{"id":324051,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-24T23:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/lemon-layer-cake\/"},"modified":"2024-08-07T13:01:24","modified_gmt":"2024-08-07T18:01:24","slug":"lemon-layer-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/lemon-layer-cake\/","title":{"rendered":"Lemon Cake"},"content":{"rendered":"<p>This lemon layer cake looks striking and has bright lemon flavor at every level. Four layers of tender lemon cake are brushed with a tart citrus syrup, then sandwiched together with lemony cream cheese frosting.<\/p>\n<p>After you make this lemon cake recipe from scratch, you can decorate it with extra frosting, lemon slices and colorful, edible flowers, then double-down on that sunny lemon taste by serving it with old-fashioned <a href=\"https:\/\/www.tasteofhome.com\/recipes\/old-fashioned-lemonade\/\" data-name=\"www.tasteofhome.com\/recipes\/old-fashioned-lemonade\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade lemonade<\/a>.<\/p>\n<h2>Ingredients for Lemon Cake<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2025343\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Cake_TOHD24_49159_AbbeyLittlejohn_1.jpg?fit=700%2C1024\" alt=\"Ingredients For Lemon Cake Recipe Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Abbey Littlejohn for Taste Recipes<\/span><\/span><\/p>\n<ul class=\"recipe-ingredients__list recipe-ingredients__collection splitColumns\">\n<li><strong>Butter: <\/strong>Butter adds richness and moisture to cakes. <span style=\"font-weight: 400;\">Let the<\/span> <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-name=\"www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-module=\"content engagement\" data-position=\"embedded links\"><span style=\"font-weight: 400;\">butter soften<\/span><\/a><span style=\"font-weight: 400;\"> for about an hour before you start.<\/span><\/li>\n<li><strong>Sugar: <\/strong>Granulated sugar is creamed with butter until light and fluffy, adding sweetness to balance out the tart citrus.<\/li>\n<li><strong>Eggs and egg yolks: <\/strong>Eggs bind the cake together, and additional egg yolks ensure a velvety texture. Both the eggs and yolks should be at <a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-name=\"www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\">room temperature<\/a> before being added.<\/li>\n<li><strong>Lemon zest and lemon juice: <\/strong>Aromatic lemon zest and bright juice are added directly into the batter in this moist lemon cake recipe.<\/li>\n<li><strong>Sour cream and milk: <\/strong>Using both sour cream and 2% milk as the liquid for the cake brings an additional layer of richness.<\/li>\n<li><strong>Flour: <\/strong>All-purpose flour gives the cake structure.<\/li>\n<li><strong>Baking powder and soda: <\/strong>These leaveners combine for maximum lift.<\/li>\n<\/ul>\n<h3>Syrup:<\/h3>\n<ul class=\"recipe-ingredients__list recipe-ingredients__collection splitColumns\">\n<li><strong>Sugar and lemon juice: <\/strong>Sugar and lemon juice are boiled for a bright simple syrup that gets brushed on the cake layers.<\/li>\n<\/ul>\n<h3>Frosting:<\/h3>\n<ul class=\"recipe-ingredients__list recipe-ingredients__collection splitColumns\">\n<li><strong>Cream cheese and butter: <\/strong>Room-temperature cream cheese and butter beat up extra smoothly.<\/li>\n<li><strong>Confectioners&#8217; sugar: <\/strong>Confectioners&#8217; sugar makes for a smooth and sweet frosting.<\/li>\n<li><strong>Lemon juice: <\/strong>Using only lemon juice as the liquid makes for an exceptionally bright frosting.<\/li>\n<li><strong>Lemon slices or edible flowers (optional): <\/strong>These optional, but beautiful, garnishes make for an extra-pretty presentation.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the cake pans<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2025345\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Cake_TOHD24_49159_AbbeyLittlejohn_2.jpg?fit=700%2C1024\" alt=\"Step 1 Of Greased Round Baking Pans For Lemon Cake Recipe For Taste Of Home\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Abbey Littlejohn for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. Line the bottoms of two <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-grease-a-cake-pan-the-right-way\/\" data-name=\"www.tasteofhome.com\/article\/how-to-grease-a-cake-pan-the-right-way\/\" data-module=\"content engagement\" data-position=\"embedded links\">greased<\/a> 9-inch round baking pans with parchment, then grease the parchment, to ensure the cake doesn&#8217;t stick.