Lemon Layer Cake with Cream Filling

Lemon Layer Cake with Cream Filling is an elegant dessert that perfectly balances tart citrus flavor with a rich, sweet cream center. This layered cake is light, moist, and refreshing—ideal for special occasions, spring and summer gatherings, or simply when you crave a sophisticated dessert with a citrusy twist.

Why You’ll Love This Recipe

This cake stands out for its bright lemon flavor, soft and airy layers, and luscious cream filling. It’s a crowd-pleaser that feels both luxurious and comforting. Whether you’re an experienced baker or a beginner, this recipe is approachable and rewarding, making it an ideal centerpiece for birthdays, holidays, or afternoon tea.

ingredients

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

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

For the cream filling:

• Heavy whipping cream
• Powdered sugar
• Cream cheese or mascarpone
• Vanilla extract
• Lemon zest (optional)

For the optional lemon glaze or topping:

• Powdered sugar
• Lemon juice
• Lemon slices or zest for garnish

directions

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
2. In a medium bowl, sift together flour, baking powder, and salt.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in lemon zest and juice.
5. Add the dry ingredients in batches, alternating with milk, beginning and ending with flour mixture. Mix until just combined.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

For the cream filling:

9. Beat the cream cheese or mascarpone with powdered sugar until smooth.
10. In a separate bowl, whip the heavy cream until soft peaks form.
11. Fold the whipped cream into the sweetened cheese mixture and add vanilla and lemon zest.
12. Spread the cream filling between the cooled cake layers.

Optional Glaze:

13. Mix powdered sugar with lemon juice to form a pourable glaze. Drizzle over the top of the cake and garnish with lemon slices or zest.

Servings and timing

This recipe serves approximately 10–12 slices.
Preparation time: 25 minutes
Baking time: 30 minutes
Cooling and decorating time: 1 hour
Total time: About 2 hours

Variations

• Berry Layer: Add a layer of fresh raspberries or blueberries between the cake and cream for added freshness.
• Lemon Curd Addition: Spread a thin layer of lemon curd with the cream filling for an extra citrus punch.
• Coconut Twist: Fold shredded coconut into the cream filling for texture and flavor.
• Gluten-Free Version: Use a gluten-free all-purpose flour blend to accommodate dietary needs.
• Mini Cakes: Bake in ramekins or a muffin tin for individual portions.

storage/reheating

Store the cake in the refrigerator, covered, for up to 4 days.
The cream filling should be kept chilled at all times.
You can make the cake layers in advance and freeze them (wrapped well) for up to 2 months.
Bring the cake to room temperature slightly before serving for the best flavor and texture.

FAQs

Can I make the cake ahead of time?

Yes, you can bake the layers a day in advance and store them tightly wrapped. Assemble with the cream filling on the day of serving.

Can I freeze this cake?

The cake layers freeze well. Wrap them individually and freeze up to 2 months. Thaw and add the cream filling before serving.

What can I use instead of cream cheese?

Mascarpone is an excellent substitute and provides a slightly richer, more decadent taste.

Is the lemon flavor strong?

The lemon flavor is bright but balanced. You can increase zest or juice for a stronger citrus note.

Can I use bottled lemon juice?

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

What if I do not have two cake pans?

You can bake the batter in one deep pan and slice it in half horizontally, adjusting the baking time accordingly.

How do I keep the cream filling from being too soft?

Make sure to whip the cream to soft peaks and chill the filling before assembling. Refrigerate the assembled cake until serving.

Can I use whipped topping instead of fresh whipped cream?

Yes, but it may affect the texture and flavor. Fresh whipped cream is preferred for best results.

How can I make it more decorative?

Add candied lemon peel, edible flowers, or piped cream for an elegant finish.

Can I turn this into cupcakes?

Yes, bake the batter in a muffin tin and fill the centers with cream using a piping bag after baking.

Conclusion

Lemon Layer Cake with Cream Filling is a delightful dessert that blends zesty citrus with sweet, velvety cream. Elegant yet simple to make, this cake is sure to impress at any event or gathering. Its refreshing flavor and moist texture make it a favorite among lemon dessert lovers and a perfect choice year-round.

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