Straightforward Lemon Layer Cake  Straightforward Lemon Layer Cake 2730 straightforward lemon layer cake

Straightforward Lemon Layer Cake

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This lemon cake originate gaze musty-faculty and humble, but it indisputably’s if truth be told subsequent-level. The intense flavor is intrepid enough to wake you up, and the lemony cream cheese frosting is so correct, you will be in a position to desire to use it by the spoonful. The lemon curd is no longer essential, but it indisputably adds a punch of tartness with each chunk.

A pair of notes about this recipe:

  1. As a substitute of the use of cake flour, we mixed all-reason flour with cornstarch (the identical formula we musty in our optimistic vanilla cupcakes.)
  2. Buttermilk, versus entire milk, offsets the fantastic thing about the cake. If you create no longer bear buttermilk, you might want to maybe perhaps originate your get!
  3. Egg whites originate for a lighter cake, in each coloration and texture. You will be ready to use the yolks to originate your get curd will bear to you might want to maybe perhaps maybe adore. 😉

    As soon as you effect this recipe, price it below and enable us to know what you assume! Then originate yet some other one in every of our 90+ AMAZING layer cakes. Not if truth be told a cake person? Are attempting our lemon meringue pie!

    Made this? Suppose us the plan it went in the observation half below!

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    8 – 10 serving(s)

    For the cakes

    • Cooking spray, for pan

    • 2 c.

      plus 3 tbsp all-reason flour

    • 1/4 c.

      plus 1 1/2 tsp cornstarch

    • 2 tsp.

      baking powder

    • 1/2 tsp.

      kosher salt

    • 1 c.

      (2 sticks) butter, softened

    • 2 tsp.

      lemon zest

    • 1 1/2 c.

      granulated sugar

    • 1 c.


    • 4

      shining egg whites

    • 1 tsp.

      pure vanilla extract

    For the frosting + filling

    • 1

      (8-oz.) block cream cheese, softened

    • 1/2 c.

      (1 stick) butter, softened

    • 5 c.

      powdered sugar

    • 1 tsp.

      pure vanilla extract

    • 1/4 c.

      lemon juice

    • 1

      (11-oz.) jar lemon curd

    • Small lemon wedges, for garnish

    • Lemon zest, for garnish


      1. Step 1Form cakes: Preheat oven to 350°. Line the bottoms of two 8” pans with parchment paper then grease with cooking spray. In a medium bowl, crawl together flour, cornstarch, baking powder, and salt.
      2. Step 2In yet some other bowl the use of a hand mixer (or in the bowl of a stand mixer), beat together butter, sugar, lemon zest and vanilla till light and fluffy. Add half of of the flour combination and beat till correct mixed, then pour in buttermilk and mix till entirely incorporated. Add closing dry substances and hotfoot till correct mixed.
      3. Step 3In yet some other shining bowl the use of a hand mixer, beat egg whites till stiff peaks create. Add about a quarter of whipped egg whites to batter and gently fold the use of a rubber spatula. Add closing egg whites and fold till correct mixed.
      4. Step 4Divide batter evenly between pans and bake till a toothpick inserted into the centers comes out desirable, about 35 minutes. Let frigid in pans on a rack for 10 minutes, then scuttle a knife spherical interior of the pans and fastidiously invert cakes onto rack to chill entirely.
      5. Step 5Form frosting: In a wise the use of a hand mixer, beat together cream cheese and butter. Add powdered sugar and beat till delicate, then add vanilla and lemon juice.
      6. Step 6Lend a hand cake: On a serving plate, unfold about a third of the frosting on one cake layer, then unfold a thin layer of lemon curd on high. (Form no longer unfold the lemon curd the entire come to the edges or it’s going to be messy to frost the edges later!) Set up 2d cake layer on high, then veil the entire cake with closing frosting. Garnish high of cake with lemon slices and lemon zest.

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    Parker Freiebach

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    Lauren Miyashiro

    Freelance Contributor

    Lauren Miyashiro is a contract  contributor for Delish, and previously worked as Food Director. She graduated culinary faculty in 2016 and mastered the art work of the crunchwrap in 2017.

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