Velvet Lemon Cream Layer Cake
A delightful dessert combining the vibrant zing of lemons with the luxurious texture of a velvety cake, perfect for celebrations or cozy afternoons.
Servings: 12 servings
Calories: 450kcal
Ingredients
Cake Ingredients
- 2 ½ cups all-purpose flour Light and airy for a fluffy texture.
- 1 tablespoon baking powder A crucial leavening agent for that perfect rise.
- ½ teaspoon salt Enhances the flavor profile, balancing the sweetness.
- 1 cup unsalted butter, softened Provides richness and moisture.
- 2 cups granulated sugar Sweetness that complements the tangy lemon.
- 4 large eggs Structure and stability, ensuring a tall cake.
- 1 cup whole milk Adds creaminess and moisture to the batter.
- 2 tablespoons lemon juice Freshness that brightens the cake.
- 1 teaspoon vanilla extract Adds depth to the overall flavor.
Lemon Cream Filling
- 1 cup heavy cream For a luxurious fill that’s smooth and rich.
- ½ cup powdered sugar Sweetness, perfect for the cream filling.
- ¼ cup lemon curd An intense lemon flavor that enhances the cream.
Cream Cheese Frosting
- 8 oz cream cheese, softened A creamy base for the delicious frosting.
- ½ cup unsalted butter, softened Creaminess and richness in the frosting.
- 4 cups powdered sugar Sweetens the frosting while giving it structure.
- 1 teaspoon vanilla extract For extra flavor in the frosting.
- Yellow food coloring (optional) For a charming, cheerful appearance.
Decorations
- Lemon slices for decoration Beautiful and adds visual interest.
- Fresh mint leaves for decoration A touch of green that freshens up the look.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs to the mixture one at a time, beating well after each addition.
- Stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the whole milk.
Baking
- Divide the batter evenly among the prepared pans and bake for 25-30 minutes.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Filling and Frosting
- In a bowl, whip the heavy cream and powdered sugar until stiff peaks form. Fold in the lemon curd.
- In a separate bowl, beat the cream cheese and butter until smooth, then gradually add powdered sugar, vanilla extract, lemon zest, and yellow food coloring if using.
Assembly
- Place one cake layer on a serving plate and spread half of the lemon cream filling over it. Repeat with the second layer.
- Place the last layer on top and frost the entire cake with the cream cheese frosting.
- Decorate with lemon slices and fresh mint leaves.
Chill
- Refrigerate the cake for at least 1 hour before serving.
Notes
Ensure ingredients are at room temperature for better mixing. For a vibrant frosting color, add a drop or two of yellow food coloring. Experiment with layering fresh berries for additional flavor and always use a serrated knife for slicing.