There is something special about baking a cake from scratch. Creating a flavor and style all your own. Whether you are celebrating a birthday, hosting a gathering or just have a sweet tooth, this is the perfect recipe to make. This Lemon Layer Cake with Lemon Infused Buttercream and Whipped Cream Topping is made from ingredients you probably already have in your home.
Unlike cooking, baking requires us to follow specific measurements which is very different from my “a pinch of this and that” way of cooking. The good thing is this recipe uses your every day ingredients like all purpose flour, sugar, eggs and butter. The star of the cake is the fragrant lemon which is in the cake and buttercream layers.
I love the freshness that citrus brings to a sweet treat. I would always use fresh juice if possible. I think the tartness and sugar are well balanced in this delicious cake. This recipe uses both the juice, zest and rind (if you make candied lemon peel) of the lemons. You can even substitute lemon juice for the vanilla extract in the whipped cream topping if you want the lemon flavor to be stronger.
The cake itself is a little more dense than light and airy in terms of texture. It holds together very well as you frost the layers. Make sure you sift the flour before combining dry ingredients. With the whipped cream topping, the cake does need to be refrigerated.
If you are like me and only have two 8″ cake pans, you can divide the batter into three sections, bake two cakes and then let them cool. Remove cake from cooled pan and finish baking the third layer in the now cooled pan. Make sure to clean the pan, put down more wax paper and grease with non stick spray to help the cake release from the pan easily. Tip: I use square wax paper or parchment paper pre-cut sheets to make it so easy to remove the cake from the pan.
While the cake is baking, I make the Lemon Infused Buttercream frosting. Once the cake layers are cooled, I carefully move the first layer onto a serving plate. To keep the plate clean as you frost the cake, put pieces of wax paper along the cake bottom so that it hangs over the edge of the plate. Then once you are done decorating the cake, you can easily remove the wax paper and you have a clean plate!
If the tops of each layer are not flat, just use a serrated knife to even it out so the layers will be level as you stack them. Then using an offset spatula, spread the buttercream across each of the two layers staying an 1/8 of an inch away from the edge. This will give you a smooth overall cake once the whipped cream is put on.
Decorate the Lemon Layer Cake with Lemon Infused Buttercream with candied lemon peel or sprinkles. Whatever makes you happy. I hope you enjoy this delicious cake with your family and friends.
Lemon Layer Cake with Lemon Infused Buttercream and Whipped Topping
Equipment
- wax or parchment paper
- 3 8 inch round cake pans
- off set spatula
- hand held mixer or stand mixer
- flour sifter
Ingredients
Cake
- 3 cups all purpose flour, sifted
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup butter, unsalted, room temperature
- 3 eggs, large
- 1 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 1 cup whole milk, room temperature
- 1 1/8 tbsp lemon zest, approx 2 lemons
- 1/3 cup fresh lemon juice, approx 2 lemons
Cream Cheese Frosting
- 1/2 cup butter, unsalted, room temperature
- 4 ounces cream cheese, softened
- 2 1/4 cup powdered sugar
- 1 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- salt, pinch
Whipped Cream Frosting
- 16 ounces whipped cream
- 1 tsp vanilla bean paste or extract
- 3 tbsp granulated sugar
Instructions
- Preheat oven to 350 F
- Use wax paper to line the bottom of the cake pan. Spray non stick spray on base of pans, add the circular piece of paper and spray that lightly.
- Combine dry ingredients in one bowl: flour (sifted), baking soda, baking powder, salt and set aside
- In a separate bowl, add butter and sugar together. Beat with handheld or stand mixer until smooth and creamy. 2-3 minutes
- Add in eggs and vanilla. Beat on high until combined and no lumps remain.
- Turn mixer to low speed and add dry ingredients. Mix until combined.
- Add the milk, lemon juice, and lemon zest. Mix until combined. Batter will be thick.
- Divide batter in to thirds. Pour into pans.
- Bake for 20 -25 minutes. Test for doneness with a cake tester or toothpick. If clean tester, remove from oven. Leave in pans and place on wire rack.
- Cake layers will be approximately 1 inch tall
- Cool cakes completely before frosting.
- For the frosting, use a mixer, beat the butter for about 2 minutes till creamy
- Add room temperature cream cheese. Beat till creamy.
- Add sugar, lemon juice and vanilla. Beat till combined. If too thin, add more powdered sugar. Too thick, add touch of lemon juice.
- Once cakes are cool, time to frost. If the tops are not flat, carefully slice off the top to level it.
- Place cake on flat surface. I line with wax paper for easy movement to plate. Dollop half of the cream cheese frosting onto the top of the cake. Smooth it out evenly.
- Add next layer of cake on top of cream cheese frosting. Add remaining cream cheese frosting and cover the top of the cake evenly. Add final layer of cake so all three on stacked on top of each other with two layers having cream cheese in the middle.
- Make cake topping by combining whipped cream, sugar and vanilla extract. Whip with mixer until cream becomes stiff. About 2-3 minutes.
- Cover cake with whipped mixture. Put large spoonful of cream on top of cake. Use an offset spatula to carefully bring the cream down the sides of the cake until whole cake is evenly covered. Smooth cream along the top at the end for a flat surface.
- Decorate with candied lemon slices.
- Refrigerate for 30 minutes before cutting to get clean slices.
- Cover cake using toothpicks and plastic wrap in refrigerator.
Love this…. Thanks for posting Julie!! You inspire me ❤️❤️
You are so kind, Jayne. Thank you for your message. I am so glad you are enjoying my recipe.