Lemon Cooler Cream Cake Recipe

Ingredients

For the cake:

The Lemon Cooler Cream Cake is a delightful dessert that combines the brightness of lemon with the richness of cream and the tenderness of cake. To make this recipe, you will need to gather the following ingredients:

For the cake:

2 1/4 cups (285g) all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 cup (200g) granulated sugar

3 large eggs, at room temperature

2 tablespoons freshly squeezed lemon juice

1/2 cup (115ml) whole milk, at room temperature

2 tablespoons vegetable oil

1 teaspoon pure vanilla extract

For the lemon curd:

1/2 cup (100g) granulated sugar

3 large egg yolks, at room temperature

2 tablespoons freshly squeezed lemon juice

1/4 cup (55g) unsalted butter, softened

For the whipped cream:

1 cup (200ml) heavy cream

2 tablespoons granulated sugar

1 teaspoon pure vanilla extract

For the lemon syrup:

1 cup (200g) granulated sugar

1/2 cup (115ml) water

2 tablespoons freshly squeezed lemon juice

• 2 1/4 cups allpurpose flour

All-purpose flour, also known as plain flour, is a staple ingredient in baking and is used in this Lemon Cooler Cream Cake recipe. It serves as the foundation for the structure and texture of the cake.

Characteristics of All-Purpose Flour

• The protein content of all-purpose flour is typically between 10-12%, which contributes to its ability to form gluten, a network of strands that provides elasticity and structure to the cake.

• It has a medium-to-low protein content, making it suitable for a wide range of baked goods, from delicate pastries to robust breads and cakes.

In this recipe, all-purpose flour is used in combination with other ingredients to create a tender, yet stable crumb that complements the tangy flavor of the lemon and the richness of the cream filling.

Substitutions for All-Purpose Flour

• Bread flour: This has a higher protein content than all-purpose flour, making it better suited for yeast-based recipes. Using bread flour in this recipe would result in a denser, heavier cake.

• Cake flour: With its lower protein content, cake flour is ideal for delicate cakes and pastries. Using cake flour in this recipe would produce a more tender crumb but might compromise the structure of the cake.

When substituting all-purpose flour with other types, it’s essential to consider the overall ratio of flours and adjust accordingly to achieve the desired texture and flavor.

• 1 1/2 teaspoons baking powder

The first ingredient that plays a crucial role in the structure and rise of our Lemon Cooler Cream Cake is 1 1/2 teaspoons of baking powder.

Baking powder is a leavening agent, commonly used in baked goods to help them rise by producing carbon dioxide gas. It is essential for lightening the texture and making the cake tender and fluffy. In this particular recipe, we are using an acidic ingredient, lemon juice, which can reduce the pH level of the batter. To combat this acidity and ensure that our cake rises properly, we need to balance it with a base ingredient like baking powder.

The measurement of 1 1/2 teaspoons of baking powder is sufficient for a standard-sized cream cake recipe. This amount will provide the perfect balance of leavening power without overpowering the other flavors in the cake. It’s worth noting that too much or too little baking powder can affect the final result, so it’s crucial to measure this ingredient accurately.

In addition to its role as a leavening agent, baking powder also has an impact on the flavor of our Lemon Cooler Cream Cake. Some types of baking powder contain added ingredients like salt or sugar, which can contribute to the overall taste of the cake. In this recipe, we’re using a basic baking powder without any extra additives, so it won’t affect the flavor profile.

The quality and type of baking powder used in this recipe are also important considerations. Look for a high-quality baking powder that is fresh and has not expired. This will ensure that your cake rises evenly and tastes great. Some popular brands offer different types of baking powder, such as double-acting or single-acting. Double-acting baking powder releases gas twice during the baking process, resulting in a lighter texture.

When substituting baking powder with other leavening agents like baking soda or yeast, keep in mind that they have different effects on the final product. Baking soda is generally used for quick breads and can impart a soapy flavor if overused. Yeast requires time to activate and will give your cake a distinct flavor profile.

In summary, 1 1/2 teaspoons of baking powder is an essential ingredient in our Lemon Cooler Cream Cake recipe. Its role as a leavening agent helps the cake rise and provides structure while also contributing to its flavor. By understanding how baking powder works and selecting high-quality ingredients, you’ll be able to achieve the perfect texture and taste for this delicious dessert.

