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Lemon Layer Cake Recipe
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
My lemon layer cake makes two small featherlight layers that you could further heighten by making a lemon filling or a cream filling to really compliment the fabulous lemon taste of this moist cake.
Course: Desserts, snacks
Cuisine: American
Keyword: cake recipes, how to make lemon layer cake, lemon layer cake
Servings: 8
Ingredients
  • ½ cups of shortening butter or margarine (no spread)
  • 1 cup of sugar
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of lemon extract
  • 2 large eggs
  • 2 cups of sifted cake flour or 2 cups of all-purpose flour minus 4 tablespoons
  • 1/4 teaspoon of salt
  • 1 teaspoon of baking powder leveled
  • 3/4 teaspoon of baking soda leveled
  • 1 cup of sour milk or 1 cup of sweet milk + 1 tablespoon of lemon juice
  • Lemon Icing:
  • 2-1/4 cups of confectioners’ sugar
  • 1 tablespoon of sour cream
  • 1 tablespoon of neuchatel cheese or cream cheese
  • 1 teaspoon of lemon extract
  • 1/4 cup of milk minus 2 tablespoons
  • Lemon Filling:
  • ½ cups sugar
  • 2 tablespoons of flour
  • 3/4 cup of cold water
  • grated peel of 1 lemon
  • 1 beaten egg yolk
  • juice of 1 lemon
  • 2 teaspoons of butter or margarine not spread
Instructions
  1. To Prepare Cake Batter:

  2. In a large mixing bowl, cream the shortening, butter or margarine with the sugar until fluffy and the sugar well dissolved.
  3. Next, add the eggs, vanilla and lemon extract and mix through the creamed butter-sugar mixture.
  4. Slowly, add the sifted dry ingredients alternately with the sour milk ending with the liquid last. If you finish with the milk last, it makes for a more tender cake.
  5. Divide your batter and pour into two nine-inch layer cake pans that were well-greased and lined with wax paper.
  6. Bake in a 350-degree oven for about 25-30 minutes, depending on how your oven is regulated. Test with a cake tester or a toothpick to see if anything sticks.
  7. Allow to cool in the pan for about five minutes before attempting to remove.
  8. Frost or fill after the cake cools.
  9. To Make the Lemon Filling:

  10. In a saucepan, add the sugar.
  11. Mix the cold water with the flour and stir until smooth, then stir in your beaten egg yolk, juice of one lemon before adding the grated lemon peel to your saucepan.
  12. Cook this mixture over low heat until thick.
  13. Stir in the two teaspoons of butter last to melt through.
  14. To Make the Lemon Icing:

  15. In a large mixing bowl, beat your confectioners’ sugar, milk, sour cream, neufchatel cheese, lemon extract with an electric mixture until smooth and glossy.
  16. Ice the cake after it has a chance to cool.
  17. ENJOY!