Velvet Lemon Cream Layer Cake
A delightful dessert featuring moist, fluffy layers of cake with a refreshing lemon cream filling that transforms simple ingredients into a stunning centerpiece for any occasion.
Servings: 12 slices
Calories: 450kcal
Ingredients
For the cake
- 2 ½ cups all-purpose flour The base of our cake, ensuring a fluffy and airy texture.
- 1 tablespoon baking powder Helps the cake rise beautifully.
- ½ teaspoon salt A pinch to balance the sweetness.
- 1 cup unsalted butter, softened Provides richness and moisture.
- 2 cups granulated sugar Sweetness is key!
- 4 large eggs Add structure and richness.
- 1 cup whole milk For moisture and richness.
- 2 tablespoons lemon juice Enhances the fresh lemon flavor.
- 1 teaspoon vanilla extract A must for depth and aroma.
For the creamy filling and frosting
- 1 cup heavy cream Rich and creamy, essential for whipping.
- ½ cup powdered sugar For a touch of sweetness in the filling.
- ¼ cup lemon curd Intensifies the lemon flavor in the filling.
- 8 oz cream cheese, softened Adds a delicious tang to the frosting.
- ½ cup unsalted butter, softened Ensures a smooth and creamy frosting.
- 4 cups powdered sugar Sweetens the frosting.
- 1 teaspoon vanilla extract Enhances flavor.
- Lemon slices For decoration.
- Fresh mint leaves To add freshness and a pop of color.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing and flouring them.
- In a bowl, whisk together the all-purpose flour, baking powder, and salt.
- Cream together the butter and granulated sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time, mixing well after each addition.
- Incorporate the lemon zest, lemon juice, and vanilla extract into the mixture.
- Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk.
Baking
- Divide the batter evenly among the three prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Filling and Frosting
- For the lemon cream filling, whip the heavy cream and powdered sugar until stiff peaks form, then gently fold in the lemon curd.
- For the cream cheese frosting, beat together softened cream cheese and unsalted butter until smooth. Gradually blend in the powdered sugar, vanilla extract, and lemon zest (and food coloring if using).
Assembly
- Place one cake layer on a plate, spread half of the lemon cream filling, add the second layer, repeat filling, and top with the last layer.
- Frost the entire cake with the cream cheese frosting and decorate with lemon slices and mint leaves.
- Chill the cake for at least an hour before serving.
Notes
Allow your ingredients to reach room temperature before starting for better incorporation. For additional flavor, drizzle lemon simple syrup over the cake layers before adding filling. Consider using other citrus fruits for variations.