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Lemon Curd Layer Cake

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A bright and elegant lemon layer cake made with soft, moist lemon cake layers, tangy lemon curd filling, and a light creamy frosting for the perfect balance of sweet and citrus.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 1/3 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup lemon curd
  • 2 cups heavy whipping cream or prepared buttercream frosting

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Mix in lemon juice, lemon zest, and vanilla extract.
  6. Add dry ingredients alternately with buttermilk, mixing just until combined.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool cakes completely before assembling.
  10. Spread lemon curd evenly over one cake layer.
  11. Top with the second layer and frost the top and sides with whipped cream or buttercream.
  12. Chill briefly before slicing and serving.

Notes

  • Chill the cake before frosting to keep layers stable.
  • Fresh lemon juice and zest provide the best flavor.
  • Add berries between layers for extra freshness.
  • Unfrosted layers can be baked ahead and frozen.

Nutrition

Find it online: https://thefamilycooking.com/lemon-curd-layer-cake/