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Summer is almost here, and what better way to celebrate the sunny days ahead than with a delightful lemon cake? This Lemon Cake recipe is easy to make and is absolutely delicious, fluffy, moist, and bursting with zesty lemon flavour. Perfect for any summer gathering, this cake is filled with my homemade lemon curd and topped with a luscious lemon Swiss meringue buttercream. If you’re familiar with my recipes, you know that I focus on easy to find ingredients; and this cake is no different! So, let’s dive in 🍋

The Story Behind This Lemon Cake

A few years ago, I posted a lemon cake recipe on YouTube. While it was absolutely delicious, I regret adding food colouring. I wanted to recreate this recipe with a more natural approach, highlighting the vibrant and authentic lemon flavours. This time, I've made sure the decoration is more vintage, which I absolutely adore.

The recreation of this cake was made for a dear friend for the opening of their cafe. Years back, I hosted a dinner where this same friend fell in love with my homemade lemon curd. So, for their special occasion, I decided to bake them a lemon cake filled with my lemon curd recipe and topped with lemon Swiss meringue. This cake is not just a treat; it’s a reminder of our friendship (13 years and counting if you’re curious!), and every time I think about my lemon cake, I remember their expression when they first tasted my lemon curd recipe!

Understanding the Ingredients

Flour: For this recipe, I used cake flour, which gives the cake its wonderfully light and fluffy texture. If you don’t have cake flour on hand, you can easily substitute it with all-purpose flour or even make your own cake flour at home by combining all-purpose flour with a bit of cornstarch.
Lemons: Fresh lemons are key to this recipe. Real lemon juice provides a vibrant, natural flavour that bottled imitation lemon juice just can’t match. The freshness and quality of real lemons make a huge difference in the taste.
Lemon Zest: Lemon zest adds an extra layer of citrusy goodness. Make sure to zest the lemons before juicing them. The zest contains essential oils that are packed with flavour and will enhance the overall lemony taste of your cake.
Milk: I used regular milk for this recipe, but there are plenty of substitutes if you prefer. Yogurt, buttermilk, or even a non-dairy milk alternative can be used. Each option brings a slightly different texture and flavour, so feel free to experiment and find what you like best.

Look at how beautiful these layers are! + a zoomed picture so you can see how moist this recipe is! 💛

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Common questions about this recipe:

Can I use this to make cupcakes? Yes, If you decide to make cupcakes using this recipe, you will need to bake them at 320F (160C) for 18 to 20 minutes.
Can I skip the lemon zest? I wouldn't recommend it. The lemon zest adds an extra burst of citrus flavor that really enhances the cake. It's worth the effort!
Is there a way to make the cake flour at home? Yes! For every cup of cake flour, take one cup of all-purpose flour, remove two tablespoons, and replace them with two tablespoons of cornstarch. Sift them together a few times to make sure they are well combined.
What if I don't have a zester? If you don’t have a zester, you can use a fine grater. Just be careful to only grate the yellow part of the lemon peel, as the white pith underneath can be bitter.
How should I store the cake? You can store the cake in an airtight container at room temperature for up to two days. If you need to keep it longer, refrigerate it for up to a week. For even longer storage, you can freeze the cake for up to three months. Make sure it's well wrapped to prevent freezer burn.
Can I make this cake ahead of time? Yes, you can make the cake a day in advance. Just store it properly to keep it fresh. The flavours often meld together and improve after a day.
How much does this recipe yields? You will get 2 thick layers of 8inch each or 4 thin layers (my cake is 4 thin layers, you can see the layers are not too thin), so that will easily feed 20-25 people. I also posted half of the recipe which will make a 6inch cake that has 2 thick layers (these cakes usually feed 10 people) or a layer of 8inch (also would feed 10 people).