<\/p>\n<h3>Step 2: Make the cake batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2025346\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Cake_TOHD24_49159_AbbeyLittlejohn_3.jpg?fit=700%2C1024\" alt=\"Creamed butter with flour and sour cream mixture in a bowl for Step 2 of Lemon Cake recipe for Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Abbey Littlejohn for Taste Recipes<\/span><\/span><\/p>\n<p>In a large bowl, cream the butter and sugar together until light and fluffy, five to seven minutes. Add the eggs and egg yolks, one at a time, beating well after each addition. Add the lemon zest and juice.<\/p>\n<p>In a small bowl, mix the sour cream and milk.<\/p>\n<p>In a separate bowl, whisk the flour, salt, baking powder and baking soda. Start by adding 1\/3 of the flour mixture to the creamed mixture, then 1\/2 of the milk mixture, alternating and ending with flour.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Prevent a tough crumb by taking care in this step. When adding flour and milk in an alternating fashion, only mix until just combined. Overmixing at this step will create too much gluten and decrease the cake&#8217;s tenderness.<\/p>\n<h3 data-ad-slot-name=\"\/detail\/content_2\" data-ad-threshold=\"50\" data-ad-responsive-sizes=\"{&quot;mobile&quot;:[[300,250],[320,50],[300,50],[300,100],[320,100]],&quot;tablet&quot;:[[728,90],[320,50],[300,50]],&quot;desktop&quot;:[[728,90]],&quot;large_screen&quot;:[[728,90]]}\" data-ad-targeting=\"{&quot;location&quot;:&quot;middle&quot;,&quot;pos&quot;:&quot;content_2&quot;,&quot;tf&quot;:&quot;btf&quot;}\" data-google-query-id=\"CPHZmbrTr4cDFRT0lAkdVlUAKw\">Step 3: Bake the cake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2025347\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Cake_TOHD24_49159_AbbeyLittlejohn_4.jpg?fit=700%2C1024\" alt=\"Cooling Lemon Cakes On Rack For Step 3 Of Lemon Cake Recipe For Taste Of Home\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Abbey Littlejohn for Taste Recipes<\/span><\/span><\/p>\n<p>Add the batter evenly to the two prepared pans. Bake until a toothpick inserted in the center comes out clean, 24 to 28 minutes. Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto wire racks to remove the parchment and continue cooling.<\/p>\n<h3>Step 4: Make the lemon syrup<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2025348\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Cake_TOHD24_49159_AbbeyLittlejohn_5.jpg?fit=700%2C1024\" alt=\"Boiling sugar and lemon juice on hotplate for step 4 of Lemon Cake recipe for Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Abbey Littlejohn for Taste Recipes<\/span><\/span><\/p>\n<p>In a small saucepan, combine the sugar and lemon juice. Bring it to a boil, then cook until the liquid is reduced by half, and let it cool a bit.<\/p>\n<h3>Step 5: Make the frosting<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2025349\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Cake_TOHD24_49159_AbbeyLittlejohn_6.jpg?fit=700%2C1024\" alt=\"Lemon Frosting Ingredients In A Bowl For Step 5 Of Lemon Cake For Taste Of Home\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Abbey Littlejohn for Taste Recipes<\/span><\/span><\/p>\n<p>Beat the cream cheese and butter until smooth. Gradually add in the confectioners&#8217; sugar, lemon juice and salt until blended.<\/p>\n<h3>Step 6: Prepare the cake layers<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2025350\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Cake_TOHD24_49159_AbbeyLittlejohn_7.jpg?fit=700%2C1024\" alt=\"Cutting lemon cakes in half before topping with lemon syrup for step 6 of Lemon Cake recipe for Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Abbey Littlejohn for Taste Recipes<\/span><\/span><\/p>\n<p>Using a long serrated knife, cut each cake horizontally in half (here&#8217;s our best <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cut-cake-layers\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cut-cake-layers\/\" data-module=\"content engagement\" data-position=\"embedded links\">tip for cutting cake layers<\/a>). Brush the top of each layer with warm syrup, then let them cool completely.<\/p>\n<h3>Step 7: Frost and decorate the cake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2025351\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Cake_TOHD24_49159_AbbeyLittlejohn_8.jpg?fit=700%2C1024\" alt=\"Icing First Layer Of Lemon Cake For Step 7 Of Lemon Cake For Taste Of Home\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Abbey Littlejohn for Taste Recipes<\/span><\/span><\/p>\n<p>Lay one cake layer on a serving plate, and top it with 1 cup of frosting. Repeat the layers twice, topping with the remaining cake layer. Frost the top and sides with the remaining frosting. If desired, decorate with additional frosting, lemon slices and\/or edible flowers like violets or nasturtiums.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>For <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-frost-a-cake-easy-way\/#:~:text=To%20crumb%20coat%20a%20cake,thin%20and%20even%20as%20possible.