Lemon Layer Cake with Lemon Cream Frosting
Bright, zesty, and utterly irresistible, this Lemon Layer Cake with Lemon Cream Frosting is the ultimate dessert for citrus lovers. Featuring tender, buttery cake layers infused with fresh lemon zest and juice, this recipe strikes the perfect balance of sweet and tangy. The crowning glory is the luscious lemon cream cheese frosting, made irresistibly light and fluffy with whipped cream. With a prep time of just 30 minutes and a stunning presentation, this layered masterpiece is perfect for celebrations, spring gatherings, or any occasion that calls for a burst of sunshine on a plate. Garnish with a sprinkle of lemon zest or fresh fruit for a show-stopping finishing touch.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 large Eggs, room temperature
- 2 tablespoons Lemon zest
- 0.5 cups Freshly squeezed lemon juice
- 1 cup Buttermilk, room temperature
- 3.5 cups Powdered sugar
- 8 ounces Cream cheese, softened
- 0.5 cup Heavy whipping cream, chilled
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easier release.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and granulated sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the frosting, beat the softened cream cheese and powdered sugar together in a large bowl until smooth.
Slowly add the heavy whipping cream and vanilla extract, then beat on high speed until the frosting is light and fluffy, about 2-3 minutes.
Once the cakes are completely cooled, level the tops with a serrated knife if necessary.
Place one cake layer on a serving plate or cake stand. Spread a layer of frosting evenly over the top.
Place the second cake layer on top and spread a thin crumb coat of frosting over the entire cake. Chill for 20 minutes to set.
Apply a final layer of frosting, smoothing it with a spatula, and decorate as desired.
Refrigerate the cake for at least 30 minutes before serving to firm up the frosting. Slice and enjoy!
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 354 mg | 15% | |
| Total Carbohydrate | 91.8 g | 33% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 71.0 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 67 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 120 mg | 3% | |
*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.
