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Lemon Layer Cake with Lemon Cream Cheese Buttercream Recipe

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4.1 from 11 reviews

This Lemon Layer Cake with Lemon Cream Cheese Buttercream is a delightful, moist citrus-infused dessert perfect for any celebration. With three layers of tender lemon cake balanced by a tangy and creamy lemon cream cheese buttercream frosting, this recipe offers a fresh and flavorful treat that's both visually stunning and delicious. The cake is baked to perfection and finished with a smooth, luscious frosting that adds the ideal sweet and tart contrast.

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 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 salt, to taste

Instructions

  1. Preheat the oven and prepare pans: Preheat your oven to 350°F (177°C). Grease three 8-inch cake pans thoroughly, then line the bottoms with parchment paper rounds and grease the parchment. This step ensures your cakes release perfectly after baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside for later use.
  3. Cream butter and sugar: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter and granulated sugar on high speed until the mixture is smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl occasionally to ensure even mixing.
  4. Add eggs and vanilla: With the mixer still on high speed, add the eggs one at a time along with the vanilla extract. Continue beating for about 2 minutes until well incorporated, scraping down the bowl as needed.
  5. Incorporate dry ingredients and liquids: Lower the mixer speed to low and gradually add the dry ingredient mixture until just combined. While still mixing on low speed, add the whole milk, lemon zest, and fresh lemon juice. Mix gently until the batter is smooth and free of lumps. You may need to hand whisk briefly to eliminate lumps at the bottom.
  6. Divide batter and bake: Evenly divide the batter among the three prepared cake pans. Bake in the preheated oven for 21 to 26 minutes, or until a toothpick inserted into the center comes out clean. Once baked, cool the cakes completely in their pans on a wire rack before removing and frosting.
  7. Prepare the frosting: In a large mixing bowl, beat the softened butter on medium speed until creamy, about 2 minutes. Add the softened cream cheese and continue beating until completely smooth and combined without lumps.
  8. Add sugar and flavorings to frosting: With the mixer running on low, gradually add the confectioners’ sugar, lemon juice, and vanilla extract. Once combined, increase to high speed and beat for 3 minutes until light and fluffy. Adjust the consistency by adding more confectioners’ sugar if too thin, more lemon juice if too thick, and a pinch of salt for balance.
  9. Assemble the cake: Trim a thin layer off the top of each cake layer with a serrated knife to create a flat surface. Place one layer on your cake stand or serving plate and spread about 1 cup of frosting evenly on top. Repeat with the second layer and another cup of frosting. Place the final layer on top, then spread the remaining frosting evenly over the top and sides of the cake. Optionally, decorate with homemade whipped cream using a piping tip.
  10. Chill before serving: Refrigerate the assembled cake for at least 30 to 45 minutes to allow the frosting to set, making it easier to slice and serve clean pieces.
  11. Storage: Cover leftover cake tightly and store it in the refrigerator for up to 5 days to maintain freshness and flavor.

Notes

  • Sift and spoon the flour for accurate measurement to ensure the cake's perfect texture.
  • Parchment paper rounds are key to easy cake layer removal.
  • Room temperature ingredients help create a smooth, even batter.
  • Do not overmix the batter once the dry ingredients and liquids are combined to keep the cake tender.
  • Allow the cake layers to cool completely before frosting to avoid melting the frosting.
  • Adjust lemon juice and sugar in frosting to balance sweetness and tartness to your preference.
  • Refrigerate the cake after assembly to help it hold shape during slicing.
  • Use a serrated knife for clean cutting of layers.

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