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A four layer lemon cake with yellow filling on a vintage glass pedestal stand

Lemon Cake 3

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5 from 15 reviews

  • Author: Teresa Flagler
  • Total Time: 4 hours 10 mins
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This elegant four-layer lemon cake features a tender butter crumb paired with a vibrant, homemade lemon curd filling and a silky citrus buttercream. It is a sophisticated, refreshing dessert that perfectly balances sweet and tart flavors for any special occasion.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup milk
  • 1 tbsp lemon zest
  • 1/3 cup fresh lemon juice
  • 1 tbsp cornstarch
  • 3 egg yolks
  • 3 cups confectioners’ sugar
  • 2 tbsp milk

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C) and grease and flour two 8-inch round cake pans.
  2. Sift together the flour, baking powder, and salt in a small bowl and set aside.
  3. In a large mixing bowl, cream the butter and white sugar for 5 minutes until light and fluffy; add eggs one at a time, followed by the vanilla.
  4. Alternately add the flour mixture and the milk to the creamed mixture, stirring until just combined.
  5. Divide the batter between the prepared pans and bake for 30 minutes, then let cool in pans for 10 minutes before moving to wire racks.
  6. In a saucepan, whisk lemon zest, juice, and cornstarch together, add 6 tablespoons of butter and 1/2 cup sugar, and bring to a boil for one minute.
  7. Temper the egg yolks with a spoonful of the hot lemon mixture, then return all to the pan and cook on low for 5 minutes until thickened; chill for 3 hours.
  8. Beat together the confectioners’ sugar, softened butter, lemon juice, and zest with a splash of milk until the frosting is light and fluffy.
  9. Carefully split the cooled cake layers horizontally to create four thin layers.
  10. Assemble the cake by alternating cake layers with the chilled lemon filling and frosting, then finish by frosting the exterior of the cake.

Notes

For the cleanest slices, use a sharp serrated knife and wipe it clean between every cut. If the cake layers feel too soft to slice, place them in the freezer for 15 minutes to firm up. You can prepare the lemon curd up to two days in advance to save time on the day of assembly.

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cakehalf.com/lemon-cake-3/