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My husband loves lemon-based desserts. I don’t mind them as long as they are well-balanced – meaning not too lemony, not too tart, and are made with fresh lemons. Then I find them to be an enjoyable treat! Also, the delightful aroma of freshly zested lemons just puts you in the best mood on a weekend morning.
Since the pandemic began, we have been watching a ton of British period costume drama series. They have re-inspired many things in me and one of them is to bake British tea cakes; something that I’ve gotten away from. But as we’re entering the changing temperatures to cooler seasons, it’s motivating me to get back to a tradition I started years ago and that is baking on Sunday mornings. It’s a tradition I deem my slow Sunday baking. I recently decided to surprise the hubby with a lemon layer cake which I would say sort of kicked off my first slow Sunday baking tradition back up again. It’s one of the best ways to sweeten our weekends during these trying times we’re living in. Not to mention the sheer refreshing scent of fresh lemons and the aroma of something baking in the oven, that permeates the whole house on a quiet Sunday morning, is pure bliss.
This well-balanced lemon cake recipe is a cinch to make, which is why I wasn’t afraid to tackle it on a Sunday morning since it’s not that involved to whip up. In fact, originally this recipe was for a lemon loaf cake that in true Rebecca fashion, I’ve re-adapted into something much more interesting for us. For instance, since I wanted more of a British-style layer tea cake version, instead of pouring the batter into a loaf pan, I decided to separate it equally into two small round cake pans. And now, it’s become one of my “Slow Sunday Lemon Sandwich Cake Recipes” in my baking arsenal.
I also decided to make a cream filling to put in between the two-layered cakes. This time around, I used the same filling to glaze the two cakes on the outside as well, which makes it a lot richer tasting. But if you want these cakes to be more on the lighter side for a breakfast treat, I would suggest opting out of glazing the outside of them. Instead, dusting them with a little powdered sugar on the outside would be just as perfect. Layering one cake atop of each other with that rich lemony flavor cream filling in between the two made for moist, flavorful, and rich sandwich cakes. Like the hubby says, ‘it makes for the perfect pairing with a cup of coffee.’ Here’s how to make it!
INGREDIENTS
For the Lemon Cakes
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 Tbsp lemon zest
1/2 tsp salt
1/2 cup unsalted butter at room temperature
1 cup granulated sugar (I substituted Keto sugar in this recipe, optional)
2 large eggs at room temperature
1 tsp vanilla extract
2 Tbsp fresh lemon juice, about 1 lemon
1/2 cup buttermilk (you can substitute plain yogurt, sour cream, or kefir)
FOR THE LEMON CREAM FILLING:*
8 ounces cream cheese softened
1 stick unsalted butter softened (equivalent to 8 tablespoons)
2 3/4 cups powdered sugar sifted
2 Tbsp freshly squeezed lemon juice divided (from about 1 lemon)
1 Tbsp freshly grated lemon zest (from about 1/2 a large lemon, but I zested a whole lemon)
1 tsp pure vanilla extract
1/8 tsp kosher salt (which is about a pinch of salt)
DIRECTIONS
Preheat oven to 350 degrees (177 C).
Grease the two small round cake pans.
In a medium bowl combine the flour, baking powder, lemon zest, and salt. Set aside.
In a bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), cream the butter and sugar together at medium-high speed until pale and fluffy, about 4-6 minutes. Scrape the sides of the bowl as needed.
With the mixer running on low speed, add the eggs one at a time, then beat in the vanilla extract and lemon juice. Beat on medium-high speed until combined.
With the mixer on low, add about one-third of the flour mixture and mix just until almost combined, then add half of the buttermilk and mix until just combined. Repeat with another third of the flour mixture and the last half of the buttermilk, ending with the last third of the flour. Beat until just incorporated.
Scrape the batter into the two prepared small round cake pans and bake for 45-55 minutes (depending on your oven), until the cakes are golden brown and a toothpick comes out mostly clean with only a couple of moist crumbs. Baking times vary, so keep an eye on them.
Let the cake cool for about 15-20 minutes in the pans. *In the meantime, prepare the cream filling frosting: using a stand mixer fitted with a paddle attachment or a hand mixer, beat the cream cheese and butter together on medium speed until smooth and no lumps remain, about 3 full minutes. Reduce the mixer speed to low, then add the powdered sugar, 1 tablespoon fresh lemon juice, lemon zest, vanilla extract, and salt. Once the sugar begins to incorporate, increase the mixer to high speed and beat for 3 minutes. Add the remaining tablespoon of lemon juice to thin if desired.
Layer the cake with your cream filling: Place one small round cake on your cake plate or stand. Tuck wax or parchment paper strips underneath the edges of the cake to protect the plate. Evenly cover the top with lemon cream cheese filling. Place the second cake layer on top. Top with more frosting and spread the frosting down around the sides. Decorate as desired. You can slice the cake right away, but for the cleanest cut, refrigerate the frosted cake or place it in a cool room for 40 minutes to set. Let the cake come as close to room temperature as possible prior to serving – serving cold can cause some of the fresh lemon flavor to be hard to taste. Enjoy!
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