Velvet Lemon Cream Layer Cake
Velvet Lemon Cream Layer Cake is a delightful treat that’s perfect for spring and summer celebrations, or any occasion when you want to brighten someone’s day. This cake features fluffy layers of moist vanilla-lemon infused cake, perfectly paired with a luscious lemon cream filling and topped with smooth cream cheese frosting. The combination of fresh lemon zest and a hint of vanilla brings a vibrant flavor that dances on your palate, while the visual appeal of its sunny color and decorative mint leaves makes it a showstopper. This recipe is your ticket to making a magical dessert that’s worth every bit of effort.
Making this cake isn’t just a task; it’s an experience. Whether you’re preparing it for a birthday, an afternoon tea, or simply as a treat for your family, the step-by-step process will have you feeling like a professional baker. The sweet-tart flavor of the lemon is refreshing and uplifting, making every slice a joyful affair. Let’s dive into the reasons why you’ll love this recipe!
Why You’ll Love This Recipe
One of the greatest advantages of the Velvet Lemon Cream Layer Cake is its easy preparation. Even novice bakers will find the step-by-step guide straightforward and manageable. The recipe requires minimal ingredients, most of which you probably have in your kitchen already. This makes it not only accessible but also family-friendly; you can easily get your kids involved in the baking process and create fun memories together.
Additionally, the cake is incredibly versatile. You can use it for different occasions and serve it in a variety of ways. Whether you want to enjoy it on its own, with a scoop of vanilla ice cream, or alongside a cup of tea, it’s bound to please any crowd. Let’s explore the key ingredients that will bring this sensational dessert to life.
Ingredients for Velvet Lemon Cream Layer Cake
- 2 1/2 cups all-purpose flour: The backbone of your cake, providing structure and a soft texture.
- 1 tablespoon baking powder: This will help your cake rise beautifully, making it light and fluffy.
- 1/2 teaspoon salt: A pinch of salt enhances the flavors of the cake.
- 1 cup unsalted butter, softened: This creates a rich and creamy base.
- 2 cups granulated sugar: For sweetness and that perfect cake crumb.
- 4 large eggs: These help bind the ingredients together and add moisture.
- 1 cup whole milk: Perfect for achieving a tender crumb.
- Zest of 2 lemons: For a punch of vibrant citrus flavor.
- 2 tablespoons lemon juice: Adds tanginess and balances the sweetness.
- 1 teaspoon vanilla extract: For warmth and depth of flavor.
- 1 cup heavy cream: Transforms into a light filling with a bit of whipping.
- 1/2 cup powdered sugar: Sweetens the cream filling without adding grit.
- 1/4 cup lemon curd: Adds richness and an extra zing.
- 8 oz cream cheese, softened: For the creamy frosting base.
- 1/2 cup unsalted butter, softened: Helps achieve that smooth frosting texture.
- 4 cups powdered sugar: Sweetens the frosting to perfection.
- 1 teaspoon vanilla extract: For a homely taste.
- Zest of 1 lemon: Additional flavor for the frosting.
- Yellow food coloring (optional): To make your cake even more vibrant.
- Lemon slices for decoration: A refreshing touch.
- Fresh mint leaves for decoration: For a pop of color and freshness.
Step-by-Step Directions
Preheat your oven to 350°F (175°C). Begin by greasing and flouring three 8-inch round cake pans to ensure your cakes can be easily removed later.
In a mixing bowl, whisk together your dry ingredients: All-purpose flour, baking powder, and salt. Set this mixture aside so the flavors can blend.
In another large bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes. One at a time, add in the eggs, mixing well after each addition.
Now, it’s time to bring in some zesty flavor! Stir in the lemon zest, lemon juice, and vanilla extract until fully combined.
Gradually incorporate your dry mixture into the wet ingredients, alternating with the milk. Start and finish with the flour mixture, mixing until just combined to keep your cake light.
Evenly divide the batter amongst the prepared cake pans. Bake these in the preheated oven for 25-30 minutes. If a toothpick inserted in the center comes out clean, your cakes are ready! Allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the delicious lemon cream filling, in a bowl, whip together the heavy cream and powdered sugar until stiff peaks form. Gently fold in the lemon curd to combine.
Moving on to the luscious cream cheese frosting: In a separate bowl, beat the softened cream cheese and butter until they are smooth. Gradually add in the powdered sugar, vanilla extract, lemon zest, and yellow food coloring (if using) until the mixture is creamy and well blended.
To assemble your cake, place one cake layer on a serving plate. Spread half of the lemon cream filling over it. Repeat this with the second layer and finish with the final layer atop.
Frost the entire cake with the cream cheese frosting. Get creative with your decoration! Use lemon slices and fresh mint leaves to give it a fresh, inviting look.
For the best flavor and texture, chill the cake in the refrigerator for at least 1 hour before serving.
