Lemon Layer Cake
Bright, zesty, and irresistibly moist. This Lemon Layer Cake is pure indulgence with fluffy lemon cake layers, a luscious lemon curd filling, and a silky buttercream frosting. This show-stopping dessert is perfect for any occasion.
Servings: 8 people
Calories: 1000kcal
Equipment
- 7" circular tin
- Parchment paper
- mixing bowl
- Hand held whisk
Ingredients
- 300 g of All-purpose flour sifted
- 2 teaspoon of baking powder sifted
- ½ teaspoon of baking soda sifted
- ½ teaspoon of salt
- 170 g unsalted butter room temperature
- 60 ml of oil
- 300 g granulated sugar
- 2 tablespoon of lemon zest
- 4 eggs room temperature
- ⅓ cup of milk room temperature
- 115 g of buttermilk room temperature
- ¼ cup of lemon juice
Lemon Buttercream Frosting
- 250 g unsalted butter
- 400 g icing sugar
- Zest of 1 lemon
- The juice from 1 lemon
- 2-4 tablespoon of double cream
- Yellow food colouring
Filling
- ¾ cup lemon curd
Decoration
- 5-6 Lemon slices to decorate
- Baby's breath flowers
Instructions
- Preheat oven to 180 °C (350°F). Line and lightly grease two 7" circular cake tins. Set aside for later.
- Grab a bowl and add all-purpose flour, baking powder, baking soda and salt to a bowl and whisk until combined. Set the dry ingredients aside for later.
- Add sugar and lemon zest to a large bowl. Whisk or rub the sugar and lemon zest together for 2-3 minutes or until combined.
- Next, add butter to the bowl and whisk for 2-3 minutes or until light and fluffy. Then .pour the oil into the bowl and whisk for another two minutes or until combined.
- Add one egg to the butter and whisk on medium speed for 2 minutes or until it disappears. Repeat this step with the remaining eggs. Then, add lemon extract.
- Next, pour in the buttermilk, milk and lemon juice and whisk for 2-3 minutes.
- Then, add ⅓ of the dry ingredients to the wet ingredients and whisk for one minute or until just combined. Repeat this step with the remaining dry ingredients. Do not overmix. The batter should still have some lumps.
- Pour equal amounts of the lemon cake batter into the lined cake tins.
- Place them in the oven and bake for 30-45 minutes. Gently press a wooden skewer into the middle of the cake to check if it is ready. If the skewer comes out clean, then the cake is done.
- Once done, remove the cakes from the oven and gently place them upside down on a cooling rack. Let them cool completely before decorating.
Lemon Frosting and Filling
- As the cakes cool, prepare the lemon frosting. Add unsalted butter and sugar to a bowl and stir for one minute.
- Then, whisk for 2-3 minutes.
- Add lemon zest, lemon juice, double cream and yelllow food coloring to the bowl and whisk for another 3-5 minutes or until fluffy.
- Add the lemon buttercream to a piping bag and set aside.
- Add lemon curd to a small saucepan and heat it on low to loosen the consistency.
Decorating
- Once the cakes have cooled, place one layer on a cake board or plate. Then, add a layer of lemon buttercream, smooth then add lemon curd.
- Add another the second cake layer and frost the entire cake with the lemon frosting and smooth.
- Then, decorate the top with more buttercream, lemon slices and baby's breath flowers as shown.
- Serve this luscious lemon layer cake during special occasions or as a treat.
Notes
- Lemon: Fresh lemons add a vibrant, natural flavor that bottled juice can't match. For the best taste, always opt for fresh lemons.
- Buttermilk Substitute: If you don't have buttermilk on hand, mix 1.5 tablespoons of vinegar or lemon juice with 1.5 cups of whole milk. Let it sit for 15 minutes before using.
- Mixing: To ensure even mixing, scrape down the sides of the bowl throughout the process. This prevents uneven batter and improves the final texture.
- Measuring Ingredients: For precise results, use a kitchen scale to weigh your ingredients. When using measuring cups, ensure that each ingredient is leveled off for accurate measurement.
Nutrition
Serving: 289g | Calories: 1000kcal | Carbohydrates: 137.02g | Protein: 10.23g | Fat: 47.75g | Saturated Fat: 25.14g | Polyunsaturated Fat: 6.516g | Monounsaturated Fat: 13.185g | Trans Fat: 0.765g | Cholesterol: 196mg | Sodium: 449mg | Potassium: 318mg | Fiber: 1.2g | Sugar: 103.43g | Vitamin A: 1339IU | Vitamin C: 11.7mg | Calcium: 140mg | Iron: 2.9mg