Lemon Layer Cake with is a delightful dessert that brings a burst of sunshine to any occasion. This cake is made from scratch, featuring a soft, moist crumb infused with fresh lemon zest and juice. Topped with a tangy lemon cream cheese buttercream, it’s perfect for celebrations and will surely impress your guests.
Why You’ll Love This Lemon Layer Cake with
There are countless reasons to fall in love with this Lemon Layered Cake Recipe. First, it’s incredibly moist, thanks to the use of fresh lemon juice and zest. Second, the tangy cream cheese frosting pairs perfectly with the sweetness of the cake, creating a harmonious balance. Third, this cake is easy to make, even for beginners. Fourth, it’s versatile enough for various occasions, from Lemon Layer Cake for Birthdays to weddings. Fifth, it looks stunning adorned with fresh fruit or a lemon curd drizzle. Finally, it’s vegetarian-friendly, making it a great option for those with dietary restrictions.
Ingredients for Lemon Layer Cake with
Gather these items:
- 3 cups (354g) sifted all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened (for cake)
- 1 3/4 cups (350g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) whole milk, room temperature
- 1 heaping tablespoon lemon zest (about 2 lemons)
- 1/3 cup (80ml) fresh lemon juice
- 1 cup (226g) unsalted butter, softened (for frosting)
- 8 ounces (226g) full-fat cream cheese, softened
- 4 1/2 cups (540g) confectioners’ sugar
- 2 tablespoons fresh lemon juice (for frosting)
- 1 teaspoon pure vanilla extract (for frosting)
- Pinch of salt
How to Make Lemon Layer Cake with Step-by-Step
- Step 1: Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper, and grease the parchment.
- Step 2: Whisk together flour, baking powder, baking soda, and salt. Set aside.
- Step 3: Beat butter and sugar on high speed until creamy, about 3 minutes. Scrape down the bowl.
- Step 4: Add eggs and vanilla extract and beat until fully combined.
- Step 5: With mixer on low speed, add dry ingredients just until incorporated.
- Step 6: Slowly mix in milk, lemon zest, and lemon juice until combined. Batter will be slightly thick.
- Step 7: Divide batter evenly between pans and bake for 21–26 minutes, until a toothpick inserted comes out clean.
- Step 8: Cool cakes completely in pans on wire racks before frosting.
- Step 9: For frosting, beat butter until creamy. Add cream cheese and beat until smooth.
- Step 10: Add confectioners’ sugar, lemon juice, vanilla, and salt. Beat on high speed for about 3 minutes, adjusting consistency as needed.
- Step 11: Level cake layers. Frost one layer with about 1 cup frosting, add second layer and repeat, then top with final layer.
- Step 12: Frost the top and sides of the cake. Refrigerate for 30–45 minutes before slicing.
Pro Tips for the Best Lemon Layer Cake with
Keep these in mind:
- Use room temperature ingredients for a smoother batter.
- For a stronger lemon flavor, add more zest.
- Ensure your oven is preheated for even baking.
- Let the cake cool completely before frosting to prevent melting.
- This cake can be made a day ahead; just frost before serving.
Best Ways to Serve Lemon Layer Cake with
There are plenty of delicious ways to serve your Lemon Cake with Cream Filling. Consider decorating with fresh berries or a dusting of powdered sugar. You can also pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence. For special occasions, try a luxurious lemon curd topping for a zesty twist.
How to Store and Reheat Lemon Layer Cake with
To store your Lemon Layer Cake with, wrap it tightly in plastic wrap and keep it in the refrigerator for up to 5 days. If you need to reheat, gently warm individual slices in the microwave for about 10-15 seconds. Remember, this cake is perfect for meal prep; you can even freeze it by wrapping it tightly in foil and storing it in the freezer for up to 3 months.
Frequently Asked Questions About Lemon Layer Cake with
What’s the secret to perfect Lemon Layer Cake with?
The secret lies in the freshness of the ingredients, particularly the lemons. Using fresh lemon juice and zest enhances the flavor significantly, making your cake pop with zestiness. Lemons are rich in vitamin C, which is beneficial for health.
Can I make Lemon Layer Cake with ahead of time?
Absolutely! You can bake the layers a day in advance and store them wrapped in the refrigerator. Just add the frosting before serving for the best presentation.
How do I avoid common mistakes with Lemon Layer Cake with?
To avoid common mistakes, ensure accurate measurements and don’t overmix the batter once the dry ingredients are added. Properly cooling the cake layers is also crucial to prevent a soggy frosting.
Variations of Lemon Layer Cake with You Can Try
There are many delightful variations of this cake. You can make a Lemon Layer Cake with Buttercream for a sweeter option or add fresh fruit between the layers for a summery touch. If you’re feeling adventurous, try adding a lemon curd filling for extra tartness. Each variation brings its unique twist while celebrating the classic flavors of the original recipe.
Delicious Lemon Layer Cake with Cream Cheese Frosting
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A bright and elegant lemon layer cake made completely from scratch, featuring a soft, moist crumb infused with fresh lemon zest and juice, finished with tangy lemon cream cheese buttercream.
Ingredients
- 3 cups (354g) sifted all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened (for cake)
- 1 3/4 cups (350g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) whole milk, room temperature
- 1 heaping tablespoon lemon zest (about 2 lemons)
- 1/3 cup (80ml) fresh lemon juice
- 1 cup (226g) unsalted butter, softened (for frosting)
- 8 ounces (226g) full-fat cream cheese, softened
- 4 1/2 cups (540g) confectioners’ sugar
- 2 tablespoons fresh lemon juice (for frosting)
- 1 teaspoon pure vanilla extract (for frosting)
- Pinch of salt
Instructions
- Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper, and grease the parchment.
- Whisk together flour, baking powder, baking soda, and salt. Set aside.
- Beat butter and sugar on high speed until creamy, about 3 minutes. Scrape down the bowl.
- Add eggs and vanilla extract and beat until fully combined.
- With mixer on low speed, add dry ingredients just until incorporated.
- Slowly mix in milk, lemon zest, and lemon juice until combined. Batter will be slightly thick.
- Divide batter evenly between pans and bake for 21–26 minutes, until a toothpick inserted comes out clean.
- Cool cakes completely in pans on wire racks before frosting.
- For frosting, beat butter until creamy. Add cream cheese and beat until smooth.
- Add confectioners’ sugar, lemon juice, vanilla, and salt. Beat on high speed for about 3 minutes, adjusting consistency as needed.
- Level cake layers. Frost one layer with about 1 cup frosting, add second layer and repeat, then top with final layer.
- Frost the top and sides of the cake. Refrigerate for 30–45 minutes before slicing.
Notes
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
