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Delicious Velvet Lemon Cream Layer Cake with lemon zest and creamy frosting.
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Velvet Lemon Cream Layer Cake

A vibrant dessert that captures the essence of sunny citrus with soft layers of lemon-infused cake and a light whipped cream filling.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Cake, Dessert
Cuisine: American
Keyword: birthday cake, cream filling, Layer Cake, Lemon Cake, Velvet Cake
Servings: 12 servings
Calories: 450kcal

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.

Notes

For a stronger citrus flavor, add more lemon zest. Optional food coloring can deepen the yellow hue.