Why You’ll Love This Recipe
- Intense Lemon Flavor: The cake layers, filling, and frosting are all infused with fresh lemon juice and zest, providing a consistent and vibrant lemon taste throughout.
- Moist and Tender Crumb: Utilizing the reverse creaming method results in a cake that’s both sturdy and light, offering a perfect texture in every bite.
- Versatile and Elegant: This cake’s bright flavor and elegant appearance make it suitable for various occasions, from birthdays to holiday gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Lemon Cake Layers
- Lemon zest (from 2 lemons)
- 1¾ cups granulated sugar, divided
- ¾ cup whole milk, room temperature
- ¼ cup fresh lemon juice, strained
- 6 large egg whites, room temperature
- 2 teaspoons vanilla extract
- 2¼ cups bleached cake flour (e.g., Softasilk)
- 4 teaspoons baking powder
- 1 teaspoon table salt
- 12 tablespoons unsalted butter, softened but still cool
Filling
- 2 cups lemon curd (homemade or store-bought)
Lemon Buttercream Frosting
- 16 tablespoons unsalted butter, room temperature
- 4 ounces block cream cheese, room temperature
- 4 cups confectioners’ sugar
- ⅛ teaspoon table salt
- 2 tablespoons fresh lemon juice, strained
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream (adjust for desired consistency)
Directions
- Prepare the Cake Pans: Preheat the oven to 350°F (175°C). Grease three 8-inch cake pans, line the bottoms with parchment paper circles, grease the parchment, and flour the pans.
- Infuse Sugar with Lemon Zest: In a small food processor, combine the lemon zest with 3-4 tablespoons of the granulated sugar. Process until the sugar is bright yellow and the zest is finely ground.
- Combine Wet Ingredients: In a bowl, mix the milk, lemon juice, egg whites, and vanilla extract. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the remaining sugar, cake flour, baking powder, and salt.
- Add Butter and Lemon Sugar: Add the softened butter and lemon-infused sugar to the dry ingredients. Mix on low speed until the mixture resembles coarse sand.
- Incorporate Wet Ingredients: Gradually add the milk mixture to the dry ingredients, mixing on medium speed until smooth and well combined.
- Bake the Cakes: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Lemon Buttercream: In a large bowl, beat the butter and cream cheese until creamy. Gradually add the confectioners’ sugar and salt, mixing until smooth. Add the lemon juice, vanilla extract, and heavy cream, beating until light and fluffy. Adjust the consistency with additional cream if necessary.
- Assemble the Cake: Place one cake layer on a serving platter. Spread a layer of lemon curd over the top. Repeat with the second layer. Place the third layer on top.
- Frost the Cake: Apply a thin crumb coat of buttercream over the entire cake and refrigerate for 30 minutes. Then, apply a thicker layer of buttercream, smoothing the sides and top.
- Decorate: If desired, use any remaining buttercream to pipe decorative borders or flowers. You can also add dollops of lemon curd on top for extra flavor and visual appeal.
Servings and Timing
- Servings: This recipe yields approximately 12 servings.
- Preparation Time: About 45 minutes.
- Baking Time: 25-30 minutes.
- Cooling and Assembly Time: Approximately 1 hour.
Variations
- Berry Addition: Incorporate fresh berries like blueberries or raspberries between the layers for a fruity twist.
- Coconut Infusion: Add shredded coconut to the batter and frosting for a tropical flavor profile.
- Gluten-Free Option: Substitute the cake flour with a gluten-free flour blend suitable for cakes.
Storage/Reheating
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Serving: For best flavor, allow the cake to sit at room temperature for about 30 minutes before serving.
- Freezing: The unfrosted cake layers can be wrapped in plastic wrap and frozen for up to 2 months. Thaw overnight in the refrigerator before assembling.
FAQs
What is the reverse creaming method?
The reverse creaming method involves mixing the dry ingredients with butter before adding the wet ingredients. This technique results in a finer crumb and moist texture.
Lemon Curd Cake
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Lemon Curd Cake is a zesty dessert featuring moist lemon-infused layers, tangy lemon curd filling, and creamy lemon buttercream frosting. Perfect for celebrations or any occasion that calls for a burst of citrus flavor.
Ingredients
Lemon Cake Layers:
- Lemon zest (from 2 lemons)
- 1¾ cups granulated sugar, divided
- ¾ cup whole milk, room temperature
- ¼ cup fresh lemon juice, strained
- 6 large egg whites, room temperature
- 2 tsp vanilla extract
- 2¼ cups bleached cake flour (e.g., Softasilk)
- 4 tsp baking powder
- 1 tsp table salt
- 12 tbsp unsalted butter, softened but still cool
Filling:
- 2 cups lemon curd (homemade or store-bought)
Lemon Buttercream Frosting:
- 16 tbsp unsalted butter, room temperature
- 4 oz block cream cheese, room temperature
- 4 cups confectioners’ sugar
- ⅛ tsp table salt
- 2 tbsp fresh lemon juice, strained
- 2 tsp vanilla extract
- 2 tbsp heavy cream (adjust for desired consistency)
Instructions
- Prepare the Cake Pans: Preheat the oven to 350°F (175°C). Grease three 8-inch cake pans, line with parchment paper, and flour.
- Infuse Sugar with Lemon Zest: Combine zest with 3-4 tbsp sugar in a processor. Blend until bright yellow.
- Combine Wet Ingredients: Mix milk, lemon juice, egg whites, and vanilla in a bowl.
- Mix Dry Ingredients: Whisk sugar, flour, baking powder, and salt in a large bowl.
- Add Butter & Lemon Sugar: Add butter and zest-infused sugar. Mix on low until crumbly.
- Incorporate Wet Ingredients: Gradually add milk mixture, mixing until smooth.
- Bake: Divide batter into pans. Bake 25-30 minutes. Cool in pans 10 minutes, then transfer to a rack.
- Make Frosting: Beat butter and cream cheese until creamy. Add sugar, salt, lemon juice, vanilla, and cream. Beat until fluffy.
- Assemble: Layer cake with lemon curd between each layer. Apply a crumb coat, chill, and frost.
- Decorate: Use remaining frosting for borders or add lemon curd dollops.
Notes
- For a fruity twist, add fresh berries between layers.
- To make gluten-free, substitute cake flour with a gluten-free blend.
- For extra tropical flavor, incorporate shredded coconut.
- Prep Time: 45 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
