Lemon Lover's Layer Cake

"I love lemon! This cake is best if chilled for a few hours before serving."
photo by Calee photo by Calee
photo by Calee
photo by C_G_Clayton photo by C_G_Clayton
Ready In:




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

Questions & Replies

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  1. C_G_Clayton
    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!
  2. EarlandChai
    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!
  3. anonymous23
    I made this cake (just the cake part) for a friend's party (he requested lemon cake with lemon pie-like filling) and it was a smashing success. Our friend was thrilled, as he'd requested a dense cake (definitely not a sponge cake), and the first trial recipe was not at all what I'd hoped, and I didn't have time to trial this one; I went with my gut and Calee's rating and made it--and it was exactly what he wanted. I used recipe #202141 with lemon zest for the frosting and I made with curd from a cake recipe I found on Epicurious. I quadrupled the recipe (made each cake separately, though, as I have limited space and only two cooling racks) and used 9x13 pans, baking at 350 for about 40 minutes. I get the feeling this cake will be requested again!
  4. Mary Christmas
    This cake has a beautiful, soft, moist texture similar to a box mix. I used scant measures for both the buttermilk and sugar, and since I only had a teaspoon of lemon zest, I added a 1/4 teaspoon of lemon extract and 1 1/4 teaspoons of vanilla. This resulted in a subtle lemon flavor. I split the layers and filled two with lemon curd. I frosted the rest of the cake with a vanilla buttercream. I used 2 9" pans, and one overflowed while baking. Next time I might remove some batter or divide the batter more carefully. Excellent recipe!
  5. BlondieGirl
    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.


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