Lemon Layer Cake with Lemon Cream Cheese Buttercream

Time for another layer cake! Not quite 14 layers like this guy, but just as fabulous. If you’re a lemon dessert lover like I am, meet our crowning glory.

This lemon layer cake recipe is adapted from the most popular cake recipe on my blog: lemon blueberry layer cake. Lemon blueberry cake has been in my top 10 recipes for the past 4 years. It’s moist, sweet, buttery, and loaded with fresh lemon. Since its publish date, I’ve received many questions about leaving out the blueberries to make it plain. I decided a plain lemon cake needed its own separate blog post. Enveloped with lemon cream cheese buttercream and garnished with whipped cream, this towering beauty stands up to its blueberry studded sister!

Ingredients:

• 3 cups (345g) sifted all-purpose flour* (spoon & leveled)
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (230g) unsalted butter, softened to room temperature
• 1 and 3/4 cups (350g) granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) buttermilk
• 1 heaping Tablespoon lemon zest (about 2 lemons)
• 1/3 cup (80ml) fresh lemon juice (about 2 lemons)
• Cream Cheese Buttercream Frosting
• 1 cup (230g) unsalted butter, softened to room temperature
• 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature5
• 5 cups (600g) confectioners' sugar
• 2 Tablespoons (30ml) fresh lemon juice
• 1 teaspoon pure vanilla extract
• pinch salt, to taste

Directions:

1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
2. Make the cake: Whisk the flour, baking powder, and salt together. Set aside.
3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes.
4. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, add the buttermilk, lemon zest, and lemon juice and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick.
5. ......................................

for full recipes please see : sallysbakingaddiction.com

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