This easy recipe is bursting with real lemon flavor! Three layers of light, fluffy lemon cake are filled and frosted with lemon cream cheese frosting.
You'll need a few ingredients to make this easy recipe, so round them up and let's get started!
Whisk together the flour, baking powder, baking soda, and salt.
Beat the butter, oil, sugar, and vanilla extract together until light in color and fluffy.
Add the eggs one at a time, mixing until mostly combined after each.
Add the dry ingredients, milk, lemon juice, and lemon zest into the wet ingredients. Mix to combine.
Divide the batter between the cake pans. Bake for 22-25 minutes.
Allow the cakes to cool in the pans for 2-3 minutes before turning them out onto wire racks to cool completely.
Beat together the cream cheese, butter, powdered sugar, lemon juice and lemon zest. Mix until smooth.
Remove the domes from the top of the cakes. Then, place the first cake on a serving plate and spread frosting over the top. Repeat with the other two cakes.
Frost the outside of the cake.
Add swirls of frosting to the top of the cake and finish it off with some lemon slices.
Refrigerate the cake until ready to serve.