The Most Enjoyable Light Lemon Cake

Summer just isn’t complete without my Light Lemon Cake. My husband’s comment when he tasted it was, “Wow, this cake is the perfect dessert for a summer barbecue.” Coincidentally, this is the cake that I created to bring to a friend’s barbecue! 

This Light Lemon Cake is sweet with a great lemony tang. Most of my cakes have an all butter base, but because I wanted this cake to be light, I used half canola oil and half butter. Using oil in the base really helps accentuate that lemon flavor. I used the zest from two large lemons and my favorite LorAnn’s emulsion to give it its lemony flavor. 

For more summer desserts, I’ve listed the tops ones you will want to make! 

Blueberry Crisp Cake , Golden Oreo Funfetti Cake, Graham Cracker S’mores Cake

Why this recipe works

• Lemon Flavor- I have heard time and time again from so many people who say that they just can’t find a good lemon recipe. Well, I used to agree, until I decided to take matters into my own hands. 
• Cream Cheese frosting- I used a full brick of cream cheese to help balance the tangy lemony flavor. 
• Easy- This cake only has two elements, which means you don’t have to spend a lot of time in the kitchen trying to make a bunch of fillings or toppings. It is just so easy to mix up, bake, and frost! 
• Layered cake- This cake has three 8 inch layers, but it can also be made into four 6 inch layers, a whole sheet cake, or a 9×13 cake. For details on that, I have a whole section on the bottom of this page.

Ingredient list

Here are some of the ingredients that you might not have on hand, plus some detailed instructions on why I use certain ingredients. For the full list, please refer to my recipe card below. 

• Unsalted Butter- As always, I use unsalted butter to make sure my baked goods don’t get too salty! For the cake, the butter needs to be pulled out 2-4 hours ahead of time to allow the butter to come up to room temperature. 
• Canola Oil- You can use vegetable oil, if that is all you have.
• Lemon flavoring- For this recipe I used lemon emulsion which you can find here. You can totally use lemon extract as a substitute.
• Eggs- I use large or extra large eggs. These need to pulled out 2-4 hours before making your cake layers. 
• Lemon Zest- You will use 2 large lemons, but if you really like the lemon flavor, feel free to use 3!
• Cream Cheese-  I mean what’s lemon cake without cream cheese frosting? I use full fat cream cheese. 
• Cake Flour-  This really helps make a softer cake.

Step by Step Instructions- for the cake 

Step 1: Sift your dry ingredients together. Whisk together the cake flour, baking powder, lemon zest, and salt.

Step 2: Cream the butter, oil, and sugar. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil, and the sugar.

Step 3: Add the eggs and egg whites. Add the egg whites and whole eggs on medium speed, scraping down the sides and bottom of the bowl between additions. 

Step 5: Add the sour cream and the lemon emulsion. Add the sour cream and the lemon flavoring of your choice, and mix on low.

Step 6: Add the buttermilk and the dry ingredients. Turn the mixer to the lowest speed, add ⅓ of the flour mixture, followed by half of the buttermilk. Repeat, ending with the flour. Remember to be on the lowest speed to prevent over mixing. Scrape the bottom of the bowl and mix on low for 20 more seconds. 

Step 7 Divide and bake the batter. Evenly divide the batter between each pan (about 18 ounces of cake batter into each of the three 8-inch cake pans or 13 ounces in each of the 6-inch pans) and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out with only a few moist crumbs on it. Let cool in the pans for about 15 minutes and then transfer the cakes out of the pans and onto a cooling rack. For best results, lightly spray the cooling rack with cooking spray to prevent the cakes from sticking.

Step 8: Cool and level the cakes. Once the cakes have cooled, completely level them so they are even and ready to frost. 

Step by step- The buttercream

Step 1: Beat the butter and cream cheese. In the bowl of a stand mixer fitted with a paddle attachment, soften the butter by creaming it for about 2 minutes.

Step 2: Add the powdered sugar. With the mixer on low speed, add the sifted powdered sugar.

Step 3: Add the lemon flavoring and salt. Add whatever flavoring you choose along with the salt.

Step 5: Mix until light and fluffy. Turn the mixer to medium-high speed and beat for an additional 5 minutes. The frosting will become lighter in color and texture. With a rubber spatula, beat by hand to beat out any air pockets.

Assembly cake tips

• Use a cake turner, here is my favorite.
• Use an off set spatula to help get the frosting on the sides of the cake. 
• Use cold cake layers. Either have them frozen or just chilled.
• Pipe a small dollop of frosting onto the middle of a cake board to act as glue and hold the cake into place. Place the first cake layer, top side up, on the cake board. Gently and evenly spread about a cup of the frosting over the cake layer.
• Repeat these steps for the second cake layer. 
• Place the final cake layer, top side down, on top. Give the cake a quick crumb coat and chill for 10 to 15 minutes in the freezer before frosting the entire cake.

Expert baking tips 

-Make sure that your ingredients for the cake are room temperature. This will help your cakes rise properly in the oven. 

-You can make everything ahead of time and assemble on the day that you are ready to serve it. 

-SIFT your powdered sugar. This is a step you seriously don’t want to skip. It helps keep your buttercream smooth and SILKY. 

-Use high quality cake pans. My favorite and trusted brand is FAT DADDIOS. You can find them here! 