\" data-name=\"www.tasteofhome.com\/article\/how-to-frost-a-cake-easy-way\/#:~:text=To%20crumb%20coat%20a%20cake,thin%20and%20even%20as%20possible.\" data-module=\"content engagement\" data-position=\"embedded links\">perfect finished frosting<\/a>, make a crumb coat. Spread a thin layer of icing on the top and sides of the cake and refrigerate it for about 30 minutes. Then add the rest of the frosting for a crumb-free finish.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2025352\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Cake_TOHD24_49159_AbbeyLittlejohn_10.jpg?fit=700%2C1024\" alt=\"Lemon cake with slice being pulled out for Lemon Cake recipe for Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Abbey Littlejohn for Taste Recipes<\/span><\/span><\/p>\n<h2>Lemon Cake Variations<\/h2>\n<ul>\n<li><strong>Add top-tier toppings:<\/strong> In addition to decorative icing swirls, twisted lemon wheels and colorful flowers, try adding additional lemon zest or chopped crunchy green pistachios.<\/li>\n<li><strong>Go naked:\u00a0<\/strong>For a modern look, try the barely there <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-a-naked-cake-and-why-you-should-give-it-a-try\/\" data-name=\"www.tasteofhome.com\/article\/what-is-a-naked-cake-and-why-you-should-give-it-a-try\/\" data-module=\"content engagement\" data-position=\"embedded links\">naked cake<\/a> approach to frosting.<\/li>\n<li><strong>Amp up the citrus:\u00a0<\/strong>Why stop at lemon? Mix in orange or lime zest to add more color and flavor into the batter and sprinkled over the top.<\/li>\n<\/ul>\n<h2>How to Store Lemon Cake<\/h2>\n<p>Finished lemon cake can be stored covered in the refrigerator for two to three days.<\/p>\n<h3>Can you freeze lemon cake?<\/h3>\n<p>To freeze, wrap unfrosted cake layers well in both plastic wrap and heavy-duty aluminum foil and freeze them for up to three months.<\/p>\n<h2>Lemon Cake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2025353\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Cake_TOHD24_49159_AbbeyLittlejohn_11.jpg?fit=700%2C1024\" alt=\"Lemon cake with slice being pulled out for Lemon Cake recipe for Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Abbey Littlejohn for Taste Recipes<\/span><\/span><\/p>\n<h3>How do you make a super-lemony cake?<\/h3>\n<p>This recipe uses all our secrets for an ultra-lemony cake. The trick is to add lemon flavor into each step: the batter, the lemon syrup and the frosting. Using both juice and zest brings both the floral aromas from the peel&#8217;s lemon oil and also the tart acidity in the juice that makes a lemon, well, a lemon.<\/p>\n<h3>What&#8217;s the best way to zest a lemon?<\/h3>\n<p>A tool like a zester or microplane work well for <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-zest-a-lemon-3-easy-ways\" data-name=\"www.tasteofhome.com\/article\/how-to-zest-a-lemon-3-easy-ways\" data-module=\"content engagement\" data-position=\"embedded links\">zesting citrus fruit<\/a>. If you don&#8217;t have either of those, use a vegetable peeler to cut larger pieces of zest from the fruit, then mince them as finely as possible. The most important part is to only use the yellow part of the skin, as the thicker white pith beneath is bitter.<\/p>\n<h3>What are some tips for baking a cake?<\/h3>\n<p>Baking a great layer cake isn&#8217;t hard, but there are some tips to make sure each step goes well. From not beating the flour too much, which overdevelops the gluten and makes a tough cake, to making sure your cake slips smoothly out of the cake pans, here&#8217;s a list of our <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-bake-a-cake-your-ultimate-guide\/\" data-name=\"www.tasteofhome.com\/article\/how-to-bake-a-cake-your-ultimate-guide\/\" data-module=\"content engagement\" data-position=\"embedded links\">top tips, from baking to decorating,<\/a> to make the job easier and create beautiful results.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This four-layer lemon cake uses lemon juice, lemon zest, a sweet-tart lemon syrup and a lush cream cheese frosting to make sure there&#8217;s a sunshiny taste of citrus in every bite.