Lemon Layer Cake Zesty (Printable View)
Light zesty cake with tender sponge, tart curd, and silky buttercream for celebrations or tea time.
# What You Need:
→ Cake
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
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
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 Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - Beat butter and sugar in a large bowl until pale and fluffy. Add eggs one at a time, beating well after each addition. Stir in lemon zest and vanilla.
04 - Mix in flour mixture in three additions, alternating with buttermilk and lemon juice. Begin and end with flour mixture, mixing just until combined.
05 - Divide batter evenly among prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
06 - Whisk eggs and sugar in a heatproof bowl. Stir in lemon juice and zest. Place bowl over a pan of simmering water, whisking constantly until thickened, about 10 minutes. Remove from heat and stir in butter until melted. Strain through a fine-mesh sieve, cover, and refrigerate until set.
07 - Beat butter until smooth and creamy. Gradually add powdered sugar, then lemon juice, lemon zest, and salt. Add milk as needed to achieve spreading consistency.
08 - Place one cake layer on a serving plate. Spread a thin layer of buttercream, pipe a border around the edge, and fill with half the lemon curd. Repeat with second layer. Top with third layer and frost the entire cake with remaining buttercream.
# Expert Advice:
01 -
- The triple lemon threat means bright flavor in every single bite, from the zest speckled sponge to the tart curd hiding between layers.
- This cake strikes that perfect balance between impressive enough for occasions but straightforward enough for a weekend project.
02 -
- Curd over direct heat will scramble your eggs into a sweet citrus omelet, so the double boiler method is mandatory.
- Room temperature ingredients are not just a suggestion, cold butter and eggs will not incorporate properly and can cause your cake to collapse.
03 -
- Brush each cooled cake layer with a little fresh lemon juice before adding frosting to amp up the lemon flavor throughout every bite.
- Chill your frosted cake for 30 minutes before slicing to get those picture perfect clean cuts.