Lemon Cream Cake Recipe

This Lemon Cream Cake Recipe is a simple layered dessert made with soft vanilla lemon cake layers and a smooth lemon cream frosting that comes together with basic pantry ingredients and fresh citrus flavor. It works well for birthdays, spring gatherings, and weekend baking projects when you want a homemade cake that feels special yet approachable.

Lemon Cream Cake Recipe uses fresh lemon juice and zest for balanced flavor and the layers bake evenly in standard round pans before being stacked with a creamy filling that spreads easily and sets beautifully. I like to serve this with coffee or tea and you can decorate it with piped cream or lemon slices for a clean and classic finish.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer.

• All purpose flour: Provides structure and gives the cake its soft but sturdy crumb.
• Granulated sugar: Sweetens the cake and helps create a tender texture.
• Baking powder: Lifts the batter and ensures the layers rise evenly.
• Salt: Balances sweetness and enhances the lemon flavor.
• Unsalted butter: Adds richness and moisture to both cake and frosting.
• Eggs: Bind the ingredients together and contribute to a light texture.
• Whole milk: Keeps the crumb soft and prevents dryness.
• Fresh lemon juice: Brings bright citrus flavor to the batter and frosting.
• Lemon zest: Intensifies the lemon aroma without adding extra liquid.
• Cream cheese: Forms the base of the smooth lemon cream frosting.
• Powdered sugar: Sweetens and thickens the frosting.
• Vanilla extract: Rounds out the overall flavor profile.
• Heavy cream: Helps create a fluffy and spreadable frosting texture.

Tools You’ll Need

• Mixing bowls: Used to combine dry and wet ingredients separately before mixing.
• Electric mixer: Helps cream butter and sugar properly and ensures a smooth frosting.
• Whisk: Blends dry ingredients evenly.
• Rubber spatula: Scrapes down the bowl and folds batter gently.
• 9 inch round cake pans: Bake the cake layers evenly and give the cake its shape.
• Cooling rack: Allows the cake layers to cool completely before frosting.
• Offset spatula: Spreads frosting smoothly between and around layers.
• Zester or fine grater: Extracts flavorful zest from the lemon peel.

Instructions

Step 1: Prepare the Pans and Oven

I start by preheating the oven to 350°F and greasing three 9 inch round cake pans. I like to line the bottoms with parchment paper because it guarantees the layers release cleanly after baking.

Step 2: Mix the Dry Ingredients

In a medium bowl I whisk together the flour, baking powder, and salt. I make sure everything is evenly distributed so the cake rises uniformly.

Step 3: Cream Butter and Sugar

In a large bowl I beat the butter and granulated sugar together until light and fluffy. I usually mix for several minutes because this step creates air pockets that help the cake stay soft.

Step 4: Add Eggs and Flavor

I add the eggs one at a time while mixing on medium speed. Then I mix in the vanilla extract, lemon juice, and lemon zest. I scrape down the sides of the bowl to keep everything evenly incorporated.

Step 5: Combine Wet and Dry

I alternate adding the dry ingredients and milk into the butter mixture. I begin and end with the dry ingredients and mix just until combined. I avoid overmixing because that can make the cake dense.

Step 6: Bake the Layers

I divide the batter evenly between the prepared pans and smooth the tops. I bake for about 20 to 25 minutes or until a toothpick inserted in the center comes out clean. After baking I let the cakes cool in the pans for about 10 minutes before transferring them to a cooling rack.

Step 7: Make the Lemon Cream Frosting

In a clean bowl I beat the cream cheese and butter until smooth. I gradually add powdered sugar then mix in lemon juice, lemon zest, and heavy cream. I continue beating until the frosting is light and spreadable.

Step 8: Assemble the Cake

Once the layers are completely cool I place one layer on a cake stand and spread an even layer of frosting on top. I repeat with the remaining layers and then frost the top and sides. I use an offset spatula to smooth everything out and decorate with piped cream and lemon slices if desired.

Tips

I always make sure my butter, eggs, and cream cheese are at room temperature because this helps create a smooth batter and frosting. If I want a stronger citrus flavor I add extra lemon zest rather than more juice to avoid thinning the batter. For perfectly even layers I sometimes weigh the batter before dividing it between pans. If the frosting feels too soft I chill it for fifteen minutes before spreading.

Ways to Serve

I love serving this Lemon Cream Cake Recipe chilled slightly because the lemon cream sets beautifully and slices cleanly. It pairs wonderfully with hot tea, iced coffee, or even sparkling lemonade for a themed dessert table. For celebrations I sometimes add colorful sprinkles around the edges or pipe decorative swirls on top. Fresh berries like strawberries or raspberries also complement the lemon flavor and make the presentation even more vibrant.

Storage Instructions

I store the cake in an airtight container in the refrigerator because the cream cheese frosting needs to stay chilled. It keeps well for up to four days and I let it sit at room temperature for about twenty minutes before serving so the texture softens slightly. If I need to store it longer I wrap individual slices tightly and freeze them for up to two months then thaw overnight in the refrigerator before enjoying.

Frequently Asked Questions

Can I make Lemon Cream Cake Recipe ahead of time?

Yes, I often bake the layers one day in advance and store them wrapped tightly at room temperature before frosting the next day.

Can I use bottled lemon juice in Lemon Cream Cake Recipe?

Fresh lemon juice gives the best flavor, but bottled juice can work in a pinch though the taste may be less vibrant.

How do I keep Lemon Cream Cake Recipe moist?

I avoid overbaking and make sure to measure flour correctly. Storing it properly in an airtight container also helps retain moisture.

Can I turn Lemon Cream Cake Recipe into cupcakes?

Yes, I divide the batter into lined muffin tins and bake for a shorter time, usually about 16 to 18 minutes.

See You in the Kitchen

I hope you give this Lemon Cream Cake Recipe a try. It’s one of those cakes that looks impressive but is actually simple to make at home. I would love to hear how yours turns out and how you decorate it. Don’t forget to save this recipe so you can come back to it whenever you need a bright and creamy dessert idea.

Happy Cooking!

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