Delicious & Refreshing Lemon Layer Cake with Zesty Buttercream and Candied Slices
Prepare to impress with this truly exquisite tiered lemon cake! Crafted with moist, tender lemon-infused layers and crowned with a luxurious, zesty lemon buttercream frosting, then elegantly garnished with sparkling candied lemon slices. This cake is the epitome of refreshing elegance, making it an absolutely perfect dessert for vibrant spring gatherings, lively summer parties, or any special occasion that calls for a bright, show-stopping centerpiece.
Why You’ll Love This Refreshing Lemon Cake Recipe
If you’re searching for a dessert that truly makes a statement, look no further. This stunning lemon layer cake is designed to be the highlight of any celebration. It features two perfectly baked tiers of bright, citrus-infused yellow cake, generously layered and beautifully crowned with a light, airy, and intensely flavorful lemon buttercream frosting. But the appeal of this recipe goes beyond just its impressive appearance; it’s the harmonious blend of textures and tastes that truly sets it apart.
Despite its rich flavor, this lemon cake is surprisingly light and wonderfully refreshing, making it an ideal choice when you want a dessert that isn’t too heavy. For an even more intense lemon experience, consider adding a delicate layer of our homemade Instant Pot lemon curd between the cake layers. You could even replace some or all of the buttercream in the center with lemon curd for an extra burst of tart-sweet goodness. The balance of sweet and tangy notes, combined with the tender crumb, ensures every slice is a delightful journey for your palate.
Essential Ingredients for Your Zesty Lemon Cake
Crafting this delightful lemon cake starts with gathering the right ingredients. Using high-quality components ensures the best flavor and texture in your final creation. Below are the key ingredients you’ll need, separated for the cake, frosting, and candied lemon garnish. For a full list of precise measurements and detailed instructions, remember to refer to the printable recipe card located at the end of this post.
Ingredient Spotlight & Smart Substitutions
Understanding the role of each ingredient can significantly enhance your baking success. Here’s a closer look at some key components and how you can adapt the recipe to your needs or pantry availability:
- CAKE: The use of **shortening** in this recipe is crucial for achieving a beautifully structured cake that stands tall while remaining incredibly light, soft, and perfectly tender. It contributes to that classic bakery-style crumb. While **lemon extract** provides a concentrated citrus flavor, you can absolutely replace it with 2 tablespoons of fresh lemon juice for a more natural, subtle tang. Alternatively, if you’re in the mood for a different flavor profile, **almond extract** makes a delightful substitute, offering a nuanced nutty note that complements the lemon beautifully. Remember to also incorporate fresh lemon zest for an aromatic boost!
- CAKE FLOUR: This recipe calls for cake flour, which has a lower protein content than all-purpose flour. This results in a finer, lighter crumb, making your lemon cake exceptionally tender. If you don’t have cake flour on hand, you can easily make a substitute: for every cup of cake flour required, remove 2 tablespoons of all-purpose flour and replace it with 2 tablespoons of cornstarch. Sift this mixture thoroughly before using.
- BUTTERMILK: Buttermilk is a star in this recipe, providing both moisture and a subtle tang that reacts with the leavening agents (baking soda and baking powder) to create a tender, airy cake. If you don’t have buttermilk, simply make your own by adding 1 tablespoon of fresh lemon juice or white vinegar to a measuring cup, then filling the rest with regular milk until it reaches 1 cup. Let it sit for 5-10 minutes until it slightly curdles before using.
- FROSTING: This rich and creamy lemon buttercream frosting gets its bright flavor from 1 teaspoon of **lemon extract**. This ensures a consistent and vibrant lemon taste throughout. However, if you prefer a classic vanilla flavor, you can easily substitute the lemon extract with **vanilla extract** to create a delightful vanilla buttercream. Ensure your butter is at room temperature for the smoothest, fluffiest frosting.
Step-by-Step Guide to Baking Your Perfect Lemon Cake
These step-by-step photos and detailed instructions are designed to help you visualize each stage of making this incredible lemon cake. For the convenient, printable version of this recipe, complete with all measurements and essential instructions, simply Jump to Recipe at the bottom of the page.
- Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by thoroughly greasing them and then lightly dusting them with flour. Tap out any excess flour, then set the pans aside. This crucial step prevents the cake from sticking.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the shortening and granulated sugar. Cream them together on medium-high speed until the mixture is light, fluffy, and pale in color. This process incorporates air, which is vital for a tender cake.
- Next, add the vanilla extract, lemon extract (or lemon juice), and fresh lemon zest to the creamed mixture. Mix until just combined. Then, add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Remember to scrape down the sides of the bowl periodically to ensure all ingredients are evenly mixed.
- In a separate, medium-sized bowl, combine all the dry ingredients: cake flour, baking powder, baking soda, and salt. Whisk these together thoroughly for about 30 seconds to ensure the leavening agents and salt are evenly distributed throughout the flour.
