This lemon cake features moist, zesty layers of cake, homemade lemon curd, and a light, fluffy frosting, making it an instant classic that should be in your baking repertoire!
Are you a fan of lemon desserts? There’s something about them that makes them incredibly irresistible! Honestly, I think they outshine all other flavors. Chocolate cake doesn’t even stand a chance.
Today, I’m sharing a classic Lemon Cake recipe. It's a simplified version of my Lemon Elderflower and Lemon Blueberry cakes, scaled down to let the pure lemon flavor take the spotlight. I’ve paired it with my new favorite Ermine frosting for a perfect match.
How to Make Lemon Cake
I prefer not to use artificial flavorings or extracts whenever possible. This recipe relies entirely on fresh lemon juice and zest to bring out the flavor in both the cake layers and the lemon curd. This is definitely the best approach!
You'll need around 2-3 lemons in total for the cake and the curd. The cake itself is a basic butter cake, and the ingredients are:
-
All-purpose flour (cake flour works too)
-
Baking powder
-
Salt
-
Unsalted butter
-
Granulated sugar
-
Lemon zest
-
Large eggs
-
Vanilla extract
-
Milk (any kind works)
-
Fresh lemon juice
The method for this cake follows the traditional creaming method. Be sure to add the lemon zest along with the butter and sugar while creaming, as this helps release the full lemon flavor. The cake batter is so delicious; although it’s not safe to eat raw cake batter, it’s tough not to resist!
Once baked, the cake is just as tasty!
Homemade Lemon Curd
Making homemade lemon curd is one of life’s little pleasures. Sure, you could buy it, but it’s so easy and satisfying to make your own that there’s really no need to buy it. I’ve got a detailed tutorial on how to make lemon curd, and it’s truly a simple process. You can even make curd from other citrus fruits or berries, with key lime curd being one of my personal favorites.
Ermine Frosting
For the frosting, I opted for a simple vanilla Ermine frosting to complement the lemon cake and allow the lemon flavor to really shine. It’s not as firm as Swiss meringue buttercream or American buttercream, but it’s easy to make and more forgiving than cream cheese frosting. However, any frosting you choose will pair wonderfully with this cake.
I decorated the cake with fresh lemon slices around the bottom, rosette dollops using a 1M piping tip, and topped it off with a little extra lemon curd and zest. It’s simple yet delicious, the perfect combination. Ryan, who isn’t the biggest fan of fruit-based desserts, was disappointed that most of the cake went to Crystal and her family. Honestly, I kind of regret giving so much away myself! Looks like another lemon cake is in my near future.
I hope you enjoy making this cake as much as we did. Let me know if you give it a try!
Frequently Asked Questions:
How can I convert this recipe?
-
The recipe as written works perfectly with two 8" cake pans. For three 8" pans, multiply the recipe by 1.5, and be sure to adjust the baking time.
-
To make cupcakes, reduce the baking time and start checking them around 15 minutes. This recipe makes 18-24 cupcakes, depending on the size.
Can I make this cake in advance?
-
You can bake the cake layers ahead of time, wrap them tightly in plastic wrap, and freeze for up to 3 months. Allow them to thaw for 2-3 hours before assembling.
-
The frosting can be stored in an airtight container in the fridge for up to 1 week, or frozen for up to 3 months. Bring it to room temperature and re-whip before using.
-
Lemon curd can be stored in an airtight container in the fridge for 1-2 weeks, or frozen for up to 3 months.
-
The fully assembled cake (whole or sliced) can be frozen for up to 3 months if stored in an airtight container.
Can I get the measurements in grams?
-
There’s a Metric option on the recipe card that converts all measurements to grams automatically. While I can’t guarantee 100% accuracy, many readers have successfully used this feature.
Tips for This Lemon Cake Recipe:
-
Always use fresh-squeezed lemon juice and zest for the best flavor.
-
Cream the lemon zest with the butter and sugar to release the lemon oils and enhance the flavor.
