08/13/2025
3-Layer Lemon Cake 🍋 So Soft, So Creamy, So Irresistible!
Ingredients
For the cake:
2 ½ cups (315 g) all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (230 g) unsalted butter, softened
2 cups (400 g) granulated sugar
4 large eggs, room temperature
1 cup (240 ml) whole milk, room temperature
¼ cup (60 ml) fresh lemon juice
2 tbsp lemon zest (about 2 lemons)
1 tsp vanilla extract
For the lemon curd filling:
3 large egg yolks
½ cup (100 g) granulated sugar
¼ cup (60 ml) fresh lemon juice
1 tbsp lemon zest
4 tbsp (60 g) unsalted butter, cut into pieces
For the frosting:
1 cup (230 g) unsalted butter, softened
4 cups (480 g) powdered sugar
2 tbsp lemon juice
2 tbsp heavy cream (or milk)
1 tsp vanilla extract
Yellow food coloring (optional)
Instructions
1. Make the cake layers:
Preheat oven to 350°F (175°C). Grease and line three 8-inch (20 cm) round cake pans with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat butter and sugar together until light and fluffy (about 3 minutes).
Add eggs one at a time, mixing well after each addition. Stir in lemon zest and vanilla extract.
Mix lemon juice with milk. (It may look slightly curdled; this is normal.)
Add dry ingredients to the butter mixture in three parts, alternating with the milk mixture, beginning and ending with dry ingredients. Mix until just combined.
Divide the batter evenly between the 3 pans and smooth the tops. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.
2. Make the lemon curd:
In a small saucepan, whisk together egg yolks, sugar, lemon juice, and lemon zest.
Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 6–8 minutes).
Remove from heat and stir in butter until smooth.
Let cool completely before using.
3. Make the frosting:
In a large bowl, beat butter until creamy.
Gradually add powdered sugar, lemon juice, heavy cream, and vanilla extract.
Beat for 3–4 minutes until light and fluffy. Add food coloring if desired.
4. Assemble the cake:
Place the first cake layer on a serving plate or cake stand. Spread a thin layer of frosting, then a layer of lemon curd.
Add the second cake layer and repeat with frosting and lemon curd.
Top with the third cake layer.
Frost the top and sides of the cake with the remaining frosting, smoothing it for a clean look.
Decorate with lemon slices, zest, or piped frosting swirls.
