Lemon Bliss Layer Cake

A three-layer Lemon Bliss Layer Cake with cream cheese frosting and lemon slices, served with a slice on a plate in front of the cake on a marble surface. — This Lemon Bliss Layer Cake is a dreamy three-layer dessert with fresh lemon flavor and rich cream cheese frosting—perfect for any celebration.

Lemon Bliss Layer Cake is the kind of showstopper dessert that feels like sunshine on a plate. Whether you’re celebrating a birthday, spring brunch, or craving something bright and comforting, this lemon cake with cream cheese frosting is guaranteed to impress. Each layer is fluffy, moist, and bursting with real lemon zest and juice—balanced perfectly by a dreamy cream cheese frosting that’s tangy, smooth, and just sweet enough.

What sets this recipe apart is its simplicity paired with elegance. The ingredients are pantry-friendly, yet the results are bakery-level. Plus, you can make 3–5 layers depending on the occasion (or your sweet tooth!). It’s the ultimate citrus dessert that never goes out of style.

Did you know lemon cakes gained popularity during the Victorian era? They were seen as sophisticated, refreshing, and were often served at garden parties with tea. Today, they’re just as loved—especially with rich cream cheese frosting swirled between every tender bite.

Make this your go-to citrus celebration cake—it’s light, bright, and totally irresistible.

Recipe Yield: 12–16 servings

INGREDIENTS

For the Lemon Cake:
2¾ cups all-purpose flour
2½ tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
1 cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs, room temperature
⅓ cup sour cream
¾ cup whole milk, room temperature
⅓ cup fresh lemon juice
1 tbsp lemon zest (zest from 2 lemons)

For the Cream Cheese Frosting:
16 oz cream cheese, softened
1 cup unsalted butter, softened
1 tbsp lemon juice
1 tsp vanilla extract
¼ tsp fine sea salt
4½ cups powdered sugar, sifted

INSTRUCTIONS

1. Preheat and prep pans:
Preheat oven to 350°F (177°C). Grease and flour three 8-inch round cake pans (or four 6-inch). Line bottoms with parchment for easy release.

2. Cream the butter and sugar:
In a large bowl, beat butter and sugar for 3–4 minutes until pale and fluffy. Scrape down the bowl for even mixing.

3. Add eggs and wet ingredients:
Add eggs one at a time, mixing after each. Beat in sour cream, lemon juice, zest, and milk until smooth.

4. Combine dry ingredients:
In another bowl, whisk flour, baking powder, baking soda, and salt. Add to wet ingredients gradually on low speed until just combined—don’t overmix.

5. Bake the cakes:
Divide batter evenly into pans and smooth the tops. Bake for 22–26 minutes, or until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to racks to cool completely.

6. Make the cream cheese frosting:
Beat cream cheese and butter until creamy, about 2 minutes. Mix in lemon juice, vanilla, and salt. Add powdered sugar gradually until smooth. Chill 15 minutes if needed for easier spreading.

7. Assemble the layers:
Once cakes are cool, level if needed. Spread frosting between layers, then frost the top and sides. For a clean finish, chill 20 minutes and smooth a final thin coat over top.

8. Decorate and serve:
Garnish with lemon slices, zest, or flowers—or keep it classic. Refrigerate until ready to serve. Bring to room temperature before slicing.

Helpful Tips to Perfect This Recipe

Use Fresh Lemons for Maximum Flavor:
Bottled juice just won’t cut it—zest and juice your lemons fresh for bright citrus flavor in every bite.
Don’t Skip the Room Temp Ingredients:
Softened butter, cream cheese, and room temp eggs ensure a smooth batter and creamy frosting with no lumps.
Chill Before Frosting Layers:
Pop the cake layers into the fridge or freezer for 15–20 minutes before assembling. This makes stacking and spreading easier without crumbs.

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