-
Don’t forget to check out my tutorials on making Ermine frosting and lemon curd for extra tips and troubleshooting.
-
You can substitute Swiss meringue buttercream, American buttercream, or cream cheese frosting if you prefer.
-
I recommend preparing your cake pans with homemade cake release and lining them with parchment paper.
-
To keep your cakes moist, try using simple syrup.
-
If you want flat cake layers, check out my post on how to bake flat cakes!
Ingredients:
For the Lemon Cake:
-
2 1/4 cups all-purpose flour
-
2 1/2 tsp baking powder
-
1/2 tsp salt
-
3/4 cup unsalted butter, room temperature
-
1 Tbsp lemon zest from one large lemon or 2 medium
-
1 1/2 cups granulated sugar
-
3 large eggs, room temperature
-
1 1/2 tsp vanilla extract
-
3/4 cup milk, room temperature
-
1/4 cup fresh lemon juice from one large lemon
For the Lemon Curd:
-
2 large eggs
-
1/2 cup granulated sugar
-
1/4 cup fresh lemon juice from one large lemon
-
2 tsp lemon zest from one large lemon
-
3 Tbsp unsalted butter, cubed
For the Vanilla Ermine Frosting:
-
8 Tbsp all-purpose flour
-
2 cups granulated sugar
-
Pinch of salt
-
2 cups milk
-
2 tsp vanilla extract
-
2 cups unsalted butter, room temperature
For Assembly:
-
Lemon slices
Instructions:
For the Lemon Cake:
-
Preheat the oven to 350°F. Grease and flour three 6" cake pans, then line them with parchment paper.
-
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
-
Using a stand mixer, cream butter and lemon zest until smooth. Add sugar and beat on medium-high until pale and fluffy (about 3 minutes).
-
Add eggs one at a time, mixing well after each addition. Add vanilla extract.
-
Alternately add the flour mixture and milk & lemon juice, starting and ending with the flour. Mix until fully incorporated.
-
Divide the batter evenly between the prepared pans and smooth the tops.
-
Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean.
-
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Lemon Curd:
-
In a small pot, whisk together eggs and sugar. Add lemon juice, zest, and butter. Cook over medium-low heat, whisking constantly until the mixture thickens and coats the back of a spoon.
-
Transfer to a glass bowl, covering the surface with plastic wrap to prevent a skin from forming. Chill for 2 hours to set.
For the Vanilla Ermine Frosting:
-
In a medium saucepan, combine sugar, flour, and salt. Whisk to combine.
-
Add milk and vanilla extract. Cook over medium heat, stirring constantly, until the mixture begins to boil. Continue cooking for another 1-2 minutes until it thickens to a pudding-like consistency. Remove from heat.
-
Pour into a bowl, placing plastic wrap directly on top. Cool to room temperature.
-
Beat room temperature butter on high for 3 minutes until pale and fluffy.
-
Add the cooled flour mixture one tablespoon at a time, mixing well after each addition. Beat for 2-3 minutes until smooth and fluffy.
Assembly:
-
Place one layer of cake on a cake stand or plate. Poke holes in the cake with a bamboo skewer and drizzle with simple syrup if desired.
-
Spread a thin layer of buttercream on top, piping a border around the outside to hold the lemon curd in. Fill with about 1/3 of the lemon curd. Repeat with the next layer.
-
Place the final layer on top and apply a thin crumb coat. Chill for 20 minutes.
-
Frost the top and sides of the cake, smoothing with an icing scraper.
-
Pipe rosettes using a 1M tip with the remaining frosting, then chill for 20 minutes. Fill the top with the remaining lemon curd.
-
Decorate with lemon slices around the bottom and a sprinkle of lemon zest on top.
Notes:
-
You can make the flour mixture a day ahead. Just refrigerate it overnight and bring it to room temperature before using.
Enjoy baking your delicious lemon cake!
No comments:
Post a Comment