Ingredients
Scale
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup heavy whipping cream
- 1 cup heavy whipping cream (for topping)
- ¼ cup powdered sugar (for topping)
- 1 teaspoon vanilla extract (for topping)
- Lemon zest (for garnish)
- Powdered sugar (for dusting)
- White chocolate curls (for decoration)
Instructions
- Preheat your oven to 350°F and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, beat softened butter with granulated sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
- Gradually add dry ingredients alternately with buttermilk until just combined.
- Divide batter between pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Cool cakes for 10 minutes in the pans before transferring to wire racks to cool completely.
- For the filling, beat cream cheese with powdered sugar, lemon zest, and juice until smooth; fold in whipped heavy cream until combined.
- Whip heavy cream with powdered sugar and vanilla for the topping.
- Once cooled, slice each cake layer if desired; spread lemon filling between layers and top with whipped cream frosting.
- Decorate with lemon zest or white chocolate curls; chill for at least an hour before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 365
- Sugar: 28g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg