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Looking for a show-stopping dessert that’s as delightful to eat as it is to look at? This Lemon Layer Cake with Creamy Frosting is your answer! With its moist lemony layers and luscious frosting, this cake is perfect for any celebration or just a sweet treat on a sunny afternoon. Each slice is a burst of citrus flavor that will have everyone coming back for more.
Why You’ll Love This Recipe
This Lemon Layer Cake is a crowd-pleaser with its refreshing flavor and stunning presentation. Here’s why it’s a must-try:
- Refreshing Citrus Flavor: Bright, zesty lemon infuses every bite.
- Moist and Tender: The cake stays deliciously moist thanks to the perfect balance of ingredients.
- Show-Stopping Presentation: Layers of cake and creamy frosting make for a beautiful dessert.
- Versatile for Any Occasion: Perfect for birthdays, weddings, or any celebration.
- Easy to Make: With straightforward steps, you’ll impress without the stress.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- ¾ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup heavy cream
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Additional lemon slices for garnish (optional)
How to Make Lemon Layer Cake
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice and lemon zest.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue to beat until stiff peaks form.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then add the second layer and repeat. Top with the third layer and frost the top and sides of the cake.
- Garnish with lemon slices, if desired. Slice and serve!
Tips for the Best Results
- Make sure your ingredients are at room temperature for better mixing.
- Do not overmix the batter; this keeps the cake tender and fluffy.
- Allow the cakes to cool completely before frosting to prevent melting.
- For a more intense lemon flavor, consider adding more lemon zest.
Easy Variations
- Swap out lemon for orange or lime for a different citrus experience.
- Add a layer of lemon curd between the cake layers for an extra zing.
- Top the cake with fresh berries for a pop of color and added flavor.
What to Serve With It
- A scoop of vanilla ice cream for a creamy contrast.
- Fresh berries like strawberries or blueberries for a fruity side.
- A cup of herbal tea or iced tea to complement the citrus flavors.
Storage and Reheating
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Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To serve, you can enjoy it cold or let it sit at room temperature for about 30 minutes before eating. It’s also delicious when slightly warmed in the microwave for about 10-15 seconds.
Recipe Card
Recipe Name: Lemon Layer Cake with Creamy Frosting
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield/Servings: 12 servings
Ingredients:
2 ½ cups all-purpose flour, 1 ½ cups granulated sugar, ½ cup unsalted butter, softened, 4 large eggs, 1 cup whole milk, ¾ cup freshly squeezed lemon juice, 1 tablespoon lemon zest, 1 tablespoon baking powder, ½ teaspoon salt, 1 cup heavy cream, 2 cups powdered sugar, 1 teaspoon vanilla extract, Additional lemon slices for garnish (optional)
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice and lemon zest.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
6. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
8. While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue to beat until stiff peaks form.
9. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then add the second layer and repeat. Top with the third layer and frost the top and sides of the cake.
10. Garnish with lemon slices, if desired. Slice and serve!
Notes: Store leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy cold or at room temperature.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield/Servings: 12 servings
Ingredients:
2 ½ cups all-purpose flour, 1 ½ cups granulated sugar, ½ cup unsalted butter, softened, 4 large eggs, 1 cup whole milk, ¾ cup freshly squeezed lemon juice, 1 tablespoon lemon zest, 1 tablespoon baking powder, ½ teaspoon salt, 1 cup heavy cream, 2 cups powdered sugar, 1 teaspoon vanilla extract, Additional lemon slices for garnish (optional)
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice and lemon zest.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
6. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
8. While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue to beat until stiff peaks form.
9. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then add the second layer and repeat. Top with the third layer and frost the top and sides of the cake.
10. Garnish with lemon slices, if desired. Slice and serve!
Notes: Store leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy cold or at room temperature.
