Lemon Layer Cake with Lemon Infused Buttercream and Whipped Topping
A lemon infused cake with layers of cream cheese buttercream frosting and vanilla whipped cream.
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.