Easy Lemon Layered Cake Recipe
If you’re looking for a dessert that is both zesty and indulgent, this easy lemon layered cake recipe is your perfect match. Lemon’s bright, citrusy flavor is exceptionally refreshing, and when combined with layers of moist cake, it creates a dessert that’s hard to resist. Whether you’re a seasoned baker or just someone who loves dabbling in sweets, this recipe is foolproof and guaranteed to delight everyone’s taste buds.
Growing up, my grandmother used to make this cake every Sunday, filling the kitchen with the tangy scent of lemon zest and vanilla. We would gather around the table, each eagerly waiting for our slice. What made her version extra special was the love she poured into the layers, each imbued with just the right amount of sweetness and tartness. Passing this recipe down has been a cherished tradition, and I’m thrilled to share it with you today.
Why You’ll Love This Recipe
This lemon-layered cake stands out not only because of its vibrant flavor but also because of its simplicity and elegance. With minimal ingredients that are probably already in your pantry, this cake is perfect for a last-minute dessert or a planned celebration. The texture is stunningly moist yet light, creating a perfect balance that pairs well with tea or coffee. Additionally, the lemon provides a delightful contrast to the sweetness, making it feel fresh rather than heavy. For those who love a good showstopper, the layered presentation of this cake will wow your guests before they even take a bite.
Ingredients Notes
This recipe uses straightforward ingredients, starting with all-purpose flour, sugar, eggs, butter, and of course, lemons. Look for organic lemons if possible, as their zest has a more profound aroma and flavor. If lemons are not available, limes can be a good substitute, though they will add a different flavor note. For those needing a dairy-free option, substitute coconut oil for butter and consider using a plant-based milk.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. If you don’t have three pans, bake the layers in batches. Proper greasing is crucial to prevent the cakes from sticking.
Step 2
In a medium-sized bowl, whisk together the flour, baking powder, and salt. In a separate, larger bowl, beat together the butter and sugar until light and fluffy. This creates air pockets that help the cake rise.
Step 3
Add eggs one at a time to the butter mixture, beating well after each addition. Then, incorporate the vanilla extract and lemon zest. The zest is key, providing most of the lemon flavor.
Step 4
Gradually add the dry ingredients to the butter mixture, alternating with milk. Start and end with the dry ingredients and mix until just combined. Be careful not to overmix, which can make the cake tough.
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Step 5
Divide the batter evenly among the three pans and smooth the tops with a spatula. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before layering.
Storage Options
Store any leftover cake covered at room temperature for up to 3 days or in the refrigerator for up to a week. To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and bring to room temperature before serving.
Variations & Substitutions
For a healthier twist, you can use whole wheat flour instead of all-purpose, although the texture will be denser. Add poppy seeds to the batter for extra texture and flavor. For a more elegant dessert, top with candied lemon slices and a sprinkle of powdered sugar for a finishing touch.
Serving Suggestions
This lemon cake is perfect for any occasion, whether it be a casual get-together, a birthday celebration, or a holiday feast. Serve it as a dessert with a fresh berry compote or a dollop of whipped cream. It goes exceptionally well with green or herbal teas and is a perfect companion to a brunch menu.
Frequently Asked Questions
Can I make this cake gluten-free? Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure that the blend contains xanthan gum to maintain the cake’s structure. The result will be slightly different in texture but still deliciously lemony.
What can I do if I don’t have round cake pans? If you lack round cake pans, you can use a square or rectangular pan, adjusting the baking time as needed. Just ensure the pan has the same volume. The look will be different, but the flavor will remain fantastic.
How do I prevent my cakes from sticking to the pans? Always grease and flour your pans thoroughly. You can also line the bottoms with parchment paper for extra insurance. Allow the cakes to cool in the pans for a few minutes before inverting them onto a cooling rack.
This easy lemon layered cake is not just a treat for special occasions but a year-round delight that provides just the right balance of sweetness and tanginess. Let it become a beloved staple in your dessert repertoire, capturing hearts with its sunny charm and irresistible flavor.
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Easy Lemon Layered Cake Recipe
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour sifted
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup unsalted butter softened
- 1.5 cups granulated sugar
- 3 eggs large
- 2 tbsp lemon zest freshly grated
- 0.5 cup lemon juice freshly squeezed
- 1 cup buttermilk room temperature
- 2 cups powdered sugar for icing
- 2 tbsp lemon juice for icing
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix in the lemon zest and lemon juice.
- Gradually add the dry ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the icing, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cakes.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
