Moist Lemon Layer Cake From Scratch

June 03, 2023 Post a Comment

Amaretto Almond White Cake Shugary Sweets from www.shugarysweets.com

If you are in the mood for a classic, zesty cake, then this moist lemon layer cake is the perfect choice. With a fluffy, light texture and a tart yet sweet lemon flavor, this is a cake that will be a hit with everyone. From the lemon curd filling to the light and airy whipped cream frosting, this is one cake that won't disappoint. Read on to find out how to make this delicious cake from scratch.

Ingredients

For the cake:

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 cup sour cream
2 tablespoons freshly squeezed lemon juice
1 teaspoon grated lemon zest

For the lemon curd filling:

1/2 cup freshly squeezed lemon juice
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt
3 large eggs
1 stick (4 ounces) unsalted butter, cut into small cubes
1 teaspoon grated lemon zest

For the frosting:

1/2 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract

Instructions

Making the Cake

Preheat your oven to 350 degrees F. Grease and flour two 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating until each is incorporated. Add the vanilla extract, sour cream, lemon juice and zest and beat until combined. With the mixer on low, add the dry ingredients and beat until just combined. Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans on a wire rack for 10 minutes, then turn out onto the wire rack to cool completely.

Making the Lemon Curd Filling

In a medium saucepan, whisk together the lemon juice, sugar, flour, cornstarch and salt. Add the eggs, whisking until combined. Cook over medium heat, whisking constantly, until thickened, about 5 minutes. Remove from the heat and whisk in the butter and lemon zest. Let cool completely before using.

Making the Frosting

In the bowl of an electric mixer fitted with the whisk attachment, whip the cream until soft peaks form. Add the sugar and vanilla and whip until stiff peaks form. Do not over-whip or the cream will become grainy.

Assembling the Cake

Place one of the cake layers on a cake stand or serving plate. Spread the top with the cooled lemon curd. Place the second layer on top. Frost the sides and top of the cake with the whipped cream. Serve immediately or cover and refrigerate until ready to serve.

Nutrition

This moist lemon layer cake is a sweet treat that is sure to please. Each serving contains approximately 500 calories, 25 grams of fat, 70 grams of carbohydrates, and 5 grams of protein. It is also an excellent source of calcium and iron. Enjoy a slice of this delicious cake with a cup of tea or coffee for a truly delightful treat.

Conclusion

This moist lemon layer cake is a classic cake that is sure to please everyone. With its fluffy texture and tart yet sweet flavor, it is the perfect choice for any special occasion. From the light and airy whipped cream frosting to the tart lemon curd filling, this cake is truly delicious. So why not give it a try and see for yourself?