Lemon Layer Cake with Cream Filling

Short description
Lemon Layer Cake with Cream Filling is a beautifully vibrant dessert that combines moist lemon sponge with a silky cream filling and a zesty lemon frosting. Bright, refreshing, and indulgently soft, it’s a showpiece for spring and summer gatherings.

Why You’ll Love This Recipe

This cake balances sweet and tart flavors with a creamy, rich center. The lemon sponge is light and fluffy, the cream filling adds luscious texture, and the tangy frosting ties it all together. It’s ideal for birthdays, brunches, 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
• baking soda
• salt
• unsalted butter
• granulated sugar
• eggs
• lemon zest
• lemon juice
• buttermilk
• heavy cream
• powdered sugar
• cream cheese or mascarpone (for filling)
• optional: yellow food coloring

directions

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
2. In a bowl, whisk flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in lemon zest and juice.
4. Alternate adding dry ingredients and buttermilk to the wet mixture, beginning and ending with dry. Mix until just combined.
5. Divide batter between pans and bake for 25–30 minutes. Cool completely.
6. For the filling, whip cream, powdered sugar, and cream cheese until thick and spreadable.
7. Assemble by spreading filling between cake layers.
8. Frost the cake with a lemon-flavored buttercream or whipped cream frosting. Decorate as desired.

Servings and timing

• Servings: 10–12 slices
• Preparation time: 25 minutes
• Baking time: 30 minutes
• Cooling and assembly: 1 hour
• Total time: About 2 hours

Variations

• Raspberry filling: Add fresh raspberries to the cream layer for fruit contrast.
• Coconut lemon cake: Mix shredded coconut into the batter or filling.
• Gluten-free option: Use a gluten-free flour blend.
• Mini cakes: Bake in small pans or as cupcakes for individual servings.

storage/reheating

Store in the refrigerator for up to 4 days in a covered container. Let sit at room temperature for 30 minutes before serving for best texture. Freezing is possible; wrap slices in plastic and foil, then freeze for up to 2 months.

FAQs

Can I use bottled lemon juice?

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

Why is my cake dense?

Overmixing the batter or using old leavening agents can make the cake heavy.

Can I make the cake layers ahead of time?

Yes, bake and freeze the layers, then thaw before assembling.

How do I keep the filling from spilling out?

Chill the cream filling and use a piping ring to contain it while assembling.

What’s the best frosting for this cake?

Lemon buttercream or whipped cream frosting both pair well.

Can I make this into a sheet cake?

Yes, bake in a 9×13-inch pan and adjust the baking time accordingly.

Do I need to refrigerate the cake?

Yes, because of the cream filling, it should be kept chilled.

Can I use Greek yogurt instead of cream cheese?

Yes, for a tangier, lighter filling, Greek yogurt works well.

What if I don’t have buttermilk?

You can make a substitute using milk and lemon juice or vinegar.

How long should I cool the cake before frosting?

Let the cakes cool completely, about 1 hour, to prevent melting the filling.

Conclusion

Lemon Layer Cake with Cream Filling is a fresh, bright, and luxurious dessert that delights with every bite. Whether served at a celebration or simply shared over coffee, this cake is sure to be remembered for its zesty charm and creamy richness.

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