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
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Lemon zest for garnishing
- Powdered sugar for garnishing
- White chocolate curls for garnishing
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.
- Cream softened butter and granulated sugar until light and fluffy. Add eggs one by one, mixing after each addition, then stir in vanilla.
- Alternate adding the dry ingredients with buttermilk; mix until just combined.
- Divide batter between prepared pans and bake for 25–30 minutes until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
- Prepare the filling by mixing cream cheese, powdered sugar, lemon zest, and lemon juice until smooth; fold in whipped heavy cream.
- Assemble the cake by layering the filling between cooled layers and topping with whipped cream frosting.
- Garnish with lemon zest and white chocolate curls before chilling for at least one hour.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 30g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg