Ultra-Lemony Layer Cake 

Ultra-Lemony Layer Cake 🍋🍰

A triple-lemon masterpiece with moist lemon cake, tangy lemon curd filling, and silky lemon buttercream—perfect for citrus lovers!

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Ingredients

For the Lemon Cake:

• 2 ½ cups (315g) all-purpose flour

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup (115g) unsalted butter, softened

• 1 ½ cups (300g) granulated sugar

• 3 large eggs, room temperature

• ½ cup (120ml) vegetable oil

• 1 tbsp lemon zest (from ~2 lemons)

• ¼ cup (60ml) fresh lemon juice

• 1 cup (240ml) buttermilk

For the Lemon Filling (Curd):

• 3 egg yolks

• ½ cup (100g) sugar

• ⅓ cup (80ml) fresh lemon juice

• 1 tbsp lemon zest

• 4 tbsp (56g) butter, cubed

• Pinch of salt

For the Lemon Buttercream:

• 1 cup (230g) unsalted butter, softened

• 4 cups (480g) powdered sugar

• 2 tbsp lemon juice

• 1 tsp lemon zest

• 2 tbsp heavy cream (or milk)

• Pinch of salt

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Instructions

1. Bake the Cake

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.

2. Whisk flour, baking powder, baking soda, and salt.

3. Beat butter + sugar until fluffy. Add eggs one at a time, then oil, zest, and juice.

4. Alternate adding dry ingredients and buttermilk.

5. Divide batter into pans. Bake 25–30 mins. Cool completely.

2. Make the Lemon Curd Filling

1. Whisk yolks, sugar, juice, and zest in a saucepan over medium heat.

2. Stir constantly until thickened (~8 mins). Remove from heat; whisk in butter and salt.

3. Cool completely (it thickens as it chills).

3. Whip the Buttercream

• Beat butter until creamy. Gradually add powdered sugar, lemon juice, zest, cream, and salt. Whip until fluffy.

4. Assemble

1. Level cake layers if needed. Spread lemon curd over the first layer.

2. Top with the second layer. Frost entire cake with buttercream.

3. Garnish with lemon slices, zest, or edible flowers.

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Pro Tips

✔ Extra moist cake: Brush layers with lemon simple syrup (1/4 cup sugar + 1/4 cup lemon juice, heated until dissolved).
✔ Make ahead: Curd and cakes can be made 1–2 days in advance.
✔ Less sweet? Reduce powdered sugar to 3 cups in buttercream.

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Why You’ll Love This

✅ Bright, bold lemon flavor in every bite.
✅ Stunning for special occasions (birthdays, showers, Easter).
✅ Balanced sweetness with the tangy curd filling.

Storage: Keep refrigerated for up to 3 days. Bring to room temp before serving.

Want a raspberry twist? Swirl raspberry jam into the curd layer! 😍

Need a gluten-free version? Swap flour for GF 1:1 blend.