The Unlikely Baker

Easy and Delicious Recipes for the Home Baker!

Lemon Curd Layer Cake with Lemon Buttercream

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Smooth and silky lemon curd reside between the layers of this soft lemony cake frosted with lemon buttercream. This is the ultimate lemon curd layer cake for lemon lovers. Did I mention there was lemon?

Lemon Curd Layer Cake

If you’re a lemon dessert lover like me, you’d know that we’re the minority. If you’re at a restaurant and you’re sharing a dessert with a group, you’d almost always certainly be outvoted – you know the group would go for the chocolate lava cake (which is not a bad thing, we like chocolates too…we just love lemons). And there are always chocolate cakes at the local bakeshop but when you’re craving for something lemony, chances are you’d have to search far and wide for one.

So being able to bake a lemon cake yourself is a big deal (at least for me). This is the second recipe I tried and decided this is the one I’m going with. Easy and simple (always my first criteria) and oh so lemony. Perfect for Easter or just to celebrate the arrival of spring (now that is reason to celebrate).

Lemon curd layer cake

Lemon Curd Layer Cake
And this lemon cake is a celebration-worthy cake. The cake, on its own, is light and soft but sturdy enough so it does not get all mushy once all the bells and whistles are put on top of it (or within it). It also has a delightfully light lemony flavour that doesn’t overwhelm but makes you want to take another bite.

Lemon curd

Lemon Curd Layer Cake

It is filled with gorgeous and lustrous lemon curd that adds that rich, sweet and tangy lemon flavour we’re craving for. I made my own lemon curd but you can certainly use your own recipe or just buy a jar of your favourite brand from the store (I strongly recommend you try to make homemade though – so delicious and so easy!).

Lemon buttercream

Lemon Curd Layer Cake
The lemon buttercream is, quite literally, just icing on this already awesome cake. It’s made with lemon zest and butter – how could you go wrong?

So go ahead and make this cake you lemon lover you (you know you want to). Easter is coming up and this is an excellent cake to bring to brunch, lunch or dinner. Or simply to reward yourself for surviving winter. But you really don’t need a reason. You love lemon? This is the cake for you.

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Lemon Cake with Lemon Curd and Lemon Buttercream

Lemon Cake with Lemon Curd and Lemon Buttercream

Smooth and silky lemon curd reside between the layers of this soft lemony cake frosted with lemon buttercream. This is the ultimate lemon cake for lemon lovers. Did I mention there was lemon?

Ingredients

    Cake:
  • 2 1/3 cups cake flour
  • 2 3/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 3/4 cups granulated sugar
  • 2 tablespoons lemon zest (about 2 medium sized lemons - I used Meyer lemons)
  • 3/4 cup unsalted butter, room temperature
  • 1 cup milk divided into 1/4 and 3/4 cups, room temperature
  • 5 egg whites from large eggs, room temperature
  • 1/4 teaspoon cream of tartar
    Frosting:
  • 1 cup salted butter, room temperature
  • 2 tablespoons lemon zest
  • 3 1/2 cups confectioner's sugar, sifted
  • 3 tablespoons fresh lemon juice (1 medium-sized lemon should be enough - again, I used Meyer lemons for the frosting)

