream cheese frosting or can’t find cream cheese, you can substitute butter for cream cheese, which creates a buttercream frosting.

Cake Conversion Guide

Can luscious lemon cake be made as a two layer cake?

Yes, this recipe is designed for thinner 3-layer cakes or thicker 2-layer cakes without any adjustments to the ingredients in this recipe. For a 2-tier cake, add 5 to 10 minutes to the baking time.

How to frost a tiered cake:

The easiest way to frost a tiered cake is to transfer all the frosting to a plastic piping bag. Place an empty piping bag in a tall glass for easier transfer of frosting. You don’t need to use the piping tip, just snip off the bottom. Spiral the icing on top of each cake layer and spread it evenly with a knife. Once all the layers are assembled, you can also squeeze out any remaining icing on the outside of the cake and smooth it out.

Whole Lemon Cake.

Storage Instructions:

Due to the cream cheese frosting, you will need to store this cake in an airtight container in the refrigerator for up to 4 days.

If you liked this recipe, you might be interested in some of our other delicious cake recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Remove a slice of lemon cake from the rest of the cake.

This lemon cake recipe is so sweet and fluffy. Here’s the perfect lemon cake, bursting with lemon zest, you’ll love it!

Preparation time 15 minute

cooking time 30 minute

total time 45 minute

raw material

Triple Lemon Cake

  • 1 cup salted butter soften
  • cup granulated sugar
  • 3 big egg
  • 1 1/2 cup cheese
  • 1/4 cup lemon juice
  • 1/2 teaspoon lemon extract Elective
  • 2 teaspoon vanilla extract
  • cup all purpose flour
  • 4 teaspoon baking powder
  • ½ teaspoon Salt
  • 1 tablespoon lemon peel

Lemon Cream Cheese Frosting

  • 1 cup softened butter
  • 8 ounce cream cheese soften
  • 2 tablespoon lemon juice
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 5-6 cup powdered sugar


Lemon Cake

  • Grease three 9-inch pans. Line the bottom with parchment paper. Preheat oven to 350 degrees Fahrenheit.

  • In a large mixing bowl, using a hand mixer, combine butter and sugar.

  • Using a fork, combine eggs, buttermilk, lemon juice, vanilla extract, and lemon zest in a bowl or 2-cup liquid measuring cup. on hold.

  • In another mixing bowl, whisk together flour, baking powder, and salt.

  • Add ⅓ of the dry ingredients to the butter mixture and mix until just combined. Add half of the milk mixture and mix. Add another ⅓ dry ingredients until combined, then add remaining buttermilk mixture. Add the remaining dry ingredients and mix with a hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is combined. Gently stir in lemon zest.

  • Divide the batter among the three prepared pans. Bake at 350 degrees for 25 to 30 minutes. Let rest in pan for 5 minutes, then transfer to a wire rack to cool completely before layering and frosting.

Lemon Cream Cheese Frosting

  • In a large mixing bowl, using a hand mixer, beat together butter and cream cheese until creamy, about 2 minutes.

  • Mix lemon juice, vanilla extract and lemon zest until fully combined,

  • Slowly add powdered sugar, 1 cup at a time, until desired consistency is achieved. For frosting completely cooled cakes.

Calories: 678kcal | carbohydrate: 87G | protein: 5G | fat: 35G | Saturated fat: twenty oneG | cholesterol: 124mg | sodium: 405mg | Potassium: 198mg | sugar: 64G | Vitamin A: 1150unit | Vitamin C: 2.7mg | calcium: 96mg | iron: 1.6mg

Sweet Lemon Cake