Lemon Cake

This gorgeous tiered lemon cake is topped with decadent lemon buttercream frosting and candied lemon slices for garnish. It’s a refreshing cake that’s perfect for spring or summer parties!

Why this recipe works

If you’re looking for a show-stopping dessert to make for a party, you’ve come to the right place. This beautiful lemon cake has two tiers of citrus-infused yellow cake that’s layered and topped with a light and fluffy lemon frosting.

Although this cake is full of lemon flavor it’s actually quite light and refreshing, so I must say it would also be incredible with a light layer of our instant pot lemon curd nestled in between. In fact, you could easily replace the frosting in the center with just lemon curd if you’d like.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CAKE – You can replace the lemon extract with 2 Tbsp fresh lemon juice if desired or substitute it entirely with almond extract. The use of shortening will make it stand tall while producing a light and soft cake that’s perfectly tender.

FROSTING – This buttercream frosting takes 1 tsp of lemon extract. If desired, substitute with vanilla extract for regular vanilla buttercream.

How to Make Lemon Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat the oven to 350F. Grease and flour two 8 inch round cake pans and set aside.
2. In a bowl of a stand mixer, use the whisk attachment to cream the shortening and sugar together.
3. Add extracts and zest then mix to combine. Add eggs one at a time until completely mixed in, scraping the sides as needed.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine.
5. Add the flour mixture to the stand mixer in thirds, adding also the buttermilk in two portions between each 1/3 of flour mixture. Start and end with the addition of flour. Again, scrape the sides of the bowl as needed.
6. Pour into prepared cake pans. Bake at 350F for 45 minutes. Tops will become browned and center should not wiggle.
7. Remove from the oven and allow to cool for 10 minutes before removing the cakes from the pans. Cool completely at room temperature on wire cooling racks.
8. While the cakes are cooling, cream the butter and half of the powdered sugar in a stand mixer with the paddle attachment for the frosting.
9. Add the remaining ingredients, starting with 1/4 cup of cream or milk and adding 1 Tablespoon at a time until the desired consistency is met. Should be easily spreadable but not the consistency of whipped cream.
10. For the candied lemons, add sugar and water to a small sauce pot. Bring to a boil and add slices of lemon. Simmer for about 5 to 10 minutes. Remove the lemon slices and set on a piece of parchment paper until you’re ready to decorate the cake. Set the remaining lemon syrup aside and allow it to cool.
11. Once the cakes are cooled to at least room temperature, trim them as needed.
    
    EXPERT TIP – Making the candied lemons also creates a lemon syrup. Use this syrup to spread on the cake before topping with buttercream, this will help reduce the amount of crumbs that will get into the frosting.
    
    
12. Lay one cake flat, top with frosting, then add the second layer of cake. Frost the top and sides of the cake with an icing spatula until completely covered. Add candied lemon slices and any additional toppings desired.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Let this cake present itself with candied lemon slices and a sprinkle of lavender buds and edible flowers. Lemon cake is great for Easter, birthdays, bridal or baby showers, and alongside a cup of coffee or tea.

More Lemon Recipes

• Lemon Bars
• Lemon Lush
• Lemon Icebox Cake
• Lemon Streusel Squares
• Lemon Meringue Pie Bars
• Instant Pot Lemon Curd Cheesecake
• Lemon Baked Donuts

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Lemon Cake

Two tiers of citrus-infused yellow cake that's layered and topped with a light and fluffy lemon frosting.

5 from 4 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dessert

Cuisine: American

Servings: 14 servings

2 hours hrs 5 minutes mins

Calories: 789

Author: Amanda Davis

Ingredients

Lemon Cake

• ▢ 1 cup shortening
• ▢ 2 cups granulated sugar
• ▢ 1 tsp vanilla extract
• ▢ 1 tsp lemon extract or 2 Tbsp fresh lemon juice
• ▢ zest of 1-2 lemons
• ▢ 4 eggs
• ▢ 4 cups cake flour
• ▢ 3 tsp baking powder
• ▢ 2 ½ tsp baking soda
• ▢ 1 tsp salt
• ▢ 2 cups buttermilk

Lemon Buttercream Frosting

• ▢ ⅓ cup butter at room temperature
• ▢ 32 oz powdered sugar
• ▢ 1 egg yolk
• ▢ 1 tsp lemon extract
• ▢ ½ cup cream or milk

Candied Lemon Slices

• ▢ 1 cup sugar
• ▢ 1 cup water
• ▢ slices of 1 lemon

Things You’ll Need

• ▢
  2 8-inch round cake pans
• ▢
  Stand mixer

Before You Begin

• You can use regular or springform pans.
• When making the frosting start with 1/4 cup of cream or milk and add 1 Tablespoon at a time until the desired consistency is reached.*

Instructions

• Preheat the oven to 350F. Grease and flour two 8 inch round cake pans and set aside.
• In a bowl of a stand mixer, use the whisk attachment to cream the shortening and sugar together.
• Add extracts and zest then mix to combine. Add eggs one at a time until completely mixed in, scraping the sides as needed.
• In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine.
• Add the flour mixture to the stand mixer in thirds, adding also the buttermilk in two portions between each 1/3 of flour mixture. Start and end with the addition of flour. Again, scrape the sides of the bowl as needed.
• Pour into prepared cake pans. Bake at 350F for 45 minutes. Tops will become browned and center should not wiggle.
• Remove from the oven and allow to cool for 10 minutes before removing the cakes from the pans. Cool completely at room temperature on wire cooling racks.
• While the cakes are cooling, cream the butter and half of the powdered sugar in a stand mixer with the paddle attachment.
• Add the remaining ingredients, starting with 1/4 cup of cream or milk and adding 1 Tablespoon at a time until the desired consistency is met. Should be easily spreadable but not the consistency of whipped cream.
• For the candied lemons, add the sugar and water to a small sauce pot. Bring to a boil and add slices of lemon.
• Simmer for about 5 to 10 minutes. Remove the lemon slices and set on a piece of parchment paper until you’re ready to decorate the cake. Set the remaining lemon syrup aside and allow it to cool.
• Once the cakes are cooled to at least room temperature, trim them as needed. TIP – Making the candied lemons also creates a lemon syrup. Optionally use this syrup to spread on the cake before topping with buttercream, this will help reduce the amount of crumbs that will get into the frosting.
• Lay one cake flat, top with frosting, then add the second layer of cake. Frost the top and sides of the cake with an icing spatula until completely covered. Add candied lemon slices and any additional toppings desired.

Nutrition

Serving: 1serving | Calories: 789cal | Carbohydrates: 136g | Protein: 7g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 2g | Cholesterol: 88mg | Sodium: 462mg | Potassium: 198mg | Fiber: 1g | Sugar: 108g | Vitamin A: 404IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg

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