Lemon Birthday Cake

I baked this lemon birthday cake for my niece’s party last spring, and not to be dramatic—but it disappeared faster than anything I’ve ever made. And I’ve baked a lot of cakes.

I know lemon isn’t always the first flavor people think of for a birthday, but trust me, this one changes minds. It’s bright without being sour, sweet without being heavy, and soft all the way through.

You get that fresh lemon flavor in both the sponge and the frosting, but it’s balanced—it doesn’t punch you in the face. It’s just happy cake.

And I’ll be honest—part of the magic is how it looks. That yellow frosting? It’s pure sunshine on a plate. Add a bunch of rainbow sprinkles and a gold topper, and suddenly, it’s not just a dessert—it’s the centerpiece.

I kept the steps super simple. No weird tools or tricky steps. Just everyday ingredients, one bowl at a time, and a little care.

If you’ve got a birthday coming up—or just want to make something special—this is the kind of cake that’ll get people smiling before it even hits the table.

Table of Contents

Lemon Birthday Cake Recipe

Ingredients

For the Lemon Cake Layers (3 layers, 8-inch):

3½ cups (440g) cake flour (sifted)
1 tbsp baking powder
½ tsp baking soda
½ tsp fine sea salt
1 cup (225g) unsalted butter, room temperature
2 cups (400g) white granulated sugar
4 large eggs, room temperature
1 tbsp lemon zest (from 2 large lemons)
1 tsp pure vanilla extract
1½ tsp lemon extract (natural)
¾ cup (180ml) full-fat plain yogurt
¾ cup (180ml) whole milk
¼ cup (60ml) freshly squeezed lemon juice

For the Lemon Buttercream Frosting:

2 cups (450g) unsalted butter, room temperature
7½ cups (900g) powdered sugar (sifted)
2 tbsp lemon zest (extra fine)
3 tbsp lemon juice (fresh)
1½ tsp lemon extract
¼ tsp salt
1–2 tbsp heavy cream (only if needed for consistency)
Yellow gel food coloring (as needed for the vibrant pastel yellow look)

For Decoration:

Rainbow sprinkles (non-gelatin, halal certified or plant-based)
“Happy Birthday” cake topper
Piping bag + open star tip (Wilton 1M or similar)

Instructions

Preheat your oven to 350°F (175°C).
Grease three 8-inch round cake pans with butter, then line the bottoms with parchment paper. Lightly dust with flour and tap out excess.
In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
In a stand mixer fitted with the paddle attachment, beat the butter on medium-high for 2 minutes until creamy.
Add the granulated sugar gradually and beat for 3 more minutes, until light and fluffy. Scrape down the bowl.
Add eggs one at a time, mixing for 20 seconds after each addition.
Add lemon zest, vanilla extract, and lemon extract. Beat just until combined.
In a separate bowl or measuring cup, mix together yogurt, milk, and lemon juice. Stir well.
Add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts (beginning and ending with flour).
Mix on low speed just until everything is incorporated. Do not overmix.
Evenly divide the batter between the 3 pans. Use a digital scale for accuracy if needed.
Bake for 24–28 minutes, or until a toothpick comes out clean from the center.
Let cakes cool in pans for 10 minutes, then remove and cool completely on wire racks.
In a stand mixer fitted with a paddle attachment, beat the butter on medium speed until very smooth and pale (about 3–4 minutes).
Gradually add the powdered sugar, one cup at a time. Start on low, then increase to medium.
After 4 cups, add the lemon zest, lemon juice, lemon extract, and salt. Beat for 1 minute.
Add the remaining sugar and beat again until fully combined.
Add 1–2 tablespoons of heavy cream only if frosting is too thick.
Add yellow gel food coloring a little at a time until you reach a smooth, vibrant pastel yellow.
Level the cake layers if needed using a serrated knife.
Place the first cake layer on a cake board or stand.
Spread about ¾ cup of buttercream evenly over the top.
Repeat with the second layer. Place the third layer on top.
Apply a thin layer of frosting all over the cake to trap crumbs.
Chill in the fridge for 30 minutes.
Apply a thick, smooth final layer of yellow buttercream using an offset spatula or cake scraper.
Smooth the sides and top as cleanly as possible.
Fill a piping bag fitted with a star tip with the remaining frosting.
Pipe 12–14 even swirls around the top edge of the cake.
Generously sprinkle the center of the cake with rainbow sprinkles.
Press more sprinkles gently around the bottom edge of the cake.
Insert a golden “Happy Birthday” cake topper into the center.
Chill for 20 minutes before serving for best slice results.
Use room temperature ingredients to ensure a smooth batter and even baking.
The yellow color of the buttercream should match the soft lemony hue in the image—gel coloring helps you reach that intensity without over-thinning the frosting.
For clean cuts, dip your knife in hot water and wipe clean between slices.

What’s The Secret To A Soft And Fluffy Lemon Cake?

Getting that soft, melt-in-the-mouth texture isn’t just luck—it’s about the right steps and ingredients.

