Lemon Ding Dong Cake
When life gives us lemons, we bake cake! This Lemon Ding Dong Cake is a showstopper dessert that’s bursting with zesty lemon flavor, sweet creamy filling, and a decadent white chocolate frosting. It’s a delightful twist on the nostalgic snack cake, but leveled up for grown-up gatherings, summer birthdays, or just because we’re craving something fabulous.
This cake has a special place in our hearts. The flavor reminds us of lemon bars from childhood picnics, but with the fluffiness of a bakery-style layer cake and that signature “ding dong” creamy center. It’s one of those desserts that makes people say, “Wait, you made this?” (Yes, yes we did!)
Looking for more citrusy bakes? Check out our Lemon Curd Cheesecake, Lemon Cheesecake Bars, or Raspberry Lemon Cookies for even more bright and cheerful baking inspiration.
Table of contents
Why You’ll Love This Recipe
- Ultra-moist lemon cake: Thanks to buttermilk, fresh lemon juice, and zest.
- Creamy, nostalgic filling: A fluffy lemon-vanilla center that tastes like childhood memories.
- White chocolate frosting: Rich, smooth, and perfect for lemon lovers.
- Elegant yet fun: Looks fancy, but is totally doable at home.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This cake starts with a tender lemon sponge made from pantry staples like flour, sugar, eggs, and butter. What makes it special is the addition of both lemon zest and juice, plus lemon extract for that layered citrus flavor. The filling is a dreamy whipped blend of butter, flour-thickened milk, sugar, and more lemony goodness, while the frosting brings it all together with butter, powdered sugar, and melted white chocolate.
Variations
- Lemon Raspberry Ding Dong Cake: Add a layer of raspberry jam between the cakes.
- Mini Cupcake Version: Use the batter and filling for filled lemon cupcakes.
- Gluten-Free Swap: Use a 1:1 gluten-free flour blend in place of the all-purpose flour.
- Coconut Twist: Add shredded coconut between the layers or to the frosting for a tropical flair.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Cream butter and sugar; add eggs, extracts, zest, and juice.
- Alternate adding flour mixture and buttermilk.
- Divide batter, bake, and cool.
- Cook the milk-flour mixture for the filling; let cool. Beat butter and sugar, then mix in cooled filling base.
- Assemble cake with filling between layers.
- Make the white chocolate frosting and frost the cake.
Expert Tips
- Zest lemons before juicing them for best results.
- Don’t overmix the batter, mix just until combined.
- Let the milk-flour mixture cool completely before adding it to the filling.
- Chill the cake briefly after frosting for cleaner slices.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! You can bake the layers a day ahead and assemble the next day.
Fresh lemon juice is best, but in a pinch, bottled can work.
Keep the cake in an airtight container in the fridge for up to 3 days.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Lemon Ding Dong Cake
Ingredients
Cake
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup butter room temperature
- 1½ cups sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon lemon extract
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- ¾ cup buttermilk
Lemon filling
- ¾ cup milk
- 1 tablespoon milk
- 3 tablespoons flour
- 1 teaspoon flour
- Pinch salt
- ⅔ cup unsalted butter room temperature
- ⅔ cup sugar
- 1¼ teaspoons vanilla extract
- ¼ teaspoon lemon extract
Frosting:
- 8 ounces white chocolate melted and cooled to room temp
- 1 cup butter room temp
- 2 ½ cups powdered sugar
- 1-2 tablespoons heavy cream only if needed for spreading consistency
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350°F. Grease and flour two 8” cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar on medium-high speed for about 2–3 minutes, until light and fluffy.
- Beat in the eggs one at a time, mixing well between each.
- Add vanilla, lemon extract, and lemon zest.
- Add the lemon juice.
- With mixer on low, alternate adding the flour mixture and buttermilk in 3 additions, starting and ending with the dry.
- Mix just until combined — don’t overmix.
- Divide evenly between the pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Filling
- In a small saucepan over medium-low heat, whisk milk, flour, and salt constantly until thick like pudding.
- Remove from heat.
- Stir in vanilla and lemon extract. Let cool completely to room temp.
- Using a mixer, beat butter and sugar for about 5 minutes, until very fluffy and light.
- Add the cooled milk mixture and beat for another 5 minutes, until light and fluffy.
- Spread over the bottom cake layer (leave a slight border) and top with the second layer (flat-side up for a smooth top).
Frosting
- Beat butter until pale and fluffy (about 3–4 minutes).
- Gradually add powdered sugar, mixing on low at first.
- Pour in melted white chocolate and beat until smooth.
- Add extract and cream if needed to adjust texture.
- Chill for 10–15 minutes if it’s too soft, then spread onto the cake with an offset spatula.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
