The Best Light Lemon Cake with Cream Cheese Frosting: Your Ultimate Summer Dessert

As the days grow longer and the sun shines brighter, my kitchen transforms into a haven for summer-inspired baking. And nothing says summer quite like a refreshing, zesty light lemon cake. This isn’t just any lemon cake; it’s the one that earned a “Wow, this is the perfect dessert for a summer barbecue!” from my husband – a comment that perfectly validated my mission when I originally created it to bring to a friend’s backyard gathering. If you’re searching for a dessert that is both light and intensely flavorful, this easy lemon cake recipe is about to become your new seasonal favorite.

Beautifully decorated three-layer light lemon cake with cream cheese frosting and yellow stripes, perfect for summer.

This exquisite Light Lemon Cake strikes the perfect balance between sweet and a bright, zesty tang. While many of my recipes feature an all-butter base, I deliberately opted for a blend of half canola oil and half butter for this particular creation. This strategic choice is key to achieving that desirable “light” texture and, perhaps more importantly, truly accentuating the vibrant lemon flavor. The oil contributes a moist crumb that butter alone can’t quite achieve, allowing the citrus notes to truly sing. To ensure an unparalleled lemon punch, I incorporated the fresh zest from two large lemons, complemented by my absolute favorite, LorAnn’s lemon emulsion, which delivers a more potent and pure citrus flavor than traditional extracts.

Looking for more dessert inspiration to sweeten your summer days? Be sure to check out some of my other top recommendations:

Blueberry Crisp Cake, Golden Oreo Funfetti Cake, Graham Cracker S’mores Cake

[feast_advanced_jump_to]

Why This Light Lemon Cake Recipe Works Wonders

There are several compelling reasons why this light lemon cake recipe stands out and will quickly become a cherished part of your baking repertoire. From its exceptional flavor to its straightforward preparation, every element is designed for success and pure enjoyment.

Unforgettable Lemon Flavor: Many people express frustration with lemon cake recipes that promise big flavor but deliver little more than a hint. I used to be one of them! That’s why I took matters into my own hands to develop a recipe that truly delivers a powerful, authentic lemon taste. By combining both fresh lemon zest and a high-quality lemon emulsion, we achieve a multi-layered citrus profile that is bright, aromatic, and genuinely satisfying. This isn’t just a sweet cake with a touch of lemon; it’s a lemon cake with a beautiful sweetness that allows the citrus to shine.
Perfectly Paired Cream Cheese Frosting: What truly elevates this cake is the luxurious cream cheese frosting. I use a generous full brick (8 ounces) of cream cheese in the recipe, ensuring a rich, tangy, and utterly decadent frosting. This balance is crucial; the slight tartness of the cream cheese perfectly complements and contrasts with the sweetness and tang of the lemon cake, creating a harmonious flavor profile that is simply irresistible. It’s smooth, creamy, and holds up beautifully for decorating.
Effortlessly Easy Baking: Despite its impressive appearance, this is an incredibly easy lemon cake recipe. It consists of only two main components: the cake layers and the cream cheese frosting. This means you won’t spend hours in the kitchen preparing multiple fillings, glazes, or intricate toppings. The steps are straightforward: simply mix the batter, bake the layers, and whip up the frosting. It’s a fantastic recipe for bakers of all skill levels, allowing you to create a show-stopping dessert without unnecessary fuss.
Versatile Layered Cake Options: This recipe is designed for a beautiful three-layer 8-inch cake, making it perfect for celebrations and gatherings. However, its versatility extends far beyond that! You can easily adapt it to create four elegant 6-inch layers for a taller, more delicate presentation, a convenient whole sheet cake for larger crowds, or a classic 9×13-inch single-layer cake. Whether you prefer a dramatic tiered cake or a simple, delicious sheet cake, this recipe provides detailed guidance to ensure perfect results, no matter your pan choice. This adaptability makes it a truly practical and reliable recipe for any occasion.

Essential Ingredient List for Your Light Lemon Cake

While the full ingredient list can be found in the comprehensive recipe card below, here’s a closer look at some key components and why they are vital for achieving the best homemade lemon cake. Understanding the role of each ingredient will help you bake with confidence and achieve perfect results every time.