Instructions

    Cake:
  1. Preheat oven to 350F and prepare 2 8-inch pans by greasing the bottoms and sides and putting parchment paper at the bottom for easy release.
  2. In a medium bowl, sift 2 1/3 cups cake flour, 2 3/4 teaspoons baking powder and 1/4 teaspoon salt. Set aside.
  3. Using your fingers, rub the 1 3/4 cups sugar and 2 tablespoons lemon zest together until they are combined and the sugar slightly moist (and your kitchen filled with that wonderful lemon sugar smell). Set aside.
  4. In another bowl, using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat 3/4 cup butter and your lemon sugar on medium-high speed until light, fluffy and smooth.
  5. Add 1/4 cup milk and mix just until incorporated.
  6. Switch to low speed and add a third of your flour mixture. Then half of your remaining milk. Then another third of your flour, the last of your milk then finally the last of your flour. Make sure each addition is well combined before adding in the next but do not overbeat (your mixture will be thick). Also remember to scrape the bottom and sides of your bowl. Set this batter aside for now (I only have 1 stand mixer so I transfer this to another bowl and wash and thoroughly dry my mixer bowl before I work on my egg whites. If you have two stand mixers you can obviously skip this step - and know that I am jealous).
  7. In another bowl using a handheld electric mixer or a stand mixer this time fitted with the whisk attachment, beat the 5 egg whites on medium-high speed until foamy. Add 1/4 teaspoon cream of tartar and whisk until you reach stiff peaks.
  8. Gently fold your egg whites into your batter with a rubber spatula about a quarter a time. Be very careful not to deflate the air you've incorporated into the egg whites. You will notice that as you fold, the batter (which was very thick earlier) will become smoother and easier to handle.
  9. Divide your batter equally and transfer to your two pans.
  10. Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
  11. Take out of the oven and cool in the pans for 10 minutes. Then take the cakes out of the pans, carefully remove the parchment paper and let cool on a cooling rack completely.
    Lemon Curd:
  1. You can use store-bought lemon curd or if you want to make your own, see this recipe for homemade lemon curd
    Frosting:
  1. Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat 1 cup butter and 2 tablespoons lemon zest until light and fluffy.
  2. Gradually add the confectioner's sugar about 1/2 cup at a time and beat until smooth.
  3. Add the 3 tablespoons lemon juice and beat until fully incorporated or until you get the consistency you want.
    Assembly:
  1. Trim the tops of your cake if they are uneven using a serrated knife or a cake leveller. The important thing is the tops are level and your two cakes are of equal height (you can eyeball this but a ruler is very handy).
  2. Take one and place on a platter or cake turntable smooth side down (trimmed side up). Using a piping bag fitted with your favourite large tip (I would recommend the Wilton 1A or similar) or just simply cut the end of the bag to make a hole about 1/3 of an inch in diameter, pipe a border around the cake to act as a dam so your lemon curd won't ooze out later.
  3. Once you've done that, fill the centre with about 1/4 cup lemon curd (you might need to add more) - the key is making the height of the lemon curd equal to the height of your dam so your cake doesn't sag in the middle.
  4. Put your other cake on top, smooth side up (trimmed side down). Now you can go crazy! Decorate as desired.

Notes

1. Making homemade lemon curd would make this a 2-day cake because the curd has to be refrigerated overnight.

2. I used Meyer lemons, which is sweeter, so when I tasted the different components of this cake I decided it would be too sweet if I frost the cake all the way around. So I made a nude cake and that worked perfectly for me. You can certainly frost and decorate any way you like.

https://theunlikelybaker.com/lemon-cake/

(This recipe adapted from Fine Cooking)

Happy baking!

Did you make this lemon curd layer cake? Tell me about it in the comments section below. I’d love to hear all about it. Obsessed with lemons? Check out I Love Lemons for more lemony treats.

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Reader Interactions

Comments

  1. Hi..

    Cake looks amazzzzzing!!! Can’t wait to try this. Thank you for the recipe.

    One question though, can a cake filled with lemon curd be left at room temperature for a couple of days? It’ll be covered in fondant.

    Reply

  6. Oh my gosh, this cake looks divine. Makes me want to jump across the screen and grab a bite, yummy! Great pictures too.
    xx, Kusum

    Reply

    • Thanks very much Kusum! Maybe someday they’ll invent technology that will allow us to share food via our computer screens. Won’t that be awesome 🙂

      Reply

    • Hooray for us lemon lovers 🙂 Thanks Paula! This is a wonderful treat for lemon dessert lovers like us. Hope you get the chance to bake it!

      Reply

  10. Just the lemon buttercream alone, I’m sold on this recipe! I laughed when you mentioned the fact we are in the minority wit the majority opting for chocolate, every cloud….more lemon for us!

    Reply

    • Lol! Yes, more lemons for us you’re right 🙂 Thanks for passing by Freya! Hope you get the chance to bake this cake. It’s really a treat for lemon lovers.

      Reply

    • Oh gosh me too. I invested $15 in a cake leveller which really is a life saver 🙂 Hope you get the chance to try making this cake Laura! 🙂

      Reply

  13. I am a fellow lemon lover and you’re right, we ARE a minority. There is something so refreshing about the taste of lemon but not many agree. I can’t wait to make this. We will convert them!

    Reply

    • Lol! I think there will be a lemon movement soon haha. But yes, lemon is just so refreshing and lovely 🙂 Hope you like this cake Tori! Thanks for passing by!

      Reply

    • Lemon curd is so rich and decadent. If you love lemons (or even if you just like it lol) I think you will enjoy lemon curd. Hope you try it!

