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Lemon Layered Cake

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A light and zesty lemon layered cake featuring moist lemon-flavored sponge, tangy lemon curd, and creamy frosting—perfect for celebrations or a refreshing dessert.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tbsp lemon zest
  • 1/4 cup lemon juice (freshly squeezed)
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1 cup lemon curd (for layering)
  • 2 cups cream cheese frosting or buttercream

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in lemon zest, lemon juice, and vanilla extract.
  6. Alternate adding the dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients. Mix until just combined.
  7. Divide the batter evenly among 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 the cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  10. Spread a layer of lemon curd between each cake layer.
  11. Frost the outside of the cake with cream cheese frosting or buttercream.
  12. Chill before serving for clean slices.

Notes

  • Use fresh lemons for the best flavor.
  • Cake layers can be made a day ahead and refrigerated.
  • Lemon curd can be homemade or store-bought.

Nutrition

Keywords: lemon cake, layered cake, lemon dessert, summer cake, lemon curd cake

Find it online: https://zesticook.com/lemon-layered-cake-2/