Velvet Lemon Cream Layer Cake
A soft, vibrant confection with layers of moist lemon cake and luscious cream filling, perfect for spring and summer celebrations.
Servings: 12 slices
Calories: 400kcal
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour Provides the structure and tender crumb.
- 1 tablespoon baking powder Ensures the cake rises beautifully.
- 1/2 teaspoon salt Balances the sweetness and heightens flavor.
- 1 cup unsalted butter, softened Adds richness and moisture.
- 2 cups granulated sugar Sweetness that meshes perfectly with tart lemon.
- 4 large eggs Binds the ingredients while adding depth.
- 1 cup whole milk Contributes to a moist, tender texture.
- Zest of 2 lemons Imparts a bright, zesty flavor.
- 2 tablespoons lemon juice Enhances the citrus tang.
- 1 teaspoon vanilla extract A touch of warmth and depth.
Filling Ingredients
- 1 cup heavy cream For whipping into a fluffy filling.
- 1/2 cup powdered sugar Sweetens the whipped cream filling.
- 1/4 cup lemon curd Intensifies the lemon flavor.
Frosting Ingredients
- 8 oz cream cheese, softened Creates a creamy frosting base.
- 1/2 cup unsalted butter, softened Adds smoothness to the frosting.
- 4 cups powdered sugar For sweetness and structure in the frosting.
- 1 teaspoon vanilla extract Enhances the overall flavor profile.
- Zest of 1 lemon Adds freshness to the frosting.
- 1 yellow food coloring (optional) For a vibrant cake exterior.
Garnish Ingredients
- lemon slices Elegantly garnish the cake.
- fresh mint leaves For a pop of color and freshness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
- In a bowl, whisk together the all-purpose flour, baking powder, and salt and set aside.
- In a separate mixing bowl, cream together the softened 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, lemon juice, and vanilla extract.
- Gradually incorporate the dry ingredients into the wet mixture, alternating with the whole milk.
Baking
- Divide the batter evenly among the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Filling and Frosting
- Whip the heavy cream and powdered sugar together in a clean bowl until stiff peaks form. Gently fold in the lemon curd.
- In another bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, lemon zest, and yellow food coloring until creamy.
Assembly
- Place one cake layer on a serving plate and spread half of the lemon cream filling over it. Add the second layer and repeat the filling process. Top with the last cake layer.
- Frost the entire cake with the cream cheese frosting and smooth it out.
- Garnish the cake with lemon slices and mint leaves.
- Refrigerate for at least 1 hour before serving.
Notes
For maximum lemon flavor, use fresh lemons. Ensure all ingredients are at room temperature for easy mixing. You can use store-bought lemon curd for convenience. Add lemon extract for extra flavor if desired.