Unsalted Butter: As a standard in my baking, I always opt for unsalted butter. This gives me complete control over the salt content in my baked goods, preventing them from becoming overly salty. For the cake batter, it’s crucial that your butter is at room temperature (pulled out 2-4 hours ahead of time). Room temperature butter creams better with sugar, incorporating more air and contributing to a lighter, more tender crumb.
Canola Oil: To achieve the “light” and incredibly moist texture of this moist lemon cake, I use canola oil in conjunction with butter. Oil helps keep cakes moist longer and enhances the lemon flavor by carrying it throughout the batter more effectively than butter alone. If you don’t have canola oil, vegetable oil is a perfectly suitable substitute.
Lemon Flavoring (Emulsion vs. Extract): For an intense and true lemon flavor, I highly recommend using lemon emulsion. Emulsions are water-based and typically have a more robust and longer-lasting flavor that isn’t as prone to baking out as alcohol-based extracts. You can often find lemon emulsion online or at specialty baking stores like Michael’s or Hobby Lobby. However, if you can’t find emulsion, an equal amount of good quality lemon extract can be used as a substitute.
Eggs (Large or Extra Large): Eggs play a vital role in the structure, moisture, and richness of the cake. Like butter, it’s essential that your eggs (both whole eggs and egg whites) are at room temperature. Room temperature eggs emulsify more easily with other ingredients, creating a smoother batter and a more consistent cake texture.
Lemon Zest: This is where a significant portion of your cake’s vibrant lemon aroma and flavor comes from! I recommend using the zest from two large lemons, but if you’re a true lemon enthusiast, feel free to increase it to three. Always zest your lemons before juicing them, ensuring you capture all those precious essential oils from the peel.
Cream Cheese (Full-Fat): For the best cream cheese frosting, always use full-fat cream cheese. It provides the necessary richness, tang, and structure for a thick, pipeable, and delicious frosting that perfectly complements the lemon cake. Ensure it’s softened to room temperature for a lump-free result.
Cake Flour: This ingredient is a game-changer for creating an exceptionally soft and tender crumb. Cake flour has a lower protein content than all-purpose flour, which means less gluten development. The result is a lighter, more delicate texture that truly enhances the “light” aspect of this light lemon cake.
Granulated Sugar: Beyond sweetness, sugar contributes to the cake’s moisture and tenderizes the crumb. It also helps with the browning of the cake layers.
Baking Powder: Our primary leavening agent, baking powder ensures the cake rises beautifully, creating those airy, light layers we love.
Salt: A pinch of salt enhances all the other flavors, especially the lemon, and balances the sweetness. Don’t skip it!
Sour Cream: This secret ingredient adds incredible moisture and a subtle tang that deepens the flavor profile of the cake, making it extra tender and rich. Make sure it’s at room temperature for smooth incorporation.
Buttermilk: Buttermilk reacts with the baking powder to create a tender crumb. Its acidity also adds to the overall tang and moistness of the cake, complementing the lemon beautifully. Room temperature buttermilk blends seamlessly into the batter.

Step-by-Step Instructions: Crafting the Perfect Lemon Cake Layers

Follow these detailed steps to create perfectly baked, tender, and flavorful lemon cake layers. Precision and patience are your best friends here!

