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Delicious Velvet Lemon Cream Layer Cake with layers of lemon cream and velvet texture
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Velvet Lemon Cream Layer Cake

A delightful treat perfect for spring and summer celebrations, featuring fluffy lemon-infused layers, luscious lemon cream filling, and smooth cream cheese frosting.
Prep Time30 minutes
Cook Time30 minutes
Total Time2 hours
Course: Cake, Dessert
Cuisine: American
Keyword: Baking Recipe, Cream Cheese Frosting, Lemon Dessert, Lemon Layer Cake, Spring Cake
Servings: 12 slices
Calories: 425kcal

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.

Notes

Ensure ingredients like butter and cream cheese are at room temperature. For more lemon flavor, increase the zest or juice. Chill cake completely before frosting.