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Slice of Velvet Lemon Cream Layer Cake with lemon zest and creamy frosting

Velvet Lemon Cream Layer Cake

A delightful and zesty dessert combining fluffy layers of lemon-infused cake with a creamy, luscious filling, perfect for celebrations or a sweet treat at home.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake layers
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup whole milk
For the lemon cream filling
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 tablespoon lemon zest for filling
  • 2 tablespoons fresh lemon juice for filling
For the lemon frosting
  • 1 1/2 cups unsalted butter
  • 6 cups powdered sugar
  • 1/4 cup fresh lemon juice
  • Yellow food coloring optional
For decoration
  • Lemon slices for decoration
  • Fresh mint leaves for decoration

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing and flouring them.
  2. In a mixing bowl, whisk together the flour, baking powder, and salt until well combined.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually add the eggs, lemon zest, and fresh lemon juice, mixing well.
  4. Begin adding the dry mixture in three parts, alternating with the milk. Mix just until combined.
Baking the cake
  1. Evenly distribute the batter among the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
  2. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Making the filling
  1. In a mixing bowl, whip the heavy cream until stiff peaks form. Gently fold in the powdered sugar, lemon zest, and lemon juice until smooth.
Making the frosting
  1. Mix the unsalted butter until creamy, gradually adding the powdered sugar and fresh lemon juice until smooth.
  2. Add yellow food coloring if desired.
Assembling the cake
  1. On a serving plate, place one cake layer and spread half of the lemon cream filling on top.
  2. Add the second layer of cake and repeat the filling process. Top with the last layer.
  3. Frost the entire cake with the lemon frosting and garnish with lemon slices and mint leaves.

Notes

Use room temperature ingredients for the best results. Sift the dry ingredients for a lighter cake. Don’t overbake to avoid dryness. Level cakes if uneven before frosting and consider chilling layers for easier assembly.