&nbsp;<\/p>\n","protected":false},"author":7061,"featured_media":2026357,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,304523,305750,303984,305744,304288,305487,304430,304515,307104,303966,304408,304368,303887,306848,305784,305788,307199,304268,304558,324623,304388,304395,304398,304150,303883,305835],"categories-v2":[308500,310461,309438,308888,311398,308513,311389,308988,308481,259620,310796,308830,308880,310155,308495,308813,308745,308478,309603,311426,311429,310245,259483,308910,309177,308752,308782,308797,309434,308476,311466],"coauthors":[112911],"recommended_recipes":[{"post_title":"Lemon Cake","post_link":"\/recipes\/lemon-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24563_LT10590D27A-1.jpg"},{"post_title":"Lemon Sheet Cake","post_link":"\/recipes\/lemon-sheet-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Sheet-Cake_EXPS_TOHJJ23_20980_P2_MD_01_11_3b.jpg"},{"post_title":"Lemon Pound Cake","post_link":"\/recipes\/california-lemon-pound-cake\/","post_image":"\/wp-content\/uploads\/2024\/11\/Lemon-Pound-Cake_EXPS_TOHD24_3259_SuzanNajjar_13.jpg"},{"post_title":"Triple-Layer Lemon Cake","post_link":"\/recipes\/triple-layer-lemon-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Triple-Layer-Lemon-Cake_exps28269_BOCC1177610D98_clone_RMS.jpg"},{"post_title":"Lemon Coconut Cake","post_link":"\/recipes\/lemon-coconut-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps28442_TH950745D15.jpg"},{"post_title":"Layered Lemon Dessert","post_link":"\/recipes\/layered-lemon-dessert\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Lemon Pudding Cake","post_link":"\/recipes\/lemon-pudding-cake\/","post_image":"\/wp-content\/uploads\/2025\/01\/Lemon-Pudding-Cake_EXPS_TOHD24_6435_SarahTramonte_4.jpg"},{"post_title":"Lemon Meringue Cake","post_link":"\/recipes\/lemon-meringue-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Lemon-Meringue-Cake_EXPS_TOHD24_14084_ChristineMa_14.jpg"},{"post_title":"Lemon Raspberry Cake","post_link":"\/recipes\/raspberry-lemon-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Lemon-Raspberry-Cake_EXPS_TOHD24_31722_EricKleinberg_11.jpg"},{"post_title":"Lemon Orange Cake","post_link":"\/recipes\/lemon-orange-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps421_5SD153598C11_05_6b.jpg"},{"post_title":"Lemon Cherry Cake","post_link":"\/recipes\/lemon-cherry-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20372_TH10384_D31B.jpg"},{"post_title":"Layered Lemon Pie","post_link":"\/recipes\/layered-lemon-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Layered-Lemon-Pie_EXPS_WRSM17_30948_D04_13_5b-5.jpg"},{"post_title":"Lemon Ricotta Cake","post_link":"\/recipes\/lemon-ricotta-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Ricotta-Cake_EXPS_GHBZ18_41570_B08_15_4b-5.jpg"},{"post_title":"Lemon-Rosemary Layer Cake","post_link":"\/recipes\/lemon-rosemary-layer-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Rosemary-Layer-Cake_EXPS_THCA22_46670_B07_09_5b-14.jpg"},{"post_title":"Lemon Angel Food Cake","post_link":"\/recipes\/lemon-angel-cake\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_28614_AlejandroMonfort_4.jpg"},{"post_title":"Coconut Citrus Layer Cake","post_link":"\/recipes\/coconut-citrus-layer-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps132002_THCA163696A03_31_3b-7.jpg"},{"post_title":"Fluted Lemon Cake","post_link":"\/recipes\/fluted-lemon-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps30176_CX944052D51D-3.jpg"},{"post_title":"Lemon Coffee Cake","post_link":"\/recipes\/lemon-coffee-cake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Lemon Dump Cake","post_link":"\/recipes\/lemon-dump-cake\/","post_image":"\/wp-content\/uploads\/2024\/06\/Luscious-Lemon-Cream-Cheese-Dump-Cake_EXPS_FT24_232418_JR_0604_7.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Lemon-Layer-Cake_EXPS_TOHD24_49159_AbbeyLittlejohn_9.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/lemon-layer-cake\/","name":"Lemon Cake","datePublished":"2018-01-01","dateModified":"2024-08-07","prepTime":"PT35M","cookTime":"PT25M","totalTime":"PT60M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Layer-Cake_EXPS_TOHD24_49159_AbbeyLittlejohn_9.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"This four-layer lemon cake uses lemon juice, lemon zest, a sweet-tart lemon syrup and a lush cream cheese frosting to make sure there's a sunshiny taste of citrus in every bite.\r\n\r\n&nbsp;","recipeIngredient":["1 cup butter, softened","1-1\/2 cups sugar","2 large eggs, room temperature","3 large egg yolks, room temperature","1 tablespoon grated lemon zest","2 tablespoons lemon juice","3\/4 cup sour cream","1\/4 cup 2% milk","2-1\/2 cups all-purpose flour","1 teaspoon salt","1 teaspoon baking powder","1\/2 teaspoon baking soda","SYRUP:","1\/2 cup sugar","1\/2 cup lemon juice","FROSTING:","2 packages (8 ounces each) cream cheese, softened","1 cup butter, softened","4 cups confectioners' sugar","1-1\/2 teaspoons lemon juice","1\/8 teaspoon salt","Optional: Lemon slices or edible flowers"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the cake pans","text":"Preheat the oven to 350\u00b0F. Line the bottoms of two greased 9-inch round baking pans with parchment, then grease the parchment, to ensure the cake doesn't stick.