Lemon Layer Cake with Lemon Cream Cheese Frosting
Try this Lemon Layer Cake with Lemon Cream Cheese Frosting recipe.
Try this Lemon Layer Cake with Lemon Cream Cheese Frosting recipe.
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 cups granulated sugar
- 4 large egg whites
- 8 oz. cream cheese softened
- 1/2 cup (1 stick) unsalted butter softened
- 1/8 teaspoon kosher salt
- 2 teaspoons grated lemon zest
- 1/2 teaspoon pure lemon extract
- 2 1/4 cups cake flour*
- 1 tablespoon baking powder (i recommendâ aluminum free)
- 1 1/4 cups low fatâ buttermilk
- 1 stick (8 tablespoons or 4 ounces) unsalted butter at room temperature
- 2 3/4 cups powdered sugar sifted
- 2 tablespoons freshly squeezed lemon juice (from about 1/2 a lar
- 1 tablespoon freshly grated lemon zest
- Carbohydrate 7.65205834206314 g
- Cholesterol 31.4583333504482 mg
- Fat 11.9189245897988 g
- Fiber 0.0353333346048991 g
- Protein 1.73059541673433 g
- Saturated Fat 7.31989021242418 g
- Serving Size 1 1 Serving (50g)
- Sodium 99.6478333342966 mg
- Sugar 7.61672500745824 g
- Trans Fat 1.05307537545182 g
- Calories 142 calories
Step-by-step
- Place a rack in the center of the oven and preheat the oven to 350 degrees F.
- Butter and flour two 8x2-inch cake pans, line with parchment paper, then butter the parchment.
- In a medium bowl, sift together the cake flour, baking powder, and salt.
- In a separate, medium bowl or a large measuring cup, whisk together the buttermilk and egg whites.
- Place the granulated sugar and lemon zest in the bowl of a standing mixer or a large mixing bowl and rub them together with your fingers until the sugar is moist and fragrant.
- Add the butter and beat on medium speed for 3 full minutes, until very light and fluffy.
- Beat in the lemon extract.
- Beating on medium speed, add one-third of the flour mixture, then half of the egg/buttermilk mixture and beat until combined.
- Still beating on medium speed, add the next third of the dry ingredients, then the remaining eggs/buttermilk.
- Beat until the batter is smooth, then add the remaining dry ingredients.
- Beat for 2 additional minutes on medium speed, ensuring the batter is very well combined and plenty of air has been beaten into it.
- Divide the batter evenly between the two pans and smooth the tops with a rubber or offset spatula.
- Bake for 30-35 minutes, or until the cakes are well risen, spring back lightly when touched, and a small knife inserted into the center comes out clean.
- Place the cake pans on a wire rack and let cool 5 minutes, then run a dull knife around the sides of the cake to loosen.
- Gently invert the cake into your hand so that it comes out of the pan, remove the paper liner, then place the cake directly back onto the wire rack, bottom (flat) side down and right-side up.
- Let cool to room temperature.
- Prepare the frosting: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the cream cheese and butter together on medium speed until smooth and no lumps remain, about 3 full minutes.
- Reduce the mixer speed to low, then add the powdered sugar, 1 tablespoon lemon juice, lemon zest, vanilla extract, and salt.
- Once the sugar begins to incorporate, increase the mixer to high speed and beat for 3 minutes.
- Add remaining tablespoon lemon juice to thin if desired.
- Frost the cake: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface.
- Place 1 layer on your cake plate or stand. Tuck wax or parchment paper strips underneath the edges of the cake to protect the plate.
- Evenly cover the top with lemon cream cheese frosting.
- Place the second cake layer on top, cut-side down.
- Top with more frosting and spread the frosting down around the sides.
- Decorate as desired.
- You can slice the cake right away, but for the cleanest cut, refrigerate the frosted cake or place in a cool room for 40 minutes to set.
- Let come as close to room temperature as possible prior to serving—serving cold can cause some of the fresh lemon flavor to be hard to taste.
A Burst of Sunshine: My Lemon Layer Cake Adventure
Baking has always been my happy place, a sanctuary where flour dust and sweet aromas replace the daily grind. Today, I want to share a recipe that’s become a favorite – a zesty, delightful Lemon Layer Cake with Lemon Cream Cheese Frosting. It’s not just a cake; it’s a sunshine-in-a-slice experience, perfect for brightening up any occasion, from a casual weekend gathering to a celebratory dinner party. The tangy lemon flavor is perfectly balanced by the creamy richness of the frosting, creating a symphony of taste that's impossible to resist. Each bite is a mini vacation, transporting you to a sun-drenched lemon grove, filled with the sweet scent of blossoms and juicy, ripe fruit.
This recipe isn't just about the perfect blend of ingredients; it’s about the process, the joy of creating something beautiful and delicious with your own two hands. The careful measuring, the gentle whisking, the anticipation as the cake bakes – it’s a meditative ritual that grounds me and fills me with a sense of accomplishment. And the best part? Sharing the results with loved ones, watching their faces light up with each mouthful. It’s a simple pleasure, but one that holds immense value in our often-hectic lives.
The journey to the perfect lemon cake wasn't always smooth sailing. There were moments of frustration, of slightly burnt edges and slightly deflated layers. But through trial and error, through tweaking recipes and experimenting with different techniques, I finally arrived at this recipe – a testament to the magic of perseverance and the undeniable sweetness of success. I encourage you to embark on this baking adventure. Don't be afraid to experiment, to adjust the recipe to your own preferences, to make it your own. Because in the end, it’s not just about following instructions; it’s about the creative expression, the personal touch, that makes each cake uniquely yours.
The Magic of Lemon
Lemons, oh lemons! Their bright, zesty flavor is a true gift of nature. In this recipe, the lemon’s versatility shines through, enriching both the cake and the frosting. The zest adds a vibrant fragrance and a subtle, almost floral note, while the freshly squeezed juice provides a delightful tartness that cuts through the richness of the butter and cream cheese. It's a harmonious balance, a culinary dance between sweet and tart, creamy and bright.
Beyond the Recipe: A Culinary Journey
This Lemon Layer Cake is more than just a dessert; it’s a reminder of the simple joys in life. It’s about the connection we forge with loved ones over shared meals, the satisfaction of creating something beautiful and delicious, and the power of a simple act of kindness – sharing a slice of cake with someone you care about.
Beyond the individual ingredients, it’s the combination, the careful orchestration of flavors and textures, that elevates this cake from ordinary to extraordinary. The fluffy, moist layers, infused with the bright citrus notes, are perfectly complemented by the smooth, tangy cream cheese frosting. It’s a recipe that inspires creativity, a blank canvas for culinary artistry. Add fresh berries, a dusting of powdered sugar, or even a delicate chocolate ganache – the possibilities are endless!
So, whether you're a seasoned baker or a kitchen novice, I encourage you to try this recipe. Let the aroma of lemon fill your kitchen, let the process soothe your soul, and most importantly, let the delicious results bring joy to you and those you share it with. Happy baking!
