Description
A bright and tender three-layer Lemon Curd Cake filled with silky homemade lemon curd and topped with fluffy lemon buttercream.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup butter (room temperature)
- 4 large eggs (room temperature)
- 2 tbsp lemon zest (freshly grated)
- ¼ cup lemon juice (fresh)
- 1 cup buttermilk
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp vanilla extract
- ½ cup lemon juice (fresh)
- 1 tbsp lemon zest
- ¾ cup granulated sugar
- 4 egg yolks
- 6 tbsp unsalted butter
- 1 tbsp cornstarch
- 1½ cups butter (softened)
- 6 cups powdered sugar
- ¼ cup heavy cream (or more as needed)
- 1 tsp lemon extract
- 1 tsp vanilla extract
Instructions
- Whisk yolks, sugar, lemon juice, zest, and cornstarch; cook until thickened, add butter, strain, and chill.
- Cream butter and sugar; add eggs, vanilla, and zest; mix dry ingredients with buttermilk; fold in lemon juice; divide batter.
- Bake at 350°F for 25–28 minutes; cool in pans 10 minutes, then fully on racks.
- Beat butter, add powdered sugar gradually, then cream, lemon extract, and vanilla until fluffy.
- Stack layers with lemon curd, add crumb coat, chill, and finish frosting.
Notes
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 50 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 85 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 180 mg