Step 1: Prepare Your Pans and Dry Ingredients. First, preheat your oven to 325°F (160°C). Prepare your cake pans by lightly spraying three 8-inch or four 6-inch round pans with cooking spray. Line the bottoms with parchment paper, then spray again, making sure to coat the sides of the pans as well. This meticulous preparation prevents sticking and ensures your beautiful cake layers release easily. In a separate medium-sized mixing bowl, whisk together the cake flour, baking powder, lemon zest, and salt. Sifting or whisking these ingredients thoroughly ensures they are evenly distributed, which is crucial for uniform leavening and flavor throughout the cake.
Step 2: Cream the Butter, Oil, and Sugar. In the bowl of an electric mixer fitted with the paddle attachment, combine the room temperature unsalted butter, canola oil, and granulated sugar. Cream these ingredients together on medium-high speed for a full 3 minutes. This step is vital for aerating the mixture; you’ll notice it becoming lighter in color and fluffier in texture as air is incorporated, which contributes to the cake’s light structure.
Step 3: Gradually Add Eggs and Egg Whites. With a rubber spatula, scrape down the sides and bottom of the mixing bowl to ensure everything is well combined. Begin adding the egg whites and whole eggs one at a time on medium speed, allowing each egg to fully incorporate before adding the next. Remember to scrape down the sides and bottom of the bowl between each addition. Once all the eggs have been added, increase the speed to medium-high and beat the mixture for an additional 2 to 3 minutes. This creates a strong emulsion, critical for a stable and moist cake batter.
Step 4: Incorporate Sour Cream and Lemon Flavoring. Reduce the mixer speed to low and add the room temperature sour cream and your chosen lemon flavoring (emulsion or extract). Mix until just combined. Don’t be alarmed if the mixture appears slightly curdled at this stage; it’s perfectly normal, and the texture will smooth out once the dry ingredients are added. Sour cream adds extra moisture and a lovely tang.
Step 5: Alternate Dry Ingredients and Buttermilk. With the mixer on the lowest speed, begin adding the dry ingredient mixture (flour, baking powder, zest, salt) and the buttermilk in alternating additions. Start by adding one-third of the flour mixture, then half of the buttermilk, followed by another third of the flour, the remaining buttermilk, and finally the last third of the flour. It’s crucial to keep the mixer on the lowest speed throughout this process to prevent overmixing. Overmixing can develop the gluten in the flour too much, resulting in a tough, dry cake. After the final addition, scrape the bottom of the bowl and mix on low for just 20 more seconds to ensure everything is just combined.
Step 6: Divide and Bake the Batter. Evenly divide the prepared cake batter among your greased and floured pans. For three 8-inch pans, aim for about 18 ounces of batter per pan. For four 6-inch pans, approximately 13 ounces per pan will yield perfectly sized layers. Bake for 25-30 minutes, or until a wooden toothpick inserted into the center of a cake comes out with only a few moist crumbs attached. Avoid overbaking, which can lead to a dry cake. Once baked, let the cakes cool in their pans for about 15 minutes. This allows them to firm up slightly before you attempt to remove them.
Step 7: Cool and Level the Cakes. After the initial cooling in the pans, carefully invert the cakes onto a wire cooling rack to cool completely. For best results and to prevent sticking, lightly spray the cooling rack with cooking spray. Once the cakes are entirely cool, use a serrated knife or a cake leveler to carefully level the tops of each cake layer. This creates flat surfaces, essential for a stable, even, and professional-looking stacked cake when you begin frosting.

Step-by-Step: Whipping Up the Silky Lemon Cream Cheese Buttercream

This lemon cream cheese buttercream is the perfect companion to our light lemon cake, offering a delightful tang and a creamy texture. Here’s how to achieve that smooth, dreamy consistency.

Step 1: Beat the Butter and Cream Cheese. In the large bowl of a stand mixer fitted with the paddle attachment, begin by softening the room temperature butter by creaming it alone for about 2 minutes on medium speed. Then, add the room temperature full-fat cream cheese. Beat the butter and cream cheese together on medium speed until the mixture is light, fluffy, and completely smooth. Ensure there are absolutely no lumps of cream cheese remaining; this might take a few minutes of beating and scraping down the bowl.
Step 2: Add the Powdered Sugar. With the mixer on the lowest speed, gradually add all of the sifted powdered sugar. Start slow to avoid a “sugar cloud” explosion in your kitchen! Mix only until the powdered sugar is just combined with the butter and cream cheese mixture.
Step 3: Incorporate Lemon Flavoring and Salt. Once the powdered sugar is mostly incorporated, add your chosen lemon flavoring (extract or emulsion) and a pinch of salt. The salt is crucial here as it balances the sweetness of the sugar and enhances the tanginess of the cream cheese and lemon.
Step 4: Mix Until Light and Fluffy. Increase the mixer speed to medium-high and beat the frosting for an additional 4-5 minutes. During this time, the frosting will visibly transform, becoming much lighter in color, incredibly fluffy, and wonderfully airy. After beating, use a rubber spatula to vigorously mix the frosting by hand for a minute or two. This step, often called “beating out the air pockets,” helps remove excess air bubbles, resulting in a super smooth, silky, and easy-to-spread frosting that looks professional.

Essential Cake Assembly Tips for a Professional Finish

Assembling a layer cake can be intimidating, but with these expert tips, you’ll achieve a beautiful, stable, and professional-looking finish every time. Patience and a few simple tools make all the difference when decorating your homemade lemon cake.

