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.
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Lemon Layer Cake with Lemon Curd and Lemon Buttercream
- The cake is soft and fluffy. Even though it’s a moist cake, the layers are easy to work with. I spread the batter evenly in the cake pan and did not have to trim it. Of course, trimming the hump is not necessary, but to get that flat-top bakery looking cake you may want to.
- This is a beautiful cake to serve at a party.
- I filled the layers with lemon curd for a nice change of texture than the frosting. You can, if you prefer, use the frosting between the layers.
- The lemon buttercream is sturdy enough to decorate with. I chose to use fresh flowers. I wrapped the stem with aluminum foil before arranging them in the cake.
- As well, you can make two layers instead of three. I prefer three layer cakes instead of two.
- I used an 8-inch cake pan. If you use a 9-inch pan, your layers will be thin and I recommend double the cake batter recipe. Bake 30 to 35 or until pick inserted in center of the layer comes out clean.
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Every bite of the delightful Lemon Layer Cake with Lemon Curd and Lemon Buttercream bursts with lemon flavor!
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup butter
- 1 and 1/4 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 3/4 cup milk
- 3 to 4 drops lemon food coloring if desired)
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice
- 1 tablespoon cornstarch
- 6 tablespoon butter
- 3/4 cup granulated sugar
- 4 egg yolks beaten
- 4 cups confectioners' sugar
- 1 teaspoon lemon zest
- 1/2 cup butter softened
- 2 tablespoons fresh lemon juice
- 2 tablespoons milk
- chopped nuts optional
- Preheat oven to 350 degrees F . Grease and flour three 8 inch round baking 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. 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.
- Stir in lemon juice, lemon zest, and food coloring if adding coloring.
Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.Filling
- In a medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice, and 1 tablespoon cornstarch until smooth.
- Mix in 6 tablespoons butter and 3/4 cup sugar. Bring mixture to boil over medium heat. Boil for one minute, stirring constantly.
- In a small bowl, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the saucepan, beating the hot lemon mixture rapidly.
- Reduce heat to low. Cook for 5 minutes or until thick, stir constantly (do not to boil).
- Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming on the top as it cools.
- Cool to room temperature then refrigerate 3 hours. Frosting
- In a large bowl, beat confectioners' sugar, 1/2 cup butter, 2 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: Place 1 layer on a serving plate. Spread with 1/2 of the lemon filling. Top with another layer, and spread with 1/2 cup lemon filling.
- Press on final cake layer, and frost top and sides of cake with frosting.
- Refrigerate cake until serving time.
As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Thank you, Paula
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