• 1 teaspoon salt

Salt is a crucial ingredient in baking, particularly in recipes that require precise measurements to achieve the right balance of flavors and textures.

In the case of the Lemon Cooler Cream Cake recipe, salt serves multiple purposes beyond simply enhancing flavor.

Firstly, salt helps to regulate the yeast’s activity in the cake mixture, which is essential for its rise and structure.

Secondly, a small amount of salt balances out the sweetness of the sugar and the tartness of the lemon zest, creating a harmonious flavor profile.

Salt also has a subtle effect on the texture of the cake, helping to control the growth of yeast and prevent over-proofing, which can lead to a dense or soggy crumb.

Lastly, salt adds depth and complexity to the overall flavor experience, allowing other ingredients like lemon juice and zest to shine without overpowering them.

In terms of measuring out 1 teaspoon of salt, it’s essential to use a clean, dry spoon to avoid contamination or moisture interference with the salt’s texture.

To ensure accuracy, level off the salt with the flat side of the spoon after scooping, and then gently tap the spoon against the rim of the container to remove any excess salt.

Remember that salt is a powerful ingredient, so even small variations in measurement can impact the final product’s flavor and texture.

• 1 cup unsalted butter, softened

The first ingredient for this **Lemon Cooler Cream Cake** recipe is **1 cup unsalted butter**, which should be _softened_ to room temperature.

This process of softening the butter involves allowing it to sit at _room temperature_ (around 72°F or 22°C) until it reaches a spreadable consistency. It’s essential not to melt the butter, as this can lead to an inconsistent texture in the final cake.

Once the butter is softened, you’ll need to cream it with other ingredients using an electric mixer. This process of _creaming_ incorporates air into the butter and helps to distribute evenly the sugar and eggs that will follow.

The high-quality **unsalted** butter used in this recipe provides a rich, velvety texture and a delicate flavor that won’t overpower the other ingredients. By using unsalted butter, you can better control the overall _salt level_ of the cake and ensure it’s perfectly balanced to complement the lemon flavors.

• 1 3/4 cups granulated sugar

The first ingredient mentioned in this recipe is granulated sugar, a sweet and crystalline white sugar that serves as a primary source of sweetness in baking.

Granulated sugar, also known as table sugar or sucrose, is derived from sugarcane or sugar beets through a process of extraction and refinement.

This type of sugar is characterized by its small, translucent crystals and has a neutral flavor that dissolves quickly when added to recipes.

The high ratio of granulated sugar in this recipe, 1 3/4 cups, contributes significantly to the sweetness of the Lemon Cooler Cream Cake.

In baking, granulated sugar serves not only as a sweetener but also as an ingredient that helps to strengthen the structure of baked goods by providing texture and moisture.

The amount of granulated sugar used in this recipe can be adjusted according to personal taste preferences; however, keep in mind that reducing the amount of sugar may affect the overall flavor and texture of the finished cake.

• 3 large egg whites

Egg whites are one of the key ingredients in this Lemon Cooler Cream Cake recipe, and their role cannot be overstated. When we talk about large egg whites, we’re referring to the clear liquid part that separates from the yolks after cracking open an egg. This liquid is essentially the protein-rich portion of the egg, which provides structure, stability, and aeration to baked goods.

In this recipe, 3 large egg whites are specifically called for because they provide a certain level of strength and moisture to the cake. Egg whites contribute to the overall texture and help create a tender crumb in combination with other ingredients like butter and sugar. The egg white protein also plays a crucial role in strengthening the gluten network within the cake, giving it stability and preventing excessive crumbling.

When selecting large egg whites for this recipe, it’s essential to consider their freshness and quality. Fresh eggs will result in lighter, fluffier egg whites that incorporate air better when whipped. This is especially important for a cream-filled cake like the Lemon Cooler Cream Cake, where lightness and texture are critical.

When using large egg whites in this recipe, it’s crucial to remember not to over-beat them, as over-whipping can lead to a dense, tough crumb. The ideal goal is to whip the egg whites until they become stiff and hold their shape, but still retain a slightly soft peak. This will ensure that they blend smoothly with the sugar and other ingredients in the recipe.

• 2 large egg yolks

The ingredient “2 large egg yolks” plays a crucial role in the Lemon Cooler Cream Cake recipe, serving as a key component in enriching the flavor and texture of the cake.

Egg yolks are essentially the yolk of an egg that has been separated from its white. They are rich in fat, protein, and various nutrients such as vitamins A and B12. The use of large egg yolks is essential in this recipe, as their high content of fat will help to add moisture and tenderness to the cake.

When using egg yolks in baking, it’s generally recommended to use room-temperature eggs for optimal results. This means that you should take the eggs out of the refrigerator about 30 minutes before cracking them open. Cold eggs can be difficult to whisk or mix with other ingredients, resulting in a dense and tough cake.

The 2 large egg yolks will add approximately 1 ounce of fat (in the form of egg yolk fat) to the recipe, which is significant considering that many cakes contain only minimal amounts of added fat. The addition of these egg yolks will also contribute to the overall richness and flavor of the cake.

In the context of this Lemon Cooler Cream Cake recipe, the 2 large egg yolks are likely being used in conjunction with sugar, butter or other fats, and leavening agents to create a moist and flavorful crumb. The eggs will help to bind all these ingredients together, resulting in a cake that’s not only delicious but also visually appealing.

• 2 teaspoons grated lemon zest

The **Lemon Zest** is an essential ingredient in our Lemon Cooler Cream Cake Recipe, and it’s extracted from the outer layer of the lemon peel.

When using lemon zest, it’s crucial to grate or zest only the outer layer of the citrus fruit, as this contains most of the oil glands that give the **lemon** its characteristic flavor and aroma.

To ensure you get the right amount of grated lemon zest for your recipe, here are some steps you can follow:

• Select a bright yellow skin that’s easy to grate.
• Peel off thin strips from the citrus fruit, making sure not to include any white pith underneath.
• Use a microplane or fine grater to grate the lemon peel into tiny shreds.

The total amount of grated lemon zest needed for our Lemon Cooler Cream Cake Recipe is 2 teaspoons.

This might seem like a small quantity, but trust us; it makes all the difference in achieving that perfect balance of flavors in your cake.

In terms of preparation, you can prepare the lemon zest ahead of time and store it in an airtight container in the refrigerator for up to 1 week.

This allows you to have a constant supply of freshly grated lemon zest on hand whenever you need it.

Remember that when using **lemon zest** in your baking, less is often more. A little grated lemon zest can go a long way in adding brightness and depth to your baked goods.

So be sure to use the right amount, and you’ll be rewarded with a delicious Lemon Cooler Cream Cake that’s sure to impress!

For the lemon cooler cream:

The ingredients for the Lemon Cooler Cream Cake are divided into two main categories: the cake itself and the lemon cooler cream. For the cake, you will need:

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

1 cup unsalted butter, softened

1 3/4 cups granulated sugar

4 large eggs, at room temperature

2 teaspoons grated lemon zest

2 tablespoons freshly squeezed lemon juice

For the lemon cooler cream, you will need:

8 ounces heavy cream

1/2 cup granulated sugar

2 large egg yolks

2 teaspoons grated lemon zest

2 tablespoons freshly squeezed lemon juice

1 teaspoon vanilla extract

Note that for the lemon cooler cream, you will also need to make a simple syrup by dissolving 1 cup of granulated sugar in 1 cup of water over low heat. Allow the syrup to cool before using it.

• 8 ounces mascarpone cheese

Mascarpone cheese is a type of Italian cheese that is often used as a key ingredient in desserts, particularly in creamy and rich pastries such as tiramisu and cheesecakes.

In the context of the Lemon Cooler Cream Cake recipe, the 8 ounces of mascarpone cheese will be used to create a creamy and light filling for the cake. The mascarpone cheese adds a richness and depth of flavor that is often associated with high-end desserts.

Mascarpone cheese has a number of characteristics that make it well-suited to use in baked goods. It has a smooth and creamy texture, which makes it easy to whip up into a light and airy filling. It also has a mild and slightly sweet flavor that pairs well with the brightness of lemon.

The 8 ounces of mascarpone cheese will likely be used in combination with other ingredients, such as granulated sugar, vanilla extract, and lemon zest or juice, to create the cream filling for the cake. The exact proportions and methods of preparation will depend on the specific recipe being followed.

It’s worth noting that mascarpone cheese is a relatively expensive ingredient compared to some other types of cheese. However, it has a number of benefits that make it worth using in recipes like the Lemon Cooler Cream Cake. Its rich and creamy texture helps to add depth and complexity to desserts, while its mild flavor pairs well with a wide range of other ingredients.

In terms of substitution or alternatives to mascarpone cheese, there are several options available depending on the specific recipe being followed and the desired level of richness and creaminess. Some possibilities include whipped cream, sour cream, or heavy cream. However, these alternatives will have slightly different textures and flavors than mascarpone cheese, so some experimentation may be necessary to get the desired results.

• 8 ounces heavy cream

The ingredient ‘8 ounces heavy cream’ is a crucial component in the Lemon Cooler Cream Cake Recipe.

Heavy cream, also known as whipping cream, is a high-fat dairy product that adds richness and moisture to baked goods.

In the context of this recipe, 8 ounces of heavy cream is used to make the whipped cream topping that is layered with lemon curd and sponge cake to create the signature cooler taste.

The following characteristics make heavy cream an ideal choice for this recipe:

• Richness: Heavy cream contains around 36-40% fat, which gives it a rich and velvety texture that is perfect for whipped cream toppings.
• Flavor: Heavy cream has a neutral flavor profile that won’t interfere with the citrus flavors of lemon curd or the sweetness of the sponge cake.
• Stability: Whipped heavy cream is stable at room temperature and can be stored in the refrigerator for several hours without deflating or separating.

To use 8 ounces of heavy cream effectively, make sure to whip it until stiff peaks form before using it as a topping for your Lemon Cooler Cream Cake. You can also flavor the whipped cream with a pinch of salt or a drizzle of vanilla extract to enhance its taste and aroma.

• 2 tablespoons granulated sugar

The **Granulated Sugar** is a crucial ingredient in this recipe, serving as a sweetener and contributing to the overall flavor profile of the cake. When measuring out 2 tablespoons of granulated sugar, it’s essential to use a standard-sized tablespoon to ensure accuracy.

Granulated sugar, also known as white sugar, is composed of sucrose crystals that dissolve quickly in liquid ingredients. This dissolving process helps to distribute the sweetness evenly throughout the cake, creating a smooth and consistent flavor experience for the consumer.

In the context of this Lemon Cooler Cream Cake recipe, the granulated sugar adds a touch of sweetness without overpowering the tartness of the lemons. The 2 tablespoons required will provide just the right amount of sugar to balance out the flavors in the cake.

When working with granulated sugar, it’s essential to note that its texture and consistency can affect the overall appearance of the final product. Granulated sugar is a large-crystal sugar that can be visible in baked goods, which may not be desirable in some recipes. In this case, however, the presence of granulated sugar is intentional and contributes to the cake’s overall character.

Furthermore, granulated sugar plays a significant role in browning reactions within the cake, contributing to its golden-brown color and crispy texture on top. The Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs when food is cooked, is partially responsible for this effect.

In conclusion, granulated sugar is an essential component of this Lemon Cooler Cream Cake recipe, providing sweetness, contributing to flavor balance, and influencing the overall texture and appearance of the final product. The 2 tablespoons required will help to create a harmonious blend of flavors in the cake.

• 1 teaspoon vanilla extract

Vanilla extract is an essential ingredient in baking, particularly when it comes to creating the classic and refreshing taste of a Lemon Cooler Cream Cake.

The 1 teaspoon measurement indicates that a moderate amount of vanilla flavor should be added to the recipe.

This amount can be adjusted based on personal preference; some bakers may prefer a stronger or sweeter vanilla flavor in their cake, while others may find it too overpowering.

Vanilla extract is typically made from real vanilla beans and is a concentrated form of pure vanilla essence.

The process of extracting the essential oils and flavor compounds from vanilla beans involves soaking them in a solvent such as ethanol or propylene glycol, which helps to release their delicate flavors and aromas.

This extraction process is what gives vanilla extract its characteristic sweet, creamy, and slightly spicy flavor that’s perfect for adding depth and complexity to baked goods like cakes, cupcakes, cookies, and pastries.

In the context of this Lemon Cooler Cream Cake recipe, the 1 teaspoon of vanilla extract serves not only as a flavor enhancer but also as an ingredient that helps to balance out the brightness and tartness of the lemon flavors.

