Velvet Lemon Cream Layer Cake
Velvet Lemon Cream Layer Cake is an inviting dessert that captures the essence of sunny citrus with its vibrant flavors and velvety texture. This cake features a luscious combination of soft, moist layers of lemon-infused cake paired with a light and airy whipped cream filling. As you slice into this irresistible treat, you’ll uncover delicate textures and bright bursts of lemon that awaken your senses. This recipe invites you to create a delightful cake perfect for any special occasion, from birthdays to casual family gatherings. With a step-by-step approach, even novice bakers can master this heavenly creation!
Why You’ll Love This Recipe
There are many reasons to adore this Velvet Lemon Cream Layer Cake. First, it features easy prep steps that make it accessible for everyone, regardless of skill level. The cake is family-friendly, ensuring that both kids and adults will enjoy this delightful dessert. Whether you’re following a quick or traditional method, you’ll appreciate how minimal ingredients come together to create an impressive, flavorful masterpiece.
Ingredients for Velvet Lemon Cream Layer Cake
- 2 1/2 cups all-purpose flour – The foundation of our cake, providing structure and lightness.
- 1 tablespoon baking powder – A vital leavening agent that ensures our cake rises beautifully.
- 1/2 teaspoon salt – Balances sweetness and enhances flavor.
- 1 cup unsalted butter, softened – Adds richness and moisture to the cake.
- 2 cups granulated sugar – Sweetness that complements the lemon zest perfectly.
- 4 large eggs – Helps bind ingredients and adds tenderness.
- 1 tablespoon lemon zest – Infuses the cake with aromatic citrus notes.
- 1/4 cup fresh lemon juice – Brightens the cake’s flavor and adds a zesty kick.
- 1 cup whole milk – Ensures a moist and tender crumb.
- 1 cup heavy cream – Essential for a rich, creamy filling.
- 1/2 cup powdered sugar – Sweetens the lemon cream filling perfectly.
- 1 tablespoon lemon zest – Additional aroma for the filling.
- 2 tablespoons fresh lemon juice – Enhances tartness in the cream filling.
- 1 1/2 cups unsalted butter, softened – The base for our smooth lemon frosting.
- 6 cups powdered sugar – A crucial ingredient for the frosting’s texture.
- 1/4 cup fresh lemon juice – Gives the frosting a fresh lemony taste.
- Yellow food coloring (optional) – Adds a cheerful touch for presentation.
- Lemon slices – For a decorative and zesty garnish.
- Fresh mint leaves – Adds a pop of color and a hint of freshness.
Step-by-Step Directions to Make Velvet Lemon Cream Layer Cake
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure they release easily after baking.
Prepare the dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside to combine with the wet ingredients later.
Cream the butter and sugar: In a separate bowl, use a mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. Add the eggs, one at a time, being sure to beat well after each addition. Finally, mix in the lemon zest and fresh lemon juice, enhancing the citrus flavor.
Combine the mixtures: Gradually add the dry mixture to the wet ingredients, alternating with the milk. Blend until just incorporated, being careful not to over-mix, which can make the cake dense.
Bake the cakes: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the lemon cream filling: In a chilled bowl, whip the heavy cream until stiff peaks form. Gently fold in the powdered sugar, lemon zest, and lemon juice, creating a fluffy filling that will complement the layers perfectly.
Make the frosting: In a large bowl, beat the softened unsalted butter until creamy and smooth. Gradually add in the powdered sugar and fresh lemon juice, mixing until you achieve a smooth and spreadable consistency. If desired, incorporate yellow food coloring for a fun, bright hue.
Assemble the cake: Place one layer of the cooled cake on a serving plate. Spread half of the whipped lemon cream filling evenly over this layer. Take the second layer of cake and repeat the process. Finally, top with the last layer and ensure the cake has a stable base.
Frost the cake: With the lemon frosting, generously frost the top and sides of the cake, creating a smooth finish that showcases the soft layers beneath.
Garnish the cake: Decorate your masterpiece with lemon slices and fresh mint leaves, adding both visual appeal and a fresh aromatic touch.
Tips & Tricks
For an extra burst of citrus flavor, consider adding a touch more lemon zest to your filling and frosting. If you want a deeper yellow color in your cake, the optional food coloring will do the trick. You can also experiment with different fillings, like a layer of raspberry jam between the cake layers for a delightful combination. Always ensure your butter and eggs are at room temperature for a smoother batter. And don’t rush the cooling process—letting your cakes cool completely is critical for easy assembly.
