Lemon Lover's Layer Cake

Total Time
Prep 30 mins
Cook 30 mins

I love lemon! This cake is best if chilled for a few hours before serving.

Ingredients Nutrition


  1. Sift flour with baking powder, baking soda and salt in a mixing bowl and set aside.
  2. Cream butter, sugar, and grated lemon zest with an electric mixer in separate mixing bowl until pale and fluffy.
  3. Beat eggs in 1 at a time, thoroughly.
  4. With electric mixer on low, add flour mixture in thirds, alternating with buttermilk.
  5. Add vanilla and beat until smooth.
  6. Divide batter evenly between 2 buttered and floured 9 inch cake pans.
  7. Bake at 350 degrees for 30 minutes or until cakes are golden and toothpick inserted in center comes out clean.
  8. Cool.
  9. Removed cooled layers from pans.
  10. Cut layers in half horizontally with a serrated knife.
  11. Spread lemon curd evenly between the layers and stack on serving plate.
  12. Whip cream and confectioner's sugar together.
  13. Frost sides and top with whipped cream.
  14. Cover top and sides with sliced almonds, if desired.


Most Helpful

Loved this! The texture of the cake was very good, as was the lemon flavor. I did not use the lemon curd filling and I used a lemon buttercream frosting instead. Would definitely make again!

C_G_Clayton April 13, 2013

SO GOOD! Expecially if you refrigerate overnight and eat the next day becuase the lemon curd, (which i made from another recipe) really sinks into the cake and flavors it even more. I used a raspberry creamcheese frosting and decorated with lemon shavings and raspberries on the top. I will definatly be making the recipe again, thanks!

Earl&Chai July 25, 2009

This cake was very good, very moist but not overly lemony. I think I overbaked mine a little, about 34 minutes, in 2 9inch rounds. So I would recommend no more than 30 minutes. I split each layer in half to make 4 layers and the cake was dense enough to hold up to that.

BlondieGirl September 24, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a