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LEMON LAYER CAKE WITH ZESTY CURD & DRIZZLE Recipe

LEMON LAYER CAKE WITH ZESTY CURD & DRIZZLE
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A bright, moist, and citrusy lemon layer cake filled with tangy homemade lemon curd and topped with a zesty lemon glaze. Perfect for spring celebrations and lemon lovers alike.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 3/4 cups sugar
  • 4 large eggs
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice (freshly squeezed)
  • 1 cup buttermilk
  • 1/2 cup lemon juice (for curd)
  • 1 tablespoon lemon zest (for curd)
  • 1/2 cup sugar (for curd)
  • 3 egg yolks
  • 1/4 cup unsalted butter (for curd)
  • 1 cup powdered sugar (for glaze)
  • 2–3 tablespoons lemon juice (for glaze)
  • Lemon slices, edible flowers or mint leaves (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in lemon zest and lemon juice.
  4. Add the dry ingredients in batches, alternating with buttermilk. Mix until just combined.
  5. Divide the batter evenly between prepared pans and bake for 25–30 minutes until golden and springy. Let cool completely.
  6. To make the lemon curd, whisk lemon juice, zest, sugar, and yolks in a saucepan over medium-low heat until thickened. Stir in butter until melted and combined. Cool completely.
  7. For the glaze, mix powdered sugar with lemon juice until smooth and pourable.
  8. To assemble, slice both cakes in half horizontally to create 4 layers. Spread lemon curd between each layer. Drizzle the glaze over the top of the cake and decorate with lemon slices and edible flowers or mint leaves if desired.

Notes

  • Use fresh lemon juice and zest for the best flavor.
  • Chill the lemon curd overnight for a richer texture and deeper flavor.
  • Store leftovers in the refrigerator and consume within 3 days.
  • Serve chilled with iced tea or herbal infusions for a refreshing treat.
  • Add whipped coconut cream or candied lemon peel for an elegant touch.

Nutrition

Find it online: https://www.homeydishes.com/lemon-layer-cake-with-curd-and-drizzle/