Description
This elegant four-layer lemon cake combines a tender, buttery sponge with a zesty, homemade lemon curd filling. Finished with a silky lemon butter frosting, it offers a perfect balance of tart citrus and sweet creaminess for any occasion.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups unsalted butter, softened (divided)
- 2 1/4 cups granulated sugar (divided)
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup plus 2 tablespoons whole milk (divided)
- 3 tablespoons lemon zest (divided)
- 1/2 cup plus 2 tablespoons lemon juice (divided)
- 1 tablespoon cornstarch
- 3 egg yolks
- 3 cups confectioners’ sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round pans.
- Whisk together flour, baking powder, and salt in a medium bowl and set aside.
- In a large bowl, cream 1 cup of butter and 1 1/2 cups of granulated sugar for 5 minutes until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternately add the flour mixture and 3/4 cup of milk to the creamed mixture, beginning and ending with the flour.
- Pour batter into pans and bake for 30 minutes. Cool in pans for 10 minutes before moving to wire racks.
- In a saucepan, whisk lemon zest, juice, and cornstarch. Add 6 tablespoons butter and 3/4 cup sugar; boil for 1 minute.
- Whisk egg yolks in a bowl, temper with a little hot lemon mixture, then return to the pan and cook on low for 5 minutes until thick.
- Chill the filling in a bowl with plastic wrap pressed onto the surface for at least 3 hours.
- Beat confectioners’ sugar, remaining 1/2 cup softened butter, 2 tablespoons lemon juice, and zest; add 2 tablespoons milk and whip until fluffy.
- Slice cake layers horizontally; assemble with lemon filling between the first and second, and third and fourth layers, using frosting in between and on top.
Notes
To ensure the most vibrant flavor, use heavy-skinned lemons for their high oil content in the zest. For perfectly even layers, use a serrated bread knife or unflavored dental floss to split the cakes once they are completely chilled. Cooling the cake layers in the refrigerator for an hour before slicing will also help reduce crumbs.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American