Luscious Lemon Layer Cake with Creamy Frosting

Ingredients:

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 cup heavy cream
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• Lemon slices for garnish

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
4. Gradually add the flour mixture to the butter mixture, alternating with buttermilk, beginning and ending with the flour mixture. Mix in lemon juice and lemon zest until just combined.
5. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
6. In a large bowl, beat heavy cream until stiff peaks form. In another bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold whipped cream into the cream cheese mixture until well combined.
7. Place one cake layer on a serving plate and spread with a third of the frosting. Repeat with remaining layers and frosting. Garnish with lemon slices.
8. Chill the cake for at least 1 hour before serving to allow the flavors to meld.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 450 kcal | Servings: 12 servings