Lemon Cake with Lemon Buttercream is a layered cake made with two round lemon-flavored cakes, lemon curd, and lemon buttercream. It’s a cake for all the lemon-flavored dessert lovers out there! When life gives you lemons, you need to make this cake! For another treat with a zingy lemon flavor in every bite, try my Easy Lemon Cupcakes with Lemon Buttercream.

The ULTIMATE Lemon Cake

Ingredients & Substitutions

Lemon Curd: It’s easy to make homemade lemon curd to use in this recipe. Keep in mind that it does need to chill in the refrigerator for a couple of hours before use, so make this first. You could also use store-bought curd.

Room Temperature Ingredients: Use room temperature ingredients in all three parts of this recipe for best results. And, if you are out of eggs, I do have egg substitutes you could try.

Butter: Use unsalted butter in this recipe. Unsalted butter gives the cakes a better texture and it also allows you, the baker, to have control over the amount of salt.

Lemon Juice: For the best lemon flavor, use freshly squeezed lemon juice.

Lemon Extract: When adding the lemon extract to the buttercream, start with just 1 teaspoon, tasting as you go. Remember, the buttercream with both the cake and the curd will give you a full blast of lemon flavor!

Food Coloring: You don’t have to add yellow food coloring to the buttercream. Or, go for a contrasting color for a real statement!

The ULTIMATE Lemon Cake

How to Store Lemon Cake with Lemon Buttercream

Once the lemon cake is baked and assembled, it should be stored in an airtight container in the refrigerator. Here are the steps you can follow:

  1. Allow the cake to cool completely at room temperature.
  2. Once the cake is cooled, wrap it tightly in plastic wrap to help keep it moist.
  3. Transfer the cake to an airtight container, such as a cake carrier or a large plastic container with a tight-fitting lid.
  4. Place the container in the refrigerator and store it for up to 3-4 days.
  5. When you’re ready to serve the cake, remove it from the refrigerator and let it sit at room temperature for 30 minutes to an hour to allow it to come to room temperature. This will help the flavors to fully develop and the cake to become moist and tender again.
The ULTIMATE Lemon Cake

More Lemon Cake Recipes

The ULTIMATE Lemon Cake
3 from 4 votes

Lemon Cake with Lemon Curd

Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 2 hours
Total Time 3 hours 20 minutes
Lemon Cake with Lemon Buttercream is a layered cake made with two round lemon-flavored cakes, lemon curd, and lemon buttercream. It's a cake for all the lemon-flavored dessert lovers out there!


Lemon Curd


  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ cup (1 stick / 113 g) unsalted butter, room temperature
  • 1 ¼ cups (250 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • ½ cup freshly squeezed lemon juice
  • 1 cup (245 g) whole milk, room temperature

Lemon Buttercream

  • 6 tablespoons unsalted butter, room temperature
  • 1-3 teaspoons lemon extract
  • 2 teaspoons whole milk, or more as needed
  • 5 drops yellow food coloring, or more or less as desired
  • 2 cups (250 g) confectioners' sugar, or more as needed


Lemon Curd

  • Grate zest from lemons to equal 1 tablespoon.
  • After zesting, cut the lemons in half. Squeeze the lemon juice into a measuring cup to equal ½ cup.
  • In the bowl of stand mixer (or in a bowl using a hand-held mixer) beat butter and sugar at medium speed until blended (about 2 minutes).
  • Add eggs, 1 at a time, beating each egg until it's blended before adding the next.
  • Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition.
  • Remove bowl from mixer and stir in zest by hand. The mixture will look curdled, but that is okay.
  • Transfer the mixture to a small heavy-bottomed saucepan.
  • Cook over medium-low heat, whisking constantly, 14 to 16 minutes. Remove from heat and transfer to a heat-safe bowl.
  • Set plastic wrap directly on warm curd to prevent a film from forming. Chill the curd in the refrigerator for 2 hours, or until firm.
  • Store in an airtight container in refrigerator up to 2 weeks.


