Description
This Lemon Layer Cake is a bright and fluffy dessert featuring tender layers of lemon-infused cake paired with zesty lemon curd and creamy lemon buttercream frosting. Perfect for spring and summer celebrations, the cake balances tangy citrus flavors with a light, airy texture, making it a delightful centerpiece for any occasion.
Ingredients
Dry Ingredients
- 2 ¼ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine grain sea salt
Wet Ingredients
- 1 ¼ cups buttermilk (room temperature)
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure lemon extract
- 12 tablespoons unsalted butter (room temperature)
- 4 large egg whites (room temperature)
Other Ingredients
- 1 ½ cups granulated sugar
- Zest of 2 lemons
- ½ cup lemon curd (homemade or jarred)
- 1 batch lemon buttercream frosting
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and position a rack in the center. Grease two 9-inch cake pans and line them with parchment rounds to ensure easy removal of the cakes.
- Mix Dry Ingredients: In a large bowl, sift together the cake flour, baking powder, baking soda, and sea salt to evenly distribute the leavening agents and salt.
- Combine Liquid Ingredients: In a liquid measuring cup, whisk the buttermilk, vanilla extract, and lemon extract until well combined.
- Incorporate Sugar and Butter: Add the granulated sugar to a large bowl or stand mixer bowl. Rub the lemon zest into the sugar to release its fragrance, then add the room temperature butter. Beat on medium speed for about 3 minutes until the mixture is very light and fluffy.
- Add Flour and Buttermilk Mixtures Alternately: Add one-third of the flour mixture to the butter mixture, beating on low speed. Scrape the bowl with a rubber spatula. Beat in half of the buttermilk mixture, then half of the remaining flour mixture. Scrape the bowl again, then add the rest of the buttermilk, followed by the remaining flour. Beat until all ingredients are fully incorporated and the batter is smooth.
- Beat Egg Whites: In a separate bowl, beat the egg whites to stiff peaks to incorporate air, which will give the cake its light texture.
- Fold Egg Whites into Batter: Gently fold one-quarter of the egg whites into the batter to lighten it. Then carefully fold in the rest of the egg whites, using a spatula to cut through the center and sweep around the bowl, until no streaks remain, preserving the airiness of the egg whites.
- Divide Batter and Bake: Evenly divide the batter between the two prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack.
- Assemble the Cake – Prepare Base: Place a dab of frosting on your cake plate to secure the first cake layer and prevent sliding. Set the first cake layer on the plate.
- Apply Frosting and Lemon Curd: Spread a thin layer of frosting over the top of the first layer. Pipe a frosting barrier around the edge of the cake to hold in the lemon curd filling. Spread the lemon curd evenly inside the barrier.
- Add Second Cake Layer: Flip the second cake layer so its bottom is facing up, then place it on top of the lemon curd layer.
- Frost the Cake: Frost the sides and top of the cake as desired with the lemon buttercream frosting, smoothing or decorating to your preference.
Notes
- Ensure all wet ingredients such as buttermilk, eggs, and butter are at room temperature for best mixing results.
- Gently folding in the egg whites preserves the airy texture of the cake layers.
- Use fresh lemon zest for the brightest flavor in the sugar.
- The lemon curd layer adds a tart contrast to the sweet buttercream and cake.
- You can prepare the lemon buttercream frosting and lemon curd ahead of time to save time on assembly day.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
