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Lemon Layer Cake

A delightful dessert that embodies the essence of comfort food with its bright, tangy flavor and moist, fluffy texture, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Baking, Dessert
Cuisine: American, Baked Goods
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cake
  • 2.5 cups 2 1/2 cups all-purpose flour Measured precisely for a light and airy cake texture.
  • 1.75 tsp 1 3/4 tsp baking powder Helps the cake rise beautifully.
  • 1/4 tsp 1/4 tsp baking soda Balances the acidity of the lemon for a perfect crumb.
  • 1/2 tsp 1/2 tsp salt Enhances the flavors in your cake.
  • 1/2 cup 1/2 cup unsalted butter, room temperature Provides a rich, creamy base for the batter.
  • 1/2 cup 1/2 cup vegetable oil Adds moisture, keeping the cake tender.
  • 1.5 cups 1 1/2 cups sugar Sweetens the cake perfectly, balancing the tartness of the lemon.
  • 1/2 tsp 1/2 tsp vanilla extract Complementing the lemon flavor.
  • 4 large 4 large eggs Binds the ingredients together and contributes to fluffiness.
  • 3/4 cup 3/4 cup milk Brings moisture and a slight creaminess to the cake.
  • 1/2 cup 1/2 cup fresh lemon juice Provides essential, refreshing tang.
  • 2 tbsp 2 tbsp fresh lemon zest Enhances flavor and adds vibrancy.
For the frosting
  • 16 oz 16 oz cream cheese, room temperature Creamy and tangy, the base of your frosting.
  • 3/4 cup 3/4 cup unsalted butter, room temperature Creates a rich and velvety texture.
  • 10 cups 10 cups powdered sugar Sweetens the frosting to perfection.
  • 1 tbsp 1 tbsp fresh lemon juice Adds brightness and depth to the frosting.
  • 1 tbsp 1 tbsp fresh lemon zest Intensifies the lemon flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (176°C). Line three 8-inch cake pans with parchment paper circles and grease the sides.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
Batter Preparation
  1. In a large mixing bowl, cream together the butter, vegetable oil, sugar, and vanilla extract until light and fluffy (about 1.5 to 2 minutes).
  2. Add the eggs one at a time, mixing well after each addition.
  3. Gradually mix in half of the dry ingredient mixture, followed by the milk, lemon juice, and zest. Then mix in the remaining dry ingredients until just combined.
Baking
  1. Pour the batter evenly into prepared cake pans. Bake in the preheated oven for 22 to 25 minutes, or until a toothpick comes out clean.
  2. Remove the cakes from the oven and let them cool in the pans for 2-3 minutes. Then transfer to cooling racks to cool completely.
Frosting Preparation
  1. Beat the cream cheese and butter until smooth. Gradually mix in half of the powdered sugar until smooth.
  2. Add the lemon juice and zest, mixing until fully incorporated. Gradually add remaining powdered sugar to achieve desired consistency.
Assembly
  1. Level the tops of the cooled cake layers, if needed. Place one layer on a serving plate and spread about 1 cup of frosting on top.
  2. Repeat with another layer and frosting, then top with the last layer of cake.
  3. Use remaining frosting to frost the sides and top of the cake, adding garnishes as desired.
Chilling
  1. Refrigerate the assembled cake until ready to serve. Best enjoyed chilled.

Notes

For added flavor, consider infusing the frosting with lemon extract. Ensure all ingredients are at room temperature for easier blending.