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Homemade Lemon Cake

Homemade Lemon Cake

Mild and fluffy, this Homemade Lemon Cake choices not solely two layers of lemon cake however as well as a lemon curd filling and lemon buttercream frosting. It’s the trifecta of lemon flavors whereas nonetheless being easy to make that makes this the best spring dessert!

Prep Time30minutes minutes

Put together dinner Time27minutes minutes

Full Time57minutes minutes

Course: Dessert

Delicacies: American

Key phrase: Lemon Curd Cake, lemon desserts, lemon layer cake

Servings: 12 servings

Power: 326kcal

Creator: Jill

Parts

  • 2 & 1/4 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon prime quality sea salt
  • 3/4 cup unsalted butter room temp
  • 1 & 3/4 cup granulated sugar
  • 6 large egg white room temp
  • 1 cup buttermilk room temp
  • 1/4 cup lemon juice modern squeezed
  • 1 tablespoon vanilla extract
  • zest of three lemons 3 tablespoons

For the frosting:

  • 3/4 cup unsalted butter softened
  • 3 cups powdered sugar
  • pinch of top quality sea salt
  • 2 tablespoons lemon juice modern squeezed
  • 2 teaspoons vanilla extract

For the filling:

  • 1 & 1/2 cups prepared lemon curd

Instructions

  • Preheat the oven to 350°F. Spray 2 9-inch cake pans with baking spray, take a pastry brush and brush the spray all through to make sure it is even. Place a parchment paper liner inside the bottom and brush further baking spray on excessive, put apart.
  • In a medium-sized bowl, whisk collectively the flour, baking powder, and salt, put apart.
  • Add the butter and sugar to the physique of a stand mixer with the paddle attachment and mix on medium tempo until delicate and fluffy, 2 minutes. Add the egg whites into the bowl in three batches, mix utterly in between each addition. Add the flour mixture and stir it in until merely combined, scrape down the perimeters. Add the buttermilk, lemon juice, vanilla, and lemon zest. Stir it in until combined. Scrap down the perimeters and offers it one different 5 seconds of stirring.
  • Divide the batter among the many many two cake pans and simple out the tops. Bake for 22-27 minutes until evenly golden brown on excessive and a toothpick inserted into the center comes out clear, a few crumbs on the toothpick is okay, any moist batter and it should bake longer.
  • Let the truffles cool on a wire rack of their pans for 5 minutes, show the truffles and place them excessive facet up on the wire rack to sit back absolutely.
  • Whereas the truffles cool, make the frosting by inserting the butter inside the physique of a stand mixer with the paddle attachment. Cream the butter until simple, 30 seconds. Add the powdered sugar barely at a time until completely combined, scrape down the perimeters as needed. Stir inside the salt, lemon juice, and vanilla until included. Place the tempo on medium-high and whip the frosting for 3 minutes until delicate and fluffy set-aside.
  • To assemble the cake place a tablespoon-sized dollop of the buttercream onto the underside of your serving dish or cake plate, this will help maintain the cake in place while you assemble. Take the parchment paper off of one among many truffles and place it bottom facet down onto the buttercream in your serving platter.
  • Place the lemon curd on excessive and simple it out to the sting leaving a half-inch border. Take the next cake and take off the parchment paper liner and place it top-side down on excessive of the lemon curd. Evenly press the cake all the way in which all the way down to distribute the curd out in the direction of the perimeters nonetheless not so it is pouring out.
  • Frost the cake with a small amount of buttercream for a crumb coat. Place inside the fridge for 2 hours to set.
  • Frost with the remaining buttercream, slice, and serve.
See also  Creamy vanilla happiness – a delicious dessert recipe

Notes

The buttercream recipe is even to evenly frost the cake, for further intricate adorning I counsel 1.5x or 2x the buttercream recipe. The cake confirmed makes use of 1.5x the recipe.

The cake texture is awfully delicate and fluffy however bursting with lemon style at every chunk!

Room temp is 65°F. 

The cake have to be refrigerated on account of lemon curd filling. It is best eaten at room temperature. 

Vitamin

Power: 326kcal | Carbohydrates: 31g | Protein: 1g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Ldl ldl cholesterol: 61mg | Sodium: 102mg | Potassium: 111mg | Fiber: 1g | Sugar: 30g | Vitamin A: 709IU | Calcium: 51mg | Iron: 1mg