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

A delightful cake bursting with lemon flavor and creamy frosting, perfect for special occasions.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Cake, Dessert
Cuisine: American
Keyword: Cream Cheese Frosting, Dessert Recipe, Layer Cake, Lemon Cake, Velvet Cake
Servings: 8 servings
Calories: 350kcal

Ingredients

For the Cake

  • 2.5 cups all-purpose flour Provides the structure, ensuring a fluffy and tender crumb.
  • 1 tablespoon baking powder Helps the cake rise for that perfect light texture.
  • 0.5 teaspoon salt Enhances the flavors beautifully.
  • 1 cup unsalted butter, softened Adds richness and moisture to the cake.
  • 2 cups granulated sugar Sweetens while creating a wonderful texture.
  • 4 large eggs Binds the ingredients and provides structure.
  • 1 cup whole milk Ensures a moist and flavorful cake.
  • Zest of 2 lemons lemon zest Packs that irresistible citrus punch.
  • 2 tablespoons lemon juice Brightens the flavor with acidity.
  • 1 teaspoon vanilla extract Adds depth to the flavor profile.

For the Lemon Cream Filling

  • 1 cup heavy cream For a velvety filling that’s sinfully indulgent.
  • 0.5 cup powdered sugar Sweetens the cream while maintaining its texture.
  • 0.25 cup lemon curd Intensifies the lemon flavor in the filling.

For the Cream Cheese Frosting

  • 8 oz cream cheese, softened The base for a smooth, rich frosting.
  • 0.5 cup unsalted butter, softened Keeps the frosting creamy and stable.
  • 4 cups powdered sugar Sweetens and thickens the frosting.
  • 1 teaspoon vanilla extract Adds complexity to the frosting.
  • Zest of 1 lemon lemon zest Brightens the frosting even more.
  • optional yellow food coloring To enhance the visual appeal.

For Decoration

  • lemon slices Adds a fresh and aesthetic touch.
  • fresh mint leaves Offers a vibrant contrast.

Instructions

Preparation

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

Making the Batter

  • In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
  • Incorporate the eggs one at a time, mixing well after each addition. Add the lemon zest, lemon juice, and vanilla extract, mixing until combined.
  • Gradually add the dry mixture to the wet mixture, alternating with the whole milk, starting and finishing with the dry ingredients.

Baking the Cakes

  • Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Making the Filling and Frosting

  • In a large bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold in the lemon curd.
  • In another bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, lemon zest, and optional food coloring.

Assembling and Decorating

  • Layer the cooled cakes, spreading half of the lemon cream filling between the first two layers, and top with the last cake layer.
  • Frost the entire cake with cream cheese frosting, smooth or texturized as preferred.
  • Garnish with lemon slices and mint leaves. Chill in the refrigerator for at least one hour before serving.

Notes

For the best results, use room temperature ingredients. You can use store-bought lemon curd for convenience or make your own for a fresh touch.