  • Preheat the oven to 350°F. Prepare two 8-inch round pans. (Spray with baking spray, grease with butter and flour, or use GOOP*.)
  • In the bowl of a stand mixer fitted with paddle attachment, cream together the butter and sugar until light and fluffy, about 5 minutes.
  • In a medium bowl, sift together the flour, baking powder, and salt.
  • With the mixer on low, beat in the eggs one at a time. Then, add in the vanilla, lemon extract, and lemon juice.
  • With the mixer still on low, add in the flour mixture alternately with the milk, mixing just until incorporated (about 30 seconds), beginning and ending with the flour mixture.
  • Pour batter into the prepared pans.
  • Bake for 24-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in pans on wire racks for 10 minutes before inverting onto wire racks to cool completely.

Lemon Buttercream

  • To a large mixing bowl, add butter, lemon extract, and milk. Using a hand mixer on medium speed, beat ingredients together until smooth. If desired, add yellow food coloring.
  • Add confectioners' sugar into the butter mixture and beat on low speed until desired consistency is reached. You may want to add more sugar.
  • Store the buttercream in plastic disposable pastry bags.


  • Set one layer of cake on a cake stand. Cut off the tip from a buttercream-filled pastry bag and pipe out a ring of buttercream around the edge of the cake.
  • Drop ½-¾ cup lemon curd on the cake, smoothing it out into an even layer.
  • Place the other layer of cake on top. Cover with a thin layer of lemon buttercream, using a small offset spatula to smooth it out. (If you want a more crisp finish, use a bench scraper to smooth out the frosting. This works best if you have a rotating cake stand.)
  • In a small bowl, mix 2 tablespoons of lemon curd with 2 tablespoons of water. The consistency should be runnier than the curd, but not as runny as water.
  • Place the watered-down curd in a plastic pastry bag and cut off a VERY small tip, like ⅛ of an inch. Drip the runny lemon curd around the edge of the cake.
  • Fill in the top of the cake with lemon curd, smoothing it out with an offset spatula. Chill the cake in the refrigerator until ready to eat.


*Here is my recipe for homemade pan release (GOOP).
Rotating cake stand (See how to pick the perfect cake stand here.)
9FT decorating tip (See my tips here.)

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

You can see a VIDEO of how I made this cake here. I also have a video of my using this rope technique on a cupcake here.

Share with your friends!

Categorized in:

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I’m already licking my lips. I am a lemon lover so thank you. Also thank you for the tip on buying a rotating cake stand xoxo

  2. As always, absolutely beautiful!! I totally don’t mean this in a critical way because I LOVE your website, recipes, style, well EVERYTHING but I’m confused why you and the Allrecipes baker call this a Lemon Cake when there is no lemon in the cake itself. I’ve actually been on the hunt for a great lemon cake and was disappointed to see there’s no lemon in the cake at all. 🙁 I think it would be better to call this “Yellow Cake with Lemon Curd” or something like that.

  3. Hi! I just wanted to follow-up after my previous comments and say THIS is one fantastic LEMON cake…actually, I made cupcakes (24 to be exact)! Texture and flavor were on POINT! I might have forgotten to add the yellow color to the batter but, thankfully, I remembered with the frosting. Thank you for a lemon of a winner!

    1. P.S. For those making the lemon frosting you link to here, you’d need to at least quadruple that recipe to frost this cake or cupcakes. I posted separate comments on the frosting to that affect.

  4. Is it suppose to be a dence cake?
    It is so lemon tasting. ( curd)
    I would ‘double’ the icing recipe for the cupcakes listed and cut the lemon extract to 2 teaspoon.
    All in all its a keeper.

  5. I am wanting to make this cake but concerned about the measurements and them being in US measurements rather than my British measurements i.e. cup etc.

    Any recommendations or tips?

  6. Amanda I know this is a silly question for you but, I am starting to get more tips and I don’t have a 9FT tip who makes that size and what does it look like ? Your frosting looks so fluffy. I can’t wait to make this cake I love all things lemon and orange flavored I made a orange curd cheesecake for Easter and everyone loved it. But, I really want to make this lemon cake it looks wonderful.

  7. Love the recipes you post Especially the lemon bars.Do you have one for lemon pie.shi

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.