Velvet Lemon Cream Layer Cake

Velvet Lemon Cream Layer Cake

Velvet Lemon Cream Layer Cake is a delightful dessert that captures the essence of spring with its bright and zesty flavors. This cake features layers of moist, fluffy lemon-flavored cake that are generously filled with a luscious lemon cream and topped with smooth cream cheese frosting. The tantalizing aroma of fresh lemons wafts through your kitchen, promising a treat that’s not just visually stunning but also a fiesta of flavors in every bite. If you want to indulge in a sumptuous, refreshing cake that is sure to be the star of any gathering, this recipe is for you! In this blog post, we’ll walk you through a step-by-step journey to create this show-stopping cake that’s perfect for celebrations or simply treating yourself to something special.

Why You’ll Love This Recipe

This recipe is all about ease and joy in the kitchen. You’ll enjoy the simple prep work required to whip up the cake, making it a perfect project for a family baking day. The ingredients are minimal yet effective, ensuring you don’t need to undertake a culinary expedition to create this masterpiece. Despite the decadent flavor, the steps involved are straightforward, making it accessible even for beginner bakers. And let’s not forget, this cake is as pleasing to the eyes as it is to the palate, making it a fun centerpiece for any event.

Ingredients for Velvet Lemon Cream Layer Cake

To create this dreamy creation, gather the following ingredients, which promise to deliver a cake infused with bright lemon flavors:

• 2 1/2 cups all-purpose flour (for a tender crumb)
• 1 tablespoon baking powder (for that perfect rise)
• 1/2 teaspoon salt (to enhance the flavors)
• 1 cup unsalted butter, softened (for richness)
• 2 cups granulated sugar (for sweetness and moisture)
• 4 large eggs (to bind the ingredients)
• 1 cup whole milk (for creaminess)
• Zest of 2 lemons (for that fresh zing)
• 2 tablespoons lemon juice (to brighten the flavor)
• 1 teaspoon vanilla extract (for warmth)
• 1 cup heavy cream (for a fluffy filling)
• 1/2 cup powdered sugar (to sweeten the filling)
• 1/4 cup lemon curd (for an extra layer of flavor)
• 8 oz cream cheese, softened (for the rich frosting)
• 1/2 cup unsalted butter, softened (to create smooth frosting)
• 4 cups powdered sugar (to sweeten the frosting)
• 1 teaspoon vanilla extract (for the frosting)
• Zest of 1 lemon (for an aromatic touch)
• Yellow food coloring (optional, for a vibrant color)
• Lemon slices (for decoration)
• Fresh mint leaves (for garnish)

Step-by-Step Directions for Velvet Lemon Cream Layer Cake

Now that you have all your ingredients ready, let’s dive into the step-by-step directions for crafting this delightful Velvet Lemon Cream Layer Cake:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans so that your cakes release easily after baking.

2. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring they’re well combined. Set this bowl aside to keep your dry ingredients ready.

3. Cream Butter and Sugar: In a separate large mixing bowl, cream the softened butter with granulated sugar until the mixture is light and fluffy. This process usually takes about 3-5 minutes.

4. Incorporate Eggs and Flavors: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then, stir in the lemon zest, lemon juice, and vanilla extract, ensuring every flavor is well combined.

5. Combine Dry and Wet Ingredients: Gradually add your previously prepared dry mixture to the wet mixture, alternating with the milk. Start and end with the flour mixture to create a smooth batter.

6. Bake the Cakes: Divide the batter evenly among your three prepared cake pans. Bake in your preheated oven for 25-30 minutes. A toothpick inserted into the center should come out clean when they are fully baked. Let them cool in the pans for about 10 minutes before transferring the cakes to a wire rack to cool completely.

7. Make the Lemon Cream Filling: While the cakes cool, whip the heavy cream and powdered sugar together in a bowl until stiff peaks form. Carefully fold in the lemon curd to create a rich, creamy filling that perfectly complements your cake.

8. Prepare Cream Cheese Frosting: In another bowl, beat the softened cream cheese and butter until smooth. Gradually add in the powdered sugar, vanilla extract, lemon zest, and optional yellow food coloring. Mix until you achieve a creamy and smooth frosting.

9. Assemble the Cake: Place one layer of cake on a serving plate. Spread half of the lemon cream filling over the first layer. Repeat the process with the second cake layer. Finally, place the third layer on top to complete your cake stack.

10. Frost the Cake: Generously frost the top and sides of the cake with the cream cheese frosting you made earlier. Ensure it’s nice and smooth for that professional touch!

11. Decorate and Chill: Finish off by decorating your cake with fresh lemon slices and vibrant mint leaves. Chill the cake for at least one hour before serving to let all the flavors meld beautifully.

Tips & Tricks for Velvet Lemon Cream Layer Cake

• Room Temperature Ingredients: Always ensure that your butter, eggs, and cream cheese are at room temperature; this will help them blend more smoothly for a better texture.

• Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake.

• Piping Techniques: If you want to get creative with the frosting, use a piping bag for a fancier design on top of the cake.

• Flavor Enhancements: For an extra citrusy kick, consider adding a few drops of lemon extract to the frosting.

