Lemon Layer Cake with Lemon Cream Cheese Buttercream

Time for another layer cake! Not quite 14 layers like my no-bake s’mores cake or Smith Island cake, but just as fabulous as both. If you’re a lemon dessert lover like I am, meet our crowning glory.

Ingredients

3 cups (354g) sifted all-purpose flour* (spooned & leveled)
2 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
1 and 3/4 cups (350g) granulated sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup (240ml) whole milk, at room temperature
1 heaping Tablespoon lemon zest (about 2 lemons)
1/3 cup (80ml) fresh lemon juice (about 2 lemons)

Cream Cheese Buttercream Frosting

1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
8 ounces (226g) full-fat brick cream cheese, softened to room temperature*
4 and 1/2 cups (540g) confectioners’ sugar
2 Tablespoons (30ml) fresh lemon juice
1 teaspoon pure vanilla extract
pinch salt, to taste

Instructions

Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
Make the cake: Whisk the flour, baking powder, baking soda, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, add the milk, lemon zest, and lemon juice and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick.