lemon lovers layer cake

Name: Lemon Lovers Layer Cake
Prep time: 3 h
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 cup(s) cake flour; 2 teaspoon(s) baking powder; 1 teaspoon(s) salt; 1 cup(s) plain Greek yogurt; 1 cup(s) granulated sugar; 3 large eggs; 2 teaspoon(s) lemon zest, grated; 1 teaspoon(s) vanilla extract; 1/4 cup(s) vegetable oil; ## LEMON SIMPLE SYRUP; 1/3 cup(s) lemon juice, fresh; 1/3 cup(s) granulated sugar; ## WHIPPED LEMON CREAM CHEESE FROSTING; 2 cup(s) heavy cream; 2 1/2 cup(s) powdered sugar; 4 ounce(s) cream cheese, room temperature; 1 teaspoon(s) lemon zest; 1 tablespoon(s) lemon juice; 1/2 teaspoon(s) vanilla extract; ## GARNISH; lemon zest

(4 RATINGS)

447 Pinches 17 Photos

Patsy Fowler

Anderson, SC

Updated on Mar 30, 2024

My dad makes this cake, and it is so good and moist and of course, very lemony.

Rate

Blue Ribbon Recipe

Light and creamy, this layer cake recipe is bursting with lemon flavor. Brushing a lemon simple syrup on the airy cake adds flavor. The frosting is like a dense whipped cream. It makes the dessert not seem as heavy as a more traditional frosting would. It takes a little time to prepare this layer cake but, it's worth the time for any lemon lover. Store any leftover cake in the fridge since it has a whipped cream frosting.

— The Test Kitchen

prep time 3 Hr

cook time 30 Min

method Bake

yield 8-10 serving(s)

Ingredients

1 1/2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 cup plain Greek yogurt
1 cup granulated sugar
3 large eggs
2 teaspoons lemon zest, grated
1 teaspoon vanilla extract
1/4 cup vegetable oil
LEMON SIMPLE SYRUP
1/3 cup lemon juice, fresh
1/3 cup granulated sugar
WHIPPED LEMON CREAM CHEESE FROSTING
2 cups heavy cream
2 1/2 cups powdered sugar
4 ounces cream cheese, room temperature
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
GARNISH
lemon zest

How To Make lemon lovers layer cake

Step 1

Preheat oven to 350 degrees F. Grease and flour 2 round 9" cake pans.

Step 2

In a large bowl, blend yogurt, 1 cup sugar, eggs, lemon zest, and vanilla extract.
Step 3

Slowly add dry ingredients to the wet mixture. Fold vegetable oil gently into the batter.
Step 4

Divide the batter evenly between the 2 cake pans.
Step 5

Bake for about 20 minutes or until a knife in the center of the cake comes out clean. Remove from oven and set aside for cooling.
Step 6

While your cake layers cool, bring 1/3 cup lemon juice plus 1/3 cup sugar to a simmer in a small pan until the sugar dissolves and the mixture is clear.
Step 7

When your cake layers have cooled for about 10 minutes, pour the lemon-sugar mixture over each layer and allow it to soak in. Set aside while you make your frosting.
Step 8

Once the cakes are completely cooled, start the frosting. In a large bowl, whip cream cheese with an electric mixer until smooth.
Step 9

In a separate bowl, whip heavy cream until stiff peaks form.
Step 10

Add the whipped cream to the bowl of whipped cream cheese. Fold gently to incorporate. Gently stir in lemon juice, vanilla, lemon zest, and powdered sugar until smooth. Chill frosting for at least 30 minutes.
Step 11

Turn the cake layers onto a cutting board. Trim the sides/top as necessary to get rid of the brown bits.
Step 12

Place one layer on a serving plate/cake stand. Spread a generous amount of frosting on top.
Step 13

Lay the other cake layer on top of the frosting.
Step 14

Spread the rest of the frosting on top of that. You can frost the sides of the cake too, but I can't do that and not make a huge mess.
Step 15

Sprinkle the top of your cake with lemon zest. Chill cake until ready to serve.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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