Lemon Layer Cake with Citrus (Printable)
Light layer cake with tender sponge, tart lemon curd, and silky buttercream frosting for celebrations.
# What You'll Need:
→ Cake Components
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 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until well incorporated.
03 - Beat butter and granulated sugar in a large bowl until pale and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Blend in lemon zest and vanilla extract.
04 - Fold flour mixture into butter mixture in three additions, alternating with buttermilk and lemon juice. Begin and end with flour addition, mixing until just incorporated.
05 - Divide batter evenly among prepared pans. Bake for 25-30 minutes until toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
06 - Whisk eggs and granulated sugar in a heatproof bowl. Stir in lemon juice and zest. Set bowl over simmering water, whisking constantly for approximately 10 minutes until thickened. Remove from heat and whisk in cubed butter until melted. Strain through fine mesh, cover surface directly with plastic wrap, and refrigerate until set.
07 - Beat butter until smooth and creamy. Gradually incorporate powdered sugar, followed by lemon juice, lemon zest, and salt. Add milk 1 tablespoon at a time until spreading consistency is achieved.
08 - Place first cake layer on serving plate. Spread thin layer of buttercream, pipe decorative border around perimeter, and fill center with half the lemon curd. Repeat with second layer using remaining curd. Position final cake layer and frost entire exterior with remaining buttercream. Garnish with additional lemon zest or fresh lemon slices if desired.
# Expert Advice:
01 -
- The buttercream is impossibly silky without being cloyingly sweet
- That tangy lemon curd hitting the sweet cake is pure magic
02 -
- Room temperature ingredients are the difference between a dense cake and a light airy one
- The curd must cool completely before assembly or it will melt your buttercream
03 -
- Brush the cooled cake layers with simple syrup before assembling to keep them extra moist
- Chill your frosted cake for 30 minutes before slicing to get those picture perfect layers