-I use a little food gel to get my yellow stripes. I also use a cake comb. 

How to get stripes. 

1. Use a cake comb, you can find one here. 
2. Frost your cake like normal (this time I didn’t use an acrylic disk, I just applied a lot of frosting on top and around the cake sides). 
3. Use the cake comb instead of a cake scraper, After you use the cake comb, scrape off any extra frosting. Freeze your cake for 15 minutes. 
4. Using a piping bag, apply the extra color of frosting in-between the indents in the frosting. 
5. Start scraping until the frosting looks smooth.  Don’t lose hope! It will all come together! 

FAQ

Can I make this into a sheet cake? 

Yes this can be turned into a sheet cake, four 6 inch cake pans, or a 9×13 (if you do a 9×13, it will need to bake for 40-45 minutes).

Can these be made into cupcakes? 

YES! You just need to reduce the baking time to 23-27 minutes. 

What if I can’t find emulsion? 

I have found emulsion at Micheal’s, Amazon, and Hobby Lobby. If for some reason you can’t find it anywhere, you can just use lemon extract.

Storing and freezing 

If I am dividing my Light Lemon Cake making into multiple days, I bake my cake layers, cool them, and wrap them with plastic wrap and store them in the fridge or the freezer. This helps reduce crumbs and makes it so the layers don’t slide around when decorating. They can be stored in the fridge for 3-5 days. 

Freezing

If you want to make the entire cake ahead of time, you can freeze the decorated cake by simply chilling it and then wrapping it with plastic wrap. If you want to store it for longer than a few days, put a layer of aluminum foil over the plastic wrap. It can be stored like this in the freezer for up to 6 months. Once you are ready to serve the cake, pull it out of the freezer and place it in the fridge to thaw (this will help decrease condensation).

Here are more recipes you are going to want to try:

Cinnamon Roll Bars, Orange Creamsicle Cake, Lemon Blueberry Cake

Recipe

Light Lemon Cake

Molly Murphy

This Light Lemon Cake is sweet with a great lemony tang. Zested from two large lemons and my favorite LorAnn’s emulsion to give it its lemony flavor.

5 from 6 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine Cake

Ingredients

 

US CustomaryMetric

 

1x2x3x

FOR THE CAKE

• 3 cups cake flour
• 1 Tablespoon baking powder
• 1 teaspoon salt
• Zest of two lemons lemon mine were large
• ½ cup unsalted butter at room temperature
• ½ cup canola oil
• 1 ½ cups granulated sugar
• 3 large egg whites at room temperature
• 2 large whole eggs room temperature
• 2 teaspoons lemon extract or lemon emulsion
• ½ cup sour cream at room temperature
• 1 cup buttermilk room temperature

For the lemon cream cheese buttercream

• 5 cups powdered sugar measured and then sifted
• 8 ounces cream cheese room temperature
• 1 ½ cups unsalted butter room temperature
• Pinch of salt
• 1 teaspoon lemon extract or lemon emulsion
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch.

Instructions

 

For the cake

• Preheat your oven to 325 degrees F. With cooking spray, spray three 8-inch or four 6-inch round cake pans, line the bottom with parchment paper and spray again. Don’t forget to spray the sides of the pan. Set aside.
• In a medium sized mixing bowl, whisk together the cake flour, baking powder, lemon zest, and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil, and the sugar for 3 minutes on medium-high speed. The color will start getting lighter.
• With a rubber spatula, scrape down the sides of the bowl and begin to add the egg whites and whole eggs on medium speed, scraping down the sides and bottom of the bowl between additions. Once all the eggs have been added, beat the mixture on medium-high speed for an additional 2 to 3 minutes.
• Add the sour cream and the lemon flavoring of your choice and mix on low. If it starts to look a little curdled, don’t stress, once you add the flour, it will smooth out.
• Turn the mixer to the lowest speed, add ⅓ of the flour mixture, followed by half of the buttermilk, repeat, ending with the flour. Remember to be on the lowest speed to prevent over mixing. Scrape the bottom of the bowl, and mix on low for 20 more seconds.
• Evenly divide the batter between the pans (about 18 ounces of cake batter into each of the three 8-inch cake pans or 13 ounces in each of the 6-inch pans) and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then transfer the cakes out of the pans and onto a cooling rack. For best results, lightly spray the cooling rack with cooking spray to prevent the cakes from sticking.

For the cream cheese frosting

• FOR THE BUTTERCREAM
• In a large bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until light, fluffy and smooth.
• Add all of the sifted powdered sugar, and mix on low just until combined.
• Once combined, add the lemon extract and salt. Turn the speed up to medium high and beat for 4 minutes.
• Before using on your cake, mix the frosting by hand with a wooden spoon to push out the air pockets.

Assembly

• Spread a small dollop of frosting on the middle of a cake board to act as “glue”. Place one cake layer, bottom side down on the cake board. Spread about 1 cup of frosting across the top of the cake layer. To make sure that it is even, get eye level with the cake.
• Place the next cake layer on top of the frosting. Gently spread about 1 cup of the lemon cream cheese frosting over it.
• Place the final cake layer, top side down, on top. Give the cake a quick crumb coat and chill for 10 to 15 minutes in the freezer before frosting the entire cake.

Tried this recipe?Let us know how it was!