Lemon Cream Layer Cake
You Will Need (Cake):
2½ cups all-purpose flour
2½ tsp baking powder
1/2 tsp salt
1 cup unsalted butter (softened)
1¾ cups sugar
4 large eggs
1 tsp vanilla extract
1 tbsp lemon zest
1/4 cup lemon juice
1 cup whole milk
LEMON FILLING:
1 cup lemon curd (store-bought or homemade)
LEMON CREAM CHEESE FROSTING:
8 oz cream cheese (softened)
1/2 cup butter (softened)
3 cups powdered sugar
1 tsp vanilla
1 tbsp lemon juice
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour 3 round 8-inch pans.
2. Whisk flour, baking powder, and salt.
3. Cream butter and sugar until fluffy. Beat in eggs one at a time.
4. Add vanilla, lemon juice, and zest. Alternate adding flour and milk.
5. Divide batter into pans and bake for 22–25 minutes. Cool completely.
6. For frosting, beat cream cheese and butter until smooth. Add sugar, vanilla, and lemon juice.
7. Layer cakes with lemon curd between, then frost and pipe with thick lemon cream. Garnish with lemon slices or mint.