Pioneer Woman Lemon Layer Cake Recipe

This Pioneer Woman Lemon Layer Cake Recipe is moist and zesty, which uses fresh lemon juice and buttermilk. It’s a classic, foolproof recipe, ready in about 1 hour.

Pioneer Woman Lemon Layer Cake Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 1 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. kosher salt
• 1/2 cup salted butter, melted and cooled
• 1/2 cup olive oil
• 1 3/4 cups granulated sugar
• 3 large eggs, at room temperature
• 2 tsp. vanilla extract
• 1 cup buttermilk, at room temperature
• 2 Tbsp. lemon zest (from 2 lemons)
• 1/3 cup fresh lemon juice (from 2-3 lemons)
• Nonstick baking spray with flour

For the Lemon Buttercream:

• 1 cup salted butter, at room temperature
• 4 oz. cream cheese, at room temperature
• 1 Tbsp. lemon zest (from 1 lemon)
• 5 1/2 cups confectioner’s sugar
• 3 Tbsp. fresh lemon juice (from 1 lemon)
• 3 to 4 drops yellow food coloring (optional)

To Assemble:

• White chocolate curls or edible flowers (optional)

How To Make Pioneer Woman Lemon Layer Cake

1. Preheat the oven: Set oven to 350°F.
2. Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Mix wet ingredients: In a large bowl, whisk the melted butter, olive oil, and sugar. Add eggs and whisk until the mixture lightens. Stir in vanilla, buttermilk, lemon zest, and lemon juice.
4. Add dry to wet: Whisk the flour mixture into the wet ingredients just until combined.
5. Prepare cake pans: Spray two 8-inch round pans with nonstick baking spray. Divide batter evenly and tap the pans to release air bubbles.
6. Bake the cakes: Bake for 28–32 minutes or until a toothpick comes out with a few moist crumbs. Cool in pans for 10 minutes, then transfer to a wire rack.
7. Make the buttercream: Beat butter, cream cheese, and lemon zest in a stand mixer until creamy. Add confectioner’s sugar gradually, then beat in lemon juice and food coloring (if using) until fluffy.
8. Assemble the cake: Trim cake layers if needed. Place one layer on a cake stand, spread 1 cup of buttercream over it, then stack the second layer and frost the entire cake.
9. Garnish: Decorate with white chocolate curls or edible flowers, if desired.

Recipe Tips

• Can I make the cake layers ahead? Yes, bake and wrap them tightly in plastic wrap. Store at room temperature for up to 1 day or freeze.
• How to keep the cake moist: Don’t overbake, and store frosted cake in an airtight container.
• Can I skip the cream cheese in the frosting? Yes, just use more butter and adjust sugar to taste.
• Do I need to use olive oil? It adds moisture and richness, but can be substituted with another neutral oil.
• How to get a strong lemon flavor: Use fresh zest and juice, and add a bit of lemon extract if desired.

What To Serve With Lemon Layer Cake

This vibrant lemon cake pairs beautifully with:

• Fresh berries or berry compote
• Vanilla ice cream
• Hot tea or coffee
• Sparkling lemonade
• A scoop of lemon sorbet

How To Store Lemon Layer Cake

Room Temperature: Store frosted cake in a cake container for up to 2 days.

Refrigerate: Keep leftovers in the fridge for up to 5 days. Let slices come to room temperature before serving.

Freeze: Freeze unfrosted cake layers or individual frosted slices wrapped well. Thaw in the fridge overnight.

Lemon Layer Cake Nutrition Facts

• Calories: 775 kcal
• Carbohydrates: 100g
• Fat: 40g
• Saturated Fat: 20g
• Sugar: 75g
• Protein: 5g
• Sodium: 240mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use lemon extract instead of fresh lemon juice?
Yes, but fresh juice gives the best flavor. Use 1 to 1.5 tsp of extract if substituting.

Why is my cake dense?
Be careful not to overmix the batter and make sure your baking powder and soda are fresh.

Can I use cake flour instead of all-purpose?
Yes, use 2 3/4 cups of cake flour in place of 2 1/2 cups all-purpose.

How do I make white chocolate curls?
Use a vegetable peeler on a block of white chocolate at room temperature.

What size pans can I use?
Two 8-inch rounds are ideal. You can also use two 9-inch pans and reduce bake time slightly.

Try More Recipes:

• Pioneer Woman Pumpkin Dump Cake
• Pioneer Woman Lemon Loaf
• Pioneer Woman Lemon Meltaways