Utilize a Cake Turntable: A cake turntable is a baker’s best friend for smooth frosting application. It allows you to rotate the cake effortlessly as you work, ensuring even frosting on the sides and making the decorating process much more comfortable and precise. This is my favorite one.
Employ an Offset Spatula: An offset spatula is an indispensable tool for spreading frosting evenly. Its angled blade keeps your knuckles clear of the cake, allowing for smoother, more consistent application of buttercream on both the top and sides of your cake layers.
Work with Cold Cake Layers: This is a crucial tip for successful cake assembly. Ensure your cake layers are either chilled or even lightly frozen. Cold layers are much firmer and easier to handle, significantly reducing crumbs from tearing or crumbling during frosting. They also prevent the layers from sliding around, making for a much more stable cake.
Secure the First Layer: To prevent your cake from shifting while you work, pipe a small dollop of frosting onto the center of your cake board or serving plate. This acts as “glue” to hold the first cake layer firmly in place. Place your first cooled and leveled cake layer, top side up, directly onto this dollop of frosting.
Layering with Even Frosting: Gently and evenly spread about a cup of your delicious lemon cream cheese frosting over the first cake layer. To ensure an even layer, get down to eye level with the cake. Repeat this process for the second cake layer. Consistency in frosting layers helps maintain the cake’s stability and provides a uniform look when sliced.
The Final Layer and Crumb Coat: Place the final cake layer, top side down, on top of the stacked layers. Press gently to secure. Now, apply a thin layer of frosting all over the entire cake – this is called a “crumb coat.” The crumb coat traps any loose crumbs, preventing them from getting into your final layer of frosting. Once applied, chill the cake in the freezer for 10 to 15 minutes (or 20-30 minutes in the refrigerator) until the crumb coat is firm. This crucial step makes applying the final, smooth layer of frosting much easier and cleaner.

Expert Baking Tips for a Flawless Lemon Cake Experience

Achieving baking perfection, especially with a layered homemade lemon cake, often comes down to a few key techniques. Incorporate these expert tips into your process for consistently amazing results.

Always Use Room Temperature Ingredients: This is arguably one of the most important baking tips for cakes. Ensuring that your butter, eggs, sour cream, and buttermilk are at room temperature allows them to emulsify properly, creating a smooth, homogenous batter. This leads to a more stable emulsion, which in turn traps more air, resulting in a lighter, fluffier cake that rises beautifully and bakes evenly.
Bake Ahead for Convenience: Don’t feel pressured to make and decorate the entire cake on the same day. Cake layers can be baked, cooled, wrapped tightly, and stored in the refrigerator for a few days or frozen for longer. The frosting can also be made ahead of time and stored in the fridge. This allows you to break up the baking process, making assembly on serving day much more relaxed and enjoyable.
Absolutely Sift Your Powdered Sugar: This step is non-negotiable for achieving truly smooth and silky buttercream. Powdered sugar often contains tiny lumps that, if not sifted, will result in a grainy or lumpy frosting. Sifting ensures a uniform, cloud-like texture that spreads beautifully and looks professional.
Invest in High-Quality Cake Pans: The quality of your cake pans can significantly impact your baking results. High-quality pans, like those from my favorite brand, Fat Daddio’s, are typically made of aluminum, which conducts heat evenly. This prevents hot spots and ensures your cakes bake uniformly, rise properly, and don’t stick. You can find them here!
Don’t Overmix the Batter: After adding the flour mixture, mix the batter only until the ingredients are just combined. Overmixing develops gluten, which can make your cake tough and dry. A light hand and low speed are essential for a tender, moist crumb.
Decorating with Food Gel and Cake Combs: For decorative elements like the lovely yellow stripes on my cake, I use a little food gel to tint small portions of frosting. A cake comb helps create those crisp, even lines and textures. These tools allow for creative and professional-looking finishes that are easier to achieve than you might think.

How to Achieve Beautiful Striped Cake Decorating

Adding stripes to your cake provides a stunning, professional touch. With a little practice and the right tools, you can easily replicate this elegant design on your lemon layer cake.

