Old-Fashioned Lemon Cheese Layer Cake

Old-Fashioned Lemon Cheese Layer Cake

The Old-Fashioned Lemon Cheese Layer Cake is a classic Southern dessert known for its tangy lemon curd filling and creamy frosting. This cake has been a staple at family gatherings, holidays, and Sunday dinners for generations. The rich, buttery layers of cake combined with the luscious lemon filling create a perfect balance of sweetness and tartness. If you love the bright flavor of citrus, this cake is sure to become a favorite in your home.

Ingredients:

For the Cake Layers:
  • 3 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 ½ cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup whole milk
  • ¼ cup fresh lemon juice
  • 1 tablespoon lemon zest
For the Lemon Cheese Filling:
  • 1 ½ cups granulated sugar
  • ¼ cup cornstarch
  • 1 cup fresh lemon juice
  • 6 egg yolks
  • ½ cup unsalted butter, cut into cubes
  • 1 tablespoon lemon zest
For the Lemon Frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ¼ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons heavy cream (as needed for consistency)

Preparation:

Step 1: Prepare the Cake Layers
  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Alternately add the flour mixture and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
  6. Stir in the lemon juice and lemon zest.
  7. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 2: Make the Lemon Cheese Filling
  1. In a saucepan, whisk together the sugar and cornstarch.
  2. Stir in the fresh lemon juice and egg yolks.
  3. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes).
  4. Remove from heat and stir in the butter and lemon zest until smooth.
  5. Let the filling cool completely before using.
Step 3: Prepare the Lemon Frosting
  1. Beat the butter in a large bowl until smooth and creamy.
  2. Gradually add the powdered sugar, mixing well after each addition.
  3. Stir in the lemon juice and zest.
  4. Add heavy cream, one tablespoon at a time, until the frosting reaches a spreadable consistency.
Step 4: Assemble the Cake
  1. Place one cake layer on a serving plate and spread a generous amount of the lemon cheese filling on top.
  2. Repeat with the second cake layer and more lemon filling.
  3. Place the final cake layer on top and frost the entire cake with the lemon frosting.
Step 5: Chill and Serve
  1. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
  2. Slice and enjoy!

Variations

  • Lemon Coconut Cake: Sprinkle shredded coconut over the frosting for added texture.
  • Berry Lemon Cake: Add fresh blueberries or raspberries between the layers for a fruity twist.
  • Lemon Cream Cheese Frosting: Substitute half of the butter in the frosting with cream cheese for a richer flavor.

COOKING Note:

  • If you prefer a more tart filling, reduce the sugar in the lemon cheese filling by ¼ cup.
  • Always use fresh lemon juice for the best flavor.
  • The cake layers can be made a day ahead and stored in an airtight container.

Serving Suggestions:

  • Serve with a dollop of whipped cream.
  • Pair with a cup of hot tea or iced lemonade for a refreshing treat.
  • Garnish with lemon slices and mint leaves for an elegant presentation.

Tips:

  • Use room temperature ingredients for a smoother batter.
  • Sift the powdered sugar before making the frosting to prevent lumps.
  • For a neater look, apply a thin crumb coat before fully frosting the cake.
  • If the frosting is too thick, add a little more lemon juice or cream.

Prep Time:

30 minutes

Cooking Time:

30 minutes

Total Time:

1 hour + chilling time

Nutritional Information (per serving):

  • Calories: 450
  • Protein: 5g
  • Sodium: 200mg

FAQs

Q: Can I make this cake ahead of time?

A: Yes! You can bake the cake layers a day ahead and store them wrapped in plastic wrap. The assembled cake can also be refrigerated overnight.

Q: How do I store leftovers?

A: Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Q: Can I use store-bought lemon curd instead of making the filling?

A: Absolutely! If you’re short on time, high-quality store-bought lemon curd works as a great substitute.

Q: Can I freeze this cake?

A: Yes. Wrap individual slices tightly in plastic wrap and store in the freezer for up to 2 months. Thaw in the fridge before serving.

Conclusion

The Old-Fashioned Lemon Cheese Layer Cake is a timeless dessert that brings bright, citrusy flavor to any occasion. Whether you’re making it for a family gathering or just treating yourself, this cake is a delightful blend of tart lemon filling, rich buttery layers, and sweet frosting. Give it a try and enjoy a taste of Southern tradition!

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Old-Fashioned Lemon Cheese Layer Cake

Old-Fashioned Lemon Cheese Layer Cake


  • Author: Imili Johnson
  • Total Time: 1 hour + chilling time

Ingredients

Scale

Ingredients:

For the Cake Layers:

  • 3 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 ½ cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup whole milk
  • ¼ cup fresh lemon juice
  • 1 tablespoon lemon zest

For the Lemon Cheese Filling:

  • 1 ½ cups granulated sugar
  • ¼ cup cornstarch
  • 1 cup fresh lemon juice
  • 6 egg yolks
  • ½ cup unsalted butter, cut into cubes
  • 1 tablespoon lemon zest

For the Lemon Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ¼ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons heavy cream (as needed for consistency)

Instructions

Preparation:

Step 1: Prepare the Cake Layers

  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Alternately add the flour mixture and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
  6. Stir in the lemon juice and lemon zest.
  7. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 2: Make the Lemon Cheese Filling

  1. In a saucepan, whisk together the sugar and cornstarch.
  2. Stir in the fresh lemon juice and egg yolks.
  3. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes).
  4. Remove from heat and stir in the butter and lemon zest until smooth.
  5. Let the filling cool completely before using.

Step 3: Prepare the Lemon Frosting

  1. Beat the butter in a large bowl until smooth and creamy.
  2. Gradually add the powdered sugar, mixing well after each addition.
  3. Stir in the lemon juice and zest.
  4. Add heavy cream, one tablespoon at a time, until the frosting reaches a spreadable consistency.

Step 4: Assemble the Cake

  1. Place one cake layer on a serving plate and spread a generous amount of the lemon cheese filling on top.
  2. Repeat with the second cake layer and more lemon filling.
  3. Place the final cake layer on top and frost the entire cake with the lemon frosting.

Step 5: Chill and Serve

  1. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
  2. Slice and enjoy!
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 450
  • Sodium: 200mg
  • Protein: 5g