It’s that time of year again! I absolutely adore citrus season. Lemon is one of my all-time favorite flavors and this Lemon Layer Cake is an instant classic.

I used Meyer Lemons for this recipe, which are a treat if you can find them. They’re sweet and more floral than traditional lemons. I also use a bit of vanilla extra in this cake and the combo honestly tastes like a high-end wedding cake.

You can absolutely bake this in two 9″ layers or one 9×13″ if you prefer. This frosting is absolutely out of this world. If you love lemon, you are going to love this creamy, dreamy citrus frosting.

I thought the lemon slices (yes, Meyer lemons can have an orange hue but I promise they’re lemons!) were a cute way to decorate this cheerful cake. I hope at least one person reading this noticed the Hidden Mickey! This is the home of Disney Dinners after all.

Lemon Layer Cake

3/4 cup unsalted butter, softened
2 cups granulated sugar
3 eggs, at room temperature
1/4 cup freshly squeezed Meyer lemon juice
1 Tbsp lemon zest
1 tsp vanilla extract
1 1/4 cups buttermilk, at room temperature
1/4 cup vegetable oil
3 cups cake flour*
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Lemon frosting, recipe follows

1. Preheat the oven to 350°F. Grease and flour three 8″ cake pans.
2. Beat butter in the mixer at medium speed until smooth and creamy. Add sugar and beat until fluffy. Slowly mix in eggs one at a time. Stir in lemon juice, lemon zest, and vanilla.
3. In a small bowl, whisk together cake flour, baking powder, baking soda, and salt.
4. Measure buttermilk and vegetable together in a measuring cup.
5. Alternately add flour mixture and buttermilk-oil mixture to the cake batter, beginning and ending with the dry ingredients. Do not overmix.
6. Divide batter evenly amongst the cake pans.  Bake for 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean. Do NOT overbake.
7. Remove tins from oven and place on racks. Cool ten minutes, remove from pan, and cool completely.
8. When cake has cooled, make Lemon Frosting and frost as desired, garnishing with additional lemon slices.

Note: to make cake flour, measure 3 cups all-purpose flour in a bowl. Remove 6 Tbsp flour and replace with 6 Tbsp cornstarch.

Lemon Frosting

1 cup (2 sticks) unsalted butter, at room temperature
5 cups powdered sugar
1-2 Tbsp milk
2 Tbsp fresh lemon juice

1. Beat butter with electric mixer until nice and fluffy. Beat in two cups of powdered sugar until incorporated, then add milk.
2. Beat in two more cups of powdered sugar until combined. Add a tablespoon of lemon juice and final cup of powdered sugar. Beat in another tablespoon of lemon juice. Add more powdered sugar or milk as needed to reach your desired consistency.