Description
Lemon Layer Cake with Cream Filling is a light and elegant dessert combining citrusy lemon cake layers with a rich, sweet cream cheese and whipped cream filling. Perfect for spring celebrations, birthdays, or afternoon tea.
Ingredients
Units
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 cup whole milk
- 1 tsp vanilla extract
- Cream Filling:
- 1/2 cup cream cheese or mascarpone
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional)
- Optional Glaze:
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- Lemon slices or zest for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- In a medium bowl, sift together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in lemon zest and juice.
- Add dry ingredients alternately with milk, beginning and ending with flour. Stir in vanilla extract. Mix just until combined.
- Divide batter between prepared pans. Smooth tops and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the filling: Beat cream cheese with powdered sugar until smooth. In a separate bowl, whip cream to soft peaks. Fold whipped cream into the cheese mixture with vanilla and lemon zest.
- Spread cream filling between cake layers.
- Optional: Combine powdered sugar and lemon juice for a glaze. Drizzle over cake and garnish with lemon slices or zest.
- Refrigerate until ready to serve. Bring to room temperature for 15–20 minutes before slicing.
Notes
- Use fresh lemon juice and zest for the brightest flavor.
- Chill the cream filling before assembling for best consistency.
- You can add a thin layer of lemon curd with the filling for extra tang.
- Store in the fridge and serve slightly chilled or at room temperature.
- Freeze cake layers ahead of time for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg