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Lemon Layer Cake with White Chocolate Mousse Filling

A tangy lemon layer cake with a sweet white chocolate ganache filling and a fluffy whipped lemon frosting. Perfect for birthdays and special occasions.
Course Cake
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Author Marye Audet-White


  • 3 cups all-purpose flour 390g
  • 3 teaspoons baking powder 15g
  • 1/2 teaspoon salt 2.84g
  • 3/4 cup unsalted butter softened 170g
  • 2 cups granulated sugar 400g
  • 4 large eggs + 1 egg yolk
  • 1/2 teaspoon lemon extract
  • 1/4 cup + 2 tablespoons lemon juice 90.5g
  • 1 tablespoon lemonade mix 12.5g
  • 1-1/2 cups milk 345g

White Chocolate Ganache

  • 12 ounces white chocolate chopped
  • 1/2 cup heavy cream

Lemon Cream Frosting

  • 1 quart heavy whipping cream
  • 1 4- serving size package lemon pudding
  • 3 tablespoons powdered sugar - or to taste
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon extract


  • Preheat the oven to 350F.
  • Grease and flour 3 8-inch round cake pans with high sides.
  • Set aside.
  • Blend the flour, baking powder, and salt in a bowl.
  • Set aside.
  • Add the softened butter the the bowl of a mixer and beat until light and fluffy.
  • Add in the sugar and beat on high until the mixture is light and most of the sugar crystals have dissolved.
  • Add the eggs and egg yolk one at a time, beating well after each.
  • Blend the lemon juice and lemonade mix until the mix is dissolved.
  • Beat into the butter mixture with the lemon extract.
  • Add 1/3 of the flour mixture blending in on low speed.
  • Add 1/2 the milk, continuing to blend on low.
  • Repeat once more then add the remaining flour.
  • Beat on low, scraping sides once or twice, until the ingredients are blended in and the batter is smooth.
  • Pour an equal amount into each cake pan.
  • Bake for 30 minutes or until a toothpick inserted in center comes out clean.
  • Cool in pans 10 minutes then turn out to finish cooling.

White Chocolate Ganache

  • Place chocolate in a small bowl.
  • In a small saucepan, bring cream just to a boil.
  • Pour over chocolate and let sit 5 minutes.
  • Whisk until smooth.
  • Cool, stirring occasionally, to room temperature (30 minutes)
  • Whip with an electric mixer until ganache doubles, about 2 minutes.

Lemon Cream Frosting

  • Add the heavy cream to the chilled bowl of a mixer.
  • Beat on medium and until the mixture starts to thicken then add the pudding mix, powdered sugar, lemon juice, and lemon extract.
  • Beat on high until the frosting is thick and creamy and holds its shape on a spoon.


  • Spoon 1/2 of the ganache over the top of the first layer.
  • Gently add the next layer.
  • Spoon remaining ganache over the top of the second layer.
  • Add the top layer.
  • Poke 4 straws down through the cake to hold it securely.
  • Frost the top and sides thickly with the lemon cream frosting.
  • Refrigerate until serving time.
  • Remove the straws and smooth the top before serving.