Moist Lemon Sandwich Cake

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Moist Lemon Sandwich Cake is exactly that. It has lemon zest and juice in the cake, giving lots of flavour. With two cakes they a lovely filling sandwiches them together. The filling lemon curd and some cream whipped together with cream cheese.

Keeping things simple is what makes this such a good cake. Many times people love to frost such cakes all over with sweet icing. I think the lemon flavour along with the cream is all you need for a wonderful dessert. So, basically, that’s all there is to it. However the cake can have more adornments, such as icing sugar on the top. Some blueberries might be great too, since they go so well with lemon.

Although I use homemade lemon curd shop bought will work very well too. However I do have a recipe for lemon curd, should you wish to make your own. Here is that recipe.

Moist Lemon Sandwich Cake


There are quite a few ingredients in the recipe so I will give a few details.

Plain Flour – All purpose flour is fine too.

Unsalted Butter – this needs to be softened. Salted butter is fine too, but then you can omit the salt in the recipe.

Caster Sugar – Superfine sugar is fine, as is granulated.

Eggs – Medium in UK/Europe and large in USA/Canada.

Buttermilk – if you don’t have buttermilk use the same volume of milk, remove 2 teaspoons and replace with 2 teaspoons of lemon juice or white vinegar and leave it to sit for a few minutes.

Lemon Juice and zest – to flavour the lovely moist cake.

Baking Powder – as a raising agent

Baking Soda – as a raising agent

Salt – to draw out the other flavours

Vanilla Extract – to add even more flavour.

Lemon Curd – to sandwich the cake layer, giving such a great flavour

Double Cream – Heavy cream is fine too.

Cream Cheese – To add a silky texture to the filling, it helps to stabilise the cream too.

Icing Sugar – to sweeten the cream, you can vary this to your own taste.

Process for Moist Lemon Sandwich Cake

With a little organisation the process for Moist Lemon Sandwich Cake is quite simple. I always like to assemble all my ingredients before I start to make the cakes.

Then I prepare the cake pans, in this instance 8 inch/23cm round ones, by greasing and flouring then lining the base with parchment paper.

Mix the dry ingredients, flour, baking powder, baking soda and salt together. Then rub the zest into the caster sugar to release the oils.

Cream the butter with the sugar and zest. I use a hand mixer, but a hand whisk or a stand mixer will work too. When they are fluffy add in the eggs, one at a time, and beat to combine.

Mix the buttermilk, lemon juice and vanilla together. Then alternate adding those with the dry ingredients. So three additions of flour, alternated with two additions of the wet ingredients go into the bowl, mixing gently until just combined.

Divide the butter into the cake pans and level it off. Then bake for about 35 minutes at 180C/160C Fan/350F, until the cakes rise and the begin to come away at the side of the pans.

Let the cakes sit for at least ten minutes before turning out onto a wire rack to cool completely.

Whisk the cream cheese and cream together to a soft peak stage, then add the icing sugar and whisk to stiff peaks.

Spread lemon curd over one cake and then spoon, or pipe the cream on the top. Place the second cake on the top. Then chill the cake for a while before serving. You can sprinkle some sugar on the top too, if you wish.

Moist Lemon Sandwich Cake

My Cake

I let my cakes bake for 35 minutes and they rose well. I let them cool and then prepared the filling for the moist lemon sandwich cake.

Having assembled the cake I put it in the fridge to chill for about 30 minutes. Then I cut a slice and had enormous enjoyment eating it. The cake, so moist, had such a great flavour and was soft too. Then the filling with the tartness of the lemon curd and the creaminess of the cream and cream cheese was simply perfect.

This is a cake that makes a great dessert.

Moist Lemon Loaf Cake – Video

Another very good recipe for a cake is Chocolate Banana Loaf Cake.

Moist Lemon Sandwich Cake

Recipe by geoffcooCourse: Cakes, DessertsDifficulty: Medium


Prep time


Cooking time




  • 300g(2 cups, based on scooping packed flour into a 250ml cup)plain flour

  • 227g(1 cup) soft unsalted butter

  • 250g(1 1/4 cups)caster sugar

  • 3 medium eggs(large in USA)

  • 240ml(1 cup) buttermilk

  • 60ml(1/4 cup) lemon juice

  • zest from two lemons, grated

  • 6g(1 1/2 tsp) baking powder

  • 2g(1/2 tsp) baking soda

  • 3g(1/2 tsp) salt

  • 10ml(2 tsp)vanilla extract

  • 200ml(1/2 + 1/3 cup) double cream

  • 113g(1/2 cup) cream cheese

  • 60g(1/2 cup) icing sugar

  • 100g(6 tbsp) lemon curd


  • Preheat the oven to 180C/160C Fan/350F.
  • Grease two 8 inch/20cm round cake pans and flour the sides then place parchment paper on the base.
  • Mix the flour, baking powder, baking soda and salt together, then set aside.
  • Rub the lemon zest into the sugar to release the oils.
  • Cream the butter and sugar together, in a large bowl, until light and fluffy.
  • Add the eggs, one at a time, beating each time until fully incorporated.
  • Mix the lemon juice and vanilla into the buttermilk.
  • Add the flour in three additions into the batter mixing gently to combine each time.
  • Between each addition of the flour add half the buttermilk mixture and mix until combined.
  • Divide the batter into the prepared pans and level it off.
  • Bake the cakes for about 35 minutes, until they have risen and begin to come away from the side of the pans.
  • Leave them in the pans for about 10 minutes, then turn them out onto a wire rack to cool.
  • Whisk the cream cheese and double cream together until they reach soft peaks.
  • Add the icing sugar and whisk again until you have stiff peaks.
  • Spread the lemon curd on one cake and pipe, or spoon, the cream mixture on the top.
  • Place the second cake on the top and then chill for a while before serving.


  1. Lovely cake looks moist and refreshing. Nice change to see a lemon layer cake and not a loaf cake. Definitely going to make. It’s in my baking queue. πŸ‘πŸ₯°. Just clarifying baking tin size. Recipe says 8 inch/23cm. I believe 23cm would be 9 inch. Which did you use? Thank you for sharing the recipe. Happy baking. πŸ‘©πŸ»β€πŸ³

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