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.
Ingredients
Units
Scale
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- 1/3 cup fresh lemon juice
- 1 cup buttermilk
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 8 oz cream cheese or mascarpone
- Optional: yellow food coloring
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in lemon zest and juice.
- Alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix just until combined.
- Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely on wire racks.
- For the filling, beat heavy cream, powdered sugar, and cream cheese (or mascarpone) until thick and spreadable. Chill until ready to use.
- Place one cake layer on a serving plate and spread with cream filling. Top with second cake layer.
- Frost with lemon-flavored buttercream or whipped cream frosting. Optionally, add food coloring for a yellow hue.
- Decorate as desired and chill for at least 30 minutes before serving.
Notes
- Use fresh lemon juice for best flavor.
- Don’t overmix the batter to keep the cake light.
- Chill the filling before use to prevent it from oozing out during assembly.
- Decorate with lemon slices or edible flowers for an elegant finish.
- Let the cake come to room temperature before serving for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg