This Lemon Cream Layer Cake is what dessert dreams are made of!
Three soft lemon cake layers, silky lemon cream filling, and smooth vanilla frosting all wrapped into one unforgettable slice. Every bite is light, creamy, tangy, and absolutely irresistible! 
IngredientsFor the Lemon Cake
2½ cups all-purpose flour
2½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs
2 tbsp fresh lemon zest
¼ cup fresh lemon juice
1 tsp vanilla extract
1 cup buttermilk
For the Lemon Cream Filling
1 package (3.4 oz) instant lemon pudding mix
1½ cups cold milk
1 cup whipped topping
1 tbsp lemon zest
For the Smooth Vanilla Frosting
1 cup unsalted butter, softened
4 cups powdered sugar
3 tbsp heavy cream
2 tsp vanilla extract
Pinch of salt
For Garnish
Thin lemon slices
Lemon zest curls
Fresh mint leaves (optional)
DirectionsStep 1:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
Step 2:
Whisk together flour, baking powder, and salt in a medium bowl.
Step 3:
In a large bowl, beat butter and sugar until light and fluffy, about 4 minutes.
Step 4:
Add eggs one at a time, mixing well after each addition.
Step 5:
Mix in lemon zest, lemon juice, and vanilla extract.
Step 6:
Alternate adding the dry ingredients and buttermilk, beginning and ending with the flour mixture.
Step 7:
Divide batter evenly among prepared pans.
Step 8:
Bake for 22–28 minutes or until a toothpick inserted in the center comes out clean.
Step 9:
Cool completely before assembling.
Step 10:
Prepare the filling by whisking pudding mix and milk until thickened. Fold in whipped topping and lemon zest.
Step 11:
For the frosting, beat butter until creamy. Gradually add powdered sugar, cream, vanilla, and salt. Beat until smooth and fluffy.
Step 12:
Place one cake layer on a serving plate and spread half of the lemon cream filling.
Step 13:
Add the second layer and spread the remaining filling.
Step 14:
Top with the final cake layer and frost the entire cake with vanilla frosting.
Step 15:
Decorate with lemon slices, zest curls, and mint leaves.
Step 16:
Chill for at least 1 hour before slicing and serving.
Tips
Use fresh lemon juice and zest for the brightest flavor. Chill the cake before frosting for cleaner layers. Add a thin layer of lemon curd with the filling for extra lemon flavor. Store refrigerated for up to 5 days. Let slices sit at room temperature for 15 minutes before serving.
Serving Suggestion: Pair with hot tea, coffee, or a glass of iced lemonade for the ultimate citrus dessert experience.
