Lemon Layer Cake Recipe
If you love lemon then this is the perfect Lemon Layer Cake for you. A soft moist cake with a lemony cream cheese frosting. It makes the perfect anytime or special occasion cake.
For us anything lemon makes the perfect snack or dessert, from this easy Lemon Loaf these soft Lemon Cookies or how about an Easy Lemon Bundt Cake that makes a yummy breakfast or dessert idea.
Table of Contents
How to make it
In a bowl whisk together the flour, salt, baking powder and baking soda. In a large bowl or stand up mixer beat on medium speed the butter, sugar and zest until creamy.
Add the egg and beat well, then add the flour and beat to combine, add the yogurt and milk and again beat until smooth.
Spoon into prepared cake pan and bake.
Let the cake cool completely before brushing with the simple syrup and spreading with the frosting.
To make the Frosting
In a large bowl beat until creamy the butter and cream cheese, then add the powdered sugar a little at a time, then add the salt, cream, vanilla, lemon juice and zest beat until fluffy.
Why add a simple syrup?
I brushed the layers with a simple lemon syrup because I wanted a really moist cake that would stay moist even while refrigerated. It also adds an extra touch of lemon to the cake.
What does yogurt do in a baked good?
When adding yogurt to a baked good such as a cake, sweet bread or baked donuts it adds moisture and fat to the batter which results in a moist and delicious result.
The difference between zest and juice
Lemon zest, the yellow part of the peel only and not the white part which is quite bitter, consists of lemon oil, which is filled with the pure lemon flavour. Whereas lemon juice, has the acidic, tart taste of the lemon. So depending on what you prefer you can either use one or both when baking. For this recipe I used both.
Why use cake flour
Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise. You can make your own, for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free.
Why add almonds?
They not only taste good but are rich in nutrients that can help protect the heart. They also pair perfectly with lemon, they compliment one another and with that slight crunch of the almond it’s a nice surprise to find in a cake. I added almond slivers to half the cake, and to tell the truth I should have added them to the whole layer and more of them. I also added a good amount to the top of the cake. Of course you can leave them out if you prefer.
What are the best pans to use?
I made an 8 inch cake and sliced it in the middle to make a layer cake. If you want to make a larger cake then double the recipe and use 2 9 inch cake pans. Depending on how high they bake you could probably make a 4 layer cake, which would be pretty amazing too!
How to store it
The frosted cake should be refrigerated for 2-3 days at most. Be sure to allow it to come to room temperature before serving, about an hour. The cake can also be frozen, frosted or unfrosted. It will last 2-3 months in the freezer.
Be sure to thaw the cake overnight in the refrigerator and bring it to room temperature before serving or decorating. If you have any leftover frosting be sure to freeze that too, no need to toss it.
If you would rather not use a frosting then this Lemon Curd makes an ideal filling also.
More delicious fruit inspired recipes
So if you are looking for an easy Lemon Cake Recipe, then I hope you try this Lemon Layer Cake with Cream Cheese Frosting and let me know how you like it.
Lemon Layer Cake with Lemon Cream Cheese Frosting
Ingredients
FOR THE CAKE
- 1¼ cups cake flour (160 grams)
- 1 pinch salt
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ cup + 1 tablespoon butter (softened)* (56 grams)
- ½ cup + 2 tablespoons granulated sugar (125 grams)
- ½-1 zest lemon
- 1 large egg (room temperature)
- ½ cup yogurt (plain whole fat/room temperature) (125 grams)
- 1 tablespoon milk (I used 2%)
- ½ teaspoon vanilla
FOR THE LEMON SYRUP
- ¼ cup lemon juice (57 grams)
- 2 tablespoons granulated sugar
- 2 tablespoons water
*If using unsalted butter then add ¼ teaspoon of salt.
FOR THE CREAM CHEESE FROSTING
- ¼ cup + 1 ¾ tablespoons butter (softened) (75 grams)
- 3 ½ ounces cream cheese (whole fat) (100 grams)
- 3 â…“ cups icing/powdered sugar (sifted) (400 grams)
- ½ teaspoon vanilla
- 1 pinch salt
- 2 tablespoons cream (whole, heavy or whipping cream)
- ½ zest lemon
- ¾ tablespoon lemon juice
Instructions
- Pre-heat oven to 350F (180C). Grease and flour an 8 inch (20 cm) cake pan.
FOR THE CAKE
- In a bowl whisk together the flour, salt, baking powder and baking soda. In a large bowl or stand up mixer beat on medium speed the butter, sugar and zest until creamy.
- Add the egg and beat well, then add the flour and beat to combine, add the yogurt, milk and vanilla beat until smooth, be sure to scrape down the sides of the bowl.
- Spoon into the prepared cake pan and bake for approximately 30-35 minutes. Test for doneness with a toothpick.
- Let the cake cool completely, then slice it to make 2 layers, brush each layer with the simple syrup and top with the frosting. Decorate with slivered almonds if desired. Enjoy.
FOR THE LEMON SYRUP
- In a small pot add the juice, sugar and water, stirring constantly bring to a boil over medium heat, continue on a low boil for 10 minutes until the sugar has evaporated and the syrup has thickened slightly. Let cool completely brushing on the cake.
FOR THE CREAM CHEESE FROSTING
- In a large bowl beat on medium high until creamy the butter and cream cheese 1-2 minutes, lower the speed and add the powdered sugar, 1 cup at a time, beating well between each addition, then add the salt, cream, vanilla, lemon juice and zest beat until fluffy approximately 2-3 minutes.
congratulations????