• 2 tablespoons freshly squeezed lemon juice

In this recipe for Lemon Cooler Cream Cake, lemon juice plays a crucial role in adding flavor and moisture to the cake. To make 2 tablespoons of freshly squeezed lemon juice, you will need to use the juice of about one medium-sized lemon.

The acidity in lemon juice helps to break down the starches in the other ingredients, creating a tender crumb in the finished cake. It also contributes to the overall brightness and citrus flavor that defines this dessert.

When extracting the lemon juice, be sure to use only the pulp and liquid from inside the fruit, avoiding any of the white pith or bitter membrane surrounding it.

To get the most out of your lemons, consider using organic or locally sourced produce for better flavor and nutrients. A high-quality lemon will yield a more vibrant and aromatic juice that will elevate the entire cake.

In addition to its taste, freshly squeezed lemon juice offers several benefits in baking. It adds moisture without making the cake too soggy, helps balance sweetness levels, and provides a subtle hint of citrus that complements other ingredients like butter and cream.

Instructions

Preheat and prepare pans:

To start with, ensure you have all the necessary ingredients ready for the Lemon Cooler Cream Cake Recipe.

This includes 2 cups of all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon salt, 1/2 cup unsalted butter, softened, 4 large eggs at room temperature, 2 teaspoons grated lemon zest, and 2 tablespoons freshly squeezed lemon juice.

Preheat your oven to a temperature of 350°F (175°C). It’s essential to preheat the oven to the correct temperature to ensure that the cake bakes evenly and doesn’t cook too quickly or slowly.

Next, prepare two pans by greasing them with butter and dusting them lightly with flour. This will prevent the cakes from sticking to the pans once they’re baked.

Place a piece of parchment paper on the bottom of each pan for extra insurance against sticking. You can also line the sides of the pans with more parchment paper, if desired.

Making sure the pans are prepared correctly is crucial in achieving the right texture and presentation of your Lemon Cooler Cream Cake.

Now that you’ve preheated your oven and prepared your pans, it’s time to move on to mixing the cake batter and beginning the assembly process.

• Preheat oven to 350°F (175°C)

To begin making the Lemon Cooler Cream Cake, it’s essential to start with the oven preheated to the correct temperature. The instructions require you to set your oven to 350°F (175°C). This temperature setting is crucial for ensuring that the cake cooks evenly and at the right pace.

Here are the steps to achieve this precise temperature:

1. Select your oven’s temperature control dial or button, usually located on the front of the oven.
2. Turn the dial clockwise to increase the temperature, if it’s not already set. Alternatively, use the buttons to select 350°F (175°C) if you have a digital display.
3. Press and hold the “start” button or turn the dial until the oven beeps to confirm that it has reached the desired temperature.

Now that your oven is preheated, you can proceed with the rest of the Lemon Cooler Cream Cake recipe. Remember to keep an eye on your cake as it bakes and adjust the baking time if necessary.

It’s worth noting that some ovens may have slightly different temperature settings or controls. If you’re unsure about how to preheat your oven, consult your owner’s manual for specific instructions.

By following these steps carefully, you’ll be able to achieve the perfect temperature for your Lemon Cooler Cream Cake and enjoy a deliciously moist and flavorful dessert.

• Grease two 9inch round cake pans and line the bottoms with parchment paper

To begin preparing the Lemon Cooler Cream Cake, it’s essential to properly grease two 9-inch round cake pans to ensure that the cakes release smoothly once baked and cooled.

The first step involves applying a thin, even layer of grease to the interior surfaces of each pan. This can be achieved by using a high-quality cooking spray or by simply brushing the insides with melted butter.

It’s crucial to choose a grease that is specifically designed for baking, as it will help prevent the cakes from sticking to the pans and making them easier to remove when they’re done.

Once the grease has been applied, take a moment to line the bottom of each pan with parchment paper. This is an additional precautionary measure to ensure that the cakes release cleanly and don’t stick to the pan.

The parchment paper should be cut to fit the dimensions of the pans, allowing for a smooth and even surface area at the bottom of each cake.

With the pans properly prepared, you’ll be able to achieve beautifully formed cakes that will serve as the foundation for your Lemon Cooler Cream Cake recipe.

Lemon Cooler Cream Cake Recipe

Assemble the cake:

To assemble the Lemon Cooler Cream Cake, you’ll need to prepare several components beforehand.

