This moist & delicious scratch Lemon Cake recipe has become one of our family favorites. Not only are these homemade lemon cake layers delicious, but a lemon filling and lemon cream cheese frosting bring a triple dose of lemon to this fantastic dessert!

I love lemony desserts and am always looking for an excuse to make this cake! This recipe is amazing, and has consistently been one of our most popular scratch cakes on our site over the years. There’s just something about lemon, isn’t there? Mmmmm….

One of my favorite things about lemon cake is that it pairs wonderfully with so many flavors, including raspberry, blueberry, coconut, lime, and strawberry!

However, for today’s lemon cake, we’re  pulling out all the stops and going FULL Lemon with a dreamy Lemon Curd Filling and my FAVORITE silky smooth Lemon Cream Cheese Frosting!


  • 1 1/2 sticks (12T) (170g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 4 large eggs, room temperature (if cold, place in a bowl of warm water for 5 min.)
  • 2 1/2 cups (285g) cake flour *if you do not have cake flour, see note below
  • 1/2 teaspoon (3g) salt
  • 2 1/2 teaspoons (12g) baking powder
  • zest of 2 lemons
  • 1 1/4 cups (302g) milk
  • 2 Tablespoons (18g) vegetable oil (I used canola oil)
  • 2 teaspoons (8g) lemon extract
  • *** ** If you don't have cake flour, for each cup of all purpose flour remove 2 Tablespoons of flour and replace with 2 Tablespoons of cornstarch. For this recipe, measure out 2 1/2 cups all purpose flour, remove 5 Tablespoons and replace with 5 Tablespoons cornstarch. Whisk to blend.


  1. Preheat the oven to 350 degrees
  2. Grease and flour two 8 inch pans ( my pans are 2 inches deep)
  3. In a medium sized bowl add the flour, baking powder, salt and zest of 2 lemons. Whisk to blend.
  4. In another bowl, add the milk, vegetable oil and lemon extract. Whisk to blend.
  5. Beat the softened butter until lightened in color and smooth. Gradually add the sugar and mix on medium speed 4 to 5 minutes until it is light and fluffy.
  6. Add the eggs one at a time, mixing until the yellow of the yolk disappears.
  7. Add the flour mixture and the milk mixture alternately. Begin and end with the flour (3 additions of flour and 2 of milk). Mix until combined and smooth, do not mix above medium speed or over mix. Pour the batter into the prepared pans, smoothing the tops with the back of a spoon. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs attached. Let the cakes cool in the pans 10 minutes then turn out.

thanks done share recipes to : https://www.mycakeschool.com/recipes/lemon-scratch-recipe/

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