Description

This vibrant Lemon Layer Cake features tender, fluffy layers infused with fresh lemon zest and juice, perfectly complemented by a rich and tangy Lemon Lime Buttercream frosting. With bright yellow and green frosting hues, this cake is both visually stunning and irresistibly flavorful, perfect for celebrations or brightening any day with a burst of citrus delight.

Ingredients

Cake Ingredients

1 cup salted butter (softened)
1 1/2 cups granulated sugar
6 egg whites
1/4 cup freshly squeezed lemon juice
3 cups all-purpose flour
4 tsp baking powder
1 tsp salt
2 tbsp lemon zest
1 cup milk (room temperature)

Buttercream Frosting Ingredients

1 cup butter (softened)
6 cups powdered sugar
2 tbsp lemon juice
2 tbsp lime juice
1 tbsp lemon zest
1 tbsp lime zest
Yellow food coloring (optional)
Green food coloring (optional)

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Instructions

Make the Cake: Preheat your oven to 350°F (175°C). Generously spray three 8- or 9-inch round cake pans with cooking spray. In a stand mixer fitted with the paddle attachment, or using a hand mixer in a large bowl, beat together the softened butter, granulated sugar, egg whites, and freshly squeezed lemon juice on medium speed until the mixture is creamy and free of lumps.
Mix Dry Ingredients and Combine: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Gradually add the dry ingredients to the butter mixture, mixing on medium speed until just combined. Then add the lemon zest and milk slowly, mixing until the batter is creamy and smooth.
Bake the Cakes: Evenly divide the batter among the prepared cake pans. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center of each cake comes out clean. Allow the cakes to cool in the pans for 5 minutes, then remove them and transfer to a wire rack to cool completely. Once cooled, use a serrated bread knife to level the rounded tops of each cake layer.
Make the Frosting: While the cakes bake and cool, prepare the buttercream. In a large bowl, beat the softened butter on medium speed with a hand-held or stand mixer until fluffy. Gradually add powdered sugar, one cup at a time, mixing until just combined and smooth.
Divide and Flavor Frosting: Split the frosting into two equal portions. To one half, add lemon juice, lemon zest, and yellow food coloring, mixing until uniform. To the other half, incorporate lime juice, lime zest, and green food coloring until thoroughly combined. Refrigerate both frostings until ready to assemble.
Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread a generous and even layer of lemon frosting on top. Add the second cake layer and cover with a layer of lime frosting, then top with the third cake layer.
Frost the Cake: Using an offset spatula or icing spatula, apply the remaining frosting evenly to the sides and top of the assembled cake. Smooth the surfaces carefully for a clean, polished look. Chill the cake if desired before serving to set the frosting.

Notes

Ensure all butter and milk are at room temperature before mixing for best texture.
For a deeper citrus flavor, zest lemon and lime before juicing them to measure accurately.
Leveling the cake layers creates a stable and professional-looking finish.
The colored food coloring is optional, but adds a festive visual appeal to this citrus cake.
The cake can be stored covered at room temperature for up to 2 days, or refrigerated for up to 4 days.
Bring refrigerated cake to room temperature prior to serving for optimal flavor and texture.

Prep Time: 45 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American