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Cake_TOHD24_49159_AbbeyLittlejohn_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the cake batter","text":"In a large bowl, cream the butter and sugar together until light and fluffy, five to seven minutes. Add the eggs and egg yolks, one at a time, beating well after each addition. Add the lemon zest and juice. In a small bowl, mix the sour cream and milk. In a separate bowl, whisk the flour, salt, baking powder and baking soda. Start by adding 1\/3 of the flour mixture to the creamed mixture, then 1\/2 of the milk mixture, alternating and ending with flour. Editor's Tip: Prevent a tough crumb by taking care in this step. When adding flour and milk in an alternating fashion, only mix until just combined. Overmixing at this step will create too much gluten and decrease the cake's tenderness.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Cake_TOHD24_49159_AbbeyLittlejohn_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the cake","text":"Add the batter evenly to the two prepared pans. Bake until a toothpick inserted in the center comes out clean, 24 to 28 minutes. Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto wire racks to remove the parchment and continue cooling.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Cake_TOHD24_49159_AbbeyLittlejohn_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the lemon syrup","text":"In a small saucepan, combine the sugar and lemon juice. Bring it to a boil, then cook until the liquid is reduced by half, and let it cool a bit.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Cake_TOHD24_49159_AbbeyLittlejohn_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the frosting","text":"Beat the cream cheese and butter until smooth. Gradually add in the confectioners' sugar, lemon juice and salt until blended.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Cake_TOHD24_49159_AbbeyLittlejohn_6.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Prepare the cake layers","text":"Using a long serrated knife, cut each cake horizontally in half (here's our best tip for cutting cake layers). Brush the top of each layer with warm syrup, then let them cool completely.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Cake_TOHD24_49159_AbbeyLittlejohn_7.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Frost and decorate the cake","text":"Lay one cake layer on a serving plate, and top it with 1 cup of frosting. Repeat the layers twice, topping with the remaining cake layer. Frost the top and sides with the remaining frosting. If desired, decorate with additional frosting, lemon slices and\/or edible flowers like violets or nasturtiums. Editor's Tip: For perfect finished frosting, make a crumb coat. Spread a thin layer of icing on the top and sides of the cake and refrigerate it for about 30 minutes. Then add the rest of the frosting for a crumb-free finish.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Cake_TOHD24_49159_AbbeyLittlejohn_8.jpg?fit=700,1024"}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Anna Thomas Bates"}],"nutrition":{"@type":"NutritionInformation","calories":" 841 calories","fatContent":"48g fat (30g saturated fat)","cholesterolContent":"219mg cholesterol","sodiumContent":"656mg sodium","carbohydrateContent":"96g carbohydrate (72g sugars","fiberContent":"1g fiber)","proteinContent":"8g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.535714,"reviewCount":28,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Lemon Layer Cake","description":"Check out this video for how to make Lemon Layer Cake","thumbnailUrl":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/wpthumbnailsprod\/LemonLayerCake%20DIYD%2049159%20080221%20H_thumbnail.jpeg"],"uploadDate":"2021-08-19 18:10:33","duration":"P0DT0H0M0S","contentUrl":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2021\/08\/LemonLayerCake_DIYD_49159_080221_H.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SHOK"},"reviewBody":"Here's a time-saving trick as far as the slicing horizontally of the cake layers goes: use 4 round cake pans and divide cake batter evenly between them. Thus you have your thinner layers without the job of trying to slice them evenly. Just a thought that might help someone. :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-05-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"quiltpinky1"},"reviewBody":"Although lovely looking, it could use a bump up in the lemon flavor in the cake. The frosting was scrumptious! It made a great presentation but just not lemon enough...","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-03-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jennifer084"},"reviewBody":"Wow!  What a big burst of lemon flavor.  This cake tasted so delicious with the cream cheese frosting.  So good!