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
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Stir in the lemon juice and lemon zest.
- 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.
- 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
- In a saucepan, whisk together the sugar and cornstarch.
- Stir in the fresh lemon juice and egg yolks.
- Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes).
- Remove from heat and stir in the butter and lemon zest until smooth.
- Let the filling cool completely before using.
Step 3: Prepare the Lemon Frosting
- Beat the butter in a large bowl until smooth and creamy.
- Gradually add the powdered sugar, mixing well after each addition.
- Stir in the lemon juice and zest.
- Add heavy cream, one tablespoon at a time, until the frosting reaches a spreadable consistency.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate and spread a generous amount of the lemon cheese filling on top.
- Repeat with the second cake layer and more lemon filling.
- Place the final cake layer on top and frost the entire cake with the lemon frosting.
Step 5: Chill and Serve
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
- 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!
PrintOld-Fashioned Lemon Cheese Layer Cake
- Total Time: 1 hour + chilling time
Ingredients
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
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Stir in the lemon juice and lemon zest.
- 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.
- 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
- In a saucepan, whisk together the sugar and cornstarch.
- Stir in the fresh lemon juice and egg yolks.
- Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes).
- Remove from heat and stir in the butter and lemon zest until smooth.
- Let the filling cool completely before using.
Step 3: Prepare the Lemon Frosting
- Beat the butter in a large bowl until smooth and creamy.
- Gradually add the powdered sugar, mixing well after each addition.
- Stir in the lemon juice and zest.
- Add heavy cream, one tablespoon at a time, until the frosting reaches a spreadable consistency.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate and spread a generous amount of the lemon cheese filling on top.
- Repeat with the second cake layer and more lemon filling.
- Place the final cake layer on top and frost the entire cake with the lemon frosting.
Step 5: Chill and Serve
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
- Slice and enjoy!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 450
- Sodium: 200mg
- Protein: 5g