This gorgeous Lemon Lime Layer Cake combines lemon cake and lime buttercream; a mouthwatering combination just perfect for spring & summer.
This Lemon Lime Layer Cake is an inspired twist on my hubby’s favorite cookies, Key Lime Sugar Cookies, and my obsession with cake. Honestly, if you know me at all, then I can eat cake anytime of day, month or year.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
With spring and almost summer coming, the lemon and lime combination is perfect for upcoming barbecues, parties, and get-togethers. This Lemon Lime Cake is just stunning and makes a perfect centerpiece for any table.
I was never really a considerable lemon or lime fan of anything. I mean, I could eat a lemon poppyseed cake or muffins, but I wouldn’t go out of my way to find or make one.
That all changed when I started dating my hubby and his obsession with limes. I remember the first time he ordered water on a date with a cup of limes. I thought it was odd.
He grabbed a packet of sugar and squeezed all the juice from the lime wedges into his water. I was so embarrassed, so why not just order a Sprite and add some limes? He hates soda, though, really any carbonated drink. Weird, I know.
Anyway, after 14 years, I will be honest, I still get a little embarrassed. The one good thing that came out of this is that I love limes now, too.
Homemade limeade – yum! Lemon-lime cake – yum! Key Lime Pie – yum.
tips to making the perfect lemon cake
Since you know I love cake, this Lemon Lime Cake is the perfect dessert for my hubby and me. His love for lime everything and my love for cake collide into this deliciousness.
While our kids are the best combination of us both, this cake would be a close second.
So, I need an excuse to bake and eat a cake, so email me. I have a long list and will be able to give you a reason or two. The best reason to eat this Lemon Lime Layer Cake is that it is so good.
Pin To Your Favorite Pinterest Board!
Lemon Lime Layer Cake
Video
Ingredients
Lemon Cake
- 1 cup unsalted butter, room temperature, plus more for pans (2 sticks=1 cup)
- 2 1/2 cups all-purpose flour spooned and leveled, plus more for pans
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon lemon zest
- 1 1/2 cups sugar
- 2 large eggs plus 3 large egg yolks
- 1/4 cup fresh lemon juice
- 1 cup low-fat buttermilk
Lime Buttercream
- 7-8 cups confectioners’ sugar
- 2 limes juiced
- 6 tablespoons lime zest
- 1 cup butter softened to room temperature
- 8-10 tablespoons milk
Instructions
- Preheat oven to 350 degrees.
- Lightly grease and flour two 8-by-2-inch cake pans. Make sure to tap out the excess flour. In a bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
- In a large bowl mixing bowl and using an electric mixer, or use your KitchenAid mixer like me, cream together butter and 1 1/2 cups sugar until light and fluffy. Reduce mixer speed to low and add in eggs and yolks, one at a time. Mix in lemon juice. Alternate adding in flour mixture and buttermilk beginning and ending with flour. Mix until well combined.
- Pour ½ of the batter into one pan and add the remaining to the second pan. Place in oven and bake for 30-35 minutes or until cake starts to pull away from the sides of the pan.
- Once cakes are completely cooked remove from the oven and cool. Allow the pans to cool for 10 minutes on a cake rack, then remove cakes from the pans and place back on cake rack, allowing them to completely cool.
- While the cakes are cooling, make lime buttercream. In a large bowl, cream together the confectioners’ sugar and butter until smooth. Gradually mix in the milk, lime zest and juice with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.
- 2 Layer Cake – Evenly spread the filling on top of the bottom layer, then add the second cake on top. Frost and garnish with zest if desired. Enjoy!
Post recently updated from original post-August 2016! Don’t forget to pin this Lemon Lime Layer Cake to your favorite Pinterest board for later.
Love lemon or lime – be sure to check out these other recipes.
Key Lime Sugar Cookies – A Dash of Sanity
Lemon Coffee Cake – Barefeet in the Kitchen
Blueberry-Key Lime Cheesecake Bars – Inside BruCrew Life
Lemon Cupcake with Lemon Buttercream – Shugary Sweets
Cherry Limeade Cake – I Am Baker
Your cakes are divine!! This one should be also.
