Lemon Curd Cake Layers (Print)
Fluffy lemon cake with rich lemon curd filling and tangy buttercream, ideal for dessert lovers.
# Ingredients:
→ Lemon Cake
01 -
Zest of 2 lemons, avoiding the white pith
02 -
390 g granulated sugar, divided
03 -
180 ml whole milk, room temperature
04 -
60 ml fresh lemon juice, strained before measuring
05 -
6 large egg whites, room temperature
06 -
2 teaspoons vanilla extract
07 -
260 g bleached cake flour
08 -
4 teaspoons baking powder
09 -
1 teaspoon table salt
10 -
170 g unsalted butter, cut into 12 pieces, softened but still cool
→ Filling
11 -
480 ml lemon curd, homemade or store-bought
→ Lemon Buttercream
12 -
226 g unsalted butter, room temperature
13 -
113 g block cream cheese, room temperature
14 -
480 g Confectioners’ sugar
15 -
0.5 g table salt
16 -
30 ml fresh lemon juice, strained before measuring
17 -
2 teaspoons vanilla extract
18 -
30 ml heavy cream, more or less as needed for desired consistency
# Steps:
01 -
Preheat oven to 175°C. Grease three 20 cm round cake pans, line each base with parchment paper circles, and grease and flour the pans. Set aside.
02 -
Process lemon zest with 3–4 tablespoons of granulated sugar in a food processor until the sugar is vivid yellow and zest is finely flecked. Alternatively, combine by hand using fingertips or a mortar and pestle.
03 -
Combine milk, lemon juice, egg whites, and vanilla extract in a separate bowl and set aside.
04 -
In a stand mixer bowl, mix cake flour, remaining granulated sugar, lemon sugar, baking powder, and salt on low speed until blended. Add butter one piece at a time while mixing until mixture resembles coarse crumbs.
05 -
Pour in half of the egg white mixture, increase mixer speed to medium-high, and beat for about 1 minute until light and fluffy. Add remaining egg white mixture and blend until combined; it may look slightly curdled. Stir gently by hand to ensure the batter is well blended. Do not overmix.
06 -
Evenly distribute the batter among the prepared pans and smooth the tops. Bake for 18–22 minutes until lightly golden and a toothpick inserted in the center emerges clean. Rotate pans midway through baking.
07 -
Cool cakes in their pans for 10 minutes, then turn out onto a wire rack, discarding the parchment paper, and allow to cool completely before assembling.
08 -
Using a stand or electric mixer, beat butter and cream cheese together until creamy and smooth, about 30 seconds. Add half the Confectioners’ sugar and salt, mixing on medium-low until partially incorporated. Scrape the bowl, then add the remaining sugar, lemon juice, vanilla, and cream. Blend on medium until smooth. Fold together by hand for an even texture.
09 -
Place one cake layer on a serving plate. Pipe a border of buttercream around the edge, then fill the center with approximately 180–240 ml lemon curd. Add a second layer and repeat the buttercream border and curd filling. Place the final cake layer on top, then frost the top and sides with the remaining buttercream. Decorate as desired.
# Notes:
01 -
Baked cake layers can be wrapped and stored for up to one day before assembly.
02 -
Buttercream can be made in advance and refrigerated for up to two days. Allow it to soften at room temperature before using.
03 -
Store the assembled cake, covered, in the refrigerator for up to five days and bring to room temperature for 30 minutes before serving.