Moist Lemon Cake with White Filling and Creamy Frosting: An Explosion of Freshness!

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Ingredients

For the Lemon Cake:

  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs, room temperature
  • 2 tbsp fresh lemon zest
  • ¼ cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup buttermilk

For the White Filling:

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract

For the Creamy Lemon Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh lemon zest
  • 2-3 tbsp heavy cream (adjust for desired consistency)

Instructions

1️⃣ Prepare the Lemon Cake:

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the butter and sugar together until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
  5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
  6. Divide the batter evenly between prepared pans.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.

2️⃣ Make the White Filling:

  1. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Keep chilled until ready to use.

3️⃣ Prepare the Creamy Lemon Frosting:

  1. In a large bowl, beat the butter until creamy and smooth.
  2. Gradually add powdered sugar, beating on low speed at first, then increasing speed until fluffy.
  3. Add lemon juice and zest, then beat in heavy cream 1 tablespoon at a time until frosting is smooth and spreadable.

4️⃣ Assemble the Cake:

  1. Place one cake layer on a serving plate. Spread the whipped white filling evenly over the top.
  2. Place the second cake layer on top.
  3. Frost the top and sides of the cake with the creamy lemon frosting.
  4. Garnish with extra lemon zest or lemon slices if desired.

🍋 Enjoy!

Serve chilled or at room temperature for a fresh, moist burst of lemon flavor in every bite!

If you’d like, I can help you adjust this for cupcakes, loaf cake, or add a lemon curd layer too — just say the word! 🌼✨

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