The Recipe Critic · by Alyssa Rivers
Lemon Layer Cake
NUTRITION · PER SERVING80M COOK
CAL 34%·PRO 12%
CARBS 66G39% OF CAL
1G FIBER18G OTHER48G TOTAL SUGAR
FAT 45G60% OF CAL
23G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, moist layer cake flavored with tart lemon and topped with lemon frosting. Sweet and zingy, a classic dessert.
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Nutrition & ingredients
Ingredients
serves 12- 2 cups cake flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cups granulated sugar (divided)
- ½ cup unsalted butter (melted)
- ¼ cup vegetable oil
- ½ cup buttermilk
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla
- 4 eggs (separated)
- 4 egg whites
- 1 ½ cups granulated sugar
- 1 pound unsalted butter (softened)
- 3 tablespoons lemon zest
- pinch of salt
At a glance
PER SERVING · TIME 80M
CAL 34%·PRO 12%
CARBS 66G39% OF CAL
1G FIBER18G OTHER48G TOTAL SUGAR
FAT 45G60% OF CAL
23G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 35m
- Sodium
- 288mg
- Total sugar
- 48g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 107mg
- Calcium
- 40mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 288MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.