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Velvet Lemon Cream Layer Cake with creamy lemon frosting and vibrant layers
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Velvet Lemon Cream Layer Cake

A splendid dessert featuring light, fluffy layers filled with luscious lemon cream and encased in velvety cream cheese frosting.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Cake, Dessert
Cuisine: American
Keyword: Celebration Cake, Citrus Desserts, Cream Cheese Frosting, Layer Cake, Lemon Cake
Servings: 12 servings
Calories: 450kcal

Ingredients

Main Ingredients

  • 2.5 cups all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup whole milk
  • 2 zest of lemons
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract

For the Lemon Cream Filling

  • 1 cup heavy cream
  • 0.5 cup powdered sugar
  • 0.25 cup lemon curd

For the Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 zest of lemon
  • yellow food coloring (optional)

For Decoration

  • lemon slices
  • fresh mint leaves

Instructions

Preparation

  • Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
  • In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.

Making the Cake Batter

  • In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition.
  • Stir in the lemon zest, lemon juice, and vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with whole milk. Mix until just combined.

Baking the Cake

  • Divide the batter evenly among the three prepared pans.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Making the Filling and Frosting

  • For the lemon cream filling, whip the heavy cream and powdered sugar until stiff peaks form and gently fold in the lemon curd.
  • For the cream cheese frosting, beat the cream cheese and butter until smooth, then gradually add powdered sugar, vanilla extract, lemon zest, and optional yellow food coloring.

Assembling the Cake

  • Place one cooled cake layer on a serving plate and spread half of the lemon cream filling over it.
  • Stack another cake layer, repeat the process, and then place the final layer on top.
  • Frost the entire cake with cream cheese frosting.
  • Decorate with lemon slices and fresh mint leaves.

Chilling and Serving

  • Chill the cake in the refrigerator for at least 1 hour before serving.

Notes

For best results, ensure your butter is softened to room temperature. Consider adding more lemon zest for extra flavor. Allow the cakes to cool completely before frosting to prevent melting. For gluten-free, substitute all-purpose flour with a gluten-free blend.