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Delicious Velvet Lemon Cream Layer Cake with layers of creamy lemon filling
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Velvet Lemon Cream Layer Cake

A delightful three-layer lemon-infused cake filled with rich lemon cream and topped with smooth lemon buttercream, perfect for celebrations or treats.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Cake, Dessert
Cuisine: American
Keyword: Baking, Cream Filling, dessert, Layer Cake, Lemon Cake
Servings: 12 servings
Calories: 550kcal

Ingredients

Cake Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup whole milk

Filling Ingredients

  • 1 cup heavy cream Chilled
  • 1/2 cup powdered sugar For filling
  • 1 tablespoon lemon zest For filling
  • 2 tablespoons fresh lemon juice For filling

Frosting Ingredients

  • 1 1/2 cups unsalted butter For frosting
  • 6 cups powdered sugar For frosting
  • 1/4 cup fresh lemon juice For frosting
  • 1 dash yellow food coloring Optional

Decoration

  • Lemon slices For decoration
  • Fresh mint leaves For decoration

Instructions

Preparation

  • Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
  • In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Mixing Cake Batter

  • Cream the softened unsalted butter and granulated sugar together until light and fluffy.
  • Add eggs one at a time, ensuring each is fully incorporated. Mix in lemon zest and fresh lemon juice.
  • Gradually add the dry mixture to the wet ingredients, alternating with the whole milk, mixing until just combined.

Baking the Cake

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

Preparing Filling and Frosting

  • Whip the heavy cream until stiff peaks form. Fold in powdered sugar, lemon zest, and lemon juice for the filling.
  • For frosting, beat unsalted butter until creamy, gradually add powdered sugar and lemon juice, and beat until smooth. Add yellow food coloring if desired.

Assembling the Cake

  • Place the first layer on a serving plate, spread half the lemon cream filling, add the second layer, and repeat.
  • Top with the final layer and frost the entire cake with lemon buttercream.

Decorating

  • Garnish with lemon slices and mint leaves before serving.

Notes

For added texture, consider including finely chopped nuts in the frosting or filling. You can also add a layer of raspberry preserves under the lemon filling for a flavor contrast. Ensure ingredients are at room temperature for best consistency.