Lemon Layer Cake

• porciones: 10 servings
• tiempo activo: 30 minutes
• tiempo total: 4 hours

Ingredientes

Cake

3 cups (355 g) sifted flour

2 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup (225 g) unsalted butter, softened to room temperature

1 ¾ cups (350 g) granulated sugar

3 large eggs, at room temperature

2 tsp pure vanilla extract

1 cup (240 ml) whole milk, at room temperature

1 tbsp (2 lemons) lemon zest

⅓ cup (80 ml, 2 lemons) fresh lemon juice

Frosting

1 cup (225 g) unsalted butter, softened to room temperature

225 g cream cheese, softened to room temperature

4 ½ (540 g) powdered sugar

2 tbsp fresh lemon juice

1 tsp pure vanilla extract

pinch of salt, to taste

Instrucciones

Preheat oven to 180°C. Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper.

Make the cake

Whisk the flour, baking powder, baking soda, and salt together. Set aside.

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.

Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes.

With the mixer on low speed, add the dry ingredients just until combined.

With the mixer still running on low, add the milk, 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.

Divide the batter evenly between the prepared cake pans. Bake for around 20-25 minutes or until the cakes are baked through.

Make the frosting

In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.

Add the cream cheese and beat until completely smooth and combined.

Add confectioners’ sugar, lemon juice, and vanilla extract with the mixer running on low.

Increase to high speed and beat for 3 minutes.

Add more confectioners’ sugar if frosting is too thin, more lemon juice if frosting is too thick, or add a pinch of salt if frosting is too sweet.

Assemble and decorate

Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.

Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 cup of frosting.

Top with 2nd cake layer and evenly cover the top with about 1 cup of frosting.

Top with the third cake layer. Spread the remaining frosting all over the top and sides.

Refrigerate for at least 30–45 minutes before slicing. This helps the cake hold its shape when cutting.

Cover leftover cake tightly and store in the refrigerator for up to 5 days.