Lemon Layer Cake with Lemon Cream Cheese Buttercream

• portions: 10 servings
• temps actif: 30 minutes
• temps total: 4 hours

Ingrédients

3 cups (354g) sifted all-purpose flour* (spooned & leveled)

2 and 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature

1 and 3/4 cups (350g) granulated sugar

3 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup (240ml) whole milk, at room temperature

1 heaping Tablespoon lemon zest (about 2 lemons)

1/3 cup (80ml) fresh lemon juice (about 2 lemons)

1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature

8 ounces (226g) full-fat brick cream cheese, softened to room temperature*

4 and 1/2 cups (540g) confectioners’ sugar

2 Tablespoons (30ml) fresh lemon juice

1 teaspoon pure vanilla extract

pinch salt, to taste

Instructions

Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)

Make the cake:

Whisk the flour, baking powder, baking soda, and salt together. Set aside.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, add the milk, lemon zest, and lemon juice and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick.

Pour batter evenly into cake pans. Bake for around 21-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling. The baked cakes are fluffy, but they are not thick—about 1 – 1.5 inches.

Make the frosting:

In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the cream cheese and beat until completely smooth and combined. Add confectioners’ sugar, lemon juice, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more lemon juice if frosting is too thick, or add a pinch of salt if frosting is too sweet. (I always add a pinch of salt!)

Assemble and decorate

Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 cup of frosting. Top with 2nd cake layer and evenly cover the top with about 1 cup of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I like to top mine with homemade whipped cream (I used Wilton 8B piping tip).

Refrigerate for at least 30-45 minutes before slicing. This helps the cake hold its shape when cutting.

Cover leftover cake tightly and store in the refrigerator for 5 days.