Lemon Layer Cake With Lemon Curd Filling Recipe

Step 1

Gather the ingredients. The Spruce Eats / Diana Chistruga Preheat oven to 350 F. Grease and flour two 9-inch round cake pans, or spray with nonstick baking spray with flour. The Spruce Eats / Diana Chistruga In large bowl, combine cake flour, baking powder, baking soda, ginger, and salt. The Spruce Eats / Diana Chistruga In a mixing bowl, cream 3/4 cup of butter and sugar at medium speed until light and fluffy. The Spruce Eats / Diana Chistruga Beat in egg yolks, one at a time, beating well after each. Beat in lemon juice and vanilla. The Spruce Eats / Diana Chistruga With the mixer on low speed, beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture (about 4 flour additions and 3 buttermilk additions). Beat just until blended. The Spruce Eats / Diana Chistruga In small glass or metal bowl with clean beaters, beat egg whites with cream of tartar until stiff peaks form. The Spruce Eats / Diana Chistruga With a rubber spatula, gently fold egg white mixture, in thirds, into the cake batter. The Spruce Eats / Diana Chistruga Spread batter in prepared pans. Bake 35 to 40 minutes, until cake tester inserted into the center comes out clean. Cool in pans on racks for 10 minutes. Invert onto racks and cool completely. The Spruce Eats / Diana Chistruga

Step 2

Gather the ingredients. The Spruce Eats / Diana Chistruga In large mixing bowl, beat cream cheese and 3/4 cup of butter for 2 minutes, until fluffy. The Spruce Eats / Diana Chistruga At low speed, beat in confectioners sugar, cream, and 1/3 cup of lemon curd until smooth. Cover; chill 20 minutes, until spreadable consistency. The Spruce Eats / Diana Chistruga Using a serrated knife, level tops of cake layers if necessary. Place 1 layer on serving plate; spread with the 1 cup of lemon curd. Refrigerate for about 15 minutes to set the lemon curd. The Spruce Eats / Diana Chistruga Top with remaining cake layer. The Spruce Eats / Diana Chistruga Frost the top and sides of the cake with the cream cheese frosting; refrigerate. Bring cake to room temperature before serving. The Spruce Eats / Diana Chistruga Garnish with fresh berries or lemon zest, if desired. The Spruce Eats / Diana Chistruga