Print

Lemon Layer Cake with Lemon Cream Cheese Buttercream Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 15 reviews

This Lemon Layer Cake with Lemon Cream Cheese Buttercream is a bright and tangy dessert perfect for any celebration. Soft, moist lemon-flavored cake layers are generously filled and frosted with a smooth and creamy lemon-infused cream cheese buttercream. Refrigerate before slicing for clean cuts and enjoy a luscious citrus treat with a rich, velvety frosting that balances sweet and tart flavors beautifully.

Ingredients

Cake Ingredients

  • 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)

Frosting Ingredients

  • 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 your oven to 350°F (177°C). Grease three 8-inch cake pans and line each with parchment paper rounds, then grease the parchment paper to ensure cakes release easily.
  2. Combine Dry Ingredients: Whisk together the sifted flour, baking powder, baking soda, and salt in a bowl. Set aside.
  3. Cream Butter and Sugar: Using a stand or handheld mixer fitted with a paddle or whisk attachment, beat the softened butter and granulated sugar on high speed for about 3 minutes until the mixture is smooth and creamy. Scrape down the bowl sides as needed.
  4. Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract, beating on high speed until fully combined, approximately 2 minutes. Scrape the bowl as needed.
  5. Incorporate Dry Ingredients and Liquids: On low speed, gradually add the dry ingredient mixture just until combined. Then, add the milk, lemon zest, and lemon juice while mixing on low, making sure there are no lumps by whisking lightly by hand if necessary. The batter will be somewhat thick.
  6. Bake the Cakes: Divide the batter evenly among the prepared pans. Bake for 21 to 26 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely in pans on wire racks before removing.
  7. Prepare the Frosting: In a large bowl, beat the softened butter on medium speed for 2 minutes until creamy. Add the softened cream cheese and continue beating until smooth. With the mixer on low, add confectioners’ sugar, lemon juice, vanilla, and a pinch of salt. Increase speed to high and beat for 3 minutes until light and fluffy. Adjust consistency by adding more sugar or lemon juice as needed.
  8. Trim Cake Layers: Using a serrated knife, carefully slice a thin layer off the top of each cooled cake to create flat surfaces. Discard or use crumbs for other purposes.
  9. Assemble the Cake: Place the first cake layer on a cake stand or plate. Spread approximately 1 cup of frosting evenly over the layer. Top with the second layer and repeat frosting. Add the final cake layer and cover the top and sides with the remaining frosting. Optionally decorate with homemade whipped cream.
  10. Chill Before Serving: Refrigerate the assembled cake for at least 30 to 45 minutes to allow it to set and make slicing easier.
  11. Storage: Store any leftover cake tightly covered in the refrigerator for up to 5 days.

Notes

  • Use parchment paper rounds to ensure cake layers release smoothly and maintain shape.
  • Make sure all ingredients, especially eggs and butter, are at room temperature for the best batter consistency.
  • Adjust frosting thickness by adding more confectioners’ sugar if too thin, or lemon juice if too thick.
  • A pinch of salt in the frosting balances sweetness and enhances flavor.
  • Refrigerate cake before slicing to achieve clean, neat slices.
  • You can crumble trimmed cake tops over ice cream for an extra treat.

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