I am a Lemon Lover. I am a Cake Lover. This Lemon Lover’s Layered Lemon Cake is my sanctuary.
Too much? Okay, but this cake was super delicious.
Delicious Rating: Layered cakes take time and a bit of practice before making the perfect one. I still have a lot of work to do but hopefully I will get there soon! The lemon curd and the Lemon Meringue Buttercream also take some skill but if you follow directions really good this recipe may be as easy as pie.
The lemon cake is delicious, moist with a good crumb. It holds up well too. The Lemon Curd Cream Cheese filling is to die for. I had to make double because I ate the first batch out of the bowl. Seriously, so good. The Lemon Meringue Buttercream is alright. It is super light, fluffy, and a perfect frosting but something was just not right for me. Everyone raved about it, saying the frosting was their favorite part. What about you, what do you think of it?
The perfect dessert for anytime of the year. Serve with coffee or tea.
Lemon Cake: 3 cups Cake Flour
2½ tsp Baking Powder
½ tsp Salt
2 sticks of unsalted Butter, softened
1¾ cups white Sugar
4 Eggs, room temperature
4 tsp Lemon Zest
⅓ cup fresh Lemon juice
½ cup milk
Lemon Curd: 8 Egg Yolks
1¼ cups white Sugar
3 tsp Lemon Zest
1 cup fresh Lemon juice
1 stick Butter
½ tsp Salt
Lemon Cream Cheese Filling: 1½ cup Heavy Cream
8 oz Cream Cheese, softened
1 tsp Vanilla
1 cup Lemon Curd
Swiss Meringue Lemon Buttercream: 1 cup white Sugar
4 Egg Whites
3 sticks unsalted Butter, softened
⅓ cup fresh Lemon juice
1 tsp Vanilla
Cake: Preheat oven to 350 degrees F. Lightly grease & flour two 9 inch round cake pans. In a medium bowl sift together the cake flour, baking powder, and salt. In a large bowl, beat butter on medium speed for one minute. Add in sugar and beat at high speed for 3 minutes. Add in eggs, mixing until well blended. Add in lemon zest and lemon juice. Reduce speed to low and add in the flour mixture and milk, alternating with both starting and ending with the flour mixture. Divide batter evenly into cake pans, smooth tops with a spatula. Bake for 23-26 minutes or until toothpick comes out clean. Cool cakes on a wire rack for 15 minutes. Invert both cakes onto a wire rack and cool completely.
Lemon Curd: Set a fine mesh sieve over a medium bowl. In a saucepan, whisk together egg yolks and sugar until blended. Turn on heat to medium and whisk in lemon zest, lemon juice, salt, and butter. Whisk constantly for 8-10 minutes or until mixture greatly thickens. Do not let it come to a boil because it will curdle and be ruined. Immediately pour the mixture through the sieve, pressing it through with a rubber spatula. Set the hot lemon mixture bowl in a larger bowl filled partway with ice water. Do not splash water into lemon mixture. Whisk the lemon curd frequently for 15 minutes or until slightly chilled. Cover curd with plastic wrap and refrigerate.
Lemon Cream Cheese Filling: In a large bowl, electric mix on high speed the Heavy Cream until firm peaks form. Place in a smaller bowl and refrigerate. Place softened cream cheese in the same large bowl and electric mix on medium speed for 2 minutes. Change to low speed and add vanilla and lemon curd, combine well. Gently fold in whipped cream with a spatula.
Swiss Meringue Lemon Buttercream: In a double boiler, whisk sugar and egg whites for 3 minutes over heat. Pour into a large bowl and electric mix the egg mixture on medium speed for 5 minutes. Add in butter, one stick at a time, mixing until smooth. Turn mixer to high speed and mix for 8 minutes. Turn mixer to medium speed and add in lemon juice and vanilla. Set aside until ready to use.
Assemble the Cake: Using a long sharp serrated knife, slice each round cake horizontally in half. If the sides are to firm, cut them off and even the tops to that each layer is even. Place first layer, cut side up, on cake dish and top with Lemon Cream Cheese Filling, spreading evenly. Refrigerate for 6 minutes or until the filling is a bit firm. Add on next layer, top with Lemon Cream Cheese Filling, spreading evenly, and refrigerate for 6 minutes or until filling is firm. Repeat for third layer. Top with last layer, cut side down. Lightly frost the sides and top of cake with the Swiss Meringue Buttercream. Place in the refrigerator for 10 minutes or until the light layer is firm. This helps frost the cake more smoothly and leaves out crumbs. Frost and decorate the rest of the cake using the remaining Swiss Meringue Buttercream. Serve immediately or refrigerate the whole cake. Let stand at room temperature for 30-45 minutes before serving.
My photos on this recipe are pretty bad. It was a dark gloomy day so my natural lighting did nothing for me.
Once the curd thickens are gets cooler you are going to taste it and find that it is delicious and you will want to eat more. I almost could have eaten the whole bowl. So far, this is the best lemon curd recipe I have made, sweet and tart and the perfect thickness.
I left a few dark tops and bottoms on the cake, didn’t feel like cutting off!
Whoever said that meringue frosting is difficult to make never made one. Just follow the steps are you are good to go. One thing with layered cakes is that you have to give yourself the time to make them. Otherwise, you are rushing and trying to cut corners and naturally some parts of the recipe won’t turn out just right.
Hello beautifully whipped frosting!
I always try to do a crumb coat if I am sharing the cake. If it is just for me while watching tv, nope, no crumb coat. But I do suggest it, especially with layered cakes.