lemon layer cake

This Lemon Layer cake recipe has loads of fresh lemon flavor! An easy but impressive homemade summertime cake!

Lemon Layer Cake

cake flour

baking powder

salted butter (room temperature)

sugar

buttermilk (room temperature)

lemon juice (fresh squeezed)

vanilla extract

lemons (3 tablespoons)

2 sticks salted butter, softened

lemon curd

Preheat the oven to 350°F. Spray 2 9-inch cake pans liberally with baking spray (like Baker’s Joy that has flour in it.)  Place a parchment paper liner in the bottom and brush more baking spray on top, set aside.

In a medium-sized bowl, whisk together the flour, baking powder, and set aside.

Add the butter and sugar to a stand mixer with the paddle attachment and mix on medium speed until light and fluffy (about 2 minutes.)

Add the egg whites into the bowl in three batches, mix thoroughly in between each addition.

Next, add the flour mixture and stir it in until just combined, scraping down the sides.

Lastly, add the buttermilk, lemon juice, vanilla extract, and lemon zest.

Stir it in until combined. Scrape down the sides and give it another 10 seconds of mixing.

Divide the batter amongst the two cake pans and smooth out the tops. Bake for 22-27 minutes until lightly golden brown on top and a toothpick inserted into the center comes out clean, a few crumbs on the toothpick is okay, any wet batter and it needs to bake longer.

Let the cakes cool on a wire rack in their pans for 5 minutes then turn out the cakes and place them (top side up) on the wire rack to cool completely.

While the cakes cool, make the frosting by placing the butter in a stand mixer with the paddle attachment. Cream the butter until smooth (about 30-45 seconds.)

Add the powdered sugar a little at a time until fully combined, scrape down the sides as needed.

Stir in the lemon juice and vanilla extract until incorporated. Place the speed on medium-high and whip the frosting for 3 minutes until light and fluffy set aside.

To assemble the cake place a tablespoon-sized dollop of the buttercream onto the bottom of your serving dish or cake plate, this will help keep the cake in place while you assemble. Take the parchment paper off of one of the cakes and place it (bottom side down) onto the buttercream on your serving platter.

Place the lemon curd on top and smooth it out to the edge leaving a half-inch border.

Take the next cake and take off the parchment paper liner and place it top-side down on top of the lemon curd. Lightly press the cake down to distribute the curd out toward the sides but not so it is pouring out.

Frost the cake with a small amount of buttercream for a crumb coat. Place in the refrigerator for 2 hours to set (place the extra buttercream in the fridge too to use after the cake has set.)

When ready, frost with the remaining buttercream, slice and serve.

Homemade Lemon Cake with a middle layer of creamy lemon frosting and fresh lemon curd! Delicious and made entirely from scratch, this is one impressive cake. Yet easy enough for you to make too!

Lemon Cake with Lemon Curd Frosting Recipe

buttermilk, divided

lemons, zested (about 2 Tablespoons of zest)

unsalted butter, softened

Tablespoon baking powder

salt

lemon,

heavy cream

lemon curd**

To prepare cake, grease and flour two 9-inch...

To prepare cake, grease and flour two 9-inch cake pans and line bottoms with parchment paper (cut circles to fit). Set aside.

In a small bowl, beat egg whites, 1/4...

In a small bowl, beat egg whites, 1/4 cup of the buttermilk and lemon zest. Set aside.

In mixing bowl, beat butter and sugar until...

In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add in dry ingredients and mix until combined. Slowly add in egg white mixture. Beat in remaining buttermilk.

Pour evenly into cake pans. Bake in a...

Pour evenly into cake pans. Bake in a 350 degree oven for about 25-28 minutes, until toothpick comes out clean. Remove and cool in cake pans 5 minutes. Invert onto a wire rack and cool completely before frosting.

For the frosting, beat butter for 3-5 minutes...

For the frosting, beat butter for 3-5 minutes until pale in color. Add powdered sugar, lemon zest and lemon juice (about 2 Tbsp from fresh lemon). Don’t add the heavy cream yet. Beat for 3-5 minutes until fluffy. Remove 1 cup of this frosting mixture. Set aside for now.

To the big bowl of frosting add 2...

To the big bowl of frosting add 2 Tablespoons of heavy cream and beat an additional 2-3 minutes until light and fluffy.

To make the filling, take that 1 cup...

To make the filling, take that 1 cup of the frosting and add ¼ cup of lemon curd and beat until combined.

To assemble, place the first layer of the...

To assemble, place the first layer of the cake on a server or cake platter. Gently tuck strips of parchment paper under the cake to keep the frosting off your serving dish. 

Spread the lemon curd frosting over the top...

Spread the lemon curd frosting over the top of the cake.

Place the second cake layer on top of...

Place the second cake layer on top of the filling and press down slightly to secure.

Spread the remaining frosting over the sides and...

Spread the remaining frosting over the sides and the top of the cake. Remove parchment paper slips. Enjoy.

Homemade Lemon Curd Cake made from moist lemon cake layers filled with sweet lemon curd and frosted with tangy lemon cream cheese frosting. The perfect lemon layer cake for Easter, or any special occasion!

