Lemon Layer Cake with Lemon Cream Cheese Frosting
If you love lemon then this is the perfect Lemon Layer Cake for you. A soft moist cake with a lemony cream cheese frosting. Delicious!
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 ⅓ 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.
Notes
Be sure to pass the lemon juice through a sieve before adding to the cake or frosting.
To make homemade cake flour for every cup of all purpose flour remove 2 tablespoons and substitute with 2 tablespoons of corn starch, be sure to sift together to remove any lumps.
For room temperature ingredients remove from the fridge 30-45 minutes before using.
This recipe is enough for a 2 layer 8 inch (20 cm) cake, it can doubled to make in 2 x 9 inch (22 cm) pans.
Nutrition
Calories: 461kcalCarbohydrates: 81gProtein: 4gFat: 14gSaturated Fat: 4gTrans Fat: 1gCholesterol: 29mgSodium: 247mgPotassium: 74mgFiber: 1gSugar: 66gVitamin A: 606IUVitamin C: 4mgCalcium: 56mgIron: 1mg
Tried this recipe?Let us know how it was!