Here's another version I made using this recipe, but without buttercream. I used half of the original recipe (I'll post the measurements below). The pan I used is a heart-shaped pan, around 8-9 inches. Before adding the lemon curd, I carved out a bit of the cake to create a well, ensuring the curd sits nicely in the middle without spilling over the edges. In the centre, I added a layer of lemon curd and dotted it with lemon icing (a simple mix of powdered sugar and lemon juice until it reached an icing consistency). I then created swirls with a toothpick. For decoration, I sprinkled powdered sugar on the edges, added slices of lemon, and some edible roses (typically used for tea, but they're safe to eat, though probably no one will eat them that way). Another idea that would look amazing is using lavender!

How To Make a Lemon Cake From Scratch?

Lemon Cake Recipe

COOK TIME: 40 minutes | TEMPERATURE: 165°C (329°F) | SERVINGS: 2 8” pans

Ingredients

5 Eggs (250g)
1 1/2 Cups Granulated Sugar (300g)
1 tbsp Vanilla extract (15ml)
Pinch of Salt
2/3 Cup Vegetable oil (160ml)
4 Tbsp Lemon Juice (60ml)
Lemon zest of 1-2 lemons (or to taste)
1 Cup Milk (240ml)
3 Cups of Flour (375g) (cake flour or all-purpose)
1 Tbsp Baking powder (14g)

Instructions

Combine eggs, salt, and vanilla. Beat on high for 2 minutes.
Add sugar and beat on high for a few minutes until the mixture is fluffy and lighter in color.
Add oil, lemon juice, and zest. Mix on low just to combine.
In a separate bowl, add flour and baking powder and mix.
Gradually add the flour mixture to the wet ingredients and mix on the lowest setting (I use a hand whisk to avoid over-mixing).
Add milk and mix on low only to combine.
Divide batter into 2 greased 8-inch pans. Preheat the oven to 165°C (329°F).
Bake for 40 minutes or until a toothpick inserted into the center comes out clean.

For the halved recipe (the heart shaped cake):

3 Eggs (150g)
1 Cup Granulated Sugar (200g)
1 tsp Vanilla extract (5ml)
Pinch of Salt
1/3 Cup Vegetable oil (80ml)
2 Tbsp Lemon Juice (Use real lemons!) (30ml)
Lemon zest of 1 lemon (or to taste)
1/2 Cup Milk (120ml)
1 1/2 Cups of Flour (cake flour or all-purpose) (192g)
2 tsp Baking powder (10g)

Recipes You Will Love:

For the Filling:

For the Lemon Swiss Meringue, refer to my Vanilla Swiss Meringue Buttercream Recipe and when the buttercream is ready add 2 Tbsp of Lemon Juice and Lemon Zest to taste (I added the zest of 1 Lemon)
For the Lemon curd, refer to my Lemon Curd Recipe (with zero egg waste)

When filling the cake, create a buttercream ring around the edges. This acts as a barrier, ensuring the curd stays neatly in the centre without spilling over the sides. Check out Tip#7 in the video below (at 2:30 minutes).

As mentioned above, this video is old and I added food colouring which I did not use this time. However, the instructions are the same! Also note, in the video the recipe is half and makes 2 x 6inch cakes instead of 2 x 8inch pans.

Tips To Make The Best Lemon Cake:

Use Fresh Lemons: Freshly squeezed lemon juice and fresh lemon zest are essential for the best flavor. They provide a bright, natural citrus taste that bottled juice can't match.
Room Temperature Ingredients: Make sure your eggs, milk, and butter are at room temperature before mixing. This helps the ingredients blend more smoothly and evenly, resulting in a better-textured cake.
Don’t Over-mix: When combining the wet and dry ingredients, mix just until combined. Over-mixing can lead to a dense, tough cake.
Bake Evenly: Use baking strips around the cake pans to help the cakes bake more evenly, preventing domed tops and ensuring flat layers that are easier to stack.
Cool Completely: Let the cakes cool completely in the pans for about 10 minutes, then transfer them to a wire rack to cool completely. This prevents the cakes from becoming soggy.
Level the Cakes: If the cakes have domed tops, level them with a serrated knife to create even layers for stacking and filling.
Storage: Store the cake in an airtight container at room temperature for up to two days, or refrigerate for up to a week. If you need to keep it longer, you can freeze the cake for up to three months.