Serving Suggestions & Pairings

This beautiful Velvet Lemon Cream Layer Cake pairs wonderfully with a light herbal tea or iced lemon mint drink for those hot summer days. For a chilled dessert, serve it with a scoop of vanilla ice cream or a dollop of freshly whipped cream. To elevate your presentation, serve slices of the cake on elegant dessert plates with a sprig of mint and a lemon twist, or even alongside fresh berries for added color and flavor.

Nutritional Information for Velvet Lemon Cream Layer Cake

While this cake is undeniably indulgent, it’s important to enjoy it in moderation. Each slice of this cake contains approximately 450 calories, offering a delightful combination of carbohydrates, fats, and proteins. If you’re health-conscious, consider using less sugar in the frosting or substituting some ingredients to lighten the cake while keeping it delicious.

Storing Tips & Variations for Velvet Lemon Cream Layer Cake

Store any leftover cake in the refrigerator in an airtight container to maintain its freshness for up to five days. For those looking to prepare ahead, you can freeze the cake layers (unfrosted) for up to three months. Just wrap them tightly in plastic wrap. When ready to eat, let the layers thaw in the fridge overnight before frosting.

For variations, consider making a lemon-blueberry layer cake by folding fresh blueberries into the batter or drizzle a simple lemon glaze over the top for a sweeter alternative to cream cheese frosting.

Conclusion for Velvet Lemon Cream Layer Cake

Now that you have all the secrets to creating an exquisite Velvet Lemon Cream Layer Cake, it’s time to roll up your sleeves and enhance your baking skills. This vibrant cake is not just a dessert; it’s an experience, a celebration of flavors and colors that invites joyful gatherings around the table. Try it today; your taste buds will be grateful, and you’ll create lasting memories with each bite!

FAQs for Velvet Lemon Cream Layer Cake

1. Can I use a different type of flour?
Yes, you can use cake flour or a gluten-free flour blend, but adjust the measurements accordingly for the best results.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in both the cake and frosting or opt for a tangy lemon glaze instead of frosting.

3. What if I don’t have lemon curd?
You can make a homemade lemon curd or replace it with a simple lemon frosting by mixing lemon juice with powdered sugar and adjusting for desired sweetness.

4. Can I make this cake ahead of time?
Absolutely! You can bake the layers a day in advance, cool them, and store them wrapped in the fridge until you’re ready to assemble.

5. Is this cake suitable for special occasions?
Yes! This cake is perfect for birthdays, celebrations, or any gathering where you want an impressive and flavorful dessert to wow your guests.

Print Recipe

Velvet Lemon Cream Layer Cake

A delightful and vibrant lemon-flavored cake layered with lemon cream filling and topped with cream cheese frosting, perfect for spring celebrations.

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Cake, Dessert

Cuisine: American, Bakery

Keyword: celebration cake, Layer Cake, Lemon Cake, Spring Dessert, Velvet Cake

Servings: 12 servings

Calories: 450kcal

Ingredients

For the cake

• 2 1/2 cups all-purpose flour for a tender crumb
• 1 tablespoon baking powder for that perfect rise
• 1/2 teaspoon salt to enhance the flavors
• 1 cup unsalted butter, softened for richness
• 2 cups granulated sugar for sweetness and moisture
• 4 large eggs to bind the ingredients
• 1 cup whole milk for creaminess
• Zest of 2 lemons for that fresh zing
• 2 tablespoons lemon juice to brighten the flavor
• 1 teaspoon vanilla extract for warmth

For the lemon cream filling

• 1 cup heavy cream for a fluffy filling
• 1/2 cup powdered sugar to sweeten the filling
• 1/4 cup lemon curd for an extra layer of flavor

For the cream cheese frosting

• 8 oz cream cheese, softened for the rich frosting
• 1/2 cup unsalted butter, softened to create smooth frosting
• 4 cups powdered sugar to sweeten the frosting
• 1 teaspoon vanilla extract for flavor
• Yellow food coloring optional, for a vibrant color

For decoration

• Lemon slices for decoration
• Fresh mint leaves for garnish

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. Set aside.
• In a large mixing bowl, cream the softened butter with granulated sugar until light and fluffy, about 3-5 minutes.
• Add the eggs one at a time, mixing well after each addition, then stir in the lemon zest, lemon juice, and vanilla extract.
• Gradually add the dry mixture to the wet mixture, alternating with the milk.

Baking

• Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes. Let them cool for 10 minutes before transferring to a wire rack to cool completely.

Filling and Frosting

• Whip the heavy cream and powdered sugar until stiff peaks form and fold in the lemon curd.
• Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, lemon zest, and optional yellow food coloring.

Assembly

• Place one cake layer on a serving plate. Spread half of the lemon cream filling over it.
• Repeat with the second layer, then add the third layer on top.
• Frost the top and sides of the cake with the cream cheese frosting.
• Decorate with lemon slices and mint leaves. Chill for at least one hour before serving.

Notes

Always ensure that ingredients like butter, eggs, and cream cheese are at room temperature for better blending. Don't overmix the batter to avoid a dense cake. Use a piping bag for creative frosting designs.