Velvet Lemon Cream Layer Cake
A delightful and refreshing dessert that combines the bright zest of lemons with a smooth and velvety texture, perfect for any special occasion or brightening up an ordinary day.
Servings: 12 slices
Calories: 400kcal
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour This forms the foundation of your cake, providing a soft and tender crumb.
- 1 tablespoon baking powder Essential for leavening, ensuring your cake rises beautifully.
- 1/2 teaspoon salt Balances the sweetness while enhancing flavors.
- 1 cup unsalted butter, softened Gives richness and a delightful mouthfeel to your cake.
- 2 cups granulated sugar Sweetens the cake and contributes to its tender texture.
- 4 large eggs Provides structure and moisture that creates a fluffy result.
- 1 cup whole milk Adds creaminess and balances the batter.
- 2 tablespoons lemon juice Offers a tangy kick that enhances the lemon profile.
- 1 teaspoon vanilla extract Melodies beautifully with lemon for a well-rounded flavor.
For the Lemon Cream Filling
- 1 cup heavy cream Forms the luscious filling.
- 1/2 cup powdered sugar Sweetens the cream filling and baking mix.
- 1/4 cup lemon curd Provides that irresistible lemony burst in the filling.
For the Cream Cheese Frosting
- 8 oz cream cheese, softened Adds creaminess and a subtle tang to the frosting.
- 1/2 cup unsalted butter, softened For a rich and delicious frosting.
- 4 cups powdered sugar Provides sweetness and smoothness in the frosting.
- 1 teaspoon vanilla extract Ensures a lovely flavor in the frosting.
For Decoration
- to taste slices Lemon slices Adds freshness and visual appeal.
- to taste leaves Fresh mint leaves Enhances the look and aroma when garnishing.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually add dry ingredients to wet ingredients, alternating with the milk.
- Divide the batter evenly among the prepared pans.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Lemon Cream Filling
- In a bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Gently fold in the lemon curd.
Cream Cheese Frosting
- In a separate bowl, beat the cream cheese and butter until smooth.
- Gradually add the powdered sugar, vanilla extract, lemon zest, and yellow food coloring if desired.
- Continue mixing until smooth and creamy.
Assembly
- Place the first cake layer on a serving plate and spread half of the lemon cream filling over the top.
- Repeat with the second layer, then top with the last layer.
- Frost the cake with the cream cheese frosting, covering the sides and top uniformly.
- Decorate with lemon slices and fresh mint leaves.
Chilling
- Chill the cake for at least one hour before serving.
Notes
Ensure ingredients are at room temperature for a smoother batter. Mixing the frosting on low speed can help avoid powdered sugar clouds. For a stronger lemon taste, consider using Meyer lemons or adding lemon extract.