Lemon Cream Cheese Layer Cake that’s rich, tangy, and totally dreamy:
Lemon Cream Cheese Layer Cake Recipe
Ingredients
For the Cake:
2 ½ cups (315g) all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup (170g) unsalted butter, softened
1 ¾ cups (350g) granulated sugar
4 large eggs
1 tsp vanilla extract
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 cup (240ml) buttermilk
For the Cream Cheese Frosting:
8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
1 tsp vanilla extract
1 tbsp lemon zest
2–3 cups (240–360g) powdered sugar (adjust to desired sweetness/consistency)
1–2 tbsp lemon juice (for taste and consistency)
Optional Lemon Curd Filling:
½ cup lemon curd (store-bought or homemade)
Instructions
1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. Line bottoms with parchment paper for easy removal.
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy (about 3-4 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla, lemon zest, and lemon juice.
4. Add Dry Ingredients & Buttermilk: Add dry ingredients in three additions, alternating with buttermilk, beginning and ending with flour. Mix just until combined.
5. Bake: Divide batter between pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then remove and cool completely on wire racks.
6. Make Frosting: Beat cream cheese and butter until smooth. Add vanilla, lemon zest, and lemon juice. Gradually beat in powdered sugar until fluffy and spreadable.
7. Assemble: If using lemon curd, spread it between the cake layers along with a thin layer of frosting. Frost the top and sides with cream cheese frosting. Chill for 30 minutes to set.
Decorating Tip: Garnish with lemon slices or zest curls