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Delicious Velvet Lemon Cream Layer Cake with fluffy layers and lemon frosting
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Velvet Lemon Cream Layer Cake

A stunning dessert that combines bright lemon flavors with a moist crumb, enveloped in fluffy lemon-infused cream, perfect for any celebration.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Baking, Dessert Recipe, Layer Cake, Lemon Cake
Servings: 12 servings
Calories: 480kcal

Ingredients

Cake Ingredients

  • 2.5 cups all-purpose flour The base of your cake, providing structure.
  • 1 tablespoon baking powder Leavening agent for cake rise.
  • 0.5 teaspoon salt Enhances overall flavor.
  • 1 cup unsalted butter, softened Key for a moist cake.
  • 2 cups granulated sugar Balances the zest.
  • 4 large eggs Provides moisture and binding.
  • 1 tablespoon lemon zest Adds delightful aroma.
  • 0.25 cups fresh lemon juice Punch of citrus flavor.
  • 1 cup whole milk Adds moisture and richness.

Lemon Cream Filling

  • 1 cup heavy cream Ensures a luscious texture.
  • 0.5 cup powdered sugar For sweetness.
  • 1 tablespoon lemon zest Enhances the filling's flavor.
  • 2 tablespoons fresh lemon juice Brightens filling.

Frosting Ingredients

  • 1.5 cups unsalted butter Base for the frosting.
  • 6 cups powdered sugar Sweetens and stabilizes the frosting.
  • 0.25 cups fresh lemon juice Infuses lemony flavor.
  • 1 pinch yellow food coloring Optional for color.

Decoration

  • 1 slices lemon For decorative touch.
  • 1 sprigs fresh mint leaves Enhances presentation.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing and flouring them.
  • In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In another bowl, cream the butter and sugar together until light and fluffy. Gradually add the eggs, mixing well after each addition. Add the lemon zest and lemon juice.
  • Gradually mix the dry ingredients with the wet, alternating with the milk until just combined.

Baking

  • Distribute the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  • Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Filling

  • In a chilled bowl, whip the heavy cream until stiff peaks form, then fold in the powdered sugar, lemon zest, and lemon juice.

Frosting

  • Beat the butter until creamy, then gradually add powdered sugar and lemon juice until smooth and fluffy. Add yellow food coloring if desired.

Assembly

  • Place one cake layer on a serving plate and spread half of the lemon cream filling on top. Repeat with the second layer and then place the third layer on top.
  • Frost the entire cake with the lemon frosting and decorate with lemon slices and mint leaves.

Notes

Chill your heavy cream and bowl before whipping for best results. You can bake layers a day in advance and store wrapped in the fridge.