With its’ luscious lemon flavor, it is by far the best lemon cake I’ve ever had. Every bite of this Lemon Layer Cake with Lemon Curd and Lemon Buttercream bursts with lemon flavor. A wonderfully moist lemon cake is layered with velvety smooth lemon curd and frosted with fresh lemon buttercream.
This lemon cake is as much Easy as Strawberry Cake. It is the cake that you can make for birthdays, Mother’s Day, and other celebrations time.
and again, I enjoy reading your comments on how much you like that cake. Hopefully, you’ll enjoy this Lemon Layer Cake with Lemon Curd and Lemon Buttercream just as much.
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup butter
- 1 1/4 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 tablespoon grated lemon zest
1 ) Preheat oven to 360 degrees F – 170 degrees C – grease and flour two 7 inch round pan mix together the flour baking powder and salt set aside.
2 ) In a large bowl cream together the butter and sugar until light and fluffy about 6 minutes beat in the eggs one at a time then stir in the vanilla beat in the flour mixture alternately with the milk mixture just until incorporated.
3 ) Pour batter into prepared pans bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 15 minutes then invert onto wire racks to cool completely.
For The Filling:
1 ) In a medium saoucepan mix together 1 tablespoon lemon zest, 1/3 cup lemon juice, and 1 tablespoon cornstarch until smooth. mix in 5 tablespoons butter, 3/4 cup sugar, and bring mixture to boil over medium heat for one minute stirring constantly.
2 ) In a small bowl with a wire, whisk beat egg yolks until smooth. whisk in a small amount of the hot lemon mixture, pour the egg mixture into the saucepan beating the hot lemon mixture. rapidly reduce heat to low cook stirring constantly 5 minutes or until thick – not to boil – pour the mixture into medium bowl press plastic wrap onto surface to keep skin from forming as it cools.
3 ) Cool to room temperature refrigerate 2 hours.
For The Frosting:
1 ) In large bowl beat confectioners sugar, 1/3 cup butter, 3 tablespoons lemon juice, and 1 teaspoon lemon zest until smooth. beat in milk and increase speed and continue to beat until light and fluffy.
1 ) With a long serrated knife , split each cake layer in half horizontally making 5 layers.
2 ) Place 1 layer cut side up on a serving plate. spread with half of the lemon filling top with another layer, and spread with 1/3 cup frosting add the third layer and spread with remaining half of the lemon filling.
3 ) Press on final cake layer and frost top and sides of the cake with remaining frosting refrigerate the cake until serving time. Enjoy!
Besides the flavor and texture, this cake is loved is because of its ease. Very basic ingredients including a base of creamed butter + sugar, eggs, lemon, buttermilk, and flour. I love the additional tang buttermilk gives the cake, but you can use whole milk or 2% milk instead.
I left out the brown sugar and replaced with more granulated sugar. No rhyme or reason here– just didn’t feel like reaching for both types of sugar this time. Between the cake and frosting, you’ll need 2-3 lemons. Both the juice and zest.