Lemon Layer Cake

Moist, tasty and addicting this Lemon Layer Cake is the perfect Springtime cake recipe that you need in your life. Easy to whip together and easier to devour.

Prep Time45

Cook Time25

Total Time1 10

Course: Dessert

Cuisine: American

Servings: slices

Calories: 677kcal

Author: Tornadough Alli

Ingredients

2 cups all-purpose flour
1 1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
3 eggs
2/3 cup vegetable oil
2/3 cup lemon juice fresh or bottled
1 tbs lemon zest + more for decorating
3/4 cup sour cream

Buttercream:

1 1/2 cups sticks butter softened
5-6 Tbs lemon juice
Zest of one large lemon
6-7 cups powdered sugar
1-2 Tbs milk if desired

Instructions

Preheat oven to 350 and line two 9" round cake pans with parchment paper and then grease sides with non-stick cooking spray, set aside.
In large bowl whisk together your four, sugar, baking powder, baking soda and salt until combined.
With hand or stand mixer mix in your eggs, oil and lemon juice until blended. Add in your sour cream and lemon zest and continue beating until incorporated.
Pour evenly into prepared pans and bake for about 25 minutes or until golden and cake springs back when touched, remove from oven and cool for 5 minutes in pans before inverting on wire rack to cool completely.
Meanwhile to make your buttercream in stand mixer or with hand mixer beat your butter until light and fluffy.
Add in you lemon juice and lemon zest and beat until blended.
Add in your powdered sugar one cup at a time until desired consistency is reached.
Add in milk if desired.
Taste flavor to adjust adding more lemon juice if needed,
To assemble, on a cake board on turntable place one layer of cake and spread with about 3/4 cup buttercream and spread out to sides.
Top with remaining layer of cake and then do a crumb coating by frosting top and sides of cake with a thin layer of buttercream.
Refrigerate for 10-15 minutes.
Frost remaining cake, reserving about 3/4 cup frosting for decorating if needed.
Pipe swirls onto top of cake if desired and top with extra lemon zest if desired.

Notes

Line your cake pans with parchment paper and spray with a flour based non-stick cooking spray, this has always been our best results in removing cakes.
If you do not have lemon juice on hand, replace the lemon juice with water in the recipe and add some lemon extract, maybe about 2-3 tsp, same goes for the frosting.
I like to do a crumb layer on all my cakes which means place you coat the outside of your layered cake with a thin layer of frosting and refrigerating before frosting the remainder of the cake.

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