Lemon Layer Cake with Lemon Cream Cheese Buttercream

All-purpose flour: The base for the cake, providing structure and texture.

Baking powder: A leavening agent that helps the cake rise.

Salt: Enhances the flavors of the other ingredients.

Unsalted butter: Adds richness and moisture to the cake and buttercream.

Granulated sugar: Sweetens the cake and helps with the texture.

Eggs: Provide structure, moisture, and richness to the cake.

Vanilla extract: Adds a subtle flavor that complements the lemon.

Whole milk: Adds moisture and helps create a tender crumb.

Lemon zest: Provides a fresh, zesty flavor to the cake and buttercream.

Cream cheese: Adds a tangy richness to the buttercream.

Powdered sugar: Sweetens and thickens the buttercream.

Lemon juice: Enhances the lemon flavor in the buttercream.

When zesting lemons, make sure to only grate the yellow part of the skin and avoid the white pith underneath, as it can add a bitter taste to your cake. Use a microplane or fine grater for the best results. This will ensure that the lemon zest is finely grated and evenly distributed throughout the batter, enhancing the lemon flavor in every bite.

• all-purpose flour - Substitute with cake flour: Cake flour will give the cake a lighter, more tender crumb.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.

• salt - Substitute with kosher salt: Kosher salt has a purer flavor and can enhance the overall taste of the cake.

• unsalted butter - Substitute with salted butter: Reduce the added salt in the recipe by half to balance the flavors.

• granulated sugar - Substitute with coconut sugar: Coconut sugar adds a caramel-like flavor and is less processed.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg for a vegan alternative.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to lemon.

• whole milk - Substitute with buttermilk: Buttermilk adds a slight tang and helps tenderize the cake.

• lemon zest - Substitute with lime zest: Lime zest offers a similar citrusy flavor with a slightly different profile.

• cream cheese - Substitute with mascarpone cheese: Mascarpone is creamier and less tangy, providing a rich texture.

• powdered sugar - Substitute with coconut powdered sugar: Coconut powdered sugar is less processed and adds a subtle coconut flavor.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• lemon zest - Substitute with orange zest: Orange zest offers a sweeter, less tangy citrus flavor.

• To keep your lemon layer cake fresh, store it in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm, consider refrigerating it to maintain the buttercream's texture.
• For longer storage, wrap the cake tightly in plastic wrap and then in aluminum foil. Place it in the refrigerator, where it can stay fresh for up to 5 days. Before serving, let it come to room temperature for the best flavor and texture.
• If you need to freeze the cake, first ensure it is completely cooled. Wrap each cake layer separately in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn and preserves the cake's moisture.
• For the lemon cream cheese buttercream, you can store it separately in an airtight container in the refrigerator for up to 1 week. When ready to use, let it soften at room temperature and give it a quick whip to restore its creamy consistency.
• To freeze the fully assembled lemon layer cake, place it in the freezer for about an hour to firm up the buttercream. Once firm, wrap the entire cake in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.
• When you're ready to enjoy your frozen cake, transfer it to the refrigerator and let it thaw overnight. Before serving, allow it to sit at room temperature for about 30 minutes to ensure the buttercream is soft and spreadable.
• For individual slices, wrap each slice in plastic wrap and then place them in a freezer-safe container or zip-top bag. This method allows you to thaw and enjoy single servings without defrosting the entire cake.

• Preheat your oven to 300°F (150°C). This gentle heat will help maintain the moisture and texture of the lemon layer cake without drying it out.
• Place the leftover cake on a baking sheet. If you have a cake dome or an oven-safe cover, use it to prevent the lemon cream cheese buttercream from melting too quickly.
• Warm the cake in the oven for about 10-15 minutes. Keep an eye on it to ensure the buttercream doesn't start to melt excessively. You want it to be just warm enough to soften slightly.
• If you prefer using a microwave, place a slice of cake on a microwave-safe plate. Cover it with a microwave-safe cover or a damp paper towel to retain moisture.
• Microwave on medium power for 20-30 seconds. Check the cake and add additional 10-second intervals if needed. Be cautious, as microwaving for too long can make the cake rubbery.
• For a stovetop method, use a double boiler. Fill a pot with a small amount of water and bring it to a simmer. Place a heatproof bowl over the pot, ensuring it doesn't touch the water.
• Put the cake slice in the bowl and cover it with a lid. The steam will gently warm the cake and buttercream without direct heat. This method takes about 5-7 minutes.
• If you have an air fryer, preheat it to 300°F (150°C). Place the cake slice in the air fryer basket and heat for 3-5 minutes. This method helps maintain the cake's texture while warming it evenly.
• For a quick stovetop method, use a non-stick skillet. Place the cake slice in the skillet over low heat. Cover with a lid and warm for 2-3 minutes on each side. This method is ideal for individual slices.
• Always let the reheated cake rest for a minute or two before serving. This allows the buttercream to settle and the cake to reach the perfect temperature for enjoying.

• Oven: Used to bake the cake layers at the specified temperature.

• 9-inch round cake pans: Essential for shaping and baking the cake layers.

• Whisk: Useful for combining dry ingredients like flour, baking powder, and salt.

• Large mixing bowl: Needed for mixing the butter and sugar, and later combining all ingredients.

• Medium mixing bowl: Used for whisking together the dry ingredients.

• Electric mixer: Helps in beating the butter, sugar, and eggs to achieve a light and fluffy texture.

• Measuring cups: Necessary for accurately measuring the flour, sugar, and milk.

• Measuring spoons: Used for measuring smaller quantities like baking powder, salt, vanilla extract, lemon juice, and lemon zest.

• Rubber spatula: Handy for scraping down the sides of the bowl and folding in ingredients.

• Cooling rack: Allows the cake layers to cool evenly after baking.

• Toothpick: Used to test the doneness of the cake layers.

• Cake stand or plate: Provides a stable surface for assembling and frosting the cake.

• Offset spatula: Ideal for spreading the buttercream evenly on the cake layers and sides.

• Zester: Used to grate the lemon zest finely.

• Sifter: Helps in sifting the powdered sugar to avoid lumps in the buttercream.

• Parchment paper: Can be used to line the cake pans for easier removal of the cake layers.

Pre-measure ingredients: Measure and prepare all ingredients in advance to streamline the baking process.

Room temperature dairy: Ensure butter and cream cheese are at room temperature for easier mixing.

Use a stand mixer: A stand mixer can save time and effort when beating the butter and sugar.

Zest ahead: Zest the lemons before starting to avoid interruptions during batter preparation.

Cool cakes quickly: Place cake layers in the fridge to cool faster before frosting.