Lemon Layer Cake with Cream Filling

Lemon Layer Cake with Cream Filling is a bright, refreshing dessert that beautifully balances tart lemon flavor with a rich, creamy interior. Perfect for spring and summer gatherings, birthdays, or any time you want a light but indulgent treat, this cake offers multiple layers of moist lemon sponge, filled with a smooth, velvety cream and finished with a zesty frosting or glaze.

Why You’ll Love This Recipe

• Fresh and Flavorful: Bursting with real lemon flavor for a vibrant taste.
• Elegant Presentation: A layered cake that looks as impressive as it tastes.
• Perfect for Celebrations: Ideal for birthdays, holidays, and special occasions.
• Balanced Sweetness: Tart lemon contrasts perfectly with the sweet, creamy filling.
• Make-Ahead Friendly: Components can be prepared in advance for convenience.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Eggs
• Lemon zest
• Lemon juice
• Milk or buttermilk
• Vanilla extract

For the Cream Filling:

• Heavy whipping cream
• Cream cheese or mascarpone
• Powdered sugar
• Vanilla extract

For the Frosting or Glaze (optional):

• Powdered sugar
• Lemon juice
• Lemon zest
• Butter (if making a lemon buttercream)

Directions

1. Prepare the Cake Layers:
   Preheat the oven to 350°F (175°C). Grease and line two or three 8-inch round cake pans with parchment paper.
   In a medium bowl, whisk together flour, baking powder, and salt.
   In a separate large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
   Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
   Divide the batter evenly between the prepared pans and bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean.
   Cool the cakes in the pans for 10 minutes, then remove and cool completely on wire racks.
2. Make the Cream Filling:
   In a large bowl, whip the cream until soft peaks form. In another bowl, beat the cream cheese or mascarpone with powdered sugar and vanilla until smooth.
   Gently fold the whipped cream into the cheese mixture until fully combined.
3. Assemble the Cake:
   Place one cake layer on a serving plate. Spread an even layer of the cream filling over the top. Repeat with remaining layers.
   If using a glaze or frosting, spread over the top and sides. Chill the cake for at least 30 minutes before serving.

Servings and Timing

• Servings: 10–12 slices
• Preparation Time: 30 minutes
• Cook Time: 25 minutes
• Cooling and Assembly Time: 1 hour
• Total Time: About 2 hours

Variations

• Berry Addition: Add sliced strawberries or raspberries between the layers.
• Lemon Curd Layer: Spread a thin layer of lemon curd along with the cream filling.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend.
• Coconut Twist: Mix shredded coconut into the filling or sprinkle on top.
• Lemon Poppy Seed: Add poppy seeds to the batter for texture and visual appeal.

Storage/Reheating

• Storage: Store the cake in the refrigerator, covered, for up to 4 days.
• Freezing: Freeze unfrosted cake layers tightly wrapped for up to 2 months. Thaw and assemble before serving.
• Reheating: Not applicable, as this is served chilled or at room temperature.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the best flavor, but bottled juice can be used in a pinch.

How do I keep the cake moist?

Do not overbake, and ensure accurate measuring of ingredients. You can also brush layers with simple syrup before filling.

What kind of cream cheese works best?

Full-fat brick-style cream cheese offers the best texture and flavor for the filling.

Can I make this cake a day ahead?

Yes, in fact, it’s even better after chilling overnight. Assemble and refrigerate until ready to serve.

What’s the best way to frost the cake?

You can use a lemon glaze for a light finish or a full lemon buttercream for a richer version.

Can I use whipped topping instead of homemade whipped cream?

Yes, but the flavor and texture will be slightly different. Homemade whipped cream provides a fresher taste.

How do I prevent the layers from sliding?

Chill the cake after filling each layer and use a thick, stable cream filling.

Can I make cupcakes with this recipe?

Yes, fill cupcake liners two-thirds full and bake for 18–20 minutes. Use the cream as a filling or topping.

What can I serve with this cake?

It pairs well with tea, sparkling lemonade, or a light fruit salad.

Can I make this cake dairy-free?

Use dairy-free butter, plant-based milk, and coconut cream instead of heavy cream and cream cheese.

Conclusion

Lemon Layer Cake with Cream Filling is a show-stopping dessert that blends zesty citrus flavor with soft, tender cake and rich, creamy filling. Perfect for celebrations or a refreshing end to any meal, this cake offers a balance of brightness and indulgence in every slice. With its beautiful presentation and delightful taste, it’s a recipe you’ll want to make again and again.

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