Lemon Layer Cake with Lemon Cream Cheese Buttercream
This Lemon Layer Cake with Lemon Cream Cheese Buttercream is bright, zesty, and super delicious! It’s perfect for birthdays, celebrations, or just a sweet treat any day of the week.
Why Make This Recipe
You should make this cake because it’s easy to prepare and loved by everyone! The mix of soft cake layers and creamy frosting gives every bite a burst of refreshing lemon flavor. Plus, it’s a great way to impress your friends and family!
How to Make Lemon Layer Cake with Lemon Cream Cheese Buttercream
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp pure vanilla extract
- 1 cup buttermilk
- 1 cup unsalted butter, softened (for frosting)
- 8 oz cream cheese, softened
- 4 cups powdered sugar, sifted
- 2 tbsp lemon juice (for frosting)
- 1 tbsp lemon zest (for frosting)
- 1 tsp pure vanilla extract (for frosting)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, use an electric mixer to beat the butter until creamy. Gradually add the sugar, beating until light and fluffy.
- Beat in the eggs one at a time, then add the lemon zest, lemon juice, and vanilla extract.
- With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
- Evenly divide the batter between the prepared cake pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- In a large bowl, beat the softened butter and cream cheese until creamy and smooth. Gradually add the powdered sugar, beating until well combined. Add the lemon juice, lemon zest, and vanilla extract, and beat until light and fluffy.
- Place one cake layer on a serving plate and spread a generous layer of lemon cream cheese buttercream on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream. Garnish with extra lemon zest or lemon slices if desired.
How to Serve Lemon Layer Cake with Lemon Cream Cheese Buttercream
Serve this delightful cake as a dessert after dinner or at parties. Pair it with a cup of tea or lemonade for a refreshing treat!
How to Store Lemon Layer Cake with Lemon Cream Cheese Buttercream
Store any leftover cake in an airtight container in the fridge. It will stay fresh for about 3-4 days.
Tips to Make Lemon Layer Cake with Lemon Cream Cheese Buttercream
- Make sure your butter and cream cheese are at room temperature for easy mixing.
- Use fresh lemons for the juiciest flavor.
- Let the cake cool completely before frosting to avoid melting the buttercream.
Variation
Feel free to add berries like blueberries or strawberries between the layers for extra fruit flavor!
FAQs
Q: Can I use a different flavor of frosting?
A: Yes! You can use vanilla or even chocolate frosting if you prefer.
Q: How can I make this cake gluten-free?
A: Substitute all-purpose flour with a gluten-free flour blend.
Q: Can I freeze this cake?
A: Yes, you can freeze the cake layers separately. Just wrap them well to avoid freezer burn!