Lemon Layer Cake (Printable)
Light and zesty cake with tender sponge, tart curd, and silky buttercream
# What You'll Need:
→ Cake Layers
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 Steps:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
03 - In a large bowl, beat butter and sugar on medium-high speed until pale and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Mix in lemon zest and vanilla extract.
04 - Add flour mixture in three additions, alternating with buttermilk and lemon juice. Begin and end with flour mixture. Mix until just combined, being careful not to overmix.
05 - Divide batter evenly among prepared pans. Bake for 25-30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then invert onto wire racks to cool completely.
06 - Whisk eggs and sugar in a heatproof bowl. Stir in lemon juice and zest. Set bowl over a saucepan of simmering water, making sure water doesn't touch bowl. Whisk constantly until mixture thickens and coats back of spoon, about 10 minutes. Remove from heat and whisk in butter until melted. Strain through fine-mesh sieve. Cover surface directly with plastic wrap and refrigerate until set, about 1 hour.
07 - Beat butter on medium speed until creamy and smooth, about 2 minutes. Gradually add powdered sugar on low speed, then increase to medium and beat until light and fluffy. Add lemon juice, lemon zest, salt, and 1 tablespoon milk. Add additional milk as needed to reach spreadable consistency.
08 - Place one cake layer on serving plate. Spread thin layer of buttercream over top. Pipe a ring of buttercream around outer edge to create a dam. Spread half of lemon curd inside ring. Repeat with second cake layer, remaining curd, and third layer. Frost top and sides of cake with remaining buttercream. Decorate with additional lemon zest or fresh lemon slices if desired.
# Expert Advice:
01 -
- The buttercream is like eating a lemon cloud that somehow manages to be both rich and refreshing at the same time
- People will assume you spent hours at a fancy bakery when really you just followed these steps
02 -
- Room temperature ingredients are the difference between light fluffy cake and dense sad cake
- The lemon curd must be completely cold before you assemble or your buttercream will melt into a mess
03 -
- Brush the cooled cake layers with a little fresh lemon juice before assembling to amp up the flavor
- Chill the assembled cake for 30 minutes before slicing to get cleaner edges