Lemon Cake with Frosting and Filling Recipe

This Lemon Cake with Frosting and Filling is pure sunshine on a plate: three moist layers infused with bright citrus, filled with tangy homemade lemon curd, and wrapped in luxuriously creamy lemon buttercream. If you love bold citrus and velvety textures, this cake promises a zesty, sweet, and slightly tart experience in every forkful. It looks stunning on any dessert table and is surprisingly doable, making it the perfect showstopper for birthdays, holidays, or whenever you just crave a ray of lemony happiness.

this Recipe

Ingredients You’ll Need

You won’t need any exotic ingredients for this Lemon Cake with Frosting and Filling, but each element is essential for capturing that iconic flavor and plush crumb. From fragrant lemon zest to rich butter, every ingredient works together to create irresistible taste and texture.

• All-purpose flour: Provides structure for the cake while keeping it soft and tender.
• Baking powder & baking soda: These leaveners give the cake its impressive rise and light crumb.
• Salt: Enhances the overall flavor and balances the sweetness.
• Unsalted butter: Used in all three elements (cake, curd, and frosting) for melt-in-your-mouth richness.
• Granulated sugar: Sweetens the cake layers and the lemon curd, keeping flavors balanced.
• Eggs: Bind the cake together and help the curd thicken beautifully.
• Whole milk: Adds moisture for that luscious, velvety crumb.
• Fresh lemon juice: Delivers vibrant, authentic citrus flavor to every layer.
• Lemon zest: Intensifies the lemony aroma and brings depth to both cake and filling.
• Vanilla extract: Rounds out the citrus with mellow, classic undertones.
• Powdered sugar: Creates a smooth, fluffy texture in the frosting.
• Heavy cream (or milk): Makes the frosting extra creamy and spreadable.
• Yellow food coloring (optional): For a sunny, bakery-style finish (completely optional).

How to Make Lemon Cake with Frosting and Filling

Step 1: Prepare and Preheat

Begin by preheating your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment for easy removal later. Proper pan preparation is key for neat layers—the parchment trick makes all the difference for a flawless cake presentation.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures even distribution, so your cake rises consistently and bakes up light as air.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter with the granulated sugar for about three minutes, until pale and fluffy. This step creates air pockets in the batter, which leads to a soft, tender cake. Don’t rush this part—the extra minute is worth it!

Step 4: Add Eggs, Zest, and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the lemon zest for bursts of bright flavor and finish with the vanilla for a gentle, fragrant depth.

Step 5: Combine Wet Ingredients

Mix the fresh lemon juice into the whole milk. It will look a little curdled, but that’s exactly what you want—the acid in the lemon juice creates an ultra-moist, tender crumb in the finished cake layers.

Step 6: Combine Everything

Using your mixer on low, add the dry ingredients to the butter mixture in three parts, alternating with the lemon-milk mixture. Always start and end with the dry ingredients, and mix just until combined to avoid over-working the batter. This sequence guarantees the cake stays soft and fluffy.

Step 7: Bake the Cake

Divide the batter evenly among the prepared pans and smooth the tops. Bake for 20 to 25 minutes, or until a toothpick poked into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then carefully transfer them to a wire rack to cool completely—don’t rush assembly, as cool cakes are easier to layer and fill.

Step 8: Make Lemon Curd Filling

In a small saucepan, whisk together egg yolks, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 6–8 minutes). Take it off the heat and stir in the butter until silky smooth. Let the curd cool totally before building your Lemon Cake with Frosting and Filling—warm curd will make the cake layers slide!

Step 9: Prepare the Frosting

In a large bowl, beat butter until creamy. Gradually add the powdered sugar, lemon juice, heavy cream, and vanilla extract. Whip for 3–4 minutes until the frosting gets airy and light. Add a drop or two of yellow food coloring if you want your Lemon Cake with Frosting and Filling to really pop on the dessert table.

Step 10: Assemble the Cake

Place the first cake layer on your serving plate. Spread a generous but even layer of frosting, then spoon over a layer of chilled lemon curd. Continue with the second layer: cake, frosting, lemon curd. Top with the third and final cake layer. Coat the entire cake with the remaining frosting, smoothing the sides and top for that bakery-perfect finish. Optionally, decorate with piped rosettes, fresh lemon slices, or a sprinkle of zest. Your Lemon Cake with Frosting and Filling is now ready to dazzle!

How to Serve Lemon Cake with Frosting and Filling

Garnishes

The simplest way to serve is with a scattering of grated lemon zest and thinly sliced lemon wheels right on top. For a finishing touch, fresh berries or edible flowers can add a burst of color that pairs beautifully with the lemon theme. Even a light dusting of powdered sugar can look lovely and effortless.

Side Dishes

If you’re thinking of a full dessert spread, this cake is especially delightful next to a fresh fruit salad or a small scoop of vanilla bean ice cream. For special occasions, a flute of sparkling wine or a bright herbal tea will let the Lemon Cake with Frosting and Filling sing as the centerpiece.

Creative Ways to Present

Transform leftovers into lemon cake parfaits by layering cubes of cake, extra lemon curd, and whipped cream in glasses. For gatherings, you can slice the cake into bars or cubes for an easy, shareable treat that’s just as gorgeous as a tall layer cake. Don’t be afraid to let your creativity shine—lemon always delights!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Lemon Cake with Frosting and Filling fresh by covering it tightly with plastic wrap or storing it in an airtight container in the fridge. It will stay moist and flavorful for up to 4 days, so you can enjoy a slice whenever a lemony craving hits.

Freezing

The individual cake layers can be baked ahead and frozen (tightly wrapped) for up to two months—simply thaw at room temperature before assembling. Once filled and frosted, leftover slices can also be frozen for a few weeks; just wrap each piece well and thaw gently before enjoying.

Reheating

While Lemon Cake with Frosting and Filling is usually served chilled or at room temperature, you can bring slices to room temp for a softer texture. Avoid microwaving to maintain the fluffy frosting and tender crumb; a short rest on the counter does the trick!

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is strongly recommended for this recipe because it delivers that vibrant, natural citrus flavor. Bottled juice often tastes flat and can’t compare to the zing you get from freshly squeezed lemons and zest.

Can I make the lemon curd in advance?

Absolutely! The lemon curd can be made up to 3 days ahead. Store it in an airtight container in the fridge until you’re ready to assemble your Lemon Cake with Frosting and Filling. The flavors actually deepen as it sits.

What can I do if I don’t have three cake pans?

If you only have one or two cake pans, simply bake the layers in batches. Cool each layer before removing it from the pan, then clean and re-grease the pan before adding the next batch of batter.

Can I use this recipe for cupcakes?

Yes, you can easily turn this into cupcakes! Just divide the batter among lined muffin tins and reduce the baking time to about 18-20 minutes. Don’t forget to add a small dollop of lemon curd in the center of each cupcake before frosting.

How do I avoid lumps in my frosting?

Make sure your butter is completely softened to room temperature before beating, and sift the powdered sugar if it’s clumpy. Start mixing on low so the sugar doesn’t fly everywhere, then increase the speed to get that super smooth, fluffy texture.

Final Thoughts

If you’re ready to brighten someone’s day (including your own!), this Lemon Cake with Frosting and Filling is an absolute must-bake. The burst of fresh citrus, silky filling, and luscious frosting will win over everyone at the table. Give it a try and let a little extra sunshine into your kitchen—you’ll be amazed at what you can create!