Lemon Layer Cake with Vanilla Bean Cream Cheese Frosting
Lemon Layer Cake with Vanilla Bean Cream Cheese Frosting
Ingredients
For the Lemon Cake Layers
- 4 lemons, for zest and juice
- 2 cups buttermilk
- 2 1/4 cups granulated sugar
- 3 cups all-purpose flour
- 4 large eggs, separated, egg whites reserved
- 1 cup unsalted butter, softened
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Vanilla Bean Cream Cheese Frosting
- 16 ounces cream cheese, 2 blocks, softened
- 1 cup unsalted butter, 2 sticks, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream
For Decoration (Optional)
- as needed yellow food coloring
- as needed green food coloring
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
Zest 4 lemons using a microplane zester. Squeeze 1/2 cup of fresh lemon juice from the zested lemons.
⏱️ 5 min
- 3
In a medium bowl, combine the buttermilk, reserved egg whites, and 1/2 cup of fresh lemon juice. Whisk gently to combine.
⏱️ 2 min
- 4
In a large bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 min
- 5
In a separate bowl, whisk together the all-purpose flour, lemon zest, baking powder, baking soda, and salt.
⏱️ 2 min
- 6
Gradually add the dry ingredients to the wet ingredients in the stand mixer, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Do not overmix.
⏱️ 5 min
- 7
Divide the cake batter evenly among the three prepared cake pans. Use an offset spatula to spread the batter smoothly to the edges of each pan.
⏱️ 3 min
- 8
Bake the cake layers for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The cakes should be lightly golden brown and spring back when gently touched.
⏱️ 30 min•🌡️ 350
- 9
Remove the cake layers from the oven and let them cool in the pans for 10-15 minutes. Then, invert them onto a wire rack, remove the parchment paper, and let them cool completely, about 45 minutes to 1 hour.
⏱️ 60 min
- 10
While the cakes are cooling, prepare the frosting. In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened cream cheese and softened unsalted butter on medium speed until smooth and well combined, about 2-3 minutes. Scrape down the sides of the bowl.
⏱️ 3 min
- 11
Gradually add the sifted powdered sugar to the cream cheese mixture, starting on low speed to avoid a sugar cloud, then increasing to medium-high speed. Beat until light and fluffy, about 3-4 minutes.
⏱️ 4 min
- 12
Add the vanilla extract and heavy cream to the frosting. Increase the mixer speed to high and whip for 2 minutes until the frosting is super light and fluffy.
⏱️ 2 min
- 13
To assemble the cake, place one cooled cake layer on a cake stand or turntable. Apply about 1 cup of vanilla bean cream cheese frosting to the top and spread it evenly with an offset spatula.
⏱️ 3 min
- 14
Place the second cake layer on top, spread with another 1 cup of frosting. Repeat with the third cake layer.
⏱️ 2 min
- 15
Apply a thin layer of frosting all around the sides and top of the cake to create a crumb coat. This seals in any loose crumbs. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat.
⏱️ 20 min
- 16
Once the crumb coat is set, apply the remaining frosting to the entire cake, smoothing it out for a clean finish using an offset spatula or bench scraper.
⏱️ 5 min
- 17
For decoration, transfer about 1/2 cup of frosting to a piping bag. Take a small amount of the remaining frosting (about 1/4 cup) and mix in a few drops of yellow food coloring. Transfer this yellow frosting to another piping bag fitted with a small round tip.
⏱️ 3 min
- 18
Pipe small, oval-shaped yellow 'lemons' randomly over the top and sides of the cake. They do not have to be perfect; tiny ovals work well.
⏱️ 5 min
- 19
Take a tiny amount of frosting (about 1 tablespoon) and mix in a drop or two of green food coloring. Transfer to a piping bag with a very small tip. Pipe tiny green 'leaves' on top of each yellow lemon shape.
