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Lemon Layer Cake with Lemon Curd and Buttercream Frosting Recipe

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4 from 62 reviews

  • Author: Ava
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Description

This luscious Lemon Layer Cake features zesty lemon flavors infused in a moist, tender cake layered with creamy lemon buttercream and tart lemon curd. Perfect for special occasions or an indulgent treat, this cake is decorated elegantly with lemon slices and delicate baby’s breath flowers, offering a fresh and vibrant dessert experience.

Ingredients

Cake

  • 300 g all-purpose flour (sifted)
  • 2 tsp baking powder (sifted)
  • 1/2 tsp baking soda (sifted)
  • 1/2 tsp salt
  • 170 g unsalted butter (room temperature)
  • 60 ml oil
  • 300 g granulated sugar
  • 2 tbsp lemon zest
  • 4 eggs (room temperature)
  • 1/3 cup milk (room temperature)
  • 115 g buttermilk (room temperature)
  • 1/4 cup lemon juice

Frosting and Filling

  • 250 g unsalted butter
  • 400 g icing sugar
  • Zest of 1 lemon
  • Juice from 1 lemon
  • 2-4 tbsp double cream
  • Yellow food colouring
  • 3/4 cup lemon curd

Decoration

  • 5-6 lemon slices
  • Baby’s breath flowers

Instructions

  1. Preheat and prepare pans: Preheat your oven to 180°C (350°F). Line and lightly grease two 7-inch circular cake tins, setting them aside for later use.
  2. Mix dry ingredients: In a bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and salt until combined. Set aside.
  3. Combine sugar and lemon zest: In a large bowl, add granulated sugar and lemon zest. Rub or whisk them together for 2-3 minutes until the lemon’s fragrance infuses the sugar.
  4. Cream butter and oil: Add the room temperature unsalted butter to the sugar and zest mixture. Whisk for 2-3 minutes until the mixture is light and fluffy. Pour in the oil and whisk for another 2 minutes to fully incorporate.
  5. Add eggs: Add one egg at a time to the butter mixture, whisking on medium speed for 2 minutes after each addition until fully incorporated. Then add lemon extract (if using) or lemon juice as per the recipe.
  6. Add liquids: Pour the buttermilk, milk, and lemon juice into the wet mixture and whisk for an additional 2-3 minutes until combined and smooth.
  7. Incorporate dry ingredients: Add one-third of the dry ingredients to the wet mix and whisk for about one minute or until just combined. Repeat with the remaining dry ingredients. Be careful not to overmix—the batter should remain slightly lumpy.
  8. Divide batter: Pour equal portions of the batter into the prepared cake tins, smoothing the tops lightly.
  9. Bake: Place the tins in the preheated oven and bake for 30-45 minutes. Check doneness by inserting a wooden skewer into the center; it should come out clean when the cakes are done.
  10. Cool cakes: Remove cakes from the oven and invert them onto a cooling rack. Let them cool completely before frosting.
  11. Prepare frosting: While cakes cool, add unsalted butter and icing sugar to a bowl and stir for one minute to begin combining.
  12. Whisk frosting: Whisk the butter and sugar mixture for 2-3 minutes until smooth and creamy.
  13. Add flavor and texture: Incorporate lemon zest, lemon juice, double cream, and yellow food coloring. Whisk for another 3-5 minutes until the frosting is fluffy and well combined.
  14. Prepare lemon curd: Place lemon curd in a small saucepan over low heat and warm gently to loosen its consistency for spreading.
  15. Assemble cake first layer: Place one cooled cake layer on a cake board or plate. Pipe or spread a layer of lemon buttercream evenly, then add a layer of warmed lemon curd on top, smoothing carefully.
  16. Add second layer and frost: Place the second cake layer on top and cover the entire cake with the remaining lemon frosting, smoothing the sides and top.
  17. Decorate: Decorate the cake top with additional buttercream swirls, lemon slices, and delicate baby’s breath flowers for a beautiful presentation.
  18. Serve: Serve the lemon layer cake chilled or at room temperature for an impressive dessert perfect for any celebration.

Notes

  • Ensure all dairy ingredients like butter, eggs, milk, and buttermilk are at room temperature for best texture and mixing.
  • Do not overmix the batter once the dry ingredients are added to keep the cake light and tender.
  • Warming the lemon curd slightly makes it easier to spread between layers.
  • Use fresh lemon zest and juice for the brightest flavor in both cake and frosting.
  • Allow the cakes to cool completely before frosting to prevent the buttercream from melting.
  • Baby’s breath flowers are for decoration only; make sure they are safe for food contact or use edible flowers if preferred.
  • This cake can be stored covered in the refrigerator for 2-3 days, but best enjoyed fresh.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/lemon-layer-cake-with-lemon-curd-and-buttercream-frosting-recipe/