Lemon Layer Cake with Curd (Print)
Light, zesty cake with tender sponge layers, tart lemon curd filling, and silky buttercream frosting.
# What You Need:
→ Cake Components
01 - 2¾ cups all-purpose flour
02 - 2½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 cup unsalted butter, room temperature
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon finely grated lemon zest
09 - ⅓ cup fresh lemon juice
10 - 1 cup buttermilk, room temperature
11 - 1 teaspoon vanilla extract
→ Lemon Curd Filling
12 - 3 large eggs
13 - ½ cup granulated sugar
14 - ½ cup fresh lemon juice
15 - 2 teaspoons finely grated lemon zest
16 - ¼ cup unsalted butter, cubed
→ Lemon Buttercream Frosting
17 - 1 cup unsalted butter, room temperature
18 - 4 cups powdered sugar, sifted
19 - 2 tablespoons lemon juice
20 - 1 teaspoon lemon zest
21 - 1-2 tablespoons milk as needed
22 - Pinch of salt
# How To Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until well blended.
03 - Beat butter and granulated sugar in a large bowl until pale and fluffy, approximately 3-4 minutes. Add eggs one at a time, mixing thoroughly after each addition. Blend in lemon zest and vanilla extract.
04 - Add flour mixture in three portions, alternating with buttermilk and lemon juice. Begin and end with flour addition. Mix gently until just incorporated, being careful not to overmix the batter.
05 - Distribute batter evenly among prepared pans. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then release onto wire racks to cool completely.
06 - Whisk eggs and granulated sugar in a heatproof bowl. Stir in lemon juice and zest. Set bowl over a saucepan of simmering water, creating a double boiler. Whisk continuously for approximately 10 minutes until curd thickens noticeably. Remove from heat and stir in cubed butter until melted and smooth. Strain through a fine mesh sieve, cover surface with plastic wrap, and refrigerate until set.
07 - Beat butter in a mixing bowl until smooth and creamy. Gradually incorporate sifted powdered sugar. Add lemon juice, lemon zest, and salt. Adjust consistency with milk as needed, adding 1-2 tablespoons until frosting reaches a smooth, spreadable texture.
08 - Place first cake layer on serving plate. Spread a thin layer of buttercream over the surface. Pipe a decorative border around the perimeter and fill the center with half of the chilled lemon curd. Repeat with second layer. Position third layer on top and frost the entire exterior with remaining buttercream. Garnish with additional lemon zest or fresh lemon slices if desired.
# Expert Tips:
01 -
- Buttercream so silky you'll catch yourself eating it straight from the bowl
- The perfect balance of tart curd and sweet frosting in every forkful
02 -
- Chill your cake layers for 30 minutes before frosting to prevent them from sliding around
- The lemon curd must be completely cold before you assemble or it will melt your buttercream
03 -
- Freeze extra lemon curd in small portions for quick weekday breakfast treats
- Brush your cooled cake layers with simple syrup before assembling for extra moisture