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Lemon Layer Cake

Lemon Layer Cake
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This Lemon Layer Cake is light, fluffy, and bursting with fresh lemon flavor. It features tender lemon cake layers, a bright lemon curd filling, and a smooth lemon buttercream frosting, making it a perfect dessert for any occasion.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup buttermilk
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • For the Lemon Curd:
  • 1/2 cup fresh lemon juice
  • 1/4 cup granulated sugar
  • 2 large egg yolks
  • 1 tablespoon unsalted butter
  • For the Lemon Buttercream:
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar
  • 2–4 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
  4. Beat in eggs one at a time, mixing well after each addition.
  5. In a small bowl, combine buttermilk, lemon juice, lemon zest, and vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
  7. Divide batter evenly between the prepared cake pans.
  8. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  10. To make the lemon curd: In a small saucepan, whisk together lemon juice, sugar, and egg yolks. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
  11. Remove from heat and stir in butter until melted. Transfer to a bowl, cover with plastic wrap directly on the surface, and chill until firm.
  12. To make the lemon buttercream: In a large bowl, beat softened butter until creamy.
  13. Gradually add powdered sugar, beat until smooth.
  14. Add 2 tablespoons of lemon juice, vanilla extract, and salt. Beat until light and fluffy. Add more lemon juice if needed for desired consistency.
  15. To assemble the cake: Level the cooled cake layers if necessary. Place one cake layer on a serving plate. Spread an even layer of chilled lemon curd over the top.
  16. Place the second cake layer on top. Frost the entire cake with the lemon buttercream.
  17. Garnish with additional lemon zest or lemon slices, if desired.

Notes

  • Ensure all ingredients are at room temperature for best results.
  • Do not overmix the cake batter, as this can lead to a tough cake.
  • For a richer lemon flavor, you can add an extra teaspoon of lemon zest to the cake batter.
  • The lemon curd can be made a day in advance and stored in the refrigerator.
  • Store the cake at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Nutrition

Find it online: https://kitchenvan.com/lemon-layer-cake/