Lemon Layer Cake with Lemon Cream Cheese Frosting

If you're looking for a delightful cake that’s rich, fluffy, and bursting with bright lemon flavor, this Lemon Layer Cake with Cream Cheese Frosting is perfect for you.

It's a show-stopper at any gathering, combining the lightness of a perfectly balanced lemon cake with a luscious cream cheese frosting that’s just the right amount of tangy and sweet. Below, I’ll walk you through the recipe, including tips and tricks for success and how to store your cake to keep it fresh.

Ingredients for the Lemon Layer Cake

For the Cake:

• 2/3 cup vegetable oil

• 1/3 cup unsalted butter, room temperature

• 1 1/2 cups granulated sugar

• 3 large eggs

• 2 3/4 cups all-purpose flour, sifted

• 1 1/2 tsp baking powder

• 1 tsp salt

• 1/2 tsp baking soda

• 1 1/4 cup sour cream

• 1/3 cup whole milk

• 1 tbsp fresh lemon zest

• 1 1/2 tsp lemon extract

• 1 tsp vanilla extract

For the Frosting:

• 1 cup unsalted butter, room temperature

• 8 oz cream cheese, room temperature

• 4 cups confectioner's sugar

• 2 tsp heavy whipping cream

• 2 tsp vanilla extract

• 2 tsp lemon extract

• Pinch of salt

Instructions

For the Cake:

1. Preheat your oven to 325°F and generously spray two 8-inch round cake pans with non-stick baking spray.

2. In a mixing bowl, beat the oil and butter on high speed for 2 minutes. Slowly add the sugar and continue beating on high for 4-5 minutes until the mixture is very pale yellow and fluffy.

3. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

4. Lower the mixer speed and gradually add the flour in two increments, then add the baking powder, salt, and baking soda. Be careful not to over-mix.

5. Add the sour cream, milk, lemon zest, lemon extract, and vanilla extract. Mix until just combined, then turn off the mixer.

6. Evenly distribute the batter between the prepared pans. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Start checking at 27 minutes to avoid overbaking.

7. Let the cakes rest in the pans for 10-15 minutes, then invert onto a cooling rack until fully cooled.

For the Frosting:

1. In a clean bowl, beat the butter and cream cheese on high speed until thick and fluffy.

2. Reduce the mixer speed and slowly add the confectioner’s sugar. Once incorporated, increase the speed to high and continue whipping.

3. Add the heavy cream, vanilla extract, lemon extract, and salt. Beat until the frosting is smooth, light, and fluffy.

To Assemble:

1. Level the cooled cakes, if necessary, then slice each cake into two layers, creating four layers in total.

2. Spread a layer of frosting between each cake layer and frost the outside of the cake with the remaining frosting.

3. Slice, serve, and enjoy your homemade masterpiece!

 Tips and Tricks

1. Room Temperature Ingredients: Ensure your butter, cream cheese, and eggs are at room temperature before starting. This helps create a smooth batter and frosting.

2. Don't Overmix: Once you add the dry ingredients, mix until just combined. Overmixing can make the cake dense instead of light and fluffy.

3. Watch Your Baking Time: Start checking the cakes at 27 minutes. Every oven is different, and overbaking can lead to a dry cake. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

4. Frosting Consistency: If your frosting seems too thick, add an extra splash of heavy cream to reach your desired consistency.

 Safe Storage Instructions

• At Room Temperature: The cake can be stored at room temperature in an airtight container for up to 2 days.

• In the Refrigerator: To extend the freshness, store the cake in the refrigerator for up to 5 days. Ensure it's covered well to prevent the frosting from absorbing any refrigerator odors.

• Freezing: You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and then in foil for up to 3 months. Thaw them overnight in the refrigerator before frosting. You can also freeze the frosted cake; freeze it uncovered until the frosting is firm, then wrap it tightly. Defrost in the fridge before serving.

Enjoy your beautiful lemon layer cake, perfect for any celebration or just a sweet treat at home!