Lemon Layer Cake

A delightful dessert that combines a fluffy texture with bright, zesty flavors, perfect for any gathering or special occasion.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 12 slices

Course: Baking, Dessert

Cuisine: American

Calories: 310

Ingredients Method Notes

Ingredients

For the cake

2 cups all-purpose flour
1.5 cups granulated sugar
0.5 cups unsalted butter, softened
1 cups milk
4 large eggs
1 tablespoon baking powder
0.25 teaspoons salt
Zest of 2 lemons Fresh zest for maximum flavor.
0.25 cups fresh lemon juice Freshly squeezed lemon juice preferred.
1 teaspoon vanilla extract

Method

Preparation

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a mixing bowl, cream the butter and sugar together until light and fluffy.
Add in the eggs one at a time, beating well after each addition.
Mix in the lemon zest and juice.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, until everything is just combined.
Divide the batter evenly between the prepared pans and smooth the tops.

Baking

Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Once cooled, frost with your favorite lemon frosting or buttercream.

Notes

For best results, ensure all ingredients are at room temperature before starting. Don't overmix the batter to maintain fluffiness. Garnish with lemon zest or fresh fruit for presentation.