Description
Lemon layer cake brings zesty sunshine to your dessert table with creamy lemon curd nestled between tender cake layers. Refreshing and tangy, this sweet treat delivers pure citrus happiness in each delightful bite.
Ingredients
Scale
Cake Base:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 2 large eggs
- 1 cup granulated sugar
- ½ cup unsalted butter
- ½ cup buttermilk
- ½ cup sour cream
Lemon Flavoring:
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
Finishing Elements:
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter
- 8 ounces cream cheese
- 1 cup powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- Lemon slices (optional)
Instructions
- Preheat your oven to 350°F. Coat two 8-inch round cake pans thoroughly with butter and flour to prevent sticking.
- Combine 1 ½ cups flour, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt in a medium mixing bowl. Whisk the dry ingredients until well blended.
- Cream ½ cup softened butter with 1 cup granulated sugar in a large bowl for 3-4 minutes until the mixture becomes light and airy.
- Add 2 large eggs one at a time, beating thoroughly after each addition to ensure smooth incorporation.
- Fold in 2 tablespoons lemon zest and ¼ cup fresh lemon juice into the butter mixture until evenly distributed.
- Gradually mix the dry ingredients into the wet ingredients, alternating with ½ cup buttermilk and ½ cup sour cream. Mix until ingredients are just combined.
- Divide the cake batter equally between the prepared pans, spreading it smoothly and evenly.
- Bake the cake layers at 350°F for 25-30 minutes, checking doneness with a toothpick inserted into the center.
- Remove cakes from the oven and let them rest in the pans for 10 minutes to stabilize.
- Transfer cake layers to a wire rack and allow them to cool completely before frosting.
- Beat ½ cup softened butter with 8 oz cream cheese until the mixture is smooth and creamy.
- Gradually add 1 cup powdered sugar to the butter mixture, mixing until the frosting becomes fluffy.
- Incorporate 1 tablespoon lemon zest and 2 tablespoons fresh lemon juice into the frosting.
- Place one cake layer on your serving plate and spread a generous layer of lemon curd.
- Carefully position the second cake layer on top and gently press down.
- Cover the entire cake with cream cheese frosting, ensuring an even layer on top and sides.
- Optionally garnish with fresh lemon slices or additional zest for visual appeal.
- Refrigerate the cake for 30 minutes to help the frosting set and make slicing easier.
Notes
- Check cake doneness by inserting a toothpick in the center, which should come out clean without wet batter.
- Room temperature ingredients blend more smoothly and create a more tender cake texture.
- Use fresh lemon juice and zest for the brightest, most vibrant citrus flavor in your cake.
- Chill the cake before serving to help the frosting set and make slicing cleaner and more precise.
- Prep Time: 20-25 minutes
- Cook Time: 25-30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 390 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg