Description
This Creamy Lemon Layer Cake with Lemon Cream Filling is a delightful dessert perfect for lemon lovers. Featuring tender, moist layers of fluffy cake infused with fresh lemon zest and juice, it is layered and topped with a luscious lemon cream cheese filling and silky whipped cream. Garnished with optional lemon zest, powdered sugar, and white chocolate curls, this cake offers a balance of sweet and tangy flavors with a creamy texture that will impress at any gathering.
Ingredients
Scale
Cake Ingredients
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
Filling Ingredients
- 8 oz cream cheese, softened
- 1 cup powdered sugar (for filling)
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup heavy whipping cream (for filling)
Topping Ingredients
- 1 cup heavy whipping cream (for topping)
- ¼ cup powdered sugar (for topping)
- 1 teaspoon vanilla extract (for topping)
Optional Garnish
- Lemon zest
- Powdered sugar
- White chocolate curls
Instructions
- Prepare pans and preheat oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture becomes light and fluffy, about 3 to 4 minutes.
- Add eggs and vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract to combine.
- Combine dry and wet ingredients: Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Start and end with the dry ingredients. Mix gently after each addition until just combined; avoid overmixing to maintain cake tenderness.
- Divide batter and bake: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer the cakes to wire racks to cool completely before assembling.
- Make the lemon cream filling: In a large bowl, beat the softened cream cheese with powdered sugar, lemon zest, and fresh lemon juice until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the lemon cream cheese mixture until fully combined.
- Prepare whipped cream topping: Whip the remaining heavy cream with powdered sugar and vanilla extract until soft peaks form. Set this topping aside for later use.
- Assemble the cake: Once the cakes are completely cool, optionally slice each cake layer horizontally in half to create four layers total. Spread the lemon cream filling evenly between each layer.
- Add topping and garnish: Spread the whipped cream topping over the top of the cake. Garnish with fresh lemon zest, powdered sugar, or white chocolate curls as desired.
- Chill and serve: Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the filling to set properly.
Notes
- Ensure all ingredients like butter, cream cheese, and eggs are at room temperature for better mixing and texture.
- Do not overmix the cake batter once the dry ingredients are added to keep the cake light and tender.
- Chilling the cake before serving helps the lemon cream filling and whipped topping set, making slicing easier and neater.
- For a more intense lemon flavor, consider adding a teaspoon of lemon extract to the cream cheese filling.
- This cake can be stored covered in the refrigerator for up to 3 days.