Start by leveling each cake layer to ensure they’re even and flat.

You can do this using a serrated knife or a cake leveler.

Once your layers are leveled, place one of them on a serving plate or cake stand.

Spread a generous amount of Lemon Cooler Cream over the top of the first layer.

This cream is made with heavy cream, powdered sugar, lemon zest, and lemon juice – all ingredients you’ll need to have prepared in advance.

Use an offset spatula or a regular spatula to spread the cream evenly over the surface of the cake.

Makes sure it reaches the edges so that there are no bare spots when you place the next layer on top.

Repeat this process with each of the remaining layers, finishing with the topmost layer.

Once all the layers are stacked and frosted, use a turntable to create a smooth surface around the edges – or simply spread some additional cream over the sides using an offset spatula.

To add the final touches, sprinkle powdered sugar over the top of the cake in a decorative pattern, if desired, and serve immediately.

• Bake for 2530 minutes, or until a toothpick inserted comes out clean

To make this refreshing and delicious Lemon Cooler Cream Cake, you’ll need to follow these steps carefully.

Here’s a summary of the recipe:

• 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (235ml) whole milk, at room temperature
• 1/2 cup (115g) unsalted butter, softened
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon grated lemon zest
• Lemon Cream Cheese Frosting (recipe below)

Lemon Cooler Cake:

In a medium bowl, whisk together flour, sugar, baking powder, and salt.

In a large mixing bowl, using an electric mixer, beat eggs until light and fluffy.

With the mixer on low speed, gradually add dry ingredients to egg mixture in three parts, alternating with milk, beginning and ending with dry ingredients. Beat just until combined.

In another bowl, whisk together butter, lemon juice, and lemon zest. Add this mixture to cake batter and mix until just combined.

Divide batter evenly between two 9-inch (23cm) round cake pans lined with parchment paper.

Baking:

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow cakes to cool in pans for 5 minutes before transferring them to a wire rack to cool completely.

Lemon Cream Cheese Frosting:

• 8 ounces (225g) cream cheese, softened
• 1/2 cup (115g) unsalted butter, softened
• 2 cups (400g) powdered sugar, sifted
• 2 tablespoons freshly squeezed lemon juice

To assemble the cake:

Once cakes are completely cool, place one layer on a serving plate or cake stand.

Spread a thick layer of Lemon Cream Cheese Frosting on top of the first cake layer.

Place second cake layer on top and frost entire cake with remaining frosting.

This Lemon Cooler Cream Cake is perfect for springtime gatherings, baby showers, or any celebration where you want to bring a touch of citrus sunshine!

• Allow cakes to cool in pans for 5 minutes before transferring to a wire rack

The first step in making a Lemon Cooler Cream Cake is to preheat the oven and prepare the cake pans.

To start, preheat the oven to 350°F (175°C). While the oven is warming up, prepare three 8-inch round cake pans by greasing them with butter or cooking spray and lining the bottoms with parchment paper.

In a large mixing bowl, whisk together 2 1/4 cups of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of salt. Set aside for now.

In another large mixing bowl, use an electric mixer to beat 1 cup of unsalted butter until it’s creamy.

Add 1 3/4 cups of granulated sugar to the bowl with the butter and continue beating until light and fluffy.

Beat in 2 large eggs one at a time, followed by 2 teaspoons of freshly squeezed lemon juice and 1 teaspoon of grated lemon zest.

Mix in the flour mixture from earlier (the one you set aside) on low speed, alternating with 1 cup of buttermilk, beginning and ending with the flour mixture. Beat just until combined.

Divide the batter evenly among the prepared pans and smooth the tops.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Once the cakes are cool, you can frost and decorate them as desired. For this recipe, I’ll be sharing a simple lemon cream cheese frosting and some optional decorations like sliced lemons or fresh mint leaves.

To make the frosting, beat 8 ounces of cream cheese until smooth.

Add 1 cup of confectioners’ sugar to the bowl with the cream cheese and beat until combined.

Beat in 2 tablespoons of freshly squeezed lemon juice and 1 teaspoon of grated lemon zest.

Spread a layer of frosting on top of one cake, then stack the remaining two cakes on top, finishing with a final layer of frosting.

Cover any exposed edges or crumbs with additional frosting if needed. For a more polished look, use a long serrated knife to carve and smooth out the cake.