Layered Lemon Cake with Cream Cheese Frosting is a dessert that promises to be both refreshing and indulgent. The tangy lemon flavor perfectly complements the rich and creamy cheese frosting, creating a harmonious balance that is sure to delight your taste buds. Whether you’re looking for a show-stopping cake for a special occasion or simply want something sweet, this layered lemon cake is an excellent choice.
Prep Time
Prep Time: 1 hour
Bake Time: 30 min
Category: Desserts
Cuisine: American
Total Time: 1 hour 30 minutes
Ingredients
Sugar: Provides sweetness and helps to balance the flavors in the lemon cake.
Zest of 2 lemons: Adds a burst of citrus flavor and aroma to the cake.
Unsalted butter: Contributes to the cake’s moisture and tenderness.
Oil: Enhances the cake’s texture and helps to keep it moist.
Large eggs: Provide structure, moisture, and richness to the cake.
Vanilla: Adds a subtle, sweet flavor to the cake.
Cake flour: Gives the cake a tender and delicate crumb.
Salt: Enhances the flavors of the other ingredients and helps to balance sweetness.
Baking powder: This helps the lemon cake with cream cheese icing to rise and gives it a light, fluffy texture.
Baking soda: This helps to balance the acidity in the lemon and contributes to the cake’s structure.
Sour cream: Adds moisture, tenderness, and a tangy flavor to the cake.
Lemon juice: Provides a strong, citrusy flavor to the cake.
Lemon curd: Adds a tangy, creamy, and citrusy flavor to the cake.
Water: Helps to dissolve the sugar and mix the ingredients.
Eggs: Provide structure, moisture, and richness to the lemon curd.
Egg yolks: Add richness and a creamy texture to the lemon curd.
Sugar: Provides sweetness and helps to balance the flavors in the lemon curd.
Corn starch: Helps to thicken the lemon curd and prevent it from becoming too runny.
Unsalted butter: Adds a rich, creamy flavor to the lemon curd.
Pinch of salt: Enhances the flavors of the other ingredients and helps to balance sweetness.
Simple syrup: Adds a sweet and syrupy flavor to the cake.
Cream cheese: Provides a tangy, creamy flavor to the frosting.
Butter: Adds richness and a creamy texture to the frosting.
Icing sugar: Provides sweetness and helps to balance the flavors in the frosting.
Vanilla: Adds a subtle, sweet flavor to the frosting.
Directions
To make this layered lemon cake with cream cheese frosting, follow these steps carefully.
First, we’ll bake a delicious lemon cake that serves as the base. Then, we’ll prepare a tangy lemon curd to add a burst of flavor. Next, we’ll make a simple syrup to keep the cake moist. After that, we’ll whip up a smooth and creamy cream cheese frosting.
Finally, we’ll assemble the cake and add the finishing touches before serving. Each step is easy to follow, ensuring your cake turns out perfect every time.
1. Make The Lemon Cake
- Start by preheating your oven to 350F and preparing two 8.5″ or 9″ cake pans by lining them with parchment paper and buttering them.
- Mix together the sugar and lemon zest in a bowl, then use your hands to massage them together. Lemon layer cake will help release the extracts in the zest, making the lemon flavor and scent more pronounced. After that, add the melted butter and oil, and whisk everything together for 1-2 minutes until well combined.
- Mix in the eggs and vanilla, and continue whisking for an additional 1-2 minutes until the mixture becomes light and airy. However, be careful not to over-whisk, as we will be incorporating leavening agents to assist in the cake’s rising process.
- Great job on finishing the batter! As I mentioned, it’s pretty simple. Now, divide the batter equally between the two cake pans, using a scale for accuracy. Pop them in the oven for about 25-28 minutes until a toothpick comes out when inserted in the center with moist crumbs (not wet batter).
Let the cakes sit in the pans for 10-15 minutes, then carefully take them out and let them cool on a wire rack. I prefer chilling my cakes in the freezer before frosting them for that extra touch.
2. Prepare The Lemon Curd
You can begin preparing the lemon curd cake while the cake is in the oven. It’s also a breeze, I prefer to keep things simple and have made lemonade cake with cream cheese frosting easier, yet you’ll still have a delightful curd.