Prep Time: 30 minutes | Baking Time: 25-30 minutes | Total Time: Approximately 2 hours | Servings: 12 slices
Tips & Tricks
Here are some chef secrets and handy tips to ensure your cake turns out perfect every time:
- Ensure your ingredients, particularly the butter and cream cheese, are at room temperature for easier blending.
- If you want a more intense lemon flavor, feel free to increase the amount of lemon zest or juice.
- For a touch of elegance, consider adding a layer of fresh berries between the cake layers or drizzling a lemon glaze on top before serving.
- Make sure to cool the cakes completely before frosting for a smooth finish.
Serving Suggestions & Pairings
This cake is delightful on its own, but you can take it to the next level with creative pairings. Serve it alongside a scoop of homemade vanilla ice cream or a dollop of whipped cream for added indulgence. A glass of iced tea or lemonade pairs wonderfully to highlight the citrus notes in the cake. Garnish your plate with fresh berries or a sprinkle of mint leaves to enhance both flavor and presentation.
Nutritional Information
While the Velvet Lemon Cream Layer Cake is certainly a treat, here’s a basic idea of its nutritional profile:
- Calories: 400-450 per slice (varies based on portion size)
- Fat: 20g
- Carbohydrates: 58g
- Protein: 4g
- Sugars: 38g
Enjoy this cake as an occasional indulgence—it’s worth every calorie!
Storing Tips & Variations for Velvet Lemon Cream Layer Cake
If you have leftovers (which is rare), store them tightly covered in the refrigerator to keep it fresh for up to 3 days. For longer storage, you can freeze the cake. Wrap it in plastic wrap and then foil to prevent freezer burn. When you’re ready to enjoy it again, thaw in the refrigerator overnight.
For variations, consider substituting some of the all-purpose flour with almond flour for a nutty flavor and different texture. You can also use other citrus fruits like lime or orange for a unique twist on the original recipe.
Conclusion for Velvet Lemon Cream Layer Cake
The Velvet Lemon Cream Layer Cake is a celebration of flavors and textures—from its airy cake layers to its creamy filling and luscious frosting. Perfect for any occasion, it’s a dessert that is sure to impress family and friends while allowing you to bask in the compliments. So why wait? Get those ingredients ready and experience the joy of creating this beautiful cake!
FAQs
1. Can I make this cake in advance?
Yes, you can bake the cake layers a day in advance. Just store them properly to ensure freshness.
2. Can I use lemon extract instead of zest and juice?
While lemon extract can add flavor, it may not provide the same fresh taste as real lemon zest and juice.
3. Is it necessary to chill the cake before serving?
Chilling the cake allows the flavors to meld and ensures the frosting sets nicely.
4. Can I substitute gluten-free flour?
Yes, a gluten-free all-purpose flour blend can be used as a substitute for a gluten-free version.
5. How do I prevent the cake from getting dry?
Be careful not to overbake your cake and allow it to cool in the pans as specified to retain moisture.
With the right enthusiasm and care, you’ll find that making a Velvet Lemon Cream Layer Cake is just as rewarding as enjoying it. Happy baking!
Velvet Lemon Cream Layer Cake
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour Provides structure and soft texture.
- 1 tablespoon baking powder Helps the cake rise.
- 1/2 teaspoon salt Enhances flavors.
- 1 cup unsalted butter, softened Creates a rich base.
- 2 cups granulated sugar For sweetness.
- 4 large eggs Bind and add moisture.
- 1 cup whole milk Achieves a tender crumb.
- Zest of 2 lemons lemon zest Provides vibrant citrus flavor.
- 2 tablespoons lemon juice Adds tanginess.
- 1 teaspoon vanilla extract Adds depth of flavor.
Lemon Cream Filling
- 1 cup heavy cream Forms the light filling.
- 1/2 cup powdered sugar Sweetens without grit.
- 1/4 cup lemon curd Adds richness.
Frosting Ingredients
- 8 oz cream cheese, softened Creamy frosting base.
- 1/2 cup unsalted butter, softened Achieves smooth texture.
- 4 cups powdered sugar Sweetens the frosting.
- 1 teaspoon vanilla extract For flavor.
- Zest of 1 lemon lemon zest Adds more flavor.
- yellow food coloring (optional) For vibrant color.
Decoration
- lemon slices For decoration.
- fresh mint leaves For freshness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
- In another large bowl, cream together the softened butter and sugar until light and fluffy for about 3-5 minutes. Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually incorporate the dry mixture into the wet ingredients, alternating with the milk.
- Divide the batter equally among the prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack.
Filling
- Whip the heavy cream and powdered sugar until stiff peaks form, then gently fold in the lemon curd.
Frosting
- Beat the softened cream cheese and butter until smooth, then gradually add the powdered sugar, vanilla, lemon zest, and food coloring if using.
Assembly
- Place one cake layer on a serving plate, spread half of the lemon cream filling, and repeat with the second layer.
- Finish by placing the final layer on top and frost the entire cake with cream cheese frosting.
- Decorate with lemon slices and fresh mint leaves.
- Chill the cake for at least 1 hour before serving for the best flavor and texture.