- With the mixer on low speed, begin adding the flour mixture to the stand mixer bowl in three alternating additions with the buttermilk. Start by adding one-third of the flour mixture, mix briefly, then add half of the buttermilk. Repeat with the second third of flour, the remaining buttermilk, and finally the last third of the flour. Mix just until combined, being careful not to overmix, as this can result in a tough cake. Scrape down the sides of the bowl as needed to ensure a uniform batter.
- Divide the cake batter evenly between the two prepared cake pans. Bake in the preheated oven for approximately 45 minutes, or until the tops are golden brown and a wooden skewer or toothpick inserted into the center comes out clean. The center should also feel firm and not wiggle when gently shaken.
- Once baked, remove the cakes from the oven and let them cool in their pans for 10 minutes. This allows them to firm up slightly before handling. After 10 minutes, carefully invert the cakes onto wire cooling racks to cool completely at room temperature. It’s crucial for the cakes to be entirely cool before frosting to prevent the buttercream from melting.
- While your cake layers are cooling, it’s the perfect time to prepare the luscious lemon buttercream frosting. In a clean stand mixer bowl with the paddle attachment, cream the softened butter and half of the powdered sugar together until smooth.
- Gradually add the remaining powdered sugar, egg yolk, and lemon extract. Begin with 1/4 cup of cream or milk, mixing until combined. Continue adding the cream or milk, one tablespoon at a time, until you reach your desired frosting consistency. It should be easily spreadable and hold its shape, but not be as light and airy as whipped cream.
- For the elegant candied lemon slices, combine the sugar and water in a small saucepan. Bring the mixture to a boil over medium heat, stirring until the sugar is fully dissolved. Once boiling, carefully add the thinly sliced lemons. Reduce the heat to a gentle simmer and cook the lemon slices for about 5 to 10 minutes, until they appear translucent.
- Using a fork or tongs, carefully remove the simmered lemon slices from the syrup and place them on a piece of parchment paper to cool and set. They will become slightly firm and candied as they cool. Set the remaining lemon syrup aside and allow it to cool completely; this syrup can be used later for an extra flavor boost on your cake.
- Once the cake layers have cooled to at least room temperature, use a serrated knife to carefully trim the tops if needed, creating flat, even surfaces.
EXPERT TIP: The lemon syrup created from candying the lemons is a fantastic secret weapon! Before you begin frosting, lightly brush this cooled syrup over the tops of your cake layers. This not only adds an extra layer of bright lemon flavor and moisture but also acts as a “crumb coat” by sealing in loose crumbs, preventing them from mixing into your pristine buttercream.
- Place one cooled and trimmed cake layer flat on your serving plate or cake stand. Spread an even layer of lemon buttercream frosting over the top. Carefully place the second cake layer on top. Using an icing spatula, generously frost the top and sides of the entire cake until it is completely covered in a smooth, beautiful layer of buttercream. Finally, arrange your prepared candied lemon slices on top of the cake, along with any other desired additional toppings like fresh mint leaves or edible flowers.
Frequently Asked Questions & Expert Baking Tips
Proper storage is key to maintaining the freshness and exquisite flavor of your homemade lemon cake. I highly recommend using a dedicated cake container. These containers are incredibly convenient and create an airtight seal, preserving moisture and preventing your cake from drying out. When stored at room temperature in an airtight container, this lemon cake will remain fresh and delicious for 3-4 days. While you can extend its life by storing it in the refrigerator for up to 6 days, please be aware that refrigeration can sometimes cause the cake to lose some of its desirable moisture and become a bit drier.
Absolutely! This lemon cake freezes exceptionally well, allowing you to enjoy a slice of sunshine even weeks later. To freeze, first flash freeze the assembled and frosted cake for about an hour, or until the buttercream frosting has completely hardened. This step prevents the frosting from sticking to the wrapping. Once firm, remove the cake from the freezer and wrap it tightly, first with two layers of plastic wrap, followed by a layer of aluminum foil. This double-layer protection helps prevent freezer burn. Stored this way, your lemon cake will keep beautifully in the freezer for up to 3 months. Thaw it in the refrigerator overnight before bringing it to room temperature for serving.
Yes, you can certainly prepare components of this lemon cake ahead of time, which is a great strategy for party planning! You can bake the cake layers a day or even two days in advance. Once cooled completely, wrap each cake layer individually in plastic wrap and store them at room temperature. The lemon buttercream frosting can also be made a day or two ahead; simply store it in an airtight container in the refrigerator. On the day of assembly, allow the chilled frosting to sit at room temperature for approximately 30 minutes to soften slightly, then give it a good stir with your stand mixer (or by hand) to restore its smooth, spreadable consistency before frosting your cake layers.
For the best results, always use room temperature ingredients for both the cake and the frosting, especially butter and eggs. This ensures they emulsify properly, creating a smooth batter and light frosting. When measuring flour, spoon it into your measuring cup and then level it off with a straight edge; don’t scoop directly from the bag, as this can compact the flour and lead to a dry cake. Don’t overmix the batter once the flour is added; mix only until just combined to keep the cake tender. Lastly, ensure your oven temperature is accurate with an oven thermometer – inconsistent temperatures are a common cause of baking issues.
