Description

A luscious layered lemon cake featuring soft vanilla-lemon sponge, tangy lemon cream cheese filling, and a light whipped cream topping. Perfectly balanced with rich creaminess and bright citrus flavor, this cake is ideal for any special occasion.

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)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
Whisk together flour, baking powder, and salt in a bowl.
In a large bowl, beat butter and granulated sugar until light and fluffy (3–4 minutes).
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Add dry ingredients in three parts, alternating with buttermilk, starting and ending with dry mix. Mix until just combined.
Divide batter evenly between pans and 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. Whip heavy cream to stiff peaks and fold into lemon mixture.
For the topping, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.
Once cakes are cooled, optionally slice each layer in half to create four tiers. Spread lemon cream filling between each layer.
Top with whipped cream topping and garnish with lemon zest, powdered sugar, or white chocolate curls.
Chill cake for at least 1 hour before serving.

Notes

Can be made a day ahead for improved flavor.
Substitute mascarpone for a creamier filling.
Swap half the buttermilk with Greek yogurt for extra tang.
Add lemon curd between tiers for enhanced citrus flavor.
Gluten-free 1:1 flour blend can be used instead of all-purpose flour.
Store leftovers in the fridge up to 4 days or freeze up to 1 month.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 30g
Sodium: 210mg
Fat: 26g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 5g
Cholesterol: 100mg