Luscious Lemon Cream Layer Cake

Luscious Lemon Cream Layer Cake Recipe

Ingredients:

For the Lemon Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tbsp lemon zest (from 2 lemons)
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• 1 cup buttermilk, room temperature

For the Lemon Cream Filling:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest

For the Lemon Cream Frosting:

• 1 cup unsalted butter, softened
• 4 oz cream cheese, softened
• 4 cups powdered sugar
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1-2 tbsp heavy cream (to adjust consistency)
• Pinch of salt

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C).
• Grease and flour two 9-inch round cake pans (or line them with parchment paper).

2. Make the Lemon Cake:

• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large mixing bowl, beat the butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
• Add the eggs, one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined after each addition. Do not overmix.
• Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
• Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

3. Make the Lemon Cream Filling:

• In a mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
• Gently fold in the fresh lemon juice and lemon zest. Set aside.

4. Make the Lemon Cream Frosting:

• In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
• Gradually add the powdered sugar, lemon juice, lemon zest, and a pinch of salt. Continue to beat until the frosting is light and fluffy. If the frosting is too thick, add a little heavy cream to reach your desired consistency.

5. Assemble the Cake:

• Once the cakes are completely cooled, carefully slice each cake in half horizontally to create four layers.
• Place the first layer of cake on a cake stand or serving plate. Spread a layer of lemon cream filling over the cake.
• Add the second layer of cake, then top with more lemon cream filling. Repeat the process with the remaining layers, finishing with a layer of cake on top.

6. Frost the Cake:

• Frost the entire cake with the lemon cream frosting, smoothing it evenly over the top and sides.
• Optional: Garnish the top with extra lemon zest or thin lemon slices for a decorative touch.

7. Chill and Serve:

• Refrigerate the cake for at least 1-2 hours before serving to allow the flavors to meld and the frosting to set.
• Slice and enjoy your Luscious Lemon Cream Layer Cake!

This Luscious Lemon Cream Layer Cake has a moist, fluffy lemon cake, a tangy and sweet lemon cream filling, and a rich lemon cream frosting. It’s the perfect dessert to impress at any gathering!