Description
Bright, silky, and utterly crowd-pleasing, this lemon cream layer cake pairs a tender vanilla sponge with a tangy cream-cheese lemon filling and a feather-light whipped topping. Below is the same recipe rewritten in fresh language so you can follow each step without missing a beat.
Ingredients
Scale
Sponge (vanilla cake):
- 2½ cups (312 g) all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon fine salt
- ¾ cup (170 g) unsalted butter, softened
- 1½ cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk (or milk + 1 tbsp vinegar as a substitute)
Lemon-cream filling:
- 8 oz (225 g) cream cheese, softened
- 1 cup (120 g) confectioners’ (powdered) sugar
- 1 tablespoon grated lemon zest (from 1–2 lemons)
- 2 tablespoons fresh lemon juice
- 1 cup heavy (whipping) cream, cold
Whipped topping:
- 1 cup heavy (whipping) cream, cold
- ¼ cup (30 g) powdered sugar
- 1 teaspoon vanilla extract
Optional finishing touches:
- Extra lemon zest, a dusting of powdered sugar, or white chocolate curls
Instructions
- Prep oven & pans. Position racks in the center of the oven and preheat to 350°F (175°C). Butter and lightly flour two 9-inch round pans (or line with parchment circles).
- Combine dry ingredients. In a medium bowl whisk together the flour, baking powder, and salt; set aside.
- Cream butter and sugar. In a large mixing bowl, beat the softened butter with the granulated sugar until the color lightens and the texture becomes fluffy (about 3–4 minutes on medium speed). Add eggs one at a time, beating briefly after each addition, then mix in the vanilla.
- Incorporate dry and wet. With the mixer on low, add the flour mixture to the butter mixture in three portions, alternating with the buttermilk — begin and end with the dry mix. Stir only until everything is evenly combined; avoid overmixing.
- Bake the layers. Divide the batter evenly between the prepared pans, smoothing the tops. Bake for 25–30 minutes, or until a thin skewer inserted into the centers comes out clean and the cakes spring back when lightly pressed. Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
- Make the lemon-cream filling. In a bowl, beat the softened cream cheese with the powdered sugar, lemon zest, and lemon juice until smooth and free of lumps. In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the lemon-cream mixture until uniform and airy.
- Prepare the whipped topping. In a clean, chilled bowl whip 1 cup heavy cream with the powdered sugar and vanilla until soft peaks form. This will be used to frost the exterior and the top of the cake.
- Assemble the cake. If you want thinner layers, slice each cooled cake horizontally to make four layers. Place one layer on a cake plate, spread a generous portion of the lemon-cream filling, then repeat with remaining layers. Finish by covering the sides and top with the whipped topping using an offset spatula for a smooth look.
- Garnish & chill. Sprinkle extra lemon zest or powdered sugar on top, or add white chocolate curls if desired. Refrigerate the finished cake for at least 1 hour to set the filling and improve slicing.
Notes
- Room-temp ingredients make for a more even batter and better rise.
- Don’t overwork the batter after adding the flour — mix only until no dry streaks remain.
- Sift powdered sugar before adding to the cream cheese for a lump-free filling.
- Keep cream cold before whipping for easier peak formation.
- Chill before cutting to get neat slices — the filling firms up in the fridge.
- Buttermilk substitute: stir 1 tablespoon lemon juice or vinegar into 1 cup milk and let sit 5 minutes.
Nutrition
- Serving Size: 12
- Calories: 420 kcal
- Sugar: 32 g
- Fat: 25 g
- Carbohydrates: 43 g
- Protein: 6 g