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"brownl3nc"},"reviewBody":"Made this cake for Easter lunch with my family and it was a big hit.  The lemon flavor in the  cake and icing is subtle.  The punch comes from the syrup that is spread between the cut layers.  The icing was great, and I loved the body of the cake, it is not like a pound cake but substantial enough to hold up to the syrup. I made the cake Saturday afternoon for a Sunday lunch.  I thought the flavor from the syrup was very intense, maybe a little too much for me.  Had a slice on Monday and the taste had mellowed significantly.  I think the syrup starts to soak into the cake and it not so concentrated in one bite.  I liked it better on Monday than I did on Sunday.  Could not find decent looking regular lemons at the store, but did find pretty Meyer Lemons.  It took a whole bag and part of another to get enough juice for all elements of the  cake.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Anna8529"},"reviewBody":"<p>This cake is very good.  I made it for our daughter's birthday.  As everyone said, the frosting is amazing, however,  I had alot left over.  Put it on brownies, big hit.   I did use all 5 eggs in the recipe, did not separate yolks, as recipe called for.   I also used another reviewer's suggestion and made the cakes in 4 separate cake pans.  They baked for about 18 minutes.  For me, the cake was not high.  Wonder if that was because  I used all 5 eggs and didn't separate the yokes.  It is very showy when you layer the end result and see the frosting, when slicing. Very good., not extremely lemony.  I loved it and will make it again. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-03-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Carmen995"},"reviewBody":"OMG!!!! \ud83d\ude4c\ud83c\udffc\ud83d\ude4c\ud83c\udffc\ud83d\ude4c\ud83c\udffc\ud83d\ude4c\ud83c\udffc This was only my second time at making a cake from scratch! My first cake recipe didn\u2019t go well. BUT this recipe was excellent!!! Perfect cream cheese frosting perfect moisture & not super lemony! Just the right amount of lemon taste . So glad I stayed with the recipe and used fresh lemons \ud83c\udf4b!\nMy multigenerational family all loved it!!!! \nI am a visual learner so having the video available helped me a lot!!!!!! *My granddaughters loved the video too as they helped me make the cake (they are 4&5 yrs old).\nI am planning on making this for my family who will be visiting me next week!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cynthia889"},"reviewBody":"Very good cake.  Just the right amount of lemon.  This makes a TALL cake.  My own mistake was not sifting the powdered sugar.  There were all sorts of sugar bombs throughout the frosting.  They reminded me of the old butter creme mints you got at babyshowers and that's not a bad thing!  Since it's just me and my husband, I think I will half the recipe next time.  I'll definitely make it again.  TY Summer Goddard for sharing your recipe and ty to TOH for posting.  Now I gotta clear a spot in the refer for this TALL cake!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-01-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AllisoCox"},"reviewBody":"This is a lovely recipe. Tips.... 1. Beat the butter and sugar until you feel almost no sugar grit between your fingers if you take a bit on your finger and rub.  2. use dental floss to cut the layers in half. Wrap around and cross the ends, then pull. It works.  3. Use parchment paper as it says. I did not, and while the results were still delicious, it was not as pretty.  4. Alternate the bottom layer of each split layer with the top layers. The bottom layer will have a brown tint to it and extra texture that the top layers do not have. I inadvertently put the two bottom layers facing each other, and it gave a very clear brown line which was delicious but it would be more aesthetically pleasing without it.   I used bottled lemon juice in the cake batter and in the syrup. I used real squeezed lemon in the icing. I think the bottled is fine for the cake...but fresh squeezed is infinitely better...particularly for the syrup, which with the commercial lemon juice is very, very strong to the point where it has a little bite.   The batter is fluffy and filled my 9 inch pans above the halfway mark and made substantial layers. I think if one doesn't have enough batter either you haven't whipped the butter and sugar sufficiently or you are off on your ingredients.   This recipe makes a lot of frosting and it is arguably the best frosting I've ever made. Again be sure to beat your butter and cheese sufficiently until it fluffs up before adding the other ingredients.   