Four Layer Lemon Torte with Lemon Cream Cheese Frosting
Indulge in the zesty elegance of this Four Layer Lemon Torte with Lemon Cream Cheese Frosting, a show-stopping dessert perfect for special occasions or any time you crave a citrusy delight. Featuring tender, melt-in-your-mouth layers of lemon-infused cake, this stunning treat is elevated by a rich and tangy cream cheese frosting bursting with fresh lemon zest and juice. The cake layers, delicately sliced and stacked, create a visually stunning presentation, while the frosting’s creamy texture complements the bright, refreshing flavor profile. Topped with a decorative flourish of lemon zest, sliced lemons, or edible flowers, this dessert is not only a feast for the palate but also a delight for the eyes. Whether you’re serving a crowd or savoring each slice yourself, this heavenly lemon torte is guaranteed to steal the show.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 4 Large eggs
- 2 tablespoons Lemon zest
- 0.75 cup Fresh lemon juice
- 1 cup Whole milk
- 8 ounces Cream cheese (softened)
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest (for frosting)
- 2 tablespoons Fresh lemon juice (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper for easier release.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Using a stand mixer or hand mixer, cream the softened butter and granulated sugar together until light and fluffy (about 3 minutes).
Add the eggs one at a time, mixing well after each addition. Then add the lemon zest and fresh lemon juice, blending until combined.
On low speed, alternate adding the dry ingredients and milk into the butter mixture in three additions, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 15 minutes, then turn them out onto a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Add the vanilla extract, lemon zest, and fresh lemon juice to the frosting and mix until well incorporated. Adjust the consistency with more powdered sugar if needed.
Using a serrated knife, carefully slice each cake in half horizontally to create four even layers.
Place one layer on a serving plate or cake board. Spread a generous layer of frosting evenly over the top. Repeat this process with the remaining layers, finishing with a layer of frosting on the top and sides of the torte.
Decorate the torte with additional lemon zest, sliced lemons, or edible flowers for a beautiful presentation.
Refrigerate the cake for at least 30 minutes before serving to set the frosting. Slice and enjoy!
Nutrition Facts
Calories |
7502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.7 g | 388% | |
| Saturated Fat | 180.4 g | 902% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1541 mg | 514% | |
| Sodium | 3463 mg | 151% | |
| Total Carbohydrate | 1162.8 g | 423% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 896.7 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 783 mg | 60% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1525 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
