Luscious Lemon Cream Layer Cake Recipe

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Ingredients

For the Cake:

  • 2 ½ cups (310g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (225g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp lemon extract
  • 1 tbsp lemon zest
  • ¾ cup (180ml) buttermilk, room temperature
  • ¼ cup (60ml) fresh lemon juice
  • For the Lemon Cream Filling:
    • 1 cup (240ml) heavy whipping cream
    • 4 oz (115g) cream cheese, softened
    • ½ cup (60g) powdered sugar
    • 2 tbsp fresh lemon juice
    • 1 tsp lemon zest
    • For the Lemon Buttercream Frosting:
      • 1 cup (225g) unsalted butter, softened
      • 4 cups (480g) powdered sugar
      • 3 tbsp fresh lemon juice
      • 2 tbsp heavy cream (adjust for consistency)
      • 1 tsp lemon zest
      • Pinch of salt

      Instructions

      Step 1: Make the Cake

      1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
      2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
      3. In a large bowl, beat butter and sugar until light and fluffy (about 3-4 minutes). Add eggs one at a time, mixing well after each addition.
      4. Stir in vanilla extract, lemon extract, and lemon zest.
      5. Gradually alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined. Stir in the lemon juice.
      6. Divide the batter evenly among the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
      7. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

      Step 2: Prepare the Lemon Cream Filling

      1. In a mixing bowl, whip heavy cream to soft peaks and set aside.
      2. In another bowl, beat cream cheese, powdered sugar, lemon juice, and lemon zest until smooth.
      3. Gently fold the whipped cream into the cream cheese mixture. Chill until ready to use.

      Step 3: Make the Lemon Buttercream Frosting

      1. Beat butter until smooth and creamy. Gradually add powdered sugar, mixing on low speed.
      2. Add lemon juice, heavy cream, lemon zest, and salt. Beat until light and fluffy. Adjust the consistency with more cream if needed.

      Step 4: Assemble the Cake

      1. Place one cake layer on a serving plate. Spread a generous layer of lemon cream filling over the top. Repeat with the second layer.
      2. Top with the final cake layer and frost the outside of the cake with lemon buttercream frosting.
      3. Decorate with lemon slices, zest, or white chocolate shavings as desired.

      Step 5: Chill and Serve

      • Chill the cake for at least 30 minutes before serving for clean slices.
      • Store leftovers in the refrigerator for up to 3 days.

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