Lemon Dream Cake with Cream Cheese Frosting Recipe

The “Lemon Dream Cake with Cream Cheese Frosting” is a sublime culinary creation, designed to transport your taste buds to a realm of bright, tangy, and sweet delight. This multi-layered masterpiece features a remarkably tender and moist lemon-infused cake, with a delicate crumb and a beautiful pale yellow hue, as perfectly showcased in the image. Between these airy cake layers lies a luscious, creamy lemon filling, adding an extra burst of citrusy goodness and a wonderfully smooth texture. The entire cake is enveloped in a velvety, tangy-sweet cream cheese frosting, providing a rich counterpoint to the cake’s vibrant lemon notes. The presentation is enhanced with elegant swirls of frosting, fresh lemon slices, and a scattering of fresh or candied berries, promising a visually appealing and utterly irresistible dessert experience. This cake is not just a treat for the palate but also a feast for the eyes, perfect for celebrations, afternoon tea, or simply to brighten any day with its refreshing flavors and inviting appearance.

Ingredients:

For the Lemon Cake:

• 2 ½ cups (300g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, at room temperature
• 1 tablespoon lemon zest (from about 2 large lemons)
• ½ cup (120ml) fresh lemon juice (from about 2-3 large lemons)
• 1 cup (240ml) buttermilk, at room temperature
• 1 teaspoon vanilla extract

For the Creamy Lemon Filling:

• ½ cup (113g) unsalted butter, softened
• 1 ½ cups (180g) powdered sugar (confectioners’ sugar)
• 3 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• Pinch of salt

For the Lemon Cream Cheese Frosting:

• 1 cup (226g) unsalted butter, softened
• 8 oz (226g) cream cheese, full-fat, softened and chilled
• 4-5 cups (480-600g) powdered sugar (confectioners’ sugar), sifted
• 2 tablespoons fresh lemon juice (or more, to taste)
• 1 teaspoon lemon zest
• ½ teaspoon vanilla extract
• Pinch of salt
• Optional: Yellow food coloring (gel preferred, for vibrant color)

For Garnish:

• Lemon slices or twists
• Fresh berries (such as raspberries or blueberries) or candied cranberries
• Fresh mint leaves (optional)

Equipment:

• Two 9-inch round cake pans
• Parchment paper
• Large mixing bowls
• Electric mixer (stand mixer or hand mixer)
• Whisk
• Spatula
• Wire rack
• Sieve (for sifting powdered sugar)
• Offset spatula or knife (for frosting)
• Piping bag with a star tip (optional, for decorative swirls)

Instructions:

Part 1: Prepare the Lemon Cake Layers

1. Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper circles.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3-5 minutes.
4. Add Eggs and Lemon Zest: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Stir in the lemon zest.
5. Alternate Wet and Dry: In a separate small bowl, combine the fresh lemon juice, buttermilk, and vanilla extract. With the mixer on low speed, alternately add the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients (e.g., 1/3 dry, 1/2 wet, 1/3 dry, 1/2 wet, 1/3 dry). Mix until just combined; do not overmix.
6. Fill Pans and Bake: Divide the batter evenly between the two prepared cake pans. Smooth the tops. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool Cakes: Let the cakes cool in their pans on a wire rack for 10-15 minutes. Then, invert the cakes onto the wire rack, remove the parchment paper, and let them cool completely before frosting. This is crucial for easy handling and preventing the frosting from melting.

Part 2: Prepare the Creamy Lemon Filling

1. Cream Butter: In a medium bowl, cream the softened unsalted butter until smooth and creamy.
2. Add Ingredients: Gradually beat in the powdered sugar until smooth. Then, add the fresh lemon juice, lemon zest, and a pinch of salt. Beat until the filling is light, fluffy, and well combined. If too thick, add a tiny bit more lemon juice or milk; if too thin, add more powdered sugar.

Part 3: Prepare the Lemon Cream Cheese Frosting

1. Cream Butter: In a large mixing bowl, beat the softened unsalted butter with an electric mixer until light and fluffy, about 2-3 minutes.
2. Add Cream Cheese: Add the chilled and softened cream cheese to the butter. Beat on medium-low speed until just combined and smooth. Be careful not to overbeat cream cheese, as it can become soupy.
3. Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated, then increasing to medium until smooth.
4. Add Flavorings and Color: Stir in the fresh lemon juice, lemon zest, vanilla extract, and salt. If desired, add a few drops of yellow food coloring until you reach your preferred shade. Beat until the frosting is light, fluffy, and spreadable.