Mix the following ingredients in a nonstick saucepan:
- Water
- Lemon juice
- Sugar
- Eggs
- Egg yolks
- Cornstarch
Heat the pan over low heat, and stir with a rubber spatula while cooking. It’s important to watch the mixture closely and continue stirring on low heat to prevent the eggs from curdling and creating lumps.
When the mixture thickens enough to coat the back of a spoon, take it off the heat and mix in the butter until melted and well combined. Pass the lemon curd through a fine sieve to eliminate any lumps. Place it on a spacious plate covered with plastic wrap, then add another layer of plastic wrap on top.
Chill it in the refrigerator until it cools down completely. Opting for a large plate will expedite the cooling process as it offers a greater surface area for the curd.
3. Prepare the Simple Syrup
Simple syrup is incredibly easy to make, just combine water and sugar in a saucepan over medium-low heat until the sugar completely dissolves. Once done, take it off the heat and allow it to cool down completely.
4. Make the Cream Cheese Frosting
The final touch to this lemon cake layer is the delectable cream cheese frosting. And making cream cheese frosting is a breeze (as long as you have access to high-quality cream cheese).
- Start by putting the butter in the stand mixer bowl, and mix it for about 5-7 minutes with the whisk attachment until it turns nearly white and fluffy. Next, mix in the sugar and vanilla, and continue whisking for 3-5 minutes until the sugar is mostly dissolved and a fluffy buttercream is created.
- To make the frosting, start by cutting the cream cheese into small blocks, about 1-2 tablespoons each. Then, add them to the buttercream while whisking on medium speed. The goal is to avoid overmixing the cream cheese, as it can become runny if mixed for too long. If the cream cheese is at room temperature, it should blend smoothly, and the frosting should come together in just 1-2 minutes.
- Once the cream cheese is fully incorporated into the frosting and the texture is smooth (meaning the sugar has dissolved), you can stop whisking! Just use the paddle attachment or a rubber spatula to remove any big air bubbles.
5. Assemble The Cake
Now that everything is set and the elements have been cooled, we can proceed with the assembly.
- You can start by removing any domed portion from the lemon cake cream cheese frosting. This step is crucial as it ensures that the layers in the cake are even. Next, divide each cake into two equal layers using either a large serrated knife or a cake leveler. Remember, the more even the layers, the straighter your cake will turn out to be.
- Now, start by placing the first layer of the cake onto a turntable and gently apply simple syrup using a pastry brush. This simple syrup will ensure that the cake stays moist for a longer time. Next, generously spread a layer of the delicious cream cheese frosting and pipe it along the edges to create a dam.
- Fill this dam with a luscious layer of lemon curd. Repeat this process for the next two layers of the cake. Finally, cover the entire cake with the last layer, and you’re all set to enjoy a delicious treat.
- Apply a thin layer of the cream cheese frosting on both the top and sides of the cake to keep the crumbs in place, then chill it in the refrigerator until the crumb coat is firm.
6. Decorate & Serve
To add the finishing touch, you can frost your cake with cream cheese frosting in any design you prefer! I decided to get creative by dividing my leftover frosting into 4 bowls and coloring them in different shades of yellow. Lemon cake with lemon curd and cream cheese frosting created a beautiful ombre effect.
Using a ½” round piping tip, I piped dollops of frosting around the cake, starting with the darkest shade at the bottom and gradually transitioning to the lightest shade at the top. To enhance the flavor, I poured the remaining lemon curd on top of the cake and used an offset spatula to create a lovely swirl.
Lastly, I adorned the cake with thinly sliced lemon, although candied lemon would have been even more delightful.
Frequently Asked Questions
I’ve run out of cake flour; do you have any suggestions for a substitute?
Making your own cake flour is simple – just take out 2 tablespoons of all-purpose flour for every cup and replace it with 2 tablespoons of cornstarch. You can prepare a large batch and store it in an airtight container in your pantry.
What can I use as a substitute for sour cream since I don’t have any?
If you can’t find sour cream, I suggest making your own. Simply combine 1 cup heavy cream, ¼ cup milk, and 1 tablespoon of lemon juice or vinegar in a sealed container. Let it sit at room temperature for 12-24 hours. Give lemon cake with lemon curd filling and cream cheese frosting a good stir and homemade sour cream is ready. Any leftovers can be kept in the refrigerator.
