4 Layer Lemon Delight Cake


4 Layer Lemon Delight Cake

This 4 Layer Lemon Delight Cake is a bit of work to make, but let us tell you, it's well worth the effort. The light and fluffy layers of lemon cake interspersed with a deliciously creamy lemon frosting make for a simply heavenly dessert. This is one of those recipes for cake that's really dangerous because it's so good you'll want to eat the whole cake in one sitting! If you're looking for the best lemon cake there is, try this four-layered confection that's sure to earn you some rave reviews from the dessert lovers in your house!

Chilling Time1 hr

Cooking Time40 min


  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • zest of 2 medium sized lemons
  • 1 cup granulated sugar
  • 1 cup unsalted butter, room temperature
  • 3 large eggs
  • For the Frosting:
  • zest of 1 medium sized lemon
  • 1/3 cup granulated sugar
  • 2 (8-ounce) packages cream cheese, room temperature
  • 2 tablespoons fresh lemon juice


  1. Preheat the oven to 350 degrees F.
  2. Lightly grease two 8-inch layer cake pans. Line the bottoms with waxed paper and lightly grease the paper. Dust the pans with a little of the flour and shake out any excess.
  3. In a small bowl, mix flour, baking powder and salt.
  4. In another small bowl, mix the lemon juice and vanilla.
  5. In a food processor or blender, process the lemon peel and sugar until the peel is finely ground. Transfer to a large bowl, add the softened butter, and beat with an electric mixer until pale and fluffy.
  6. Beat in the eggs 1 at a time, beating after each addition.
  7. On low speed, beat in the flour alternately with the lemon juice, beginning and ending with flour and adding 1/3 to 1/4 of mixture with each addition.
  8. Pour the batter into the prepared pans. Bake 40 minutes or until the top springs bake when gently pressed and a tooth pick inserted near the center comes out clean.
  9. Set the pans on a wire wrack to cool for 20 minutes. Invert the cake onto the rack and peel off the waxed paper.
  10. Prepare the frosting:  In a food processor or blender, process the lemon peel and sugar until the peel is finely ground.
  11. In a medium-sized bowl, beat the cream cheese, lemon juice and sugar mixture with an electric mixer until smooth (this may be done in the food processor).
  12. Cover with plastic wrap and refrigerate for about 1 hour, or until firm but spreadable.
  13. Using a long serated knife, slice the 2 cakes in half horizontally to make 4 thin layers. Frost the cake with the frosting using about 1/3 cup between the layers.
  14. Frost the outside of the cake and then refrigerate until ready to serve.


Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

I cannot rate this cake because I just got the recipe today, so therefore I cannot tell if there is enough flour in the recipe.

I made the cake today, 7/1/13 as I have company coming tomorrow. I was concerned when I read that it only called for 1&1/2 cups of all purpose flour, but continued on. The batter did not look as I had thought it should, but continued on... The cake is cooling now and each of the two layers is less than 1 inch high. I don't know how I will be able to cut horizontally and hate to waste the cream cheese is in fact there was a misprint in the recipe. Please, anybody, let me know it this sounds like there may have been a mistake in the recipe.


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window