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.
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.