Acquire a Cake Comb: First, you’ll need a cake comb. These handy tools come in various patterns and sizes, allowing for different striped effects. You can find a good quality one online or at baking supply stores.
Frost Your Cake Generously: Apply a generous amount of your primary colored frosting (in this case, white cream cheese frosting) to the entire cake, focusing on even coverage. You’ll want a slightly thicker layer than usual, as the comb will remove some of it to create the grooves. For this method, I often skip acrylic disks and simply apply a good amount of frosting all over the cake.
Create the Stripes with the Cake Comb: While the frosting is still soft, hold your cake comb firmly against the side of the cake, ensuring it’s level. Slowly rotate the cake on a turntable, allowing the comb to scrape away excess frosting and create clean, defined indentations or stripes. Scrape off any excess frosting from the comb frequently. Once you have your desired stripe pattern, immediately place the cake in the freezer for 15 minutes to firm up the frosting. This prevents colors from bleeding in the next step.
Fill the Indents with Contrast Color: Once the cake is chilled and firm, prepare your secondary frosting color (like the yellow). Place it in a piping bag with the tip snipped off (or a round piping tip). Carefully pipe the contrasting colored frosting directly into the indents created by the cake comb. Be as neat as possible, but don’t worry about perfection just yet.
Smooth to Reveal the Stripes: Now, using a clean, smooth cake scraper or a straight bench scraper, gently scrape the sides of the cake. This will remove the excess piped frosting and reveal your beautifully crisp, two-toned stripes. Continue scraping and cleaning your scraper until the stripes look smooth and sharp. Don’t lose hope if it takes a few passes; it will all come together to create a stunning effect!

Frequently Asked Questions About This Light Lemon Cake

Here are answers to some common questions you might have while baking this delightful lemon cake recipe.

Can I make this into a sheet cake or other pan sizes?

Absolutely! This versatile recipe can be adapted to various pan sizes. For a sheet cake perfect for a crowd, you can bake it in a 9×13 inch pan. If you opt for a 9×13 pan, the baking time will need to be adjusted to approximately 40-45 minutes. Alternatively, if you prefer smaller, taller cakes, this recipe works wonderfully for four 6-inch cake pans, simply divide the batter evenly among them.

Can these be made into cupcakes?

Yes, this easy lemon cake recipe makes fantastic cupcakes! Simply divide the batter among lined cupcake tins. You will need to significantly reduce the baking time, typically to about 23-27 minutes, or until a toothpick inserted into the center comes out clean.

What if I can’t find lemon emulsion?

Lemon emulsion provides a superior, more robust lemon flavor, and I highly recommend it. I’ve had good luck finding it at craft stores like Michael’s and Hobby Lobby, as well as on Amazon. However, if for some reason you can’t find it, you can certainly use lemon extract as a substitute. Just be aware that the flavor might be slightly less intense, so you might consider adding a little extra zest.

Storing and Freezing Your Light Lemon Cake

Proper storage is key to keeping your light lemon cake fresh and delicious. Here’s how to preserve your masterpiece for maximum enjoyment.

Storage for Cake Layers and Frosting

If you’re making your homemade lemon cake over multiple days, which is a great way to manage your time, you can easily bake the cake layers ahead of time. Once the layers have completely cooled, wrap each one tightly with plastic wrap. Store the wrapped layers in the refrigerator for up to 3-5 days, or in the freezer for up to 2 months. Baking ahead helps reduce crumbs during assembly and makes the layers firmer, preventing them from sliding around when you start decorating. The lemon cream cheese buttercream can also be prepared a few days in advance and stored in an airtight container in the refrigerator. Before using, let it come to room temperature and give it a quick whip in the stand mixer to restore its fluffy texture.

Freezing the Entire Decorated Cake

If you wish to make the entire decorated cake ahead of time or save leftovers, freezing is an excellent option. To freeze a decorated cake: first, chill the cake in the refrigerator for at least 30 minutes until the frosting is firm to the touch. Once firm, wrap the entire cake (or individual slices) tightly with plastic wrap. If you plan to store it for longer than a few days (up to 6 months), add an additional layer of aluminum foil over the plastic wrap for extra protection against freezer burn. When you’re ready to serve, transfer the frozen cake directly to the refrigerator to thaw slowly overnight. This gradual thawing process helps to minimize condensation, ensuring your cake remains beautiful and moist.

Here are more delicious recipes you are going to want to try:

Cinnamon Roll Bars, Orange Creamsicle Cake, Lemon Blueberry Cake

Recipe

Light Lemon Cake

Molly Murphy

This Light Lemon Cake is truly a dream for summer! It’s sweet with an amazing lemony tang, made extra special with zest from two large lemons and my favorite LorAnn’s emulsion for an irresistible flavor. Topped with a luscious cream cheese frosting, this moist and easy-to-make layer cake is perfect for any gathering.

