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Lemon Layer Cake with Lemon Cream Cheese Buttercream
By Sally · sallysbakingaddiction.com
Serves 10–12
1 hr 45 min + 30 min chill
Three-layer lemon cake with tangy lemon cream cheese buttercream frosting.
| prepPreheat oven to 350°F / 177°C | |||||||||
| prepGrease three 8-inch cake pans, line with parchment paper rounds, grease parchment | |||||||||
| 354 g sifted all-purpose flour (spooned & leveled) | Whisk flour, baking powder, baking soda & salt | Add dry ingredients on low speed until combined | Add milk, lemon zest & juice, mix until combined | Divide batter into pans, bake 350°F / 177°C, 21–26 min | Cool cakes completely in pans on wire rack | Slice flat tops off cakes, discard | Layer cakes with frosting, frost top & sides | Chill 30–45 min before slicing | |
| 2 1/2 teaspoons baking powder | |||||||||
| 1/2 teaspoon baking soda | |||||||||
| 1/2 teaspoon salt | |||||||||
| 226 g unsalted butter, softened to room temperature | Beat butter & sugar until creamy, 3 min | Beat in eggs & vanilla, 2 min | |||||||
| 350 g granulated sugar | |||||||||
| 3 large eggs, at room temperature | |||||||||
| 2 teaspoons pure vanilla extract | |||||||||
| 240 ml whole milk, at room temperature | |||||||||
| 1 heaping tablespoon lemon zest (about 2 lemons) | |||||||||
| 80 ml fresh lemon juice (about 2 lemons) | |||||||||
| 226 g unsalted butter, softened to room temperature | Beat butter until creamy, 2 min | Add cream cheese, beat until smooth & combined | Add confectioners' sugar, lemon juice & vanilla on low, beat high 3 min | ||||||
| 226 g full-fat brick cream cheese, softened to room temperature | |||||||||
| 540 g confectioners' sugar | |||||||||
| 30 ml fresh lemon juice | |||||||||
| 1 teaspoon pure vanilla extract | |||||||||
| pinch salt, to taste | |||||||||
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