Old Fashioned Lemon Layer Cake Recipe

Name: Old Fashioned Lemon Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. plus 2 tbsp. butter, softened; 2 1/4 c. sugar; 6 eggs, separated; 3 1/4 c. all purpose flour; 1 tbsp. baking powder; 1/4 tsp. salt; 1 c. plus 2 tbsp. milk; 3/4 tsp. grated lemon rind; 1 3/4 tsp. lemon juice; Lemon filling (recipe follows); Additional grated lemon rind (optional); Lemon twist (optional); LEMON FILLING:; 2 1/4 c. sugar; 1/4 c. plus 1 1/2 tbsp. all purpose flour; 2 tbsp. grated lemon rind; 1/2 c. lemon juice; 1 egg, beaten; 2 tbsp. butter

Servings: persons

1 c. plus 2 tbsp. butter, softened
2 1/4 c. sugar
6 eggs, separated
3 1/4 c. all purpose flour
1 tbsp. baking powder
1/4 tsp. salt
1 c. plus 2 tbsp. milk
3/4 tsp. grated lemon rind
1 3/4 tsp. lemon juice
Lemon filling (recipe follows)
Additional grated lemon rind (optional)
Lemon twist (optional)
LEMON FILLING:
2 1/4 c. sugar
1/4 c. plus 1 1/2 tbsp. all purpose flour
2 tbsp. grated lemon rind
1/2 c. lemon juice
1 egg, beaten
2 tbsp. butter

1
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in lemon rind and juice. Beat egg whites (at room temperature) until stiff peaks form; fold into batter.
2
Pour batter into 3 greased and floured 9 inch round cakepans. Bake 350 degrees for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely. Split each layer in half horizontally. Spread lemon filling between layers and on top; garnish with additional lemon rind and lemon twist if desired. Yield: one 9 inch layer cake.
3
LEMON FILLING:
4
Combine first 5 ingredients in heavy saucepan; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat. Add butter; stir until melted. Cool. Yield: about 2 1/2 cups.

2592

kcal

Calories

Fat

441

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 c. plus 2 tbsp. butter, softened, 2 1/4 c. sugar, 6 eggs, separated, 3 1/4 c. all purpose flour, and more.

Yes, Old Fashioned Lemon Layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Old Fashioned Lemon Layer Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions