Lemon Curd Layer Cake
A bright, fresh cake features layers filled with homemade lemon curd and covered in buttercream.
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Instructions
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Preheat the oven to 350°F and prepare two 8-inch round baking pans by greasing, flouring, and lining them with parchment paper.
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In a stand mixer, combine cake flour, sugar, baking powder, baking soda, and salt.
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Whisk milk, vegetable oil, melted butter, vanilla extract, lemon juice, lemon zest, and eggs in a separate bowl.
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Add the wet ingredients to the dry, mix until combined, then slowly incorporate water without overmixing.
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Divide the batter evenly into the prepared pans and bake for about 20 minutes until a toothpick comes out clean.
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Turn off the oven, leave the door ajar for 5 minutes with the cakes inside, then remove and cool in pans for 10-15 minutes before transferring to a rack to cool completely.
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For the lemon curd, whisk eggs and sugar in a saucepan, then add lemon juice, zest, and vanilla extract.
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Cook over medium-low heat, whisking constantly for 5-7 minutes, until the mixture thickens.
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Remove from heat, whisk in cubed butter until melted, then strain through a fine-mesh sieve into a bowl and refrigerate until cool.
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For the frosting, beat softened butter, powdered sugar, heavy cream, lemon juice, zest, and vanilla in a stand mixer until light and fluffy.
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Level the cooled cake tops, then slice each cake layer horizontally into two thin layers.
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Place a dollop of frosting on a cake stand, top with a cake layer, then spread with 1/4 cup lemon curd.
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Repeat layering with cake and curd until all layers are used, then apply a thin crumb coat of frosting to the entire cake.
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Finally, frost the cake entirely with the remaining buttercream, garnish with lemon slices, and serve.