⏱️ 5 min
- 20
Slice and serve your bright, tart, and fluffy Lemon Layer Cake. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Layer Cake with Vanilla Bean Cream Cheese Frosting
For the Lemon Cake Layers
- 4 lemons, for zest and juice
- 2 cups buttermilk
- 2 1/4 cups granulated sugar
- 3 cups all-purpose flour
- 4 large eggs, separated, egg whites reserved
- 1 cup unsalted butter, softened
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Vanilla Bean Cream Cheese Frosting
- 16 ounces cream cheese, 2 blocks, softened
- 1 cup unsalted butter, 2 sticks, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream
For Decoration (Optional)
- as needed yellow food coloring
- as needed green food coloring
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
Zest 4 lemons using a microplane zester. Squeeze 1/2 cup of fresh lemon juice from the zested lemons.
⏱️ 5 min - 3
In a medium bowl, combine the buttermilk, reserved egg whites, and 1/2 cup of fresh lemon juice. Whisk gently to combine.
⏱️ 2 min - 4
In a large bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 min - 5
In a separate bowl, whisk together the all-purpose flour, lemon zest, baking powder, baking soda, and salt.
⏱️ 2 min - 6
Gradually add the dry ingredients to the wet ingredients in the stand mixer, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Do not overmix.
⏱️ 5 min - 7
Divide the cake batter evenly among the three prepared cake pans. Use an offset spatula to spread the batter smoothly to the edges of each pan.
⏱️ 3 min - 8
Bake the cake layers for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The cakes should be lightly golden brown and spring back when gently touched.
⏱️ 30 min•🌡️ 350 - 9
Remove the cake layers from the oven and let them cool in the pans for 10-15 minutes. Then, invert them onto a wire rack, remove the parchment paper, and let them cool completely, about 45 minutes to 1 hour.
⏱️ 60 min - 10
While the cakes are cooling, prepare the frosting. In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened cream cheese and softened unsalted butter on medium speed until smooth and well combined, about 2-3 minutes. Scrape down the sides of the bowl.
⏱️ 3 min - 11
Gradually add the sifted powdered sugar to the cream cheese mixture, starting on low speed to avoid a sugar cloud, then increasing to medium-high speed. Beat until light and fluffy, about 3-4 minutes.
⏱️ 4 min - 12
Add the vanilla extract and heavy cream to the frosting. Increase the mixer speed to high and whip for 2 minutes until the frosting is super light and fluffy.
⏱️ 2 min - 13
To assemble the cake, place one cooled cake layer on a cake stand or turntable. Apply about 1 cup of vanilla bean cream cheese frosting to the top and spread it evenly with an offset spatula.
⏱️ 3 min - 14
Place the second cake layer on top, spread with another 1 cup of frosting. Repeat with the third cake layer.
⏱️ 2 min - 15
Apply a thin layer of frosting all around the sides and top of the cake to create a crumb coat. This seals in any loose crumbs. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat.
⏱️ 20 min - 16
Once the crumb coat is set, apply the remaining frosting to the entire cake, smoothing it out for a clean finish using an offset spatula or bench scraper.
⏱️ 5 min - 17
For decoration, transfer about 1/2 cup of frosting to a piping bag. Take a small amount of the remaining frosting (about 1/4 cup) and mix in a few drops of yellow food coloring. Transfer this yellow frosting to another piping bag fitted with a small round tip.
⏱️ 3 min - 18
Pipe small, oval-shaped yellow 'lemons' randomly over the top and sides of the cake. They do not have to be perfect; tiny ovals work well.
⏱️ 5 min - 19
Take a tiny amount of frosting (about 1 tablespoon) and mix in a drop or two of green food coloring. Transfer to a piping bag with a very small tip. Pipe tiny green 'leaves' on top of each yellow lemon shape.
⏱️ 5 min - 20
Slice and serve your bright, tart, and fluffy Lemon Layer Cake. Enjoy!
⏱️ 1 min