Go Back
Print Recipe

Ultimate Lemon Layer Cake

Luscious lemon cake, lemon curd, and lemon buttercream make up this incredibly indulgent ultimate lemon layer cake.
Course: Dessert, Snack
Cuisine: American
Keyword: buttercream, cake, citrus, layer cake, lemon
Servings: 8

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!

Notes

See blog for dietary substitutions on dairy and gluten.