Elevate Your Lemon Cake Presentation
This magnificent lemon cake is already a showstopper, but a few thoughtful touches can elevate its presentation even further. Beyond the candied lemon slices, consider a delicate sprinkle of fresh lavender buds or a few vibrant, edible flowers for a touch of natural beauty and aroma. A light dusting of powdered sugar just before serving can add a refined finish. This refreshing cake is absolutely ideal for celebrating Easter, birthdays, bridal showers, or baby showers. It also pairs wonderfully with a warm cup of freshly brewed coffee or a soothing herbal tea, making it perfect for an afternoon treat or a delightful end to any meal.
Explore More Zesty Lemon Delights!
If you’re as enamored with the bright, tangy flavor of lemon as we are, you’ll be thrilled to discover these other fantastic lemon-themed recipes:
- Classic Lemon Bars with Sweet Sour Cream Topping
- Irresistible Lemon Lush Dessert
- No-Bake Lemon Icebox Cake
- Delightful Lemon Streusel Squares
- Convenient Lemon Meringue Pie Bars
- Dreamy Instant Pot Lemon Curd Cheesecake
- Light and Fluffy Lemon Baked Donuts
I absolutely adore sharing my passion for baking and cooking with all of you! To make sure you never miss out on a new recipe, I offer a convenient newsletter delivered right to your inbox every time I post something new. Simply subscribe here and start receiving your free daily recipes!
Lemon Layer Cake with Zesty Buttercream
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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Ingredients
Lemon Cake Layers
- 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
Tools You’ll Need
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2 8-inch round cake pans
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Stand mixer
Before You Begin – Important Notes
- You can use either regular 8-inch round cake pans or springform pans, depending on your preference and what you have available.
- When preparing the buttercream frosting, always start by adding 1/4 cup of cream or milk. Then, proceed to add the remaining liquid one tablespoon at a time until the perfect, spreadable consistency is achieved. This prevents the frosting from becoming too thin too quickly.
- Ensure all cold ingredients, especially butter and eggs, are at room temperature before you begin. This allows them to cream together properly, resulting in a smoother batter and fluffier frosting.
Detailed Instructions for Baking & Assembling
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Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans thoroughly, ensuring no spots are missed. Set them aside.
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In the bowl of a stand mixer, fitted with the whisk attachment, cream the shortening and granulated sugar together on medium-high speed until the mixture is light, airy, and pale in color (about 3-5 minutes).
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Add the vanilla extract, lemon extract (or fresh lemon juice), and lemon zest to the creamed mixture and mix until just combined. Incorporate the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed to ensure everything is thoroughly combined.
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In a separate medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until evenly distributed.
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With the mixer on low speed, add the dry flour mixture to the wet ingredients in three alternating additions, beginning and ending with flour. Add the buttermilk in two portions between the flour additions. Mix just until the batter is combined and smooth, being careful not to overmix. Scrape down the bowl sides as needed.
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Divide the cake batter evenly between your two prepared cake pans. Bake in the preheated oven for approximately 45 minutes. The cakes are done when the tops are golden brown, the edges begin to pull away slightly from the pan, and a toothpick inserted into the center comes out clean.
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Remove the cakes from the oven and let them cool in their pans for 10 minutes. Then, carefully invert them onto wire cooling racks to cool completely to room temperature before frosting.
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While the cake layers are cooling, prepare the Lemon Buttercream Frosting. In a stand mixer fitted with the paddle attachment, cream the softened butter and half of the powdered sugar together until smooth and light.
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Add the remaining powdered sugar, egg yolk, and lemon extract. Begin by adding 1/4 cup of cream or milk, mixing until incorporated. Continue adding more cream or milk, one tablespoon at a time, until the frosting reaches a smooth, spreadable, and fluffy consistency.
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To make the Candied Lemon Slices: In a small saucepan, combine 1 cup sugar and 1 cup water. Bring to a boil, stirring until the sugar is fully dissolved. Add the thinly sliced lemon rounds to the boiling syrup.
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Reduce the heat and simmer the lemon slices for about 5 to 10 minutes, until they become translucent. Carefully remove the candied lemon slices with tongs and place them on a piece of parchment paper to cool and harden until you’re ready to decorate. Reserve the remaining lemon syrup and allow it to cool.
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Once your cake layers are completely cooled (at least room temperature), use a serrated knife to carefully trim any domed tops, creating flat, even layers. (Optional: Lightly brush the cooled lemon syrup from the candied lemons onto the cake layers for extra moisture and to create a “crumb coat” barrier before frosting.)
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Place one cake layer on your serving plate or stand. Spread a generous layer of lemon buttercream over the top. Carefully place the second cake layer on top. Frost the entire cake – top and sides – with the remaining buttercream using an icing spatula, creating a smooth, even coating. Decorate with the cooled candied lemon slices and any other desired garnishes. Slice and serve your beautiful lemon cake!
Nutrition Information
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.