This lemon cherry cake has two 8-inch layers of soft lemon cake flavored with fresh lemon juice and lemon zest. They are brushed with a cherry juice soak for extra flavor and have whipped white chocolate cherry ganache sandwiched in between and dolloped on top. The fresh cherry garnish makes this a delicious, light layer cake for Spring or Summer!
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Why You'll Love This Recipe
- Tender lemon cake layers- This cake is made with a combination of butter and oil, so the cake gets a rich flavor from the butter but stays moist longer thanks for the oil. They're creamed together with sugar to build a super fluffy structure, and buttermilk tenderizes the gluten for a tender crumb too!
- Cherry juice soak- I wanted to infuse a lot of natural cherry flavor into this cake as easily as possible. So instead of making a cherry filling or using cherry extract, I opted to soak the cake layers with cherry juice. This adds a nice, bright cherry flavor and adds even more moisture.
- Whipped cherry ganache- Whipped ganache is my favorite alternative to traditional American buttercream. It's light and airy, but much less sweet! It is made with white chocolate, freeze-dried cherries, and heavy cream and is super simple to make.
If you have leftover cherries and want to make more cherry desserts, try this chocolate cherry bundt cake, chocolate cherry tart, or cherry apple crisp.
Ingredient Notes
- It's super important to use fresh lemons here! Zest them first (just the yellow part!) with a Microplane before you juice them. Rubbing the lemon zest into the granulated sugar helps pull out all those lemon oils so the flavor actually tastes bright and fresh.
- I used unsalted butter and vegetable oil, but canola, avocado, or olive oil work too.
- If you don't have buttermilk, you can substitute kefir, plain Greek yogurt, or sour cream.
- For the cherry soak, use tart cherry juice and brush it on lightly. You just want to add a little flavor without making the cake layers soggy.
- When making the ganache, blend the freeze-dried cherries into a super fine powder so it stays smooth. I used freeze-dried tart cherries from Trader Joe's.
- If possible, use a good-quality white chocolate bar. White chocolate chips also work, but use a high-quality brand like Ghirardelli or Guittard since cheap chocolate can leave a waxy finish.
- Make sure to use full-fat heavy cream. If you use milk or half and half, the ganache won't set up properly.
For the full list of ingredients and measurements, see the recipe card below.
Expert Baking Tips
- Use room temperature ingredients. Make sure all of your refrigerated ingredients are at room temperature. It helps everything mix smoothly and gives you a lighter, fluffier crumb. Pull them out of the fridge 1-2 hours before you start baking to warm up.
- Measure the flour accurately. If you have a kitchen scale, use it for the flour. Grams are much more accurate than cups, and even a little extra flour can make the cake dry.
- Properly cream the butter and sugar. Don't rush this step! Beat them together until the mixture turns lighter in color and looks fluffy, not dense or greasy. This process traps air into the batter, which helps the cake rise evenly and bake up soft instead of heavy.
- Mix just until combined once the flour is added. After adding the dry ingredients, keep the mixer on low and stop as soon as the flour disappears. Overmixing at this stage can overdevelop the gluten and lead to a tougher crumb instead of a tender cake.
Step by Step Instructions
Step 1: Rub the granulated sugar and lemon zest together in a bowl until the sugar feels slightly damp. This helps pull the oils from the zest for stronger lemon flavor.
Step 2: In a stand mixer fitted with the paddle attachment or with a handheld mixer, beat the butter and oil together for about 2 minutes. Then add the lemon sugar and beat on medium-high speed for 2-3 minutes, until the mixture lightens in color and the texture is light and fluffy.
Step 3: Add the eggs and egg white one at a time on medium speed, mixing well after each addition. Scrape down the sides of the bowl and mix in vanilla extract, fresh lemon juice, and buttermilk until combined. The batter may look slightly curdled at this stage, which is normal.
Step 4: Add the flour, baking powder, and salt. Mix on low speed just until no dry streaks remain.
Step 5: Divide the batter evenly between two 8-inch round cake pans lined with parchment paper. Bake in an oven preheated to 350ยฐF until a toothpick comes out of the center clean.
Step 6: Let the cakes cool in the pan for about 10 minutes, then turn them out onto a wire rack to cool completely before assembling.
Step 7: For the cherry ganache, heat the heavy cream until it simmers around the edges, then pour it over the white chocolate and freeze-dried cherry powder in a heatproof bowl. Stir until smooth, then blend with an immersion blender until silky. Cover with plastic wrap and chill for 2 hours, then whip until light and fluffy.
