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This fluffy lemon layer cake is flavored with plenty of fresh lemon, a subtle hint of rosemary, and coated with silky lemon cream cheese frosting. This recipe can be made into a 2 or 3 layer cake!

slices of lemon cake on plates with the cut cake behind them

Overview

If you’re looking for a uniquely special springtime dessert, look no further! This recipe takes a fluffy melt-in-your-mouth lemon layer cake and adds a unique twist with fresh rosemary. The rosemary in the cake batter is subtle but provides a hint of herby freshness.

For the cake base I’m using my all-time favorite recipe, yellow chiffon cake. I use this cake for most of my layer cakes. The flavor is incredibly rich and buttery while still being super light and fluffy. This recipe can be made into a 2 or 3 layer cake.

What makes this cake so special

  • The light freshness of this cake is perfect for springtime holidays like Easter and Mother’s Day.
  • The fresh rosemary in this recipe is subtle but unexpected. It’s sure to impress!
  • The texture of the cake is super light and fluffy while the frosting is silky smooth.
lemon layer cake with a slice taken out

Variation Ideas

The Ultimate Lemon Layer Cake: Simply omit the fresh rosemary for a classic lemon layer cake. To send it over the top, use homemade lemon curd for the filling and the lemon cream cheese frosting in this recipe on the exterior.

Lemon Layer Cake with Mascarpone Buttercream: Swap the cream cheese frosting for this mascarpone buttercream. Add lemon zest for flavor!

How to make lemon layer cake

There are 2 components to this layer cake: lemon rosemary chiffon cake and lemon cream cheese frosting. We’ll start with the cake layers and while they cool, make the frosting. Let’s get started!

Make the cake batter

There are 4 steps in making a chiffon cake:

  1. Combine dry ingredients
  2. Combine wet ingredients
  3. Make the meringue
  4. Combine all 3 components
sifting dry ingredients
whisking dry ingredients

In a large bowl, sift together all dry ingredients including the cake flour, baking powder, baking soda, and granulated sugar. After sifting, whisk in the salt and fresh minced rosemary. Set aside.

whisking wet ingredients

In a medium bowl, whisk together the wet ingredients including the melted butter, oil, buttermilk, vanilla extract, lemon zest, and egg yolks. Set aside.

making stiff peaked meringue

In the bowl of a stand mixer fitted with the whisk attachment or with a hand mixer, beat the egg whites on medium speed until they start forming soft peaks. With the mixer still running, very slowly stream in the small amount of granulated sugar and keep beating until you reach stiff peaks.

3 components in bowls ready to be mixed
mixing dry and wet ingredients together
folding in meringue to cake batter

Now it’s time to combine the components. Pour the wet ingredients into the dry ingredient bowl and stir together with a rubber spatula just until the dry ingredients are saturated. 

Start by adding about a quarter of the egg whites into the batter and stir it in completely to lighten the batter. Next add in half of the rest of the egg whites and gently fold them in being careful not to deflate. Add in the rest of the egg whites and fold gently until completely combined.

cake batter divided into 2 cake pans

Divide the batter evenly into your prepared pans. I’m using two 9-inch (23 cm) round cake pans but you can also use three 8-inch (20 cm) pans. Spray them with non-stick spray and line with parchment paper to prevent sticking.

Bake

Bake at 350°F/175°C for about 20-25 minutes. Check to see if it’s done by inserting a cake tester or toothpick into the center. It should come out clean or with barely moist crumbs. Do not open the oven too early or you will deflate the cake layers.

Cool cakes in pans on a wire rack for about 20 minutes. Run a thin bladed knife around the sides of the pans to loosen cakes then invert on the wire rack. Allow to cool completely (about 1 more hour) before frosting.

Make the frosting

Place the soft, room temperature cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a hand mixer. Mix on medium speed for about 1 minute. Scrape down the sides. 

Add the powdered sugar, lemon zest, vanilla extract, and salt into the mixing bowl and start mixing on low until the sugar starts to combine with the cream cheese mixture. Turn the mixing speed up to medium-high and beat for about 3 minutes until the mixture is light and fluffy.

Assemble

frosting cake layers
frosted cake layers
assembled cake with swirled top

When the cake layers are fully cooled, stack and fill the layers with frosting in between. Cover the outside of the cake on all sides and top with frosting. Use an offset spatula to smooth the frosting or use the back of a spoon to create a swirled pattern.

decorated lemon cake with fresh lemon slices and rosemary sprigs

Decorate as you wish! I’m using fresh lemon slices and rosemary sprigs for decoration.

View this article for more detailed instruction on assembling layered cakes!

Storage

As long as the cake is fully coated in frosting and not cut into, you can store a layer cake uncovered in the refrigerator for up 5 days. When ready to serve, remove the cake from the refrigerator and let it sit at room temperature to soften for at least 2-3 hours before serving.

Store leftover cake slices in an airtight container in the refrigerator for 3-4 days. As soon as the interior of the cake is exposed, it will start to dry out. Cake is best served at room temperature so that the frosting is soft.

a slice of lemon layer cake on a plate

FAQ

Can this recipe be made into cupcakes?

