Lemon Cream Cake Recipe
Make Lemon Cream Cake Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake
Lemon Cream Frosting
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 3
Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- 4
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 5
Combine Wet Ingredients
In a separate bowl, combine buttermilk, lemon zest, and lemon juice. Mix well.
- 6
Combine Ingredients
Gradually mix the dry ingredients into the butter mixture, alternating with the buttermilk mixture, starting and ending with the flour. Mix until just combined.
- 7
Bake the Cake
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 8
Cool the Cake
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Lemon Cream Frosting
- 9
Prepare the Frosting
In a mixing bowl, beat together the softened cream cheese and butter until smooth.
- 10
Add Sugar and Flavoring
Gradually add the powdered sugar, mixing on low speed until combined. Then mix in the lemon juice and lemon zest until smooth and creamy.
- 11
Frost the Cake
Once the cake layers have cooled completely, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top and frost the top and sides of the cake.
- 12
Chill and Serve
Chill the frosted cake in the refrigerator for at least 30 minutes before slicing and serving.