Description
Lemon Layer Cake with Cream Filling is a zesty and elegant dessert featuring layers of moist lemon sponge cake filled with a velvety cream cheese or mascarpone-based filling, perfect for spring celebrations or any special occasion.
Ingredients
Units
Scale
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- 1/3 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup milk or buttermilk
- For the Cream Filling:
- 1 cup heavy whipping cream
- 8 oz cream cheese or mascarpone
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- For the Frosting or Glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons butter (if making lemon buttercream)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two or three 8-inch round cake pans with parchment paper.
- In a bowl, whisk flour, baking powder, and salt.
- In a large bowl, beat 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, starting and ending with the dry. Mix until just combined.
- Divide the batter evenly between prepared pans. Bake for 22–28 minutes, or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the filling, whip heavy cream until soft peaks form. In another bowl, beat cream cheese or mascarpone with powdered sugar and vanilla until smooth. Fold in the whipped cream gently.
- Place one cake layer on a serving plate. Spread a layer of cream filling over the top. Repeat with remaining layers.
- To make the glaze or frosting, mix powdered sugar, lemon juice, zest, and butter (if using) until smooth. Spread over top and sides of cake if desired.
- Chill the assembled cake for at least 30 minutes before serving.
Notes
- Add sliced berries between the layers for extra flavor and color.
- Include a thin layer of lemon curd for an extra citrusy kick.
- Use a 1:1 gluten-free flour blend for a gluten-free version.
- Incorporate shredded coconut for a tropical variation.
- Chilling the cake helps stabilize the cream filling and improve slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg