Luscious lemon cake, lemon curd, and lemon buttercream make up this incredibly indulgent ultimate lemon layer cake.
When life hands you lemons, make an ultimate lemon layer cake that will leave your taste buds singing with joy. This delightful recipe combines the perfect balance of tartness and sweetness, creating a dessert that is sure to be the star of any occasion. Let's dive into the layers of flavor that make this cake a citrusy sensation.
Small Batch Lemon Curd:
To kick things off, we start with a small batch of perfect lemon curd that will elevate our cake to new heights. In a bowl, whisk together 3 large egg yolks with ¼ cup plus 2 tablespoons of granulated sugar until the mixture becomes pale and slightly thickened. Pour in ¼ cup of fresh lemon juice and a pinch of salt, whisking continuously.
Next, transfer the mixture to a saucepan and cook over medium heat, stirring constantly until it thickens. Remove from heat and add ¼ cup of softened, salted butter, cut into chunks. Stir until the butter is fully incorporated, then mix in 1 tablespoon of heavy cream for a luxuriously smooth texture.
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Lemon Layer Cake:
Now, let's shift our focus to the heart of our creation – the lemon layer cake. Preheat your oven to 350°F (175°C) and grease and flour three 6-inch cake pans. Line the bottom of each pan with a parchment round.
In a large bowl, cream together ½ cup of softened salted butter with 1 ¼ cups of granulated sugar until light and fluffy. Incorporate 2 tablespoons of lemon zest for that vibrant citrus aroma. Add 1 large egg and 1 large egg yolk, blending well. Mix in ⅓ cup of sour cream, 1 tablespoon of pure vanilla extract, and 1 tablespoon of pure lemon extract for an extra punch of lemony goodness.
In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Gradually add this dry mixture to bowl, until no powder remains. Add the milk and whisk until just combined.
Divide the batter evenly among the prepared pans and smooth the tops. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Lemon Buttercream:
No ultimate lemon layer cake is complete without a heavenly lemon buttercream frosting. In a bowl, beat 1 ½ cups of softened salted butter until creamy. Gradually add 3 cups of powdered sugar, beating well after each addition.
Mix in 2 tablespoons of fresh lemon juice and ½ teaspoon of pure vanilla extract, combining until the frosting is smooth and fluffy.
Assembly:
Place one cake layer on a serving plate. Pipe a ring of frosting around the edge to hold the lemon curd. Spoon a layer of lemon curd in the middle.
Add the second cake layer and repeat. Add the third layer and frost the entire cake with the remainder of the lemon buttercream.
Serving:
Cut yourself a generous slice of this ultimate lemon layer cake and marvel at the vibrant layers of lemony goodness. The combination of moist cake, tangy lemon curd, and creamy buttercream creates a mirage of flavors that will transport your taste buds to citrus paradise.
Conclusion:
In conclusion, this ultimate lemon layer cake is a testament to the magic that can happen when you combine simple ingredients with a touch of citrus flair. Whether you're celebrating a special occasion or simply craving a zesty treat, this recipe is your ticket to a slice of sunshine on a plate. Embrace the joy of baking and indulge in the sweet and tangy delight that is the ultimate lemon layer cake.
Dietary Substitutions:
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Kite Hill makes a dairy free sour cream for those wanting to recreate the cake without dairy.
Silk Plant Based Half and Half Alternative is a great alternative to dairy based cream.
Silk Dairy Free Heavy Cream is a great option for the curd.
If you loved this recipe, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
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XO,
Heather
PS: Check out my other luscious layer cakes such as this Hot Cocoa Layer Cake, and Chocolate Cake with Peanut Butter Frosting!
Ultimate Lemon Layer Cake
Ingredients
For the Small Batch Lemon Curd:
- 3 Large Egg Yolks
- ¼ Cup + 2 Tablespoon Granulated Sugar
- ¼ Cup Fresh Lemon Juice
- Pinch Of Salt
- ¼ Cup Salted Butter, softened to room temperature and cut into several smaller chunks
- 1 Tablespoon Heavy Cream
For the Cake:
- ½ Cup Salted Butter, softened to room temperature
- 1 ¼ Cups Granulated Sugar
- 2 Tablespoons Lemon Zest
- 1 Large Egg + 1 Large Egg Yolk
- ⅓ Cup Sour Cream
- I Tablespoon Pure Vanilla Extract
- 1 Tablespoon Pure Lemon Extract
- 1 ½ Cups All Purpose Flour
- 2 Teaspoons Baking Powder
- ½ Teaspoon Salt
- ½ Cup Whole or 2% Milk
For the Lemon Buttercream:
- 1 ½ Cups Salted Butter, softened to room temperature
- 3 Cups Powdered Sugar
- 2 Tablespoons Fresh Lemon Juice
- ½ Teaspoon Pure Vanilla Extract
Instructions
- Small Batch Lemon Curd:In a heatproof bowl, whisk together egg yolks and sugar until well combined.Stir in fresh lemon juice and a pinch of salt.Place the bowl over a pot of simmering water (double boiler), stirring constantly until the mixture thickens.Remove from heat and whisk in softened butter, one chunk at a time.Once smooth, stir in heavy cream. Let it cool before using.
- Lemon Layer Cake:Now, let's shift our focus to the heart of our creation – the lemon layer cake. Preheat your oven to 350°F (175°C) and grease and flour three 6-inch cake pans. Line the bottom of each pan with a parchment round. In a large bowl, cream together ½ cup of softened salted butter with 1 ¼ cups of granulated sugar until light and fluffy. Incorporate 2 tablespoons of lemon zest for that vibrant citrus aroma. Add 1 large egg and 1 large egg yolk, blending well. Mix in ⅓ cup of sour cream, 1 tablespoon of pure vanilla extract, and 1 tablespoon of pure lemon extract for an extra punch of lemony goodness.In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Gradually add this dry mixture to bowl, until no powder remains. Add the milk and whisk until just combined. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Lemon Buttercream:In a large bowl, beat softened butter until creamy.Gradually add powdered sugar, mixing until smooth and fluffy.Incorporate fresh lemon juice and vanilla extract, continuing to beat until well combined.Adjust the consistency with more powdered sugar if needed.
- Assembly:Optional: Decorate with additional lemon zest or slices for a finishing touch.Refrigerate if not serving immediately. Enjoy your homemade Ultimate Lemon Layer Cake!
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