Description
A delightful and refreshing Lemon Layer Cake with creamy frosting and a zesty lemon curd filling.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- ¼ cup fresh lemon juice
- Zest of 2 lemons
- 1 cup granulated sugar
- 3 large eggs
- ½ cup fresh lemon juice
- Zest of 3 lemons
- ½ cup unsalted butter, melted
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add in the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Add Dry Ingredients and Milk: Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix in the lemon juice and zest until just combined.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool on a wire rack.
- Prepare Lemon Curd: In a saucepan, whisk together sugar, eggs, lemon juice, and zest over medium heat. Stir continually for about 8-10 minutes until the mixture thickens. Remove from heat and stir in the butter. Strain the curd through a sieve to remove any lumps. Let it cool.
- Make the Frosting: In a mixing bowl, beat the butter until creamy. Gradually add the powdered sugar, lemon juice, vanilla, and lemon zest. Beat until smooth and fluffy.
- Assemble the Cake: Spread a layer of lemon curd on top of one of the cake layers. Place the other cake layer on top. Apply a crumb coat of frosting and chill the cake for 20 minutes. Apply the final layer of frosting evenly around the cake. Optionally, garnish with lemon slices or zest.
Notes
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Make Ahead: The lemon curd can be made a day in advance and stored in the refrigerator.
- Variation: For extra lemon flavor, brush the cake layers with a simple syrup made of equal parts sugar and lemon juice.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg