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Lemon Layer Cake with Lemon Cream Cheese Buttercream Recipe

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4.3 from 13 reviews

This Lemon Layer Cake with Lemon Cream Cheese Buttercream is a bright and zesty dessert perfect for any occasion. Featuring moist lemon-infused cake layers and a luscious cream cheese frosting with fresh lemon juice and zest, this cake offers a perfect balance of sweet and tangy flavors. The frosting is silky and smooth, making each bite indulgently delicious. Ideal for spring and summer celebrations or anytime you want a refreshing citrus dessert.

  • Total Time: 4 hours including chilling and cooling
  • Yield: 10 servings

Ingredients

For the Cake:

  • 3 cups (354g) sifted all-purpose flour (spooned & leveled)
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (350g) granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) whole milk, at room temperature
  • 1 heaping tablespoon lemon zest (about 2 lemons)
  • 1/3 cup (80ml) fresh lemon juice (about 2 lemons)

For the Lemon Cream Cheese Buttercream Frosting:

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 4 and 1/2 cups (540g) confectioners’ sugar
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • Pinch of salt, to taste

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (177°C). Grease three 8-inch cake pans and line with parchment paper rounds, then grease the parchment paper to ensure cakes release easily.
  2. Combine Dry Ingredients: Whisk together the flour, baking powder, baking soda, and salt in a bowl and set aside.
  3. Cream Butter and Sugar: Using a handheld or stand mixer with paddle or whisk attachment, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 3 minutes. Scrape the bowl as needed.
  4. Add Eggs and Vanilla: Beat in the eggs and vanilla extract on high speed for about 2 minutes until fully combined, scraping down the sides periodically.
  5. Incorporate Dry Ingredients and Wet Lemon Mix: On low speed, add the dry ingredient mixture just until combined. Then with mixer still running on low, add milk, lemon zest, and lemon juice; mix until combined and smooth, whisking by hand if necessary to remove lumps.
  6. Bake the Cakes: Divide batter evenly between prepared pans. Bake for 21 to 26 minutes until a toothpick inserted in the center comes out clean. Cool cakes completely in pans on a wire rack before frosting.
  7. Make the Frosting: Beat softened butter on medium speed until creamy, about 2 minutes. Add the cream cheese and beat until smooth. Gradually add confectioners’ sugar, lemon juice, vanilla extract, and a pinch of salt, starting on low then increasing to high speed to beat for about 3 minutes. Adjust sugar or lemon juice to desired consistency and taste.
  8. Level the Cakes: Use a serrated knife to slice off the domed tops of the cakes to create flat surfaces, discarding or saving crumbs for another use.
  9. Assemble the Cake: Place one cake layer on a serving plate or turntable. Spread about 1 cup of frosting evenly over the top. Add the second layer and repeat. Top with the third layer and cover the entire cake with the remaining frosting. Optionally decorate with homemade whipped cream using a piping tip.
  10. Chill Before Serving: Refrigerate the assembled cake for at least 30–45 minutes to let it set for easier slicing and serving.
  11. Storage: Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Notes

  • Use full-fat cream cheese for the creamiest frosting texture and best flavor.
  • Make sure cakes are completely cool before frosting to prevent melting or sliding frosting.
  • If frosting is too thin, add more confectioners’ sugar; if too thick, add a bit more lemon juice.
  • A pinch of salt in the frosting helps balance the sweetness and enhances lemon flavor.
  • Leveling the cakes ensures an even and stable layered cake.
  • Refrigerate the cake before slicing to maintain clean, neat slices.
  • Author: Daisy
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/lemon-layer-cake-with-lemon-cream-cheese-buttercream-recipe/