5 from 6 votes

Print Recipe
Pin Recipe

Course Dessert

Cuisine Cake

Ingredients

FOR THE CAKE

3 cups cake flour
1 Tablespoon baking powder
1 teaspoon salt
Zest of two large lemons (for intense lemon flavor)
½ cup unsalted butter at room temperature
½ cup canola oil (or vegetable oil)
1 ½ cups granulated sugar
3 large egg whites at room temperature
2 large whole eggs at room temperature
2 teaspoons lemon emulsion (or lemon extract)
½ cup sour cream at room temperature
1 cup buttermilk at room temperature

FOR THE LEMON CREAM CHEESE BUTTERCREAM

5 cups powdered sugar measured and then sifted
8 ounces full-fat cream cheese at room temperature
1 ½ cups unsalted butter at room temperature
Pinch of salt
1 teaspoon lemon emulsion or lemon extract
*This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch.

Instructions

For the Cake Layers

Preheat your oven to 325 degrees F (160°C). Prepare three 8-inch or four 6-inch round cake pans by spraying them thoroughly with cooking spray. Line the bottom of each pan with parchment paper, then spray again, ensuring the sides of the pan are also well-coated. Set the prepared pans aside.
In a medium-sized mixing bowl, whisk together the cake flour, baking powder, fresh lemon zest, and salt. Whisk well to combine and aerate the dry ingredients, then set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the room temperature butter, canola oil, and granulated sugar together for 3 minutes on medium-high speed. The mixture will become noticeably lighter in color and fluffy as air is incorporated.
With a rubber spatula, scrape down the sides and bottom of the bowl. Begin to add the egg whites and whole eggs one at a time on medium speed, allowing each egg to fully incorporate into the mixture before adding the next. Remember to scrape down the sides and bottom of the bowl between additions to ensure an even batter. Once all eggs are added, beat the mixture on medium-high speed for an additional 2 to 3 minutes until light and well-emulsified.
Add the room temperature sour cream and your chosen lemon flavoring (emulsion or extract). Mix on low speed until just combined. Don’t stress if the mixture looks slightly curdled at this point; it will smooth out once the flour is added.
Turn the mixer to the lowest speed. Add one-third of the flour mixture, followed by half of the buttermilk. Repeat this process, adding another third of the flour mixture, then the remaining buttermilk, and finally, the last third of the flour. It is crucial to keep the mixer on the lowest speed to prevent overmixing the batter, which can lead to a tough cake. Scrape the bottom of the bowl thoroughly and mix on low for just 20 more seconds to ensure everything is barely combined.
Evenly divide the batter between your prepared pans. For three 8-inch cake pans, each should contain approximately 18 ounces of cake batter. For four 6-inch pans, aim for about 13 ounces per pan. Bake for 25-30 minutes, or until a wooden toothpick inserted into the center of the cake comes out with only a few moist crumbs attached. Allow the cakes to cool in their pans for about 15 minutes before carefully transferring them out of the pans and onto a wire cooling rack. For best results and to prevent sticking, lightly spray the cooling rack with cooking spray. Let them cool completely before leveling and frosting.

For the Lemon Cream Cheese Buttercream

In a large bowl of a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese and unsalted butter on medium speed until the mixture is very light, fluffy, and completely smooth. Ensure there are no lumps of cream cheese remaining.
With the mixer on low speed, gradually add all of the sifted powdered sugar. Mix only until the sugar is just combined with the butter and cream cheese.
Once combined, add the lemon flavoring (extract or emulsion) and a pinch of salt. Increase the mixer speed to medium-high and beat for an additional 4 minutes. This will make the frosting incredibly light in color and texture.
Before using the frosting on your cake, remove the bowl from the mixer and use a rubber spatula or wooden spoon to vigorously stir the frosting by hand. This step helps to push out any incorporated air pockets, resulting in a super smooth, silky buttercream that is easier to spread and pipes beautifully.

Assembly

Spread a small dollop of frosting on the middle of a cake board or serving plate; this acts as “glue” to secure your cake. Place one cooled and leveled cake layer, bottom side down, onto the cake board. Spread about 1 cup of the lemon cream cheese frosting evenly across the top of this cake layer. For best results, get eye-level with the cake to ensure an even application.
Carefully place the next cooled and leveled cake layer on top of the frosting. Gently spread another cup of the lemon cream cheese frosting evenly over this layer.
Place the final cooled and leveled cake layer, top side down, on top of the stack. Gently press down to ensure it’s secure. Apply a thin layer of frosting all over the entire cake to create a “crumb coat.” This traps any loose crumbs, creating a smooth surface for your final frosting layer. Chill the cake in the freezer for 10 to 15 minutes (or in the refrigerator for 20-30 minutes) until the crumb coat is firm before proceeding with the final frosting.

Tried this recipe?Let us know how it was!