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Lemon Layer Cake with Vanilla Cream Cheese Frosting and Lemon Decoration Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 36 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This vibrant and irresistibly moist Lemon Layer Cake features layers of fluffy lemon-infused cake paired with a luscious vanilla cream cheese frosting. Perfectly balanced with bright lemon zest and juice, this cake offers a refreshing citrus flavor that is beautifully complemented by a creamy, tangy frosting. Decorated with colorful frosting lemons for a whimsical touch, it’s a stunning dessert for any celebration or a delightful treat to brighten your day.

Ingredients

For the Cake:

  • 3 cups (390g) all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 1/2 cups (500g) granulated sugar
  • 4 tablespoons lemon zest (from about 6 lemons)
  • 1/2 cup unsalted butter (at room temperature)
  • 1/3 cup neutral oil
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon lemon extract (optional)
  • 4-5 drops yellow food coloring gel (optional)
  • 2/3 cup milk
  • 6 large egg whites
  • 1/2 cup lemon juice (from about 6 lemons, strained)

For the Vanilla Cream Cheese Frosting:

  • 3/4 cup (170g) unsalted butter (at room temperature)
  • 12 ounces (336g) cream cheese (at room temperature)
  • Pinch kosher salt
  • 1 whole vanilla bean scraped OR 4 teaspoons vanilla paste or extract
  • 5 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1/4 cup powdered sugar (to thicken frosting as needed)
  • Yellow food coloring gel (for decorations)
  • Green food coloring gel (for decorations)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch baking pans with parchment paper. Alternatively, you can use two 8-inch or 9-inch pans if preferred.
  2. Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside.
  3. Infuse Sugar with Lemon Zest: In the bowl of a stand-up mixer fitted with the paddle attachment, add the granulated sugar and lemon zest. Beat together to release the fragrant oils from the zest, infusing the sugar with lemon fragrance.
  4. Cream Butter and Extracts: Add the room temperature unsalted butter and vanilla extract to the lemon sugar mixture. Beat on medium speed until light and fluffy, about 2 to 3 minutes. Then blend in the neutral oil, vanilla extract again, and optional lemon extract until smooth. Add yellow food coloring gel if you desire a yellow hue.
  5. Combine Wet Ingredients: In a measuring cup, whisk together the milk, egg whites, and strained lemon juice. This will be added gradually to the batter.
  6. Mix Batter: On low speed, alternate adding the dry flour mixture and the wet milk mixture to the butter and sugar mixture. Begin and end with the dry ingredients, mixing just until the batter appears relatively smooth.
  7. Divide and Bake: Evenly pour the batter into the three prepared pans (approximately 500 grams per pan). Smooth the batter to the edges. Bake in the preheated oven for 22 to 25 minutes, or until a skewer inserted into the center comes out clean.
  8. Cool Cakes: Allow the cakes to cool in their pans for about 10 minutes. Then invert each cake onto a cooling rack and let cool completely at room temperature, about 1 hour.
  9. Prepare Cream Cheese Frosting: In a clean mixing bowl with paddle attachment, beat the cream cheese until smooth to avoid clumps. Add the butter and beat for about 15 seconds until smooth.
  10. Add Remaining Frosting Ingredients: Add powdered sugar, pinch of kosher salt, vanilla (scraped from the bean, paste or extract), and heavy cream. Begin mixing on low speed to avoid powdered sugar flying, then gradually increase to medium speed. Beat for 2 full minutes until the frosting is fluffy and creamy.
  11. Color Frosting for Decorations: Divide approximately 2 tablespoons of frosting into two small bowls. Add 1 tablespoon powdered sugar to each if frosting is too soft to pipe. Add yellow food coloring gel to one bowl (for lemons) and green food coloring gel to the other (for stems). Mix until smooth.
  12. Prepare Piping Bags: Transfer the yellow frosting to a piping bag fitted with a small round tip (Wilton #1) for lemon decorations. The green frosting can be prepared similarly if desired for stems.
  13. Assemble Cake Layers: Place one cooled cake layer on a cake board. Spread about 1/3 cup of white vanilla cream cheese frosting evenly over the top. Repeat with the next two layers. Apply a thin crumb coat around the entire cake and smooth.
  14. Chill Cake: Refrigerate the crumb-coated cake for about 20 minutes to set the frosting before applying a second smooth layer of white frosting.
  15. Decorate with Frosting Lemons: Pipe small round shapes with yellow frosting onto the chilled cake to mimic lemons. Create as many and as large as you wish. Gently dip your finger in water and smooth the tops of the piped lemons.
  16. Add Frosting Stems: Pipe small “V” shapes with green frosting on top of each lemon to represent stems.
  17. Store the Cake: Keep the cake covered at room temperature for up to 24 hours. For longer storage, cover with a cake dome and refrigerate.

Notes

  • For best results, ensure the butter and cream cheese are at room temperature before starting the frosting.
  • You can substitute lemon extract with extra lemon zest if you want to avoid artificial flavors.
  • If frosting is too soft for decorating, adding a bit more powdered sugar will help stiffen it.
  • Allow the cakes to cool completely before frosting to prevent melting.
  • Yellow food coloring is optional and only for aesthetic purposes; cake flavor will not be affected without it.
  • If you don't have three 8-inch pans, divide the batter into two pans and adjust the baking time accordingly (about 30-35 minutes).

Find it online: https://ivysrecipes.com/lemon-layer-cake-with-vanilla-cream-cheese-frosting-and-lemon-decoration-recipe/