Pioneer Woman Lemon Layer Cake Recipe

This zesty Pioneer Woman Lemon Layer Cake is made with fresh lemon juice, buttermilk, olive oil, and a rich lemon buttercream. The result is two layers of incredibly moist, bright cake with a sweet and tangy cream cheese frosting. It’s the perfect dessert for any spring celebration like Easter or Mother’s Day and makes one beautiful 8-inch layer cake.

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 your oven to 350°F.
2. Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Mix the wet ingredients: In a large bowl, whisk the melted butter, olive oil, and sugar. Add the eggs and whisk for 1-2 minutes until lightened in color. Whisk in the vanilla, buttermilk, lemon zest, and lemon juice. Add the flour mixture and whisk until just combined.
4. Prepare the pans: Spray two 8-inch round cake pans with baking spray. Divide the batter evenly between the pans and tap them on the counter a few times to level the batter and remove air bubbles.
5. Bake the cakes: Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Let the cakes cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
6. Make the buttercream: In the bowl of a stand mixer, beat the butter, cream cheese, and lemon zest on medium speed until creamy. Add the powdered sugar and beat on low until combined, then increase to medium and beat until smooth. Scrape down the bowl, add the lemon juice and food coloring (if using), and beat for 2 more minutes until light and fluffy.
7. Assemble the cake: If needed, trim the tops of the cake layers to make them flat. Place one layer on a cake plate and spread about 1 cup of buttercream over the top. Place the second layer on top and use the remaining frosting to cover the top and sides of the cake.
8. Garnish and serve: Decorate the cake with white chocolate curls or edible flowers if you like.

Recipe Tips

• Cool Cakes Completely: Never frost a warm cake. The heat will melt the buttercream into a puddle. Be patient and let the cake layers cool to room temperature before assembling.
• Use a Crumb Coat: For a perfectly smooth finish, apply a thin layer of frosting all over the cake first. This is called a crumb coat, and it traps any loose crumbs. Chill the cake for 20-30 minutes to set the crumb coat before applying the final, thicker layer of frosting.
• Room Temperature is Key: Using room temperature eggs, buttermilk, butter, and cream cheese helps all the ingredients mix together smoothly. This creates a more uniform batter and a creamier frosting.
• Don’t Skip Tapping the Pans: Tapping the filled cake pans on the counter helps remove large air bubbles from the batter. This small step helps your cakes bake more evenly and with a flatter top.

What To Serve Lemon Layer Cake

This lemon layer cake is a showstopper all on its own. For a beautiful presentation, garnish it with white chocolate curls, thin lemon slices, or fresh edible flowers. It’s perfect with a cup of hot tea or coffee to balance the sweetness. For a truly sunny treat, serve a slice with a tall glass of homemade lemonade.

How To Store Lemon Layer Cake Leftovers

Refrigerate: Because the frosting contains cream cheese, this cake must be stored in the refrigerator. Keep it covered or in a cake carrier for up to 3 days. Freeze: You can freeze the unfrosted cake layers. Once they are completely cool, wrap them tightly in two layers of plastic wrap and a layer of foil. They will keep in the freezer for up to 2 months. Thaw at room temperature before frosting.

Pioneer Woman Lemon Layer Cake Nutrition Facts

• Serving size: 1 slice (based on 12 servings)
• Calories: 775 kcal
• Total Fat: 37g
• Saturated Fat: 18g
• Cholesterol: 119mg
• Sodium: 420mg
• Total Carbohydrate: 107g
• Dietary Fiber: 1g
• Sugars: 85g
• Protein: 6g

Frequently Asked Questions

Can I use a different oil besides olive oil? Yes. While light olive oil adds moisture and a subtle fruity note, you can substitute a neutral oil like vegetable or canola oil in the same amount if you prefer.

Can I use regular milk instead of buttermilk? Buttermilk gives this cake extra tang and tenderness. If you don’t have any, you can make a substitute by adding 1 tablespoon of fresh lemon juice or white vinegar to 1 cup of whole milk. Let it sit for 5-10 minutes before using.

Why do my ingredients need to be at room temperature? Room temperature ingredients, especially fats like butter and cream cheese, blend together more easily. This creates a smooth, uniform batter and a creamy, non-lumpy frosting, giving your cake the best possible texture.