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Velvet Lemon Cream Layer Cake with layers of lemon cream and frosting
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Velvet Lemon Cream Layer Cake

A scrumptious dessert featuring fluffy layers infused with fresh lemon and topped with a creamy lemon frosting. Perfect for any occasion.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Cake, Dessert
Cuisine: American
Keyword: Cream Filling, Dessert Cake, Layer Cake, Lemon Cake, Velvet Cake
Servings: 12 servings
Calories: 450kcal

Ingredients

For the cake

  • 2.5 cups all-purpose flour For structure and tenderness.
  • 1 tablespoon baking powder The leavening agent that makes your cake rise.
  • 0.5 teaspoon salt To enhance overall flavor.
  • 1 cup unsalted butter, softened For a rich, buttery crumb.
  • 2 cups granulated sugar Sweetness to balance the tanginess of lemon.
  • 4 large eggs Providing moisture and binding.
  • 1 tablespoon lemon zest Adds vibrant flavor.
  • 0.25 cups fresh lemon juice For zest and acidity.
  • 1 cup whole milk Keeping the cake moist.

For the lemon cream filling

  • 1 cup heavy cream For a luscious filling.
  • 0.5 cups powdered sugar To sweeten the filling.
  • 1 tablespoon lemon zest Double the zest for impactful flavor.
  • 2 tablespoons fresh lemon juice Enhances the buttery cream.

For the frosting

  • 1.5 cups unsalted butter, softened Base for the frosting.
  • 6 cups powdered sugar Sweet and fluffy texture for frosting.
  • 0.25 cups fresh lemon juice The star ingredient in frosting.
  • 1 drop yellow food coloring (optional) An aesthetic touch.

For decoration

  • Lemon slices For added freshness and decor.
  • Fresh mint leaves For a pop of green.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  • In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
  • Gradually combine the dry ingredients with the wet mixture, alternating with the whole milk. Mix until just combined.

Baking

  • Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Filling and Frosting

  • For the lemon cream filling, whip the heavy cream in a chilled bowl until stiff peaks form. Fold in the powdered sugar, lemon zest, and lemon juice.
  • Beat the softened butter for the frosting until creamy. Gradually add the powdered sugar and lemon juice, mixing on low until smooth. Add yellow food coloring if desired.

Assembly

  • Assemble the cake by placing one layer on a serving plate. Spread half of the lemon cream filling over this layer, then place the second layer on top and repeat the filling process.
  • Top with the final layer. Generously frost the cake with the lemon frosting, covering the top and sides.
  • Decorate with lemon slices and fresh mint leaves before serving.

Notes

Consider layering the cream with lemon curd for extra flavor. You can pipe frosting around the edges for decoration and adjust lemon juice in the frosting based on taste preference. Greek yogurt can replace half the butter for a lighter cake.