Description
This recipe features tender buttermilk cake layers infused with bright lemon zest and juice. It is layered with a creamy filling made of cream cheese and fresh whipped cream, offering a perfect balance of richness and citrus refreshment. Ideal for family gatherings, this simple yet elegant dessert improves in flavor after chilling overnight, making it perfect for preparing ahead of time.
Ingredients
- All-Purpose Flour
- Baking powder
- Salt
- Unsalted Butter, softened
- Granulated sugar
- Eggs
- Vanilla extract
- Buttermilk
- Cream cheese, softened
- Powdered sugar
- Fresh Lemons (zest and juice)
- Heavy cream
Instructions
- Start by preheating your oven to 350°F (175°C). Grease two 9-inch round pans with butter and a dusting of flour, then line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this bowl aside.
- In a large bowl, beat the softened butter and granulated sugar together until the mixture looks pale and fluffy, about 3 to 4 minutes. Add the eggs one at a time, beating well after each one, then stir in the vanilla extract.
- Add about a third of the dry ingredients to the butter mixture, then pour in half of the buttermilk. Repeat this, alternating dry and wet, ending with the dry ingredients. Mix until everything is just combined, being careful not to overmix.
- Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before moving them to wire racks to cool completely.
- To make the filling, beat the softened cream cheese, powdered sugar, lemon zest, and lemon juice until the mixture is smooth. In a separate bowl, whip one cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon cheese mixture.
- For the topping, in a clean bowl, whip the remaining cup of heavy cream with powdered sugar and vanilla until soft peaks form.
- Assemble the cake: If desired, slice your cooled cakes horizontally to create thinner layers. Spread a generous amount of the lemon cream filling between each layer. Once stacked, cover the top and sides with the whipped topping. Chill the cake for at least an hour before you serve it.
Notes
When assembling the cake, chilling the filling before spreading it can help stabilize it and prevent it from running off the sides, especially if your kitchen is warm. This cake holds up well, making it an excellent choice for potlucks or transporting. For the cleanest slice presentation, use a large, sharp knife and wipe it clean between cuts. If you opt for the four-layer structure, ensure your layers are fully cooled before slicing horizontally to prevent tearing.
- Prep Time: 45 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian