Zesty Easy Lemon Layer Cake You'll Love to Bake Today
Enjoy a slice of Easy Lemon Layer Cake, a refreshing dessert with zesty flavor and creamy frosting.
Equipment
- Oven
- Mixing bowls
- Electric mixer
- Measuring cups
- Measuring spoons
- Spatula
- 8-inch round cake pans
- Parchment paper
- Wire racks
Ingredients
For the Cake
- 2 cups All-Purpose Flour Substitute with gluten-free flour blend if needed.
- 1/4 cup Cornstarch Can substitute with more flour but may make it denser.
- 2 tsps Baking Powder No substitutions recommended for best results.
- 1/2 tsp Kosher Salt Regular salt can be used in the same amount.
- 1 cup Unsalted Butter Substitute with margarine or dairy-free butter if needed.
- 1.5 cups Granulated Sugar Brown sugar alters texture and flavor.
- 2 tbsp Lemon Zest Use less for a milder taste.
- 1 tsp Pure Vanilla Extract Could substitute with vanilla bean paste if necessary.
- 1 cup Buttermilk Can substitute with whole milk mixed with 1 tbsp vinegar or lemon juice.
- 4 large Egg Whites Using whole eggs will result in a denser cake.
For the Frosting
- 8 oz Cream Cheese Ensure it's softened and fresh.
- 4 cups Confectioners' Sugar No substitute for texture-specific icing.
- 1/4 cup Fresh Lemon Juice Bottled lemon juice may be used but fresh is preferred.
Optional Add-Ins and Garnish
- 1/2 cup Lemon Curd Adds a delightful, tangy burst between cake layers; could substitute with more frosting if desired.
- Lemon Zest and Slices Enhance presentation; feel free to use edible flowers as an alternative.
Instructions
Baking Instructions
- Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by lining them with parchment paper and greasing them with cooking spray to ensure easy removal later.
- In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt until evenly blended.
- In a large bowl, beat the softened unsalted butter and granulated sugar together until creamy and light in color. Add in the lemon zest and pure vanilla extract, blending well.
- Gradually alternate adding the flour mixture and buttermilk to the butter mixture, mixing until just combined.
- In a separate clean bowl, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter using a spatula.
- Divide the cake batter evenly between the prepared pans. Bake in the preheated oven for about 35 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Transfer them to wire racks to cool completely.
- For the frosting, beat the softened cream cheese and butter together until smooth. Gradually incorporate the confectioners' sugar, mixing well, followed by the fresh lemon juice.
- Once the cakes are completely cooled, layer them by spreading frosting between each tier. Optionally, you can add lemon curd for an extra zing.
- Finish off your masterpiece by garnishing with lemon slices and zest.
Notes
Ensure all ingredients are at room temperature for optimal mixing. Allow cake layers to cool completely before frosting to prevent melting.