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.
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)
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!
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.
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.