Lemon Layer Cake with Buttercream Frosting

Rich buttercream icing perfectly complements the just-tangy-enough lemon cake in this showy double-decker dessert.

Lemon Layer Cake
Prep Time:
30 mins
Bake Time:
30 mins
Total Time:
30 mins


  • 2 ¼ cup all-purpose flour

  • 2 teaspoon baking powder

  • ¼ teaspoon baking soda

  • ½ teaspoon salt

  • cup butter, softened

  • 1 ½ cup sugar

  • ¾ cup cold water

  • 1 tablespoon finely shredded lemon peel

  • 2 tablespoon lemon juice

  • 4 egg whites

  • 1 recipe Lemon Syrup

  • ½ cup butter, softened

  • 6 cup powdered sugar (about 1 1/3 pounds)

  • 2 teaspoon finely shredded lemon peel

  • 4 teaspoon lemon juice

  • 1 tablespoon milk

  • Fresh raspberries

Lemon Syrup

  • ¼ cup sugar

  • ¼ cup water

  • 2 tablespoon lemon juice


  1. Preheat oven to 375°F. Grease and flour two 8-inch round cake pans; set aside. In a medium bowl combine flour, baking powder, baking soda, and salt; set aside.

  2. For cake, in a large bowl beat 2/3 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1 1/2 cups sugar; beat until well combined. Combine water, 1 tablespoon lemon peel, and 2 tablespoons lemon juice. Alternately add flour mixture and lemon mixture, beating well after each addition. Thoroughly wash beaters. In another medium bowl beat egg whites until stiff peaks form (tips stand straight). Fold about one-fourth of the egg whites into the butter mixture to soften; fold in remaining whites. Spread batter into prepared pans.

  3. Bake for 30 minutes or until toothpicks inserted near centers come out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Gently prick layers with a long-tined fork. Spoon warm Lemon Syrup over cake layers.

  4. For frosting, in a large bowl beat 1/2 cup butter on medium to high speed for 30 seconds. Beat in 3 cups powdered sugar; beat in 2 teaspoons lemon peel and 4 teaspoons lemon juice. Beat in remaining powdered sugar and enough milk to make spreading consistency.

  5. Frost tops and sides of cake with lemon frosting. Garnish with fresh raspberries.

Lemon Syrup

  1. In a small saucepan combine sugar, water, and lemon juice; heat and stir just until warm and sugar dissolves. Set aside.

Nutrition Facts (per serving)

672 Calories
23g Fat
115g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 672
% Daily Value *
Total Fat 23g 29%
Saturated Fat 12g 60%
Cholesterol 60mg 20%
Sodium 382mg 17%
Total Carbohydrate 115g 42%
Total Sugars 93g
Protein 4g
Vitamin C 6.5mg 32%
Calcium 30.3mg 2%
Iron 1.3mg 7%
Potassium 766mg 16%
Folate, total 52.4mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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