Lemon Layer Cake with Cream Cheese Frosting
This exquisite recipe combines soft citrus-infused layers with creamy frosting for a delightful taste. Each bite will treat you to a summery bliss!
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Servings: 12
Calories: 772kcal
Ingredients
Cake
- 3 cups all-purpose flour, sifted
- 2½ tsp baking powder
- ½ tsp baking soda
- 1 heaping tbsp lemon zest
- ⅓ cup fresh lemon juice
- 2 tsp pure vanilla extract
- 1 cup unsalted butter, softened
- 3 large eggs, room temperature
- ½ tsp salt
- 1¾ cups granulated sugar
- 1 cup whole milk, room temperature
Frosting
- 8 oz full-fat brick cream cheese, softened
- 1 cup unsalted butter, softened
- 4½ cups confectioners' sugar
- 2 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- Pinch of salt
Instructions
Make the Cake
- Preheat the oven to 350°F (177°C). Grease three 8-inch cake pans and line with parchment paper.
- Whisk together the dry ingredients (flour, baking soda, baking powder, and salt). Set aside.
- In a large bowl, mix sugar and butter until creamy (about 3 mins).
- Add eggs and 2 teaspoons vanilla extract to the mixture above, and beat until fully mixed (2-3 mins).
- Gradually add the dry ingredients and mix at low speed until blended. Then, add the lemon zest, juice, and milk and mix until combined.
- Divide batter evenly among prepared pans. Bake for 20-25 minutes until golden and cooked through. Cool in pans on a wire rack.
Make the Frosting
- In a clean bowl, beat 1 cup butter with cream cheese until smooth.
- Gradually add powdered sugar, 2 teaspoons vanilla extract, and lemon juice. Adjust consistency with additional sugar or lemon juice as needed.
Assemble and Chill the Cake
- Trim cooled cake layers if necessary.
- Spread 1 cup of frosting between each layer and over the top and sides of the assembled cake.
- Refrigerate the cake for 30-45 minutes before slicing.
Notes
- Substitute with lower-fat or non-dairy milk if preferred.
- Replace lemon juice in frosting with milk or heavy cream for a vanilla flavor.
- To make a 2-layer cake, use two 9-inch pans, adjusting the baking time accordingly.
- Cake layers and frosting can be made ahead. Store cake layers at room temperature and frosting in the refrigerator overnight. Thaw and bring to room temperature before assembling.
- Frosted or bare cake layers can be frozen for 2-3 months. Thaw in the fridge and come to room temperature before serving.
Nutrition
Calories: 772kcal | Carbohydrates: 100g | Protein: 9g | Fat: 41g | Saturated Fat: 25g | Cholesterol: 197mg | Sodium: 342mg | Potassium: 264mg | Fiber: 1g | Sugar: 6.4g | Calcium: 113mg | Iron: 2mg
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