I will definitely make this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LouShrout"},"reviewBody":"Let me tell you about this beautiful cake. I've bee n baking since I was a young girl. Not often do cake recipes get my attention!! This cake is dense, but melts in your mouth. This fantastic lemon syrup is the secret that puts this cake in another level! This cake is a must try!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-02-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"fhquilting"},"reviewBody":"Wow!  This is a wonderful cake with amazing flavor and visually beautiful!  I added 1\/2 tsp lemon extract to cake and frosting.  Also, in preparation for cutting layers horizontally, I poked toothpicks every 2\" around the layer.  Use dental floss, held taught, and cut the layers in half by using the toothpicks as a guide.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanWeights"},"reviewBody":"This was by far one of the best cakes I have ever made.  Nice & tart.  My family loved every bite.  Made this last year for Easter & repeating it again this year.  Love this recipe!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBike"},"reviewBody":"This cake came out perfect! Besides the way it looks because I\u2019m not a perfect baker! :) The lemon flavor is exactly what I want when I\u2019m biting into a lemon cake! The Syrup really does make this pop! Just word of advice taste the syrup so you know what your dealing with. Then add it to the cake. You will understand you don\u2019t need a whole lot! The Icing is dead on! I\u2019ve been searching for a good icing recipe and this one is going to be a keeper for a lot more recipes to come! Thank you for the bake!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-02-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jamiedenton"},"reviewBody":"To Karen (posted 12\/29\/19): They make an actual cake slicer for horizontal slicing. You can find them at your local Walmart, or on Amazon. Amazon has a much better selection, one which is adjustable. I love it.  PS: Made the cake and it was awesome!! Highly recommend this recipe. Especially if you follow the extra tips and directions by Alliso (posted 1\/26\/20).","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-04-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"suefalk"},"reviewBody":"I'm a sucker for all things lemon. You can appreciate the work that goes into a 'from scratch' cake. It's delicious!!!   Attn: Reviewer Kristina - the 'print' button is located directly under the recipe picture.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-02-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"TanyaVaughn"},"reviewBody":"I ABSOLUTELY LOVE LEMON CAKE! It's my FAVORITE! I can't wait to try it!!! But this recipe calls for 2% milk, no one in my family, includin me, likes or drinks 2%, only whole milk. My question is, obviously, can I use whole milk instead of 2%?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Julie"},"reviewBody":"Excellent cake! The only thing I used different was 1% milk instead of 2%. I also used 4 squeezed lemons and just had enough for cake and icing. Everyone raves about this cake!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-02-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Bleem521"},"reviewBody":"I made this for a birthday party. This was my first from scratch layered cake. It was a BIG hit with everyone here. The birthday person loved it. It was time to go away from the ice cream cake!! I'm not sure if I will make it again because I surely didn't make it as beautiful as the picture. Cutting the cakes in half was a real scary move. However, the recipe was delicious!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KAYLEE"},"reviewBody":"I gave this cake a 4 because there is one problem I have. What tools did you use for the icing?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-02-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CherrieChristie"},"reviewBody":"Seems like a lovely recipe would love to make, but Can you make this as a sheet cake or bundt cake? If so would the bake degree and time change? Thanks","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SandyWattenbarger"},"reviewBody":"This cake didn\u2019t rise properly, was way too sweet and didn\u2019t have enough lemon flavor. I followed the instructions carefully including the hints offered by Alissa. So disappointed!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MelissaMason "},"reviewBody":"A lot if work for a mediocre recipe. It was just \"too\"...too sweet, too tart","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}}]},"video":{"title":"Lemon Layer Cake","description":"Check out this video for how to make Lemon Layer Cake","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2021\/08\/LemonLayerCake_DIYD_49159_080221_H.mp4","duration":"","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2021\/08\/Lemon-Layer-Cake_EXPS_TOHGFBK19_49159_E03_21_2b-14.jpg","advertising":true,"jw_id":"jHGTf5zq","jw_url":"","jw_thmub_url":"","jw_publish_date":""},"rms_legacy_id":"49159","romance_copy_dek":"This four-layer lemon cake uses lemon juice, lemon zest, a sweet-tart lemon syrup and a lush cream cheese frosting to make sure there's a sunshiny taste of citrus in every bite.