Get ready to treat yourself to the ultimate citrus bite with this moist lemon cake with a lighter than air lemon cream frosting.
This old-fashioned dessert is packed with fresh lemon flavor that's perfectly balanced with a soft, tender crumb that melts in your mouth, a white chocolate filling, and an airy lemon frosting.
Whether you're hosting a summer brunch, celebrating a special occasion, or simply craving something sweet and tangy, this decadent lemon layer cake will become your go-to favorite!
Table of Contents
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways
- Lots of lemon. This cake is incredibly moist and bursting with natural lemon flavor, thanks to fresh lemon juice and zest. It's light, refreshing, and perfect for any lemon lover.
- Birthday perfection. It's one of my favorites for birthdays.
- No slipping. Use 4 or 6 straws pushed down through the layers to hold them together without slipping.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Lemon Poppy Seed Cake: Add 2 tablespoons of poppy seeds to the batter for a delightful crunch.
- Berry Lemon Cake: Fold in fresh blueberries or raspberries for a fruity twist.
- Gluten-Free Lemon Cake: Substitute the all-purpose flour with a gluten-free flour blend. The texture will likely be a bit different.
🤫 Cook's secrets -
Use fresh lemon juice and grate the rind and add it to the batter for an even bigger burst of lemon flavor in each bite.
🍴 Equipment
- mixing bowls
- hand mixer or stand mixer
- three 8-inch or 9-inch round cake pans
- zester
- juicer
- spatula
- measuring cups and spoons
🥫 How to store leftovers
Because of the creamy frosting you'll want to store leftovers in the fridge.
Put the cake in an airtight cake container or wrap with plastic wrap and refrigerate for 4 days or so.
You can freeze the cake unfrosted but I wouldn't freeze it once frosted.
Marye's Tip o' the day
Putting straws through the layers of the cake to hold it securely for frosting and decorating. It's a must with a tall, 3-layer cake like this one.
💭 Things to know
- Don't overmix the batter it will make the cake tough.
- Make sure to use room-temperature ingredients.
- Take your time creaming the butter and sugar - it can take 5 minutes to get it right.
👩🍳 FAQs
Have other questions? Ask me in the comments!
Absolutely! You can substitute lemons with oranges, limes, or even grapefruits for a unique twist.
Yes, this cake stays moist and delicious for several days, making it a great make-ahead option.
📚 Related recipes
🍽️ Repurpose leftovers
Mush the cake and frosting together and make lemon cake pops!
📞 The last word
Tangy lemon layer cake is three layers of tender cake separated by layers of luxurious white chocolate ganache. A creamy, whipped lemon frosting covers the whole thing.
It's just right for birthdays, showers, and other special occasions!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Lemon Layer Cake with White Chocolate Ganache Filling
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 egg yolk
- ½ teaspoon lemon extract
- ⅓ cup lemon juice
- 1 tablespoon sweetened lemonade mix, powdered mix
- 1-½ cups milk
White Chocolate Ganache
- 12 ounces white chocolate, chopped
- ½ cup heavy cream
Lemon Cream Frosting
- 1 quart heavy whipping cream
- 3.4 ounces serving size package lemon pudding
- 3 tablespoons powdered sugar, or to taste
- 1 tablespoon lemon juice
- 1 teaspoon lemon extract
Instructions
- Preheat the oven to 350F.
- Grease and flour 3 8-inch round cake pans with high sides.
- Set aside.
- Blend the flour, baking powder, and salt in a bowl.
- Set aside.
- Add the softened butter the the bowl of a mixer and beat until light and fluffy.
- Add in the sugar and beat on high until the mixture is light and most of the sugar crystals have dissolved.
- Add the eggs and egg yolk one at a time, beating well after each.
- Blend the lemon juice and lemonade mix until the mix is dissolved.
- Beat into the butter mixture with the lemon extract.
- Add ⅓ of the flour mixture blending in on low speed.
- Add ½ the milk, continuing to blend on low.
- Repeat once more then add the remaining flour.
- Beat on low, scraping sides once or twice, until the ingredients are blended in and the batter is smooth.
- Pour an equal amount into each cake pan.
- Bake for 30 minutes or until a toothpick inserted in center comes out clean.
- Cool in pans 10 minutes then turn out to finish cooling.
White Chocolate Ganache
- Place chocolate in a small bowl.
- In a small saucepan, bring cream just to a boil.
