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Lemon Layer Cake with Lemon Curd
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
125 minutes
Impress guests with tangy sweet lemon layer cake filled with lemon curd.
Ingredients:
  • 6 tablespoons unsalted butter, at room temperature
  • 2 large eggs
  • 2 large egg yolks
  • 0.66666668653488 cup fresh lemon juice
  • 1 teaspoon freshly grated lemon zest
  • 2.3333332538605 cups cake flour
  • 2.75 teaspoons baking powder
  • 1.75 cups white sugar, divided
  • 2 tablespoons lightly packed finely grated lemon zest
  • 0.75 cup unsalted butter, softened
  • 1 cup whole milk, at room temperature
  • 5 egg whites, at room temperature
  • 0.25 teaspoon cream of tartar
  • 1 cup unsalted butter, softened
  • 3.5 cups sifted confectioners' sugar
  • 3 tablespoons fresh lemon juice
Instructions:
  • In a bowl, use an electric mixer to whip sugar and butter until fluffy. Slowly add eggs and yolks while continuing to beat. Beat for an extra minute, then gently fold in lemon juice. Don't worry if the mixture looks curdled.
  • Transfer the mixture to a saucepan and gently cook until smooth for approximately 5 minutes. Increase the heat to medium, stirring constantly without boiling, until it thickens enough to coat the back of a spoon and reaches 170 degrees F (77 degrees C), approximately 5 minutes. Remove from heat and blend in the lemon zest.
  • Allow the mixture to cool for 20-30 minutes until it reaches room temperature. Place plastic wrap directly on the surface to prevent a skin from forming, then refrigerate.
  • Allow the filling to cool and while that happens, position a rack in the center of the oven and preheat it to 350 degrees F (175 degrees C). Grease and flour two 8- or 9-inch round cake pans.
  • Sift cake flour, baking powder, and salt in a medium bowl. Combine 1/4 cup sugar and lemon zest in a food processor until blended.
  • In a large bowl, use an electric mixer on medium speed to beat butter and lemon sugar until light and fluffy, for about 1 1/2 minutes. Add the rest of the sugar and beat until smooth for another 1 1/2 minutes. Gradually mix in 1/4 of the milk until just combined. Slowly add the flour mixture and the remaining milk in 3 parts on low speed, scraping the bowl as needed with a rubber spatula, and beat until just blended.
  • In a separate bowl, beat egg whites on medium speed until foamy, then add cream of tartar. Increase speed to medium-high and beat until stiff peaks form. Gently fold in 1/4 of the egg whites into the cake batter, then carefully fold in the rest without deflating the mixture. Divide batter evenly between prepared pans.
  • Simply bake the cake layers in the preheated oven until a toothpick inserted into the center comes out clean, for about 35 to 40 minutes. Then, flip them right side-up and allow them to cool on a wire rack for 30 minutes to 1 hour.
  • Slice the cooled layers in half horizontally and sandwich them together with the delicious curd.
  • In a medium bowl, whisk together the butter and lemon zest until fluffy. Gradually beat in the confectioners' sugar, followed by the lemon juice, and continue beating for 1 minute. Spread the frosting on the cake as desired.

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