Can I prepare this lemon cake with lemon cream cheese frosting ahead of time?
Absolutely! It’s possible to prepare this best frosting with lemon cake in advance and store it in the refrigerator. I usually prefer refrigerating the cake for about 2-3 hours to allow the frosting to set nicely. After that, I wrap it up with cling wrap and put it back in the fridge, where it can stay fresh for up to a week.
The cling wrap acts as a shield, preventing the cake from drying out. Additionally, if you want to extend its shelf life, you can freeze the cake while it’s wrapped in cling wrap for up to a month or even longer. Remember to thaw layer lemon cake in the refrigerator overnight before indulging in its deliciousness.
Why is my cream cheese frosting runny?
The runny consistency of your cream cheese frosting may be due to the quality of the cream cheese you’re using. To help thicken your cream cheese frosting, try using cream cheese that is still somewhat cold and avoid overmixing.
Refrigerating the frosting before applying it to your cake can help it firm up. Another tip is to mix both mascarpone cheese and cream cheese, as mascarpone cheese has a higher fat content.
Can I make just half of the lemon layered cake layer recipe?
Of course! You have the option to cut all the measurements in half and make a 6″ cake instead of an 8″ or 9″ one. Or, you can stick with a 9″ cake but with just 2 layers instead of 4.
Try Out My Other Recipes!
Delicious Layered Lemon Cake with Cream Cheese Frosting
Ingredients
Lemon cake:
- 1 ⅓ cup sugar 290g
- Zest of 2 lemons
- ½ cup unsalted butter melted (113g)
- ¼ cup oil 50g
- 3 large eggs
- 1 tsp vanilla
- 2 ⅓ cups cake flour 305g, or mix 275g all-purpose flour with 30g cornstarch
- ¾ tsp salt
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 cup sour cream 240g
- ¼ cup lemon juice 55g
Lemon curd:
- ¼ cup water 60g
- ½ cup lemon juice 110g
- ⅔ cup sugar 145g
- 2 eggs
- 2 egg yolks
- 2 tbsp unsalted butter 28g
- 1 tbsp corn starch
- Pinch of salt
Simple syrup:
- ¼ cup sugar 55g
- ¼ cup water 60g
Cream cheese frosting:
- 2 sticks butter 226g or 1 cup, room temp
- 2 blocks cream cheese 16 oz or 453g, room temp
- ½ tsp vanilla
- 3 cups icing sugar sifted (360g)
Instructions
Lemon Cake:
- Preheat oven to 350°F. Prepare 2 cake pans (8-9″) with parchment paper and butter.
- Mix lemon zest and sugar until fluffy. Add melted butter and oil; whisk for 2 minutes.
- Add eggs and vanilla; whisk for 1-2 minutes.
- Sift in dry ingredients; fold to combine.
- Fold in sour cream and lemon juice.
- Divide batter between pans; bake for 25-28 minutes.
- Cool in pans for 10-15 minutes, then turn onto a wire rack to cool completely.
Lemon Curd:
- Mix water, lemon juice, sugar, cornstarch, salt, eggs, and egg yolks in a nonstick pan.
- Cook on low heat, stirring, until thick.
- Remove from heat; mix in butter.
- Strain through a fine strainer, cover with cling wrap and refrigerate.
Simple Syrup:
- Heat water and sugar in a saucepan until sugar dissolves.
- Remove from heat and let cool.
Cream Cheese Frosting:
- Whisk butter in a stand mixer for 5-7 minutes until light and fluffy.
- Add sugar and vanilla; whisk for ~5 minutes.
- Add cream cheese a little at a time; whisk until just combined. Don’t overmix.
Assembly:
- Trim domes off cakes; cut each cake into 2 layers (total 4 layers).
- Place one layer on the turntable; brush with simple syrup.
- Add cream cheese frosting layer; pipe frosting around the edge to make a dam. Fill with lemon curd.
- Repeat with the remaining layers.
- Apply a thin layer of frosting (crumb coat); let cool until stiff.
- Frost cake with remaining frosting and top with lemon curd.
- Decorate with candied lemon slices if desired. Serve and enjoy!
