Luscious Lemon Layer Cake
This delicious lemon layer cake is well worth the effor of scratch baking. Light, airy, and zesty, filled with a sweet and sour lemon curd and topped with a tangy lemon cream cheese frosting. My son said it's the "best cake ever."
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Equipment
- 1 Large mixing bowl
- medium mixing bowl
- liquid measuring cup
- dry measuring cups
- Measuring spoons
- Hand mixer
- juicer
- Saucepan
- bowl
- Stand mixer
- icing spatula
- pastry bag and tips (optional)
Ingredients
Cake
- 3 cups cake flour spooned & leveled
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk room temperature
- ¼ cup canola or vegetable oil
- ¼ cup fresh lemon juice
- 1 tbsp pure vanilla extract
- 1 cup 2 sticks unsalted butter (softened)
- 1 ¾ cups granulated sugar
- zest of 3 large lemons
- 4 large eggs
Lemon Curd
- ¾ cup fresh lemon juice
- ¾ cup white sugar
- ½ cup 1 stick unsalted butter, cubed
- 3 large eggs
- 1 tbsp grated lemon zest
Lemon Cream Cheese Frosting
- 16 ounces (2 blocks) brick-style cream cheese (softened)
- 1/2 cup (1 stick) unsalted butter (softened)
- 3 cups powdered sugar
- 2 tbsp fresh lemon juice
- 2-3 tbsp heavy cream as needed
Instructions
Lemon Cake
- Preheat the oven to 350°F. Spray two 9-inch round cake pans with nonstick cooking spray and set aside.
- In a large mixing bowl, whisk 3 cups cake flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt together until well combined. Set aside.
- In a separate medium mixing bowl whisk 1 cup buttermilk, ¼ cup oil, ¼cup fresh-squeezed lemon juice, and 1 tablepsoon vanilla extract together until well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat 1 cup softened butter on low speed until smooth, then slowly mix in 1 ¾ cups granulated sugar.
- Once all of the sugar is added, add the lemon zest, and increase to medium speed and continue mixing for another 4 to 5 minutes or until the mixture is light and fluffy.
- Mix in the 4 eggs, one at a time, make sure to stop and scrape around the bottom and sides of the bowl after each egg.
- Add the dry ingredients in three additions alternating with the buttermilk mixture (begin and end with the dry ingredients) on low speed. Mix in each addition until just combined, making sure not to overmix the batter.
- Divide the batter between the two prepared cake pans and spread it around into one even layer.
- Bake for 24-28 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Remove from the oven and allow to cool in the pans for about 20 minutes. Slide a knife around the outside of the cakes, then carefully remove the cakes from the pans, and transfer to a wire rack to cool completely.
Lemon Curd
- Combine ¾ cup lemon juice, ¾ cup sugar, ½ cup butter, 3 eggs, and lemon zest from one large lemon in a 2-quart saucepan.
- Cook over medium-low heat, whisking constantly to prevent the eggs from curdling, until mixture starts to get thick and bubbles rise to the surface, about 6 to 8 minutes. Curd is done when the whisk leaves an imprint in the curd.
- Remove saucepan from the heat. If you desire smooth lemon curd, run through a strainer to remove the lemon zest.
- Transfer curd into a large bowl and place a piece of plastic wrap on top to prevent a skin from forming. The curd will thicken more as it cools. Store covered in the refrigerator for up to 2 weeks.
Lemon Cream Cheese Frosting
- In the bowl of a stand mixer fitted with the paddle or whisk attachment, or in a large mixing bowl using a handheld mixer, beat 2 blocks of softened cream cheese until smooth. Add ½ cup butter and mix for about 30 seconds to 1 minute until well combined and smooth.
- Add 3 tablespoons of lemon juice and 2 tablespoons of heavy cream. Mix until combined.
- Then add the powdered sugar, one cup at time and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
To Assemble the Cake
- Level the tops of each cake with a knife or cake leveler to make a flat surface.
- Place one of the cakes on a cake stand or plate, top with a light llayer of frosting, and smooth it out into one even layer.
- Using a pastry bag or zipper bag with the corner cut off, pipe a thick laywer of frosting around the edge of the cake.
- Fill in with lemon curd.
- Place the second layer on top and use the remaining frosting to frost the top and sides of the cake.
- Using the pastry bag, add dollops of frosting as decor, if desired.
Notes
If you want to save time, start with a lemon cake mix in a box. Add 1 box of instant pudding and pie filling (lemon or vanilla), 1/2 cup oil, use the juice from two lemons (and use water to get the one cup called for on the box), 4 eggs, and 1 tablespoon of vanilla to make a quick and easy lemon cake. Follow the rest of the directions as stated.
Store finished cake in the refrigerator for up to 5 days.
Servings: 16 servings