Part 4: Assemble the Cake

1. Level Cakes (Optional): If your cake layers have domed tops, use a serrated knife to carefully level them, creating flat surfaces for stacking.
2. First Layer: Place one cooled cake layer on your serving plate or cake stand.
3. Spread Filling: Evenly spread the creamy lemon filling over the top of the first cake layer, leaving a small border around the edge.
4. Second Layer: Carefully place the second cake layer on top of the filling.
5. Crumb Coat: Apply a thin layer of the cream cheese frosting all over the cake (top and sides). This is called a “crumb coat” and helps to trap any loose crumbs. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat.
6. Final Frosting: Once the crumb coat is set, apply the remaining lemon cream cheese frosting generously over the entire cake, smoothing it with an offset spatula or knife. For decorative swirls, as seen in the image, you can use a piping bag with a star tip.
7. Garnish: Arrange fresh lemon slices or twists and berries (like raspberries or blueberries) on top of the cake for garnish. If using, add fresh mint leaves.

Part 5: Serve and Store

1. Chill: For best results, especially with cream cheese frosting, chill the cake in the refrigerator for at least 30 minutes before slicing to allow the frosting to set.
2. Serve: Slice the cake and serve at room temperature or slightly chilled for a refreshing treat.
3. Storage: Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. Allow to come to room temperature for about 15-20 minutes before serving for optimal flavor and texture.

Tips for a Perfect Lemon Dream Cake:

• Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for a smoother batter and better emulsification. Chilled cream cheese, however, is better for frosting stability.
• Don’t Overmix: Overmixing the cake batter can develop too much gluten, resulting in a tough cake. Mix until just combined.
• Zest First: Always zest your lemons before juicing them. It’s much easier!
• Fresh Lemon Juice: Use freshly squeezed lemon juice for the best, brightest flavor. Bottled lemon juice will not yield the same vibrant taste.
• Sift Powdered Sugar: Sifting powdered sugar for the frosting and filling prevents lumps and ensures a silky-smooth texture.
• Chill Your Bowl and Whisk for Whipped Cream (if serving as a side): If you plan to serve with additional whipped cream, chilling your mixing bowl and whisk attachment for 10-15 minutes before whipping cream will help it achieve maximum volume and stiffness.
• Sweet Treat: This Lemon Dream Cake is a sweet dessert. It is grouped with other sweet dishes such as Pineapple Upside Down Loaf Cake, Elvis Presley Cake, Chocolate Covered Peanut Clusters, Toffee Candy Bar Dessert, No-Bake Chocolate Eclair Cake, Cinnamon Swirl Apple Loaf Cake, Fresh Strawberry Pie, Southern-Style Peach Cobbler, No-Bake Cherry Cheesecake Lasagna, Strawberry Crunch Cookies, Blender Sponge Cake, the chocolate truffle cake variants, Yogurt Cake, Caramel Cream Cheese Pound Cake, and the chocolate trifle. It contrasts with savory dishes such as Savory Meatloaf with Caramelized Onion Gravy, Creamy Cheesy Baked Chicken Casserole, Classic Vanilla Soufflé, Crispy Pepperoni French Bread Pizzas, Simple Mediterranean Cucumber & Tomato Salad, Classic Homestyle Chicken Pot Pie, Braised Oxtail, Garlic Butter Lobster and Scallops, Fresh Napa Cabbage Salad, Savory Sheet Pan Egg Muffins, Irresistible Marinated Feta Cheese, Cheesy Biscuit Bake with Pepper Topping, Sticky Honey Garlic BBQ Ribs, Southern-Style Popcorn Chicken Tenders, Savory Sausage and Cheese Breakfast Casserole, Crispy Fried Cauliflower, and Parsley Diuretic Tea.
• Other images: The context also includes images related to computer history, ginger root, dead mice and cockroaches around a container of rice, and a clove-studded orange craft, none of which are related to this food recipe. Certainly, I can provide a recipe for a “Luscious Lemon Layer Cake with Lemon Curd Filling and Buttercream Frosting” based on the image. The image shows a beautiful slice of lemon cake, featuring two layers of light, fluffy cake with a visibly thick and creamy lemon curd filling in the middle. The cake is generously frosted with what appears to be a smooth, pale yellow buttercream, and it’s elegantly garnished with a lemon slice and some berries on top.