Step 8: Place the first lemon cake layer on a cake stand and brush it with cherry juice. Then add the whipped ganache to a piping bag fitted with a large round tip and pipe dollops all over the cake.
Step 9: Place the second cake layer on top, brush with more cherry juice, and pipe the remaining ganache on top. Garnish with fresh cherries and lemon zest, then enjoy!
Storage
Store the lemon cherry cake in a large airtight container in the refrigerator for up to 5 days. I recommend using a cake carrier rather than wrapping the cake in plastic wrap so the ganache dollops don't get squished!
Let the cake warm up on the counter for about 30 minutes before serving.
More Lemon Cakes to Try
๐ Recipe
Lemon Cherry Layer Cake
Equipment
- 1 Electric hand mixer or stand mixer
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
Lemon Cake
- 300 grams granulated sugar
- 2 tablespoons lemon zest about 2 lemons
- 170 grams unsalted butter room temperature
- 60 grams vegetable oil
- 3 large eggs room temperature
- 1 egg white room temperature
- 1 tablespoon vanilla extract
- 78 grams fresh lemon juice about 2 lemons
- 180 grams buttermilk room temperature
- 280 grams all purpose flour
- 2 ยฝ teaspoons baking powder
- ยฝ teaspoon salt
- 120 grams tart cherry juice for the soak
Whipped Cherry Ganache
- 18 grams freeze-dried cherries
- 315 grams white chocolate chips
- 200 grams heavy cream
Instructions
Lemon Cake
- Preheat the oven to 350ยฐF. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, rub the granulated sugar and lemon zest together with your fingers until the sugar feels moist and fragrant. This helps release the lemon oils for stronger flavor.300 grams granulated sugar, 2 tablespoons lemon zest
- In a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the butter and oil together on medium speed for about 2 minutes until smooth and creamy.170 grams unsalted butter, 60 grams vegetable oil
- Add the lemon sugar and beat on medium-high speed for 2-3 minutes, until the mixture is pearly white and fluffy. Scrape down the bowl as needed to ensure everything is evenly incorporated.
- Add the eggs and egg white one at a time on medium speed, mixing well after each addition and scraping down the bowl as needed.3 large eggs, 1 egg white
- Mix in the vanilla extract, fresh lemon juice, and buttermilk until combined. The batter may look slightly curdled at this stage- that's normal and will smooth out once the dry ingredients are added.1 tablespoon vanilla extract, 78 grams fresh lemon juice, 180 grams buttermilk
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the batter and mix on low speed just until no dry streaks remain. Avoid overmixing.280 grams all purpose flour, 2 ยฝ teaspoons baking powder, ยฝ teaspoon salt
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 20-25 minutes, or until the centers spring back lightly and a toothpick inserted into the center comes out clean with a few moist crumbs attached.
- Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and turn them out onto a wire rack. Peel off the parchment and allow the layers to cool completely before assembling.
Whipped Cherry Ganache
- Blend the freeze-dried cherries into a fine powder using a blender or food processor. Then place the white chocolate and freeze-dried cherry powder in a heatproof bowl.18 grams freeze-dried cherries, 315 grams white chocolate chips
- Heat the heavy cream in a separate bowl until steaming and just beginning to simmer around the edges, about 1-2 minutes in the microwave (or you can heat in a saucepan over the stove). Do not boil.200 grams heavy cream
- Pour the cream over the chocolate. Let it sit for 1 minute so the chocolate begins to melt, then stir from the center outward until smooth.
- Blend with an immersion blender until completely silky. Press plastic wrap directly onto the surface and refrigerate for about 2 hours, or until thickened.
- Once the ganache reaches a peanut butter-like consistency, whip with a hand mixer on medium high speed for 2-3 minutes until light and fluffy.
Assembly
- Place one cake layer on a cake stand or serving plate. Lightly brush the top with cherry juice. Transfer the whipped ganache to a piping bag fitted with a large round tip and pipe dollops evenly over the surface.120 grams tart cherry juice
- Place the second cake layer on top and brush with more cherry juice. Pipe the remaining ganache over the top layer and garnish with fresh cherries and lemon zest before slicing and serving.
Notes
- Storage: Store the cake in an airtight container in the refrigerator. It will stay fresh for 4-5 days. Bring to room temperature for 30-60 minutes before serving for the best texture and flavor.
- Freezing: You can freeze unassembled cake layers (wrapped tightly in plastic wrap and then foil) for up to 3 months. Thaw in the refrigerator overnight before frosting. The whipped cherry ganache can also be frozen in an airtight container; thaw in the fridge and whip again lightly before using.
- Measuring in grams:ย I test all my recipes using gram measurements, so use a kitchen scale for the best results.
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