Lemon Curd Cake Recipe

(10 Lemon Curd

cups (380 grams) granulated sugar

vegetable oil

3 large eggs,

lemons,

teaspoon (5 milliliters) Lemon (or vanilla) extract

½ cups (350 g) all-purpose flour, sifted

teaspoons (11.2 g) baking powder

teaspoon (5 g) salt

cup buttermilk (236 ml) (or milk),

cup (59 milliliters) fresh lemon juice

(226 grams) unsalted butter, cold

(113 grams) full-fat cream cheese, cold

(455 grams) powdered sugar, sifted

(5 milliliters) lemon extract

(15 milliliters) heavy whipping cream

(57 grams) lemon curd

Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper, and grease the sides.

In a large mixing bowl, combine the sugar, oil, eggs, and lemon extract. Beat on medium speed until the well is incorporated. Scrape down the bowl as needed

Next, zest 2 lemons into the batter and then juice the lemons to get 1/4 cup of lemon juice. Add the lemon zest, lemon juice, and sour cream to the batter and beat until well combined.

Combine the dry ingredients in a separate bowl, sift into the wet ingredients, adding half the dry ingredients at a time, with half of the buttermilk, and beat on low speed until combined. Add the remaining dry ingredients and buttermilk and continue mixing until combined. Use a spatula to scrape down the sides of the bowl and stir the batter to ensure it’s well-mixed.

Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-23 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Remove from the oven and allow to cool completely.

Make the Cake

Cut the butter into 1-inch blocks. Beat the butter for 3-5 minutes until it is light and fluffy and reaches a spreadable consistency, scrape down the bowl frequently. Then add the cream cheese and cream together for 2-3 minutes until it’s fluffy and free of lumps.

Next add the powdered sugar, lemon extract, and heavy cream. Beat on low speed until the powdered sugar has combined. Add the lemon curd, beat to combine then increase speed to medium-high and beat for a couple of minutes until smooth and creamy.

Make the Frosting

Level the cake layers if needed. Place a dollop of frosting on your cake board and place the bottom layer of cake on top of that. Place half of the frosting in a large piping bag, then cut off the end of the piping bag.  Pipe a thick border (a dam) along the outside edge of the cake, once or twice.

Spread half of the lemon curd in the middle of the cake. Add the second layer of cake, inverted and repeat the above steps using all of the remaining lemon curd. Next, add the final layer of cake on top, inverted.

Use the piping bag to fill in any gaps between the layers and to create a crumb coat. Using an offset spatula or icing smoother, wipe away the excess frosting, leaving you just enough to coat the outside of the cake.

With the remaining frosting, proceed to frost the top and sides of the cake using an offset spatula. Garnish with lemon slices.

Assembly and Decoration

This moist Lemon Velvet Cake is named for it&#x27;s soft, velvety texture. This lemon layer cake is filled with lemon curd and whipped cream, and frosted with lemon buttercream frosting.

Lemon Velvet Cake

(8 ounces)(226 grams) package cream cheese, softened

(3/4c)(168 grams) unsalted butter, softened

(400 grams) sugar

(342 grams) cake flour- see Notes for substitution

(8 grams) baking powder

(3 grams) baking soda

(3 grams) salt

(175 grams) milk

lemon juice

(54 grams) vegetable oil (we used canola oil)

Lemon

lemons

(150 grams) sugar

(30 grams) cornstarch

(236 grams) water

Tablespoons (28 grams) butter

Tablespoon grated lemon zest

(240 grams) heavy cream

vanilla

unsalted butter

lemon

lemon (optional)

(863 grams) powdered sugar

(60 grams) milk

Coloring

Preheat the oven to 325 degrees F. Grease...

Preheat the oven to 325 degrees F. Grease and flour three 8 inch pans. We like to line the bottom of our pans with circles of parchment paper.

In a medium bowl, whisk the cake flour,...

In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds and set aside.

In another bowl, combine the milk, oil, lemon...

In another bowl, combine the milk, oil, lemon juice, lemon extract, and lemon zest. Set aside.**It will take a on a thick, clumpy look- don't worry- the lemon is basically turning the milk into buttermilk.

In the bowl of your mixer, add the...

In the bowl of your mixer, add the butter and cream cheese and mix at medium speed until smooth.

Gradually add the sugar and mix at medium...

Gradually add the sugar and mix at medium speed for 2-3 minutes.

Add the room temperature eggs one at a...

Add the room temperature eggs one at a time, mixing until the yellow of the yolk disappears.

With the mixer on low speed, alternately add...

With the mixer on low speed, alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet). Slightly increase the mixer speed just until combined.

Divide the batter between the three prepared pans.

Bake at 325 degrees F for 28-30 minutes...

Bake at 325 degrees F for 28-30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let cool for 5-10 minutes in the pans on a wire rack before turning out.

This recipe makes approximately 8 cups of batter....

This recipe makes approximately 8 cups of batter. Works for cupcakes also (although there will be little to no dome).

Combine sugar, cornstarch and water in a saucepan...

