Lemon Layer Cake with Lemon Cream Cheese Buttercream
Ingredients
The cake
-
3
cups
sifted all-purpose flour
-
2 ½
teaspoons
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
1
cup
unsalted butter, softened
-
1 ¾
cups
granulated sugar
-
3
large
eggs, at room temperature
-
2
teaspoons
pure vanilla extract
-
1
cup
whole milk, at room temperature
-
1 heaping
Tablespoon
lemon zest (about 2 lemons)
-
⅓
cup
fresh lemon juice (about 2 lemons)
Cream Cheese Buttercream Frosting
-
1
cup
unsalted butter, softened
-
8
ounces
full-fat brick cream cheese, softened
-
4 ½
cups
confectioners’ sugar
-
2
Tablespoons
fresh lemon juice
-
1
teaspoon
pure vanilla extract
-
pinch
salt, to taste
Instructions
- Preheat the oven to 350°F (177°C) and prepare three 8-inch cake pans.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl.
- In a mixer, beat the butter and sugar until creamy, then add eggs and vanilla, mixing well.
- Gradually add the dry ingredients, then mix in the milk, lemon zest, and lemon juice until combined.
- Divide the batter evenly into the prepared cake pans and bake for 21-26 minutes, testing for doneness.
- Let the cakes cool completely in the pans on a wire rack.
- For the frosting, beat the butter until creamy, then add cream cheese and mix until smooth.
- Gradually add confectioners' sugar, lemon juice, and vanilla, beating until fluffy.
- Assemble the cake by leveling the tops, stacking layers with frosting in between, and covering the entire cake with frosting.
- Refrigerate the assembled cake for at least 30-45 minutes before slicing.
Nutrition Facts (estimated)
Servings
10-12
Calories
400
Total fat
22g
Total carbohydrates
48g
Total protein
4g
Sodium
300mg
Cholesterol
80mg
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