An Inspired Cook

Spring is one of my favorite times of year. I love the vibrant colors of blooming spring flowers and the tinge of green in the trees. Our spring weather came early after a mild winter and now that it’s officially spring, our temperatures have turned especially warm feeling more like summer. This buttermilk cake is the ultimate spring dessert with a layer of whipped lemony cream cheese and topped with whipped cream. Every bite is melt in your mouth delicious! Spring, sunshine and lemons make our days colorful and vibrant once again!

Place your measured sugar and softened butter into the bowl of a stand mixer. Beat the butter and sugar until it appears light and fluffy.

Add the eggs, one at a time, beating after each addition. Next add the vanilla, then begin adding the dry ingredients a bit at a time alternating with the buttermilk.

This is the last of the buttermilk addition. Once blended together, add the lemon zest and 1 tablespoon of lemon juice. Beat a few turns on the mixer until the lemon zest and juice has been incorporated.

Preheat oven to 350 degrees. Run a pat of butter along the bottom and sides of two 9″ round cake pans. Divide the cake batter between the 2 pans. Bake 30 – 35 minutes or until toothpick tested. Cool completely.

While the buttermilk cake is in the oven, make the lemon cream cheese filling. I used a hand mixer to beat the softened cream cheese until it was creamy. Sift about half of the powdered sugar onto the cream cheese. Beat on low until it is incorporated, then add the remaining powdered sugar and beat until it becomes creamy.

Once creamy, add the zest and lemon juice. Beat on low until it is incorporated.

Pour 1 cup of heavy cream into a medium mixing bowl. Use the whisk attachment on your hand mixer to whip the cream until it forms stiff peaks. Fold into the lemon cream cheese filling until all the whipped cream is incorporated and appears fluffy.

For the whipped cream topping, in a medium bowl, add sifted powdered sugar to the heavy cream . Use the whisk attachment and whip until you have soft peaks that will be easy to spread over and around the cake.

Once the cake has baked, remove to a cooling rack. To assemble cake; set one layer of the cake onto a large plate. Use a spatula to spread all of the lemon cream cheese filling over top. Take the other cooled cake and place on top. Use a frosting spatula to apply the whipped cream over all sides of the cake. Top with a cake dome and refrigerate at least 4 hours before serving.

Top with sliced lemons or fresh strawberries.

Buttermilk Cake with Lemon Cream Cheese Filling

Buttermilk Cake Ingredients
1 1/2 cups All Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
3/4 cup Unsalted Butter, softened
1 1/2 cups Sugar
3 large Eggs
1 teaspoon Vanilla
1 cup Butermilk
Zest of 1 Lemon
1 tablespoon Lemon Juice

Lemon Cream Cheese Filling
8 ounces Cream Cheese, softened
1 cup Powdered Sugar, sifted
1 tablespoon Lemon Zest
2 tablespoons Lemon Juice
1 cup Heavy Cream

Whipped Cream Topping
1 cup Heavy Cream
1/4 cup Powdered Sugar, sifted

Preheat oven to 350 degrees. Prep two 9 inch round cake pans by rubbing butter over the bottom and sides of each pan.

To make the cake: Combine the dry ingredients of flour, baking powder and salt. Stir to combine. Set aside.

Beat together the softened butter and sugar in the bowl of a stand mixer. Beat until the mix becomes light and fluffy. Add eggs one at a time, beating after each addition, then add the vanilla. Alternate adding a bit of the dry mix with the buttermilk, blending well after each addition creating the batter. Add the lemon zest and lemon juice and blend well to combine leaving a smooth cake batter. Pour half of the cake batter between the two prepared cake pans. Place in oven and bake 30 – 35 minutes or until toothpick tested. Remove the cakes to a cooling rack to cool completely before assembling cake.

To make the filling: Beat the softened cream cheese with a hand mixer until it is creamy. Sift about half of the powdered sugar in with the cream cheese. Beat on low until it is incorporated, then add the remaining powdered sugar and beat again until it is creamy. Add the zest and lemon juice. Beat on low until it is incorporated.

In another bowl, add a cup of heavy cream. Use the whisk attachment of a hand mixer to whip into stiff peaks. Fold the whipped cream into the lemon cream cheese mixture until it is smooth and fluffy. Set aside.

To make whipped cream: Add the heavy cream and sifted powdered sugar together and use the whisk attachment to whip into soft peaks. Set aside.

To assemble cake: Place one half of the buttermilk cake on a large plate. Use a spatula to spread the lemon cream cheese filling evenly over the cake. Place the other half of the cake on top. Use a frosting spatula to apply the whipped cream over all sides of the cake. Top with a cake dome and refrigerate at least 4 hours before serving. Optional: Add lemon slices or fresh strawberries on top.