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
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and grease two 9-inch round pans. Line with parchment paper if desired.
- Whisk together flour, baking powder, and salt in a bowl. Set aside.
- Beat butter and sugar until pale and fluffy, about 3 to 4 minutes. Add eggs one at a time, then mix in vanilla.
- Add dry ingredients in three parts, alternating with buttermilk, starting and ending with dry. Mix until just combined.
- Divide batter into pans and bake 25–30 minutes, until a toothpick comes out clean. Cool completely on wire racks. <
- id=”instruction-step-6″>6. Make filling: Beat cream cheese, powdered sugar, lemon zest, and lemon juice until smooth. Whip heavy cream separately to stiff peaks, then fold into lemon mixture. <
- id=”instruction-step-7″>7. Make topping: Whip cream, powdered sugar, and vanilla until soft peaks form. <
- id=”instruction-step-8″>8. Slice cooled cakes horizontally for four thin layers (optional). Spread lemon cream filling between layers. Frost with whipped topping. <
- id=”instruction-step-9″>9. Garnish with lemon zest, powdered sugar, or white chocolate curls. Chill for at least 1 hour before serving.