Name: Creamy Lemon Layer Cake with Lemon Cream Filling
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 2½ cups all-purpose flour; 2½ teaspoons baking powder; ½ teaspoon salt; ¾ cup unsalted butter, softened; 1½ cups granulated sugar; 4 large eggs; 1 tablespoon vanilla extract; 1 cup buttermilk; 8 oz cream cheese, softened; 1 cup powdered sugar (for filling); 1 tablespoon lemon zest; 2 tablespoons fresh lemon juice; 1 cup heavy whipping cream (for filling); 1 cup heavy whipping cream (for topping); ¼ cup powdered sugar (for topping); 1 teaspoon vanilla extract (for topping); Optional: Lemon zest, powdered sugar, white chocolate curls (for garnish)

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Short Description

I present a luscious layered lemon cake infused with fresh citrus zest and juice, sandwiched with tangy lemon cream cheese filling, and finished with a light whipped cream topping. It’s elegant, moist, and reminiscent of a bakery indulgence.

Creamy Lemon Layer Cake with Lemon Cream Filling

Why You’ll Love This Recipe

I adore this cake because it strikes the perfect balance between rich creaminess and bright lemon flavor. The texture is soft and velvety, yet slices cleanly. I particularly love that it improves in flavor if made ahead—it becomes even more delightful the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the vanilla-lemon cake layers:
2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1½ cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup buttermilk

For the lemon cream filling:
8 oz cream cheese, softened
1 cup powdered sugar
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 cup heavy whipping cream

For the whipped cream topping:
1 cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract

Optional garnish:
Lemon zest
Powdered sugar
White chocolate curls

Directions

Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
In a bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat the butter and sugar until light and fluffy (about 3–4 minutes). Add eggs one at a time, mixing after each, then stir in vanilla.
Add dry ingredients in three batches, alternating with buttermilk, starting and ending with the dry mix; mix until just combined.
Divide the batter evenly into pans. Bake for 25–30 minutes or until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
For the filling: beat cream cheese, powdered sugar, lemon zest, and lemon juice until smooth. Separately whip heavy cream to stiff peaks, then gently fold into the lemon mixture.
For the topping: whip heavy cream, powdered sugar, and vanilla until soft peaks form; set aside.
Once cooled, optionally slice each layer in half to create four tiers. Spread lemon cream between each layer and top the cake with whipped cream frosting.
Garnish with lemon zest, dusted powdered sugar, or white chocolate curls. Chill for at least 1 hour before serving.

Servings and timing

Makes 12–14 slices.

Prep: 20 minutes
Bake: 25–30 minutes
Cooling + Assembly + Chill: ≈1 hour 30 minutes
Total time: ~2 hours 15 minutes

Variations

I sometimes swap half the buttermilk for plain Greek yogurt for extra tang.
I add a thin layer of lemon curd between tiers for an extra citrus punch.
For a twist, I swap half the all-purpose flour for almond flour to enrich the texture.
To add texture, I sprinkle toasted almonds or poppy seeds on the whipped topping.
Want gluten-free? I swap the flour for a 1:1 gluten-free blend and bake as directed.

Storage/reheating

I store leftover slices in the fridge, covered, for up to 4 days. Before serving, I remove from fridge 20 minutes ahead to bring them to room temp. It’s also freezer-friendly—wrapped tightly, it stays well for up to 1 month. Thaw in the fridge overnight for best results.

FAQs

How far ahead can I make this cake?

I often bake and assemble it a day in advance. Chilled in the fridge, it tastes even better the next day as flavors meld.

Can I use frozen lemons instead of fresh?

I prefer fresh for the best zest and juice flavor. Frozen lemons can work, but the zest may lose some brightness.

Can I substitute mascarpone for cream cheese?

Absolutely. Mascarpone creates an even creamier, more luxurious filling—perfect if I want extra richness.

Is it possible to use a boxed lemon cake mix?

Yes, but I’d still use my filling and whipped topping. It speeds things up but slightly alters the texture compared to scratch cake.

How do I prevent weeping in whipped cream topping?

I always chill my bowl and beaters, and use a high-fat cream (36%+). I don’t overwhip—soft peaks hold better, then I spread and chill promptly.

Conclusion

This Creamy Lemon Layer Cake is my go-to for special occasions or any time I want a delightful, bakery-style dessert at home. With its tender crumb, tangy lemon filling, and dreamy whipped topping, it’s always a hit. I hope it becomes one of my favorite showstoppers in your baking repertoire!