Every bite of this Lemon Layer Cake with Lemon Curd and Lemon Buttercream bursts with lemon flavor. A wonderfully moist lemon cake is layered with velvety smooth lemon curd and frosted with fresh lemon buttercream.
With its’ luscious lemon flavor, it is by far the best lemon cake I’ve ever had.
I wanted to create a cake that you guys like as much as my Easy Strawberry Cake. It is the cake that you make for birthdays, Mother’s Day, and other celebrations time and again. I enjoy reading your comments on how much you like that cake. Hopefully, you’ll enjoy this Lemon Layer Cake with Lemon Curd and Lemon Buttercream just as much.
Behind the Recipe
Besides the flavor and texture, this cake is loved is because of its ease. Very basic ingredients including a base of creamed butter + sugar, eggs, lemon, buttermilk, and flour. I love the additional tang buttermilk gives the cake, but you can use whole milk or 2% milk instead. I left out the brown sugar and replaced with more granulated sugar. No rhyme or reason here– just didn’t feel like reaching for both types of sugar this time. Between the cake and frosting, you’ll need 2-3 lemons. Both the juice and zest.
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/3 cup butter
1 1/4 cups white sugar
1 teaspoon vanilla extract
1 cup milk
1 tablespoon grated lemon zest
preheat oven to 360 degrees F – 170 degrees C – grease and flour two 7 inch round pans mix together the flour baking powder and salt set aside in a large bowl cream together the butter and sugar until light and fluffy about 6 minutes beat in the eggs one at a time then stir in the vanilla beat in the flour mixture alternately with the milk mixing just until incorporated pour batter into prepared pans bake in the preheated oven for 35 minutes or until a toothpick inserted into the center of the cake comes out clean allow to cool in pans on wire racks for 15 minutes then invert onto wire racks to cool completely to make filling- in medium saucepan mix together 1 tablespoon lemon zest 1/3 cup lemon juice and 1 tablespoon cornstarch until smooth mix in 5 tablespoons butter and 3/4 cup sugar and bring mixture to boil over medium heat boil for one minute stirring constantly in small bowl with a wire whisk beat egg yolks until smooth whisk in a small amount of the hot lemon mixture pour the egg mixture into the sauce pan beating the hot lemon mixture rapidly reduce heat to low cook stirring constantly 5 minutes or until thick – not to boil –pour mixture into medium bowl press plastic wrap onto surface to keep skin from forming as it cools cool to room temperature refrigerate 2 hours
to make frosting- in large bowl beat confectioners sugar 1/3 cup butter 3 tablespoons lemon juice and 1 teaspoon lemon zest until smooth beat in milk and increase speed and continue to beat until light and fluffy to assemble- with long serrated knife split each cake layer in half horizontally making 5 layers place 1 layer cut side up on a serving plate spread with half of the lemon filling top with another layer and spread with 1/3 cup frosting add third layer and spread with remaining half of the lemon filling press on final cake layer and frost top and sides of cake with remaining frosting refrigerate cake until serving time.