Use cake flour, not all-purpose: Cake flour is lighter and gives a softer crumb.
Cream the butter and sugar really well: Beat them until pale and fluffy—this traps air and helps the cake rise.
Room temperature ingredients matter: Cold eggs or milk can make the batter lumpy. Room temperature blends better.
Don’t overmix after adding flour: Mix until just combined or your cake can turn dense.
Add yogurt or buttermilk: These make the cake more tender and keep it moist.
Use fresh baking powder and baking soda: Expired leaveners won’t give a good rise.
Lemon juice must be balanced: Too much acid can make the cake too soft or flat.

How Much Lemon Juice Should I Use In A Cake?

The right amount of lemon juice gives your cake a fresh, tangy flavor without ruining the texture.

Use 2 to 4 tablespoons for an 8-inch cake: This gives enough flavor without affecting how the cake bakes.
Always pair it with zest: Juice gives the tartness, but zest gives that true lemon flavor.
Balance with other liquids: Reduce other liquids slightly if you’re adding extra lemon juice.
Don’t replace all liquids with lemon juice: It’s too acidic and can change how your cake rises.

Can I Use Lemon Zest And Lemon Juice Together In A Cake?

Yes—and using both is actually the best way to get that real lemon flavor.

Use both for full lemon flavor: Zest adds the fragrance, juice brings the tang.
Zest first, then juice: It’s easier to zest a whole lemon than a squeezed one.
Use fine zest only: Big pieces of peel in the cake don’t taste good.
1 tablespoon zest + 2–3 tablespoons juice is a good mix: This combo works great for most lemon cakes.
Avoid bottled juice: It’s too strong and lacks freshness.

How Do I Store Lemon Cake To Keep It Fresh?

Keeping lemon cake soft and fresh is easy if you wrap it right and store it in the right place.

Cool it completely first: Never store a warm cake—it turns soggy.
Wrap tightly in plastic wrap: Keeps out air and locks in moisture.
Use an airtight container: Especially if storing slices.
Room temperature for 1–2 days: If it’s not too hot or humid.
Fridge for 3–4 days: Just bring it to room temp before serving so it doesn’t taste dry.
Freezer for up to 2 months: Wrap in plastic, then foil. Thaw in fridge overnight.

Can Lemon Cake Be Made Ahead Of Time?

Yes, it can—and doing that actually makes party prep easier.

Bake the cake layers 1–2 days ahead: Wrap them tightly and refrigerate or freeze.
Make the frosting a day before: Store in a sealed container in the fridge. Let it soften before using.
Fully frosted cakes can chill overnight: Just keep it in a cake box or covered with a dome.
Add decorations like sprinkles and toppers just before serving: So they stay fresh and crisp.
Always bring cake to room temperature before serving: Cold cake doesn’t taste as good.

How Do I Make Yellow Lemon Frosting Like In Bakery Cakes?

To get that smooth, bright yellow lemon frosting like you see in bakeries, it takes more than just butter and sugar. Here are the key tips:

Use unsalted butter at room temperature: Soft butter makes the frosting silky and smooth.
Sift your powdered sugar: This removes lumps and makes the texture super creamy.
Add real lemon juice + zest: Juice gives you the flavor, zest brings the aroma. Use both for a fresh punch.
Go for lemon extract too: It helps boost flavor without thinning the frosting.
Choose gel food coloring – not liquid: Gel gives that bold yellow bakery color without making the frosting runny.
Beat the frosting for 4–5 minutes: Extra mixing adds air and makes it lighter, smoother, and fluffier.

What Sprinkles Are Best For Decorating A Lemon Birthday Cake?

The right sprinkles can make your lemon birthday cake look party-ready and fun. Go for colorful options that pop against the yellow frosting.

Rainbow jimmies: These long, soft sprinkles are the classic choice and don’t bleed into the frosting.
Confetti sprinkles (round discs): They add a cheerful, flat look and stick well to frosting.
Nonpareils (tiny balls): Use lightly – they’re crunchy and can add texture if sprinkled around the base or center.
Star-shaped sprinkles: Great for themes like birthdays or celebrations – mix with jimmies for variety.
Sugar pearls (if soft): Add just a few for a fancy touch, especially around piping or borders.

Can I Use Yogurt Or Buttermilk In Lemon Cake Batter?

Yes, both yogurt and buttermilk work really well in lemon cake batter. They make the cake softer, moister, and give a slight tang that pairs perfectly with lemon.

Use full-fat yogurt or thick plain yogurt: It adds creaminess and helps keep the cake from drying out.
Buttermilk works well too: It’s slightly thinner than yogurt but adds amazing flavor and softness.
Use the same amount as milk in your recipe: Replace 1:1 – if the recipe calls for 1 cup milk, use 1 cup yogurt or buttermilk.
Don’t skip the lemon juice: You still need real lemon flavor. These are just to boost texture and balance.

What’s The Best Way To Add Real Lemon Flavor To Cake?

Getting that fresh lemon flavor in your cake is all about using the right mix of ingredients – not just one.

Use fresh lemon zest: This gives the strongest lemon smell and flavor without adding liquid.
Add lemon juice – but not too much: Use just enough to taste the lemon without making the batter too wet.
Lemon extract gives a flavor boost: A small amount helps keep the lemon taste strong even after baking.
Use all three for best results: Zest + juice + extract = full lemon flavor from all angles.
Avoid artificial flavoring: Real ingredients taste fresher and more natural in the final cake.