Split Lemon Layer Cake

Bright and tangy, this unassuming looking Split Lemon Layer Cake turns into an explosion of flavor in your mouth. Each bite tastes of fresh lemon, balanced by a delicate sweetness that's completely achievable right in your own kitchen.

What makes this lemon cake truly unforgettable is its perfect balance of lemon in every component - the cake, the filling and the frosting for the most vibrant flavor. From the easily made high ratio cake layers to the luscious lemon filling and amazing lemon frosting, each works together beautifully. Whether you’re baking for a spring gathering, a special celebration, or simply craving something bright and refreshing, this recipe walks you step-by-step to lemon cake perfection.

If you love bold lemon desserts, you’ll also want to try: Triple Lemon Cake, Lemon Meringue Pie (with a perfect mernigue that doesn't weep or pull away), Lemon Meringue Cake, Blueberry Lemon Poke Cake, or the Lemonade Cake with Blueberry Sauce.

Useful Tools for Filling and Finishing This Cake

These are tools I used to fill, decorate and finish this cake. The offset spatulas are essential to finish a cake smoothly. They come in different sizes. The two metal pancake turners make transferring baked goods easy by placing them on opposite sides and lifting. This is the same way we did it at the bakery. These utensils are not mandatory but they sure do help when filling and finishing cakes or pastries.

The pizza cutter makes quick work of dividing sheet cakes into layers and the ruler assist not only in measuring but giving the pizza cutter something to lean agains. The final tool is my very old and trusty decorating comb or sometimes called a decorating triangle. It has three edges with different sizes of combs. It is an easy way to add decoration to the sides or top of a cake.

All of these are available at kitchen shops or online.

Left to Right: Pizza cutter, small and large offset spatulas, straight metal spatula, two metal pancake turners (it is best to use solid turners with no cutouts for the cake to get stuck in), an 18" metal ruler that can be washed and in front a decorating comb or triangle.

Recipe Ingredients

Lemon Filling

FRONT ROW: Lemon zest, unsalted butter, salt

MIDDLE ROW: Egg yolks, cornstarch

BACK ROW: Water, granulated sugar, lemon juice

Lemon Sour Cream Cake

FRONT ROW: Egg yolks, baking powder, lemon zest, vanilla extract

MIDDLE ROW: Unsalted Butter, sour cream

BACK ROW: Cake flour, granulated sugar

Lemon Frosting

FRONT ROW: Unsalted butter

BACK ROW: Powdered sugar and lemon filling.

Step by Step Instructions

Lemon Filling

Step 1. Place all of the ingredients in a medium size saucepan. Step 2. Whisk together. Step 3. Stirring constantly, bring the ingredients to a boil. Boil for 1 minute. Step 4. Transfer to a storage container, cover with plastic wrap and refrigerate. This can be made two days ahead.

Lemon Sour Cream Cake

Step 5. Place the egg yolks, vanilla and 14 cup sour cream in a small bowl. Step 6. Whisk together. Step 7. Combine the flour, sugar, baking powder, salt, and lemon zest in the bowl of a mixer. Beat together for 30 seconds to blend. Step 8. Add the butter and remaining sour cream. Mix on low speed untile the dry ingredients are moistened. Increase to medium speed and beat for 1 ½ minutes.

Step 9. Gradually add the egg mixture in thirds, beating 30 seconds each time on medium. Step 10. Add the last of the egg mixture and beat for 30 seconds. Step 11. Dollop the batter on a parchment lined half sheet pan. Step 12. Spread out evenly, and bake as directed. The layers can be frozen hard, wrapped well in foil and stored for up to 3 months in the freezer.

Step 13. The easiest way to cut the cake is to use a ruler and a pizza cutter. The pizza cutter gives a smooth cut. Trim the cake on the short ends to make a 16" cake layer. Step 14. The ruler marks 4" from the side. Step 15. Cut a line straight up vertically. Step 16. Turn the cake horizontally and cut the long strip in half making 2 4" x 8" layers. Cut the remaining cake into 4- 4" x 8" layers.

Step 17. Tear one layer into pieces, keeping the other 5 intact. Step 18. Place the torn layer in the processor. Step 19. Process with pulses to make crumbs. Spread them out on a baking sheet to dry slightly while preparing the rest of the cake. Step 20. Whisk the filling to smooth it out briefly. Do not over whisk as it may loosen it too much.

Step 21. Spread ⅓ cup filling over each of 4 layers to within ¼" of the edge. The filling will spread to the edges when the next layer is added. Step 22. Place the fifth layer on top with no filling. Step 23. Place the powdered sugar, very soft butter and ½ cup of the lemon filling in the bowl of a mixer fitted with the paddle attachment. Step 24. Beat the ingredients on low until they come together, then raise it to medium and finally high. Continue beating until very light and increased in volume. It took me about 5 minutes after the ingredients came together. If it isn't sufficiently beaten the powder sugar will remain grainy.

Step 25. Cover the sides of the cake and top with the Lemon Frosting. Step 26. Use a decorating comb or sometimes called a triangle to swirl the top of the cake. Step 27. Cover the sides with the lemon cake crumbs. This is easiest to do by holding the cake on a cake board or other flat plate in your left hand and picking up the crumbs in your right hand pressing them into the frosting from the bottom to the top. Step 28. This is a professional tip make it easier to move the cake from the work board to the final presentation plate. It is called chanelling. Place a straight metal spatula under the bottom edge of the cake and remove about ⅛" of the frosting. Then go under the cake to make sure it will release cleanly when you move it. Make sure you are keeping the spatula pressed on the board and not on the cake. I use two pancake turners placed on either end of the cake to lift it up and place it on its final plate.