Yes! Portion the batter into a cupcake tin lined with paper liners. Leave about ½-inch (1.2 cm) space at the tops. Bake on 350°F/175°C for 18-22 minutes. This recipe will make 20-24 cupcakes.

Can this recipe be made into a sheet cake?

Yes! Prepare a 9 x 13-inch (23 x 33 cm) baking pan by spraying it with non-stick spray or lining it with parchment paper. Pour the entire batter into the pan and bake on 350°F/175°C for 35-45 minutes.

MORE RECIPES FROM BAKER BETTIE!

If you loved this recipe, you might like to try these other delicious cake recipes!

slices of lemon cake on plates with the cut cake behind them
Yield: about 15-20 servings

fluffy lemon rosemary cake

Prep Time 40 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes

This fluffy lemon layer cake is flavored with fresh lemons, a subtle hint of rosemary, and coated with silky lemon cream cheese frosting. This recipe can be made into a 2 or 3 layer cake!

Ingredients

For the cake

  • 288 grams (2 ½ cups) cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 350 grams (1 ¾ cups) granulated sugar, divided (you need 300 grams/ 1 ½ cups for the dry ingredients and 50 grams/ ¼ cup for the egg foam)
  • ¾ teaspoon kosher salt
  • 1 tablespoon fresh rosemary, minced
  • 70 grams (5 tablespoons) unsalted butter, melted and cooled slightly
  • 113 grams (½ cup, 120 milliliters) neutral oil, canola, vegetable, or avocado
  • 240 grams (1 cup, 240 milliliters) buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon zest
  • 105 grams (about 6 large) egg yolks, room temperature
  • 95 grams (about 3 large) egg whites, room temperature

For the Frosting

  • 452 grams (16 ounces, 2 blocks) full fat cream cheese, room temperature
  • 56 grams (4 tablespoons) unsalted butter, room temperature
  • 960 grams (8 cups) powdered sugar
  • 2-3 tablespoons lemon zest
  • 2 teaspoons vanilla extract
  • ½ teaspoon kosher salt

Instructions

PREP

  1. At least 1 hour before making the frosting, take the cream cheese (452 grams/ 16 ounces) and butter (56 grams/ 4 tablespoons) out of the refrigerator to come to room temperature.
  2. At least 30 minutes before preparing your batter, take the eggs (6 total) and buttermilk (240 grams/ 1 cup) out of the refrigerator to come to room temperature. Separate the eggs.
  3. Measure out the rest of the ingredients.
  4. Position an oven rack to the center position. Preheat the oven to 350°F/175°C. 
  5. Prepare 3- 8 inch (20 cm) or 2- 9 inch (23 cm) round baking pans by spraying with non-stick spray and lining with parchment paper.

Make the cake

  1. Sift the cake flour (288 grams/ 2 ½ cups), baking powder (1 teaspoon), baking soda (¼ teaspoon), and granulated sugar (300 grams/ 1 ½ cups) into a large bowl and then whisk together to combine. Whisk in the salt (¾ teaspoon) and the minced fresh rosemary (1 tablespoon). Set aside.
  2. Into a medium bowl, whisk together the melted butter (70 grams/ 5 tablespoons), oil (113 grams/ ½ cup), buttermilk (240 grams/ 1 cup), vanilla extract (2 teaspoons), lemon zest (1 tablespoon), and egg yolks (105 grams/ about 6 large). Set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment or with a hand mixer, beat the egg whites (95 grams/ about 3 large) on medium speed until they start forming soft peaks. 
  4. With the mixer still running, very slowly stream in the granulated sugar (50 grams/ ¼ cup) and keep beating until you reach stiff peaks.
  5. Pour the wet ingredients into the dry ingredient bowl and stir together with a rubber spatula just until the dry ingredients are saturated. 
  6. Start by adding about a quarter of the egg whites into the batter and stir it in completely to lighten the batter. Next add in half of the rest of the egg whites and gently fold them in being careful not to deflate. Add in the rest of the egg whites and fold gently until completely combined.
  7. Transfer the batter into your prepared pans dividing the batter evenly.
  8. Bake until a cake tester comes out clean about 20-25 minutes.
  9. Cool cakes in pans on wire rack for 20 minutes. Run a thin bladed knife around the sides of the pans to loosen cakes then invert on a greased wire rack. Allow to cool completely (about 1 more hour) before frosting.

For the Frosting

  1. Place the room temperature cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a hand mixer. Mix on medium speed for about 1 minute. Scrape down the sides. 
  2. Add the powdered sugar (960 grams/ 8 cups), lemon zest (2-3 tablespoons), vanilla extract (2 teaspoons), and salt (½ teaspoon) into the mixing bowl and start mixing on low until the sugar starts to combine with the cream cheese mixture. Turn the mixing speed up to medium-high and beat for about 3 minutes until the mixture is light and fluffy.

Assemble

*(view this article for more detailed instruction on assembling layered cakes)

  1. Stack and fill the cake layers with frosting in between.
  2. Cover the outside of the cake on all sides and top with frosting. Use an offset spatula to smooth the frosting or use the back of a spoon to create a swirled pattern.
  3. Optional: Add lemon slices and fresh or rosemary for decoration.

Notes

Fresh lemons: You need 3-4 medium sized lemons for this recipe.

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© Baker Bettie
Category: All Recipes