Serving Suggestions & Pairings
This Velvet Lemon Cream Layer Cake makes a vibrant centerpiece for any gathering. Pairing it with a light herbal tea or sparkling lemonade complements the zesty flavors beautifully. For a dressed-up presentation, serve individual slices on elegant dessert plates, adorned with additional mint leaves and a dusting of powdered sugar. You might also add a scoop of vanilla ice cream for those who crave an indulgent twist.
Nutritional Information
This cake is a wonderful indulgence, perfect for celebrations. While detailed nutritional counts can vary, a slice typically contains around 450 calories and offers a blend of carbohydrates, fats, and proteins. Enjoying this cake on special occasions gives you the chance to savor a delicious dessert without worrying too much about nutrient details.
Storing Tips & Variations for Velvet Lemon Cream Layer Cake
If you have leftovers (though that is unlikely!), store the cake in an airtight container at room temperature for up to three days. For an extended shelf life, wrap slices in plastic wrap and freeze them for up to three months. When you’re ready to serve, simply thaw in the refrigerator overnight. For healthier swaps, consider using reduced-fat butter or a sugar substitute while maintaining the flavor with added spices like vanilla or almond extract for a unique twist.
Conclusion for Velvet Lemon Cream Layer Cake
Now that you’ve discovered how to create this stunning Velvet Lemon Cream Layer Cake, it’s time to bring this delightful dessert to your kitchen. With its fluffy layers, zesty cream filling, and vibrant frosting, this cake will undoubtedly impress friends and family alike. Don’t wait—gather your ingredients and get baking!
FAQs
1. Can I make this cake ahead of time?
Yes, you can prepare the cake layers a day in advance and store them in the refrigerator. Just frost them the day you plan to serve.
2. Can I use a different flavor instead of lemon?
Definitely! You can swap lemon for orange or lime to create a different flavor profile. Just adjust the zest and juice accordingly.
3. How should I store leftovers?
Store the cake in an airtight container at room temperature for up to three days or wrap and freeze slices for up to three months.
4. What can I use instead of heavy cream?
You can substitute heavy cream with coconut cream or whipped topping if you’re looking for a dairy-free alternative.
5. What toppings work best for this cake?
Fresh fruit like berries, sliced citrus, or whipped cream are great options to top off this beautiful cake while enhancing the flavor.
Velvet Lemon Cream Layer Cake
Ingredients
For the cake
- 2.5 cups all-purpose flour Provides structure and lightness.
- 1 tablespoon baking powder Ensures the cake rises beautifully.
- 0.5 teaspoon salt Balances sweetness and enhances flavor.
- 1 cup unsalted butter, softened Adds richness and moisture.
- 2 cups granulated sugar Sweetness that complements the lemon zest.
- 4 large eggs Helps bind ingredients and adds tenderness.
- 1 tablespoon lemon zest Infuses the cake with aromatic citrus notes.
- 0.25 cups fresh lemon juice Brightens the cake's flavor.
- 1 cup whole milk Ensures a moist and tender crumb.
For the lemon cream filling
- 1 cup heavy cream Essential for a rich filling.
- 0.5 cups powdered sugar Sweetens the lemon cream filling.
- 1 tablespoon lemon zest Additional aroma for the filling.
- 2 tablespoons fresh lemon juice Enhances tartness in the cream filling.
For the frosting
- 1.5 cups unsalted butter, softened Base for the smooth lemon frosting.
- 6 cups powdered sugar A crucial ingredient for the frosting's texture.
- 0.25 cups fresh lemon juice Gives the frosting a fresh lemony taste.
- 1 pinch yellow food coloring (optional) Adds a cheerful touch.
Garnishes
- to taste lemon slices For decorative garnish.
- to taste fresh mint leaves Adds color and freshness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Baking the cake
- In a separate bowl, cream the softened unsalted butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and fresh lemon juice.
- Gradually add the dry mixture to the wet ingredients, alternating with milk, and blend until just combined.
- Divide the batter among the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes before transferring to a wire rack.
Preparing the filling and frosting
- In a chilled bowl, whip the heavy cream until stiff peaks form. Gently fold in the powdered sugar, lemon zest, and lemon juice.
- In another bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar and lemon juice until smooth. If desired, add yellow food coloring.
Assembling the cake
- Place one cake layer on a serving plate and spread half of the whipped lemon cream filling over it. Repeat with the second layer. Top with the last layer.
- Frost the top and sides of the cake with the lemon frosting.
- Decorate with lemon slices and fresh mint leaves.