Moist Lemon Layer Cake

Lemon layer cake with a slice removed to show the layers of cake and filling.

This tangy, moist lemon layer cake is sunshine in every bite! 🍋✨ Topped with a dreamy whipped lemon frosting, it’s perfect for birthdays, special occasions, or just because you deserve cake. Fill it with more frosting (because why not?) or take it over the top with the optional white chocolate ganache—either way, it’s pure citrusy bliss!"

Course Cake

Cuisine American - Vintage

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 875kcal

Author Marye Audet-White

Ingredients

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

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.

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

Smooth lemon cream frosting over the first layer of cake.
Gently add the next layer.
Spoon more frosting 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.

Notes

*The original recipe had a white chocolate ganache filling. It was tricky to get just right so it has been removed in this version of the recipe to keep it easy. That is the only recipe change.

Storage:

Place cake leftovers in an airtight container or wrap them in plastic wrap, then refrigerate for four to five days.

You can freeze the cake unfrosted, wrapped tightly in plastic wrap and aluminum foil. Wait to frost it until it’s thawed overnight in the fridge, just before serving.

Tips:

- Use room-temperature eggs, butter, lemon juice, and milk for the cake batter. Cold ingredients will clump and curdle the mixture.

- Take your time creaming the butter and sugar. It takes about 5 minutes to get the mixture light and fluffy.

- Don’t overmix the batter, or the cake will be tough.

- Put straws through the layers of the cake to hold it securely in place for decorating—plastic bubble tea straws work great! This is a must for a tall, three-layer cake like this one.

- If you're transporting the cake, feel free to leave the straws in to keep it steady during the drive. Remove them before cutting in.

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