      Reply

  15. I’m going to try this in my kitchen this evening itself. It simply looks sumptuous and super gorgeous. Thank you so much for sharing

    Reply

  18. Wow! It’s such a guilty pleasure as I am on a diet these days! It looks so delicious. Have pinned it for my reference. Thanks for sharing the recipe! 🙂

    Reply

    • Me too. The balance is just great. Hope you like it as much as we do! Let me know how it goes. Thanks Melissa!

      Reply

  22. Aah i have tasted a cake of this type back in India. But Manchester cakes are so yummy and way better. I have prepared only chocolate cake till date but I wont mind trying this one too. thanks for sharing it. 🙂

    Reply

    • Hard to beat chocolate cakes but give this one a shot and it might change your mind 🙂 Let me know how it goes! Thanks!

      Reply

    • Oh absolutely. I always have a jar of lemon curd handy when I’m having one of those of days you know? It just cheers me up 🙂 Hope you try it sometime! Thanks Ann!

      Reply

    • I’m a little jealous of your excess lemons lol! But yes, you can make the curd and the cake and the buttercream which all need lemons 🙂 Hope you like it!

      Reply

  26. My partner loves lemon cake but he can be a bit picky. He doesn’t like when it’s too lemony because it’s bitter. But if you say that the flavour is delightfully light then he might enjoy it. I might try this for him and will let him know what he thinks ! Thank you 🙂

    Reply

    • Hi Nya! The lemon here is sweet-tart, no bitterness at all. I’m crossing my fingers that he likes it! Let me know how it goes 🙂

      Reply

  27. I don’t have much of a sweet tooth, but when I do I love lemon! It looks absolutely delicious! Will need to pass the recipe onto my cousin, she loves to bake! Great post 🙂

    Reply

    • I love the sweet-tart combo of lemon. And it translates to desserts really well 🙂 Thanks for sharing the recipe Kerry!

      Reply

    • Hooray! Another member of my imaginary lemon club 🙂 Thanks Lara, hope you enjoy it! let me know how it goes 🙂

      Reply

  33. This looks incredible! I’m definitely crazy about Lemon desserts, in fact we had lemon custard yesterday… But this definitely seems way better.

    Reply

    • I always thought I’m the only person who loves lemon desserts but apparently not! Yay! 🙂 Thanks for stopping by

      Reply

  36. How convenient that this cake uses 5 egg whites and your recipe for lemon curd uses 5 egg yolks. It seems criminal NOT to take advantage of that and make your own curd. 😉 I’m definitely in the lemon-lover camp, so this cake looks amazing!

    Reply

  37. This is definitely a recipe I wanted to see today. I have been eating the Jello Temptations lemon meringue, and it’s pretty much got me craving lemon curd. Beautiful cake!

    Reply

  38. I love chocolate desserts to death….. but somehow looking at this gorgeous cake, I kind of feel lemony. Love the freshness and tang it comes with.

    Reply

  41. Oh boy! This looks really good!! I’m such a HUGE fan of lemon desserts and make lemon curd and lemon cheesecake regularly (almost too much, lol). My love for lemon desserts happened a few years ago and now I’m hooked. Yum!

    Reply

    • I just recently discovered my love for lemons too! They are delightful aren’t they? And I have this recipe for lemon cheesecake that I am saving for a very special occasion (I really don’t know why haha)

      Reply

Trackbacks

  2. […] Lemon Curd Layer Cake with Lemon Buttercream from The Unlikely Baker Lemon curd is a delicious alternative to frosting between layers of a cake! Just look at that glorious lemon curd oozing between these layers. I can almost taste it through the screen!   Lemon cupcakes from Beyond the Chicken Coop Lemon cupcakes… filled with lemon curd… topped with lemon buttercream. Woah. I’ll take it!   Easy Microwave Lemon Mug Cake with Lemon Glaze from 2 Cookin Mamas When you have no sweets in the house (horror!) and want something quick for dessert that tastes like you spent the afternoon baking? Mug cakes are always the answer! This one has lemon curd mixed right into the batter, and a quick lemon glaze on top!   Cream cheese filled lemon biscuits from Fuss Free Flavours Be still, my lemon-loving heart! These lemon cookies with lemon cream cheese filling look like just the perfect treat for a summer afternoon tea!   […]

    Reply

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