This is the kind of cake you make when you want something comforting but still light and fresh.
The texture is soft and fluffy, and every bite is filled with bright lemon flavor balanced by just the right amount of sweetness.
It may look simple, but once you taste it, you’ll understand why it stands out. The layers, paired with creamy lemon frosting and a touch of lemon curd, make it feel a little extra without adding any extra stress.
What makes this recipe even better is how easy it is to put together. No complicated steps—just a reliable, from-scratch cake that turns out beautifully every time.
If you’re looking for a go-to dessert that works for celebrations or just because, this lemon cake is one you’ll keep coming back to.
For Lemon Cake
- Oil – keeps the cake moist and tender while giving it a soft crumb. Use a neutral oil like canola or vegetable.
- Eggs – help bind everything together and add richness to the batter.
- Buttermilk or Whole Milk – adds moisture and creates a soft, delicate texture. Buttermilk gives a slight tang.
- Fresh Lemon Zest – brings bright, fresh citrus flavor that really makes the cake stand out.
- Fresh Lemon Juice – adds a light tang and enhances the overall lemon flavor.
- Sugar – sweetens the cake and helps create a soft texture.
- Flour – provides structure and gives the cake its shape.
- Baking Powder – helps the cake rise and stay light.
- Baking Soda – works with the acidity to create a fluffy texture.
- Salt – balances the sweetness and enhances all the flavors.
For Lemon Cream Cheese Frosting
- Salted Butter – creates a smooth, rich base for the frosting.
- Cream Cheese – adds a slight tang and makes the frosting creamy and soft.
- Powdered Sugar – sweetens and thickens the frosting.
- Fresh Lemon Zest – boosts the lemon flavor in the frosting.
- Fresh Lemon Juice – adds brightness and a hint of tang.
- Vanilla Bean Paste – adds depth and enhances the overall flavor.
For Assembling
- Lemon Curd – adds a rich, tangy layer between the cakes for extra lemon flavor.
Ultra Moist Fluffy Lemon Layer Cake with Cream Cheese Frosting
This easy lemon cake is ultra moist, fluffy, and bursting with fresh lemon flavor, layered with creamy lemon cream cheese frosting and tangy lemon curd. A bakery-style lemon layer cake that’s perfect for birthdays, spring desserts, and holidays—simple to make and absolutely irresistible!
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Servings: 16
Notes
Ingredients
Cake Batter
- 1 cup Oil (canola, vegetable, coconut, or olive)
- 3 large Eggs
- 1 1/3 cups Buttermilk or Whole Milk
- 2 Tablespoons Fresh Lemon Zest
- 1 Tablespoon Fresh Lemon Juice
- 2 cups Sugar
- 2 cups Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
Frosting
- 1 cup Salted Butter (softened)
- (1) 8-ounce pkg. Cream Cheese (softened)
- 4 1/2 to 5 cups Powdered Sugar
- 1 teaspoon Fresh Lemon Zest
- 1 to 2 Tablespoons Fresh Lemon Juice
- 1 teaspoon Vanilla Bean Paste
For Assembling
- 8 ounces Lemon Curd
Instructions
Prepare the Cake
- Set your oven to 325 degrees.
- In a large mixing bowl, combine the oil, eggs, milk or buttermilk, lemon juice, and lemon zest. Beat together for 2 minutes.
- In a separate large bowl, mix the sugar, flour, baking powder, baking soda, and salt.
- Add the dry ingredients into the wet mixture and gently fold until combined.
Bake
- Coat two 9-inch pans or three 8-inch pans generously with nonstick cooking spray.
- Divide the batter evenly between the prepared pans.
- Bake:
- For three 8-inch pans: 20–26 minutes
- For two 9-inch pans: 30–36 minutes
- The cakes are done when a toothpick inserted in the center comes out clean. Let them cool completely.
Make the Frosting
- In a large bowl, beat the butter and cream cheese together for 4–5 minutes until smooth and airy, scraping the bowl as needed.
- Mix in the powdered sugar, lemon juice, vanilla, and lemon zest until fully blended.
- Chill the frosting before using.
Assemble the Cake
- Remove the cooled cakes from the pans.
- Spread lemon curd over the top of one cake layer.
- Add a layer of frosting on top of the curd.
- Place the second cake layer over it.
- Spread another layer of lemon curd, then cover the entire cake with frosting.
- Refrigerate the assembled cake for 20–30 minutes to allow the frosting to firm up.
- Keep the cake covered in the refrigerator until ready to serve.
Notes
- Checking doneness: Insert a toothpick into the center—if it comes out clean or with a few crumbs, it’s ready. If wet batter remains, continue baking. Avoid overbaking to keep the cake moist.
- Frosting tip: Chilling or briefly freezing the cake layers (30 minutes to 1 hour) before frosting can make assembly easier and help prevent crumbs from mixing into the frosting.
- Can I use bottled lemon juice instead of fresh?
Fresh lemon juice works best in this recipe. It gives the cake a brighter, more natural flavor, while bottled juice can taste a little flat. - Why did my cake turn out dry?
This usually happens when the batter is overmixed or the cake is baked too long. You want to mix just until everything comes together and keep an eye on the oven so it stays soft and moist. - Can I make this cake ahead of time?
Yes you can absolutely make this cake ahead of time. Bake the layers in advance and store them covered, then frost when you’re ready to serve. - Why is my cake dense instead of fluffy?
If your cake turns out dense, it’s often from overmixing the batter. Mixing too much removes air and can make the texture heavier instead of light and fluffy. - How do I know when the cake is done baking?
You can check if the cake is done by inserting a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready. If it’s still wet, let it bake a little longer.
