Description
This Creamy Lemon Layer Cake features moist, tender layers of vanilla cake with a tangy lemon cream cheese filling and a light whipped cream topping. Perfectly balanced with lemon zest and juice, this delightful dessert is garnished with lemon zest, powdered sugar, and white chocolate curls for an elegant presentation. Ideal for celebrations or any special occasion.
Ingredients
Scale
Cake
- 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
Lemon Cream Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup heavy whipping cream
Whipped Cream Topping
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Optional Garnishes
- Lemon zest
- Powdered sugar
- White chocolate curls
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cake doesn’t stick.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This ensures even distribution of the leavening agents.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, approximately 3 to 4 minutes, to incorporate air for a tender crumb.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Divide and bake: Evenly divide the batter between the prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely before assembling.
- Prepare lemon cream filling: Beat together the softened cream cheese, powdered sugar, lemon zest, and fresh lemon juice until smooth and creamy. In a separate bowl, whip the heavy cream to stiff peaks and gently fold it into the cream cheese mixture to create a light and fluffy filling.
- Make whipped cream topping: Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. This will be used for the cake topping.
- Assemble the cake layers: Once the cakes are completely cool, optionally slice each cake layer in half horizontally to create four tiers. Spread the lemon cream filling evenly between each layer.
- Add topping and garnish: Spread the whipped cream topping over the top of the final cake layer. Garnish with lemon zest, a dusting of powdered sugar, and white chocolate curls as desired.
- Chill before serving: Refrigerate the assembled cake for at least 1 hour to allow the filling to set and the flavors to meld.
Notes
- Ensure the cream cheese and butter are softened to room temperature to avoid lumps in the batter and filling.
- Do not overmix the batter to keep the cake light and tender.
- For extra lemon flavor, add a teaspoon of lemon extract to the batter or filling.
- The cake can be made a day ahead and stored covered in the refrigerator.
- Bring the cake to room temperature before serving for best texture and flavor.
