Lemon Cream Layer Cake

Ingredients

For the Cake:

• 2 ½ cups (315g) all-purpose flour

• 2 ½ teaspoons baking powder

• ½ teaspoon salt

• ¾ cup (170g) unsalted butter, softened

• 2 cups (400g) granulated sugar

• 4 large eggs

• 1 tablespoon lemon zest (from about 2 lemons)

• 1 teaspoon vanilla extract

• 1 cup (240ml) whole milk

For the Lemon Cream Filling:

• 1 cup (240ml) heavy whipping cream, chilled

• 3 tablespoons powdered sugar

• 1 teaspoon vanilla extract

• ¼ cup (60ml) lemon juice (freshly squeezed)

• 1 teaspoon lemon zest

For the Frosting:

• 8 oz (225g) cream cheese, softened

• ½ cup (115g) unsalted butter, softened

• 4 cups (500g) powdered sugar

• 1 teaspoon vanilla extract

• 2 tablespoons lemon juice

• 1 teaspoon lemon zest

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Instructions

1. Prepare the Cake:

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt.

• In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3-5 minutes).
• Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract.
• Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
• Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

2. Make the Lemon Cream Filling:

• In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
• Gently fold in the lemon juice and zest. Chill the filling until ready to use.

3. Prepare the Frosting:

• In a large bowl, beat the cream cheese and butter together until smooth and creamy.

• Gradually add the powdered sugar, one cup at a time, mixing well after each addition.

• Stir in the vanilla extract, lemon juice, and zest.

4. Assemble the Cake:

• Place one cake layer on a serving plate. Spread the lemon cream filling evenly over the top.

• Place the second cake layer on top.

• Frost the top and sides of the cake with the cream cheese frosting.

• Optional: Garnish with lemon slices, zest, or edible flowers for decoration.

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Tips:

• Chill the cake for at least 30 minutes before slicing to allow the flavors to meld.

• For extra lemony flavor, brush the cake layers with a lemon syrup (1:1 ratio of lemon juice and sugar) before assembling.

Enjoy your luscious Lemon Cream Layer Cake! 🍋🎂