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Lemon Curd Layer Cake: A Refreshing Treat Awaits!

Lemon Curd Layer Cake
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Bright, fluffy, tangy and deliciously refreshing Lemon Curd Layer Cake.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups sugar
  • 4 large eggs
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup buttermilk
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/3 cup lemon curd (homemade or store-bought)
  • 1/2 cup lemon curd (for drizzling)
  • Lemon slices and fresh mint leaves for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
  2. In a bowl, whisk flour, baking powder, and salt.
  3. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in lemon zest and juice.
  4. Alternate adding flour mixture and buttermilk to the wet ingredients. Mix until just combined.
  5. Divide batter evenly into pans and bake 20–25 minutes or until a toothpick comes out clean. Cool completely.
  6. For the filling, whip cream and powdered sugar to soft peaks, fold in lemon curd gently.
  7. Layer cakes with lemon cream in between. Spread lemon curd on top and let it drip down the sides. Garnish with lemon slices and mint.

Notes

  • Chill before slicing for clean layers.
  • Serve with iced tea or citrus-infused water.
  • Add berries for a fruity side.
  • Use fresh lemon juice and zest for bold flavor.
  • Don’t overbake—check for doneness early.
  • Store covered in fridge up to 3 days.

Nutrition

Find it online: https://www.homeydishes.com/lemon-curd-layer-cake-recipe/