\r\n\r\n&nbsp;","enhanced_recipe_title":"Lemon Layer Cake","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup butter, softened","IngredientText":"1 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups sugar","IngredientText":"1-1\/2 cups sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 large eggs, room temperature","IngredientText":"2 large eggs, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 large egg yolks, room temperature","IngredientText":"3 large egg yolks, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon grated lemon zest","IngredientText":"1 tablespoon grated lemon zest"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons lemon juice","IngredientText":"2 tablespoons lemon juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup sour cream","IngredientText":"3\/4 cup sour cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup 2% milk","IngredientText":"1\/4 cup 2% milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2-1\/2 cups all-purpose flour","IngredientText":"2-1\/2 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt","IngredientText":"1 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon baking powder","IngredientText":"1 teaspoon baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon baking soda","IngredientText":"1\/2 teaspoon baking soda"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>SYRUP:<\/b>","IngredientText":"<b class='sIngredient'>SYRUP:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup sugar","IngredientText":"1\/2 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup lemon juice","IngredientText":"1\/2 cup lemon juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>FROSTING:<\/b>","IngredientText":"<b class='sIngredient'>FROSTING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 packages (8 ounces each) cream cheese, softened","IngredientText":"2 packages (8 ounces each) cream cheese, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup butter, softened","IngredientText":"1 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 cups confectioners' sugar","IngredientText":"4 cups confectioners' sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons lemon juice","IngredientText":"1-1\/2 teaspoons lemon juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon salt","IngredientText":"1\/8 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Optional: Lemon slices or edible flowers","IngredientText":"Optional: Lemon slices or edible flowers"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Lemon-Layer-Cake_EXPS_TOHD24_49159_AbbeyLittlejohn_9.jpg","RecipeId":49159,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Lemon Layer Cake Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"42988\"]","RecipeAttachmentFileName":"Lemon-Layer-Cake_EXPS_TOHD24_49159_AbbeyLittlejohn_9.jpg","ContributorId":null,"Firstname":"Summer","Lastname":"Goddard","City":"Springfield","StateDescription":"Virginia","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 35 min. Bake: 25 min. + cooling","MinimumServingQuantity":12,"MaximumServingQuantity":12,"Yield":"12 servings.","DigitalTitle":"Lemon Layer Cake","SubmittedTitle":"Tangy Lemon-Infused Layer Cake","RecipeTypeId":1,"AverageRating":4.54,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_HC17_49159_D06_30_10b.jpg","PreparationTimeInMinutes":35,"CookTimeInMinutes":25,"TotalTimeInMinutes":60,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Lemon Layer Cake","OriginalSourceProject":"Lemon Layer Cake","ContestPlacement":"","Trailer":null,"Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. \u2014Summer Goddard, Springfield, Virginia","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 350\u00b0. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment.","SequenceNo":1},{"Direction":"   Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture.","SequenceNo":2},{"Direction":"   Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly.","SequenceNo":3},{"Direction":"   For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely.","SequenceNo":4},{"Direction":"   For frosting, beat cream cheese and butter until smooth; beat in confectioners\u2019 sugar, lemon juice and salt until blended.","SequenceNo":5},{"Direction":"   Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely.","SequenceNo":6},{"Direction":"   Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. 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