Thank you
What is the equivalent weight of a cup
It depends on what you are measuring. A cup is 240 ml or about 8 ounces.
Idk if I made it right . The cake is heavy and not light and crumbly looking like yours .
Did you use real butter? Did you cream the butter and sugar until light and fluffy?
Dear San and Hubby,
I love your Cake
lots of love
Karen XOX
I haven’t made the cake yet but I just made the buttercream. I have to say, 1 cup of butter for nearly 8 cups of confectioners sugar is nowhere near enough. I had to use 2 cups of butter for 6 cups of sugar to make it work.
What a great flavor combination, especially for spring! It’s so light and dreamy.
Thank you!
I am loving that bright pop of citrus! What a delicious cake!
Thank you, I’m so glad you like it!
I can’t wait to make this and enjoy an after school treat with my kids this week; looks delicious!
I hope you and the kids like it, it’s definitely a great treat!
Such a stunning cake! This the lemon and lime combination is such a delicious deep flavor to this cake – gosh what a delicious way to end a meal!
Thank you so much!
My daughter LOVES lemon cake! This would be soo perfect for Easter – that yellow is beautiful!
Thank you, I hope you and your daughter enjoy it!
This cake is calling my name. Delish.
Thanks, enjoy!
Sooo looking forward to eating my birthday cake!! As soon as I get finished making it.
I did notice that you say 2 sticks unsalted butter, plus more for pans; but then in the directions you say to Lightly spray pans with baking oil. hmm.
Personally, I butter the pans, then put a circle of parchment, then butter the top of that with a silicone brush.
Thanks for sharing your recipe!!! Btw I love your Dashofsanity name. Perfect!
I hope you enjoyed the cake! I corrected that in the recipe, thanks for letting us know! I’ve made it both ways but buttering is definitely preferred. The parchment definitely isn’t a bad idea to help remove the cakes easily. Thank you!
Roughly how many limes does it take to get six tablespoons of zest?
It depends on the size of the limes that you can find, but they generally make 1-2 teaspoons per lime. One tablespoon is equal to 3 teaspoons, so it’ll take between 9-18 limes depending on size. You can definitely adjust depending on your taste or what you have available.
For the ease of taking this to gatherings, do you think it would be possible to make as a 9×13 instead of a layer cake?
I’m sure it would turn out just fine! Be sure to adjust baking time accordingly and check that it is done in the middle. Let us know how it turns out!
Thanks!!
Perfect flavor combination for a cake, love it!
Thank you!
I’m actually a huge lemon/lime fan. It so perfect when I’m craving something sweet without overdoing it with chocolate. This cake sounds divine!
I feel the same way! I hope you enjoy it!
Loved every bite of this beautiful cake!
I’m so glad to hear that!
I know for sure this Lemon Lime Layer Cake would be a huge hit in my house!
Thank you!
I would LOVE a slice of this amazing cake!!
I hope you enjoy!
This looks and sounds mouthwatering, LOVE all of that refreshing citrus!
Thank you!
My family has been begging me to make this again! We can’t get enough of the lemon lime combo!
So glad to hear they love it!
Such a great spring recipe! I will have to make this for my husbands birthday! He loves anything lemon lime flavored!
Thank you, I hope he enjoys it!
What a great idea! I can’t believe I have never thought of making a lemon cake. I am looking forward to making this.
I hope you enjoy it!
I just tried to make the buttercream following your recipe & there was just way too much sugar compared to the butter. Can you check the quantities & confirm if it’s correct please.
Hi Sharon! I checked and the amounts are correct. It can take quite a bit of mixing to get to the right consistency as the sugar dissolves into the liquid. It is definitely easier to use a mixer than by hand! Did you add all the milk? If it is still too thick, you can add another tablespoon of milk at a time until it is right.