Ingredients
Scale
Cake
- 2 sticks unsalted butter
- 2 cups white sugar
- 4 eggs
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 2 cups flour
- 1 package lemon instant Jell-O pudding
- 1/2 tsp sea salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup whole milk
Whipped Cream Frosting
- 3 cups heavy whipping cream
- 1/2 cup white sugar
- 1 tsp vanilla extract
- Berries and lemon zest for decoration (optional)
Instructions
Cake
- Pre-heat oven to 350°F
- In the bowl of a stand mixer fitted with blade attachment, beat butter and sugar on high for 2 minutes or until fluffy
- Add eggs 1 at a time
- Add lemon zest, lemon juice and vanilla extract, mix
- In a separate bowl whisk together flour, pudding mix, sea salt, baking powder and baking soda,
- Slowly add the dry mixture to the mixing bowl, alternating with the whole milk
- Mix until the dry ingredients are just fully combined
- Grease a 3, 6″ cake pans, cut a piece of parchment paper to fit the bottom of the pan, coat with thin layer of flour
- Divide the cake mixture between the 3 pans, bake for 30-32 minutes until cake is set
- Remove from oven and cool completely
Whipped Cream Frosting
- While the cake is cooling put a the clean bowl of your electric mixer in the freezer for 1 hour
- Remove from freezer, fit with whisk attachment
- Add whipping cream to the bowl, whisk on high until it starts to thicken
- Slowly add sugar and vanilla extract, whisk until desired consistency is reached (it should be thick)
- Once cake has cooled completely, set the first layer down on a serving plate, top with a thick layer of whipped cream, repeat with other 2 layers
- Top with berries and lemon zest for decoration if desired
Notes
You can bake the layers 1 at a time if you don’t have 3 pans, but be sure to cool the layers before removing them to move on to baking the next.
You can use a larger cake pan (8 or 10 inch) and make it a 2 layer cake.