Lemon Layer Cake (Print)
Light and zesty三层蛋糕，配以柠檬凝乳和丝滑黄油奶油，适合庆祝活动或下午茶时光。
# What You’ll Need:
→ Cake Components
01 - 2 3/4 cups all-purpose flour (345 g)
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, room temperature (225 g)
06 - 2 cups granulated sugar (400 g)
07 - 4 large eggs, room temperature
08 - 1 tablespoon finely grated lemon zest
09 - 1/3 cup fresh lemon juice (80 ml)
10 - 1 cup buttermilk, room temperature (240 ml)
11 - 1 teaspoon vanilla extract
→ Lemon Curd Filling
12 - 3 large eggs
13 - 1/2 cup granulated sugar (100 g)
14 - 1/2 cup fresh lemon juice (120 ml)
15 - 2 teaspoons finely grated lemon zest
16 - 1/4 cup unsalted butter, cubed (55 g)
→ Lemon Buttercream Frosting
17 - 1 cup unsalted butter, room temperature (225 g)
18 - 4 cups powdered sugar, sifted (480 g)
19 - 2 tablespoons lemon juice
20 - 1 teaspoon lemon zest
21 - 1-2 tablespoons milk (as needed for consistency)
22 - Pinch of salt
# How To Make:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper, ensuring even coating for easy release.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until thoroughly incorporated. Set aside for later use.
03 - Using an electric mixer on medium-high speed, beat unsalted butter and granulated sugar until pale, light, and fluffy, approximately 3-4 minutes. Add eggs one at a time, mixing well after each addition. Blend in lemon zest and vanilla extract.
04 - With mixer on low speed, add flour mixture in three portions, alternating with buttermilk and lemon juice in two additions. Begin and end with flour mixture, stopping once just combined. Avoid overmixing to prevent tough texture.
05 - Divide batter evenly among prepared pans, smoothing tops. Bake for 25-30 minutes until golden and a wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then invert onto wire racks to cool completely before assembly.
06 - Whisk eggs and sugar in a heatproof bowl until smooth. Stir in lemon juice and zest. Set bowl over a saucepan of simmering water, ensuring water doesn't touch bowl. Whisk constantly for 8-10 minutes until thickened enough to coat back of spoon. Remove from heat, whisk in cubed butter until melted. Strain through fine-mesh sieve, cover surface directly with plastic wrap, and refrigerate until set, about 1 hour.
07 - Beat butter in large bowl until creamy and smooth. Gradually add sifted powdered sugar, mixing on low until incorporated. Increase speed to medium-high and beat until fluffy, 2-3 minutes. Add lemon juice, zest, and salt. Beat 1 minute longer, adding milk 1 tablespoon at a time until spreadable consistency achieved.
08 - Place first cooled cake layer on serving plate. Spread thin layer of buttercream, pipe a dam around edge, and fill center with half the lemon curd. Repeat with second layer. Top with third cake layer. Frost top and sides with remaining buttercream, creating smooth finish. Decorate with additional lemon zest or fresh lemon slices if desired. Refrigerate 30 minutes before serving to set.
# Expert Tips:
01 -
- The balance of tangy lemon curd against sweet buttercream creates something impossible to stop eating
- This cake actually stays moist for days, though it rarely lasts that long in my house
02 -
- The lemon curd must be completely chilled before assembling or it will melt your buttercream
- Overmixing the cake batter creates tough layers, so stop as soon as flour disappears
03 -
- Brush each cake layer with simple syrup before assembling for extra moisture
- Add a drop of yellow food coloring to your buttercream for a brighter pop