Lemon Lover's Layer Cake

Submitted by Nancy G.

"I love lemon! This cake is best if chilled for a few hours before serving."

 

• Ready In: 1hr
• Ingredients: 14
• Serves: 12

ingredients

• Cake

• 3 cups sifted cake flour
• 1 tablespoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups sugar
• 1 tablespoon grated lemon zest
• 4 eggs
• 1 1⁄2 cups buttermilk
• 1 1⁄2 teaspoons vanilla

• Filling

• 1 (10 ounce) jar lemon curd

• Frosting

• 2 cups heavy cream or 2 cups whipping cream
• 1⁄4 cup confectioners' sugar
• 1 cup sliced almonds, toasted

directions

1. Sift flour with baking powder, baking soda and salt in a mixing bowl and set aside.
2. Cream butter, sugar, and grated lemon zest with an electric mixer in separate mixing bowl until pale and fluffy.
3. Beat eggs in 1 at a time, thoroughly.
4. With electric mixer on low, add flour mixture in thirds, alternating with buttermilk.
5. Add vanilla and beat until smooth.
6. Divide batter evenly between 2 buttered and floured 9 inch cake pans.
7. Bake at 350 degrees for 30 minutes or until cakes are golden and toothpick inserted in center comes out clean.
8. Cool.
9. Removed cooled layers from pans.
10. Cut layers in half horizontally with a serrated knife.
11. Spread lemon curd evenly between the layers and stack on serving plate.
12. Whip cream and confectioner's sugar together.
13. Frost sides and top with whipped cream.
14. Cover top and sides with sliced almonds, if desired.

Reviews

[C_G_Clayton]

Loved this! The texture of the cake was very good, as was the lemon flavor. I did not use the lemon curd filling and I used a lemon buttercream frosting instead. Would definitely make again!

 

[EarlandChai]

SO GOOD! Expecially if you refrigerate overnight and eat the next day becuase the lemon curd, (which i made from another recipe) really sinks into the cake and flavors it even more. I used a raspberry creamcheese frosting and decorated with lemon shavings and raspberries on the top. I will definatly be making the recipe again, thanks!

 

[anonymous23]

I made this cake (just the cake part) for a friend's party (he requested lemon cake with lemon pie-like filling) and it was a smashing success. Our friend was thrilled, as he'd requested a dense cake (definitely not a sponge cake), and the first trial recipe was not at all what I'd hoped, and I didn't have time to trial this one; I went with my gut and Calee's rating and made it--and it was exactly what he wanted. I used recipe #202141 with lemon zest for the frosting and I made with curd from a cake recipe I found on Epicurious. I quadrupled the recipe (made each cake separately, though, as I have limited space and only two cooling racks) and used 9x13 pans, baking at 350 for about 40 minutes. I get the feeling this cake will be requested again!

 

[Mary Christmas]

This cake has a beautiful, soft, moist texture similar to a box mix. I used scant measures for both the buttermilk and sugar, and since I only had a teaspoon of lemon zest, I added a 1/4 teaspoon of lemon extract and 1 1/4 teaspoons of vanilla. This resulted in a subtle lemon flavor. I split the layers and filled two with lemon curd. I frosted the rest of the cake with a vanilla buttercream. I used 2 9" pans, and one overflowed while baking. Next time I might remove some batter or divide the batter more carefully. Excellent recipe!

 

[BlondieGirl]

This cake was very good, very moist but not overly lemony. I think I overbaked mine a little, about 34 minutes, in 2 9inch rounds. So I would recommend no more than 30 minutes. I split each layer in half to make 4 layers and the cake was dense enough to hold up to that.