- Pour over chocolate and let sit 5 minutes.
- Whisk until smooth.
- Cool, stirring occasionally, to room temperature (30 minutes)
- Chill until cold.
- Whip with an electric mixer until ganache doubles, about 2 minutes.
Lemon Cream Frosting
- Add the heavy cream to the chilled bowl of a mixer.
- Beat on medium and until the mixture starts to thicken then add the pudding mix, powdered sugar, lemon juice, and lemon extract.
- Beat on high until the frosting is thick and creamy and holds its shape on a spoon.
Assembly
- Spoon ½ of the ganache over the top of the first layer.
- Gently add the next layer.
- Spoon remaining ganache over the top of the second layer.
- Add the top layer.
- Poke 4 straws down through the cake to hold it securely.
- Frost the top and sides thickly with the lemon cream frosting.
- Refrigerate until serving time.
- Remove the straws and smooth the top before serving.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published July 4, 2016. Last updated June 19, 2024 for readability and editorial improvements.
✍🏻 A note from Marye...
I know y'all don't always like the stories bloggers tell so when I have one I try to put it at the very bottom so you can read or skip as you like.
I told you that I had made two cakes for Kyrie and Nick's birthdays -- a chocolate shadow cake and this lemon layer cake. The chocolate one was Nick's and this one was Ky's.
One of the things I love about this particular lemon cake is that the cake is tangy but the filling is rich and sweet. I've used the whipped frosting because it isn't as sweet as American buttercream and it keeps the whole cake a nice balance of flavors and textures.
Lemon is a happy memory flavor for me. When I was little you didn't have mega-markets. You went to the grocery store, the butcher shop, the bakery... It wasn't all in one spot. The bakery we went to was narrow with a long glass case on one side that was filled with pastries, cakes, pies, and donuts. I can't begin to explain the scent that wafted over you when you walked in. Something like sugar-vanilla-apple-cinnamon-lemon-bread-chocolate-cheesecake.
Something like that.
Anyway, I was adorable as a child. Really, really adorable. I sat for hours on my mom's dresser while she twisted my long hair into finger curls like Shirley Temple's.
Maybe not hours but it sure felt that way. The only good thing about those giant ringlets was that they were seemingly the key to free pickles from a big barrel at the butcher shop and a free lemon donut at the bakery.
The filling was so puckery sweet that the insides of your cheeks imploded with each bite. It makes my mouth water just to think of it... and I am sure there never has been another bakery that can create lemon donuts like those.
Of course time and memories are a wonderful flavor enhancer, don't you think?
I think this cake has the kind of flavor that people will remember like I remember those donuts.
.
Don't lose this recipe!
Lemon Cake
Pin to your favorite Pinterest board so you'll always have it where you can find it.
Alison cox says
Hi this cake looks amazing !! Can i use something other than the lemonade powder and the pudding mix in the recipe?? I live in the uk so would nt know where to find these ingredients .
Thank you
Alison
Marye says
Hi Alison-
I think you'll need to replace the buttercream on this cake with one of your own. I don't know of any good replacements that will give you that same texture. Sorry!!
Donna F Brock says
Cab white chocolate chips be used for the white chocolate?
Marye says
yes. 🙂
Lynn Copeland says
Is the lemonade mix the type that contains sugar? Attempting to make this for my moms 82 birthday dinner. She loves anything lemon!
Marye Audet says
Yes, it's the kind with sugar. Sorry it took so long to get back to you. Several comments were misplaced.
Marye Audet says
Thanks Kristen. Yep, those pickles.... yum.
laura@motherwouldknow says
I love anything with lemon, but especially cakes and cookies. This one is beautiful to boot! I never had ringlets as a child and my mom never played with my hair, but this cake takes me back to the days of standing in front of the bakery counter just hoping that the nice lady behind the counter would give me a cookie with sprinkles.
Marye Audet says
YES! I miss being four. :/
Cynthia | What A Girl Eats says
I love lemon anything! This sounds yummy!
Marye Audet says
It was amazing. 🙂
Catherine says
Dear Marye, what a beautiful cake to celebrate with. This looks perfect and so pretty. I wish I had a slice too! xo, Catherine
Marye Audet says
Thanks so much, Catherine!
Aimee @ ShugarySweets says
I am such a sucker for lemon desserts. This cake is gorgeous!
Marye Audet says
Thanks Aimee! It was so good.