Bright, fluffy, and irresistibly tangy—this lemon layer cake is sunshine in every slice. Moist, buttery sponge is infused with fresh lemon zest and juice, layered with a silky lemon cream filling, and topped with a glossy citrus glaze that gently drips over the sides. Every bite is light yet decadent, perfect for those who love their desserts with a zesty twist.
This cake is simple enough for a casual afternoon tea but stunning enough to be a centrepiece at any gathering.
Ingredients
For the Cake:
- 1 cup (225g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 4 large eggs
- 2 cups (250g) plain flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (120ml) milk
- ¼ cup (60ml) fresh lemon juice
- Zest of 2 lemons
- 1 tsp vanilla extract
For the Lemon Cream Filling:
- ¾ cup (180ml) whipping cream
- 2 tbsp icing sugar
- 2 tbsp lemon curd
For the Lemon Glaze:
- 1 cup (120g) icing sugar
- 2–3 tbsp fresh lemon juice (adjust for drizzling consistency)
To Decorate:
- Lemon slices or twists (optional)
🔪 Method
- Preheat and prepare pans: Preheat oven to 175°C (350°F). Grease and line two 8-inch round cake pans.
- Cream butter and sugar: In a large bowl, beat butter and sugar together until pale and fluffy.
- Add eggs and flavorings: Beat in the eggs one at a time. Mix in lemon zest, lemon juice, and vanilla.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Finish the batter: Add dry ingredients to the wet in three additions, alternating with milk. Mix until smooth.
- Bake: Divide batter between the pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
- Make the filling: Whip cream with icing sugar until soft peaks form. Fold in lemon curd gently.
- Assemble: Place one cake layer on a stand, spread the lemon cream filling evenly, and top with the second layer.
- Glaze: Mix icing sugar with lemon juice to form a thick but pourable glaze. Pour over the top and let it drip naturally.
- Decorate: Garnish with lemon slices if desired. Chill slightly before serving for clean slices.
🍽️ Chef’s Tips
- For extra lemon punch, brush layers with lemon syrup before assembling.
- If you prefer a sweeter filling, increase lemon curd in the whipped cream.
- Store the cake covered in the fridge for up to 3 days—bring to room temp before serving.
- Want a vegan version? Swap eggs with flax eggs and use plant-based cream and butter.
🧮 Nutritional Info
Servings: 10–12
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hour
Calories: 420 per slice