Combine sugar, cornstarch and water in a saucepan over medium heat. Stir constantly, until mixture thickens and comes to a boil (3-4 minutes). Boil, stirring, for 1 minute more. Remove the pan from the heat.

Spoon about 1/2 cup of the hot mixture...

Spoon about 1/2 cup of the hot mixture into a small bowl with egg yolks and stir quickly until combined. Continue stirring, while pouring the egg mixture back into the saucepan. Return pan to medium heat and cook, stirring, until the curd is thickened and lemon colored (1-2 min).

Remove from heat and stir in the butter,...

Remove from heat and stir in the butter, lemon juice, and lemon zest.-- Let the lemon curd cool, then press plastic wrap onto the surface, this will prevent a skin from forming on the top. Refrigerate.

This will fill a 2-3 layer 8 or...

This will fill a 2-3 layer 8 or 9 inch cake with some leftover. The recipe can be halved.I have refrigerated the lemon curd for a week and it was fine....I'm not sure how long it will keep beyond that. Makes 1 1/4 cups

Chill the mixing bowl and beaters/ whisk attachment...

Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.

Pour the whipping cream, powdered sugar and vanilla...

Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.  

The cream begins to thicken (approx. 1 1/2...

The cream begins to thicken (approx. 1 1/2 minutes) and soft peaks form....peaks that slightly bend over.  Watch closely as this happens quickly.  Do not over beat.

In the bowl of your mixer beat the...

In the bowl of your mixer beat the butter until smooth,  blend in the lemon extract and zest.Add 1/2 of the powdered sugar and 1/2 of the milk and mix at medium speed until combined.

Add remaining powdered sugar and gradually add the...

Add remaining powdered sugar and gradually add the milk.  You can also add a touch of lemon yellow coloring gel at this point if you would like more color.

Mix at medium speed 3 to 5 minutes...

Mix at medium speed 3 to 5 minutes scraping the sides and bottom of the bowl occasionally.  At the end of mixing, slow down the mixer to very low speed for a minute or two, this will help to eliminate air pockets in the buttercream.

Yield:  6 cups  - enough to fill and...

Yield:  6 cups  - enough to fill and frost a 3 layer 8 inch cakeCan be frozen in an air tight container for at least 3 months.  Thaw on countertop and remixIf your buttercream is too thin, add more powdered sugar.

If the consistency is too thick, add a...

If the consistency is too thick, add a bit more milk, 1 teaspoon at a time.

Place the first cake layer on the cake...

Place the first cake layer on the cake plate or pedestal.

Pipe a dam of buttercream around the edge...

Pipe a dam of buttercream around the edge of the cake layer, using a piping bag with the tip snipped away (or ziplock bag).

Fill with a layer of lemon curd, followed...

Fill with a layer of lemon curd, followed by a layer of whipped cream. Top with the next cake layer and repeat steps with dam and filling.

Top with the third cake layer and fill...

Top with the third cake layer and fill any remaining gaps between the cake layers with buttercream.

Crumb coat the cake with a thin layer...

Crumb coat the cake with a thin layer of buttercream. Chill in the freezer for 15 minutes to firm things up (optional).

Frost the sides of the cake with the...

Frost the sides of the cake with the final coat of buttercream (I added ridges with a cake comb). Finally, I piped rosettes around the top edge of the cake using a 2D piping tip and filled the top with a thin layer of lemon curd.Chill the cake until within a couple of hours of serving.

Small lemon cake recipe with easy lemon curd filling.

Lemon Cake Recipe

flour

baking soda

buttermilk

lemon (~1 teaspoon)

unsalted butter, melted

heavy whipping cream

Preheat the oven to 350° and grease a...

Preheat the oven to 350° and grease a 6” round cake pan.

In a medium bowl, beat together with an...

In a medium bowl, beat together with an electric mixer the butter, sugar, and lemon zest. Beat very well, about 1-2 minutes.

Add the egg and beat until well combined,...

Add the egg and beat until well combined, about 15 seconds.

In a small bowl, whisk together the flour,...

In a small bowl, whisk together the flour, salt and baking soda. Add half of this to the batter and beat lightly.

Stir in half of the buttermilk and continue...

Stir in half of the buttermilk and continue beating. Add the remaining dry ingredients and beat, then stir in the remaining buttermilk and 1 tablespoon of lemon juice.

Scrap the batter into the pan, smoothing the...

Scrap the batter into the pan, smoothing the top and bake for 37-39 minutes, until a skewer inserted comes out clean.

Let cool on a wire rack in the...

Let cool on a wire rack in the pan. Carefully remove the cake from the pan once it has cooled and set aside.

Meanwhile, make the lemon curd: In a microwave-safe...

Meanwhile, make the lemon curd: In a microwave-safe bowl, whisk together all of the ingredients very well. Microwave on HIGH for 1 minute. Stop, stir, and then microwave another minute. Stir the lemon curd after 2 minutes, and then place it back in the microwave for a final 30 seconds. After 2 minutes and 30 seconds, begin testing the lemon curd by quickly dipping a spoon into it, and running your finger through it. If the line holds, the lemon curd is done. If the curd runs and fills the line you just made, try another 30 seconds in the microwave and test again. The curd will thicken considerably as it cools.

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