Lemon Layer Cake with Lemon Curd Filling
This luscious Lemon Layer Cake with Lemon Curd Filling is definitely a special occasion dessert! Lemon desserts are perfect for springtime and Easter as they evoke thoughts of warm sunshine.
This exquisite Lemon Curd Cake is made for lemon lovers! It takes some effort but is worth every minute! If you’ve never made a Swiss Meringue Buttercream Frosting, this cake will make you a convert. It’s exquisite!
Why You Must Make
- It’s a perfect special occasion cake!
- If you know a lemon lover, this layer cake recipe will be a delicious treat!
- Swiss Meringue Buttercream frosting is the most satiny, luscious frosting. It’s a little extra work, but there will be rave reviews.
- This cake with lemon curd is an adaptation of Dorie Greenspan’s Perfect Party Cake. I upped the lemon ante by swapping lemon curd for the raspberry preserves Dorie tucked between her layers.
- PRO-Tip: Before you start, make sure your baking powder is fresh. Baking powder is not used as often as baking soda and often expires in the cupboard.
- You can test it by putting 1/2 teaspoon in a heat-safe bowl and pour in 1/4 cup of boiling water. If there’s fizzing and bubbling, it’s fresh!
- You will be slicing each layer in half. Check my tips below as it’s not as daunting as it sounds.
How to Slice Cake Layers in Half
This is one of those recipes you might want to make in steps. If you haven’t sliced cake layers in half horizontally, it’s a little daunting.
- My PRO-Tip is to place toothpicks around the perimeter of the cake, just below the mid-line, to give you some guidance as you make your cuts.
- I use a long serrated knife and work my way around the edge with shallow cuts before slicing my way through to the center.
- You want to aim for 4 slices of approximately the same thickness, so take your time placing your toothpicks and slicing each cake. But this will still be a wonderful cake no matter how you slice it!
- Note: a savvy reader said he was going to use 4 cake pans to make 4 distinct layers instead of dealing with the slicing. It could work if you decrease the baking time (and even the temp by 25 degrees so it doesn’t get too dark). Let me know if you try his idea!
Tips for Making Swiss Meringue Buttercream Frosting
Swiss meringue buttercream may appear difficult, but if you take the time and follow the instructions, you’ll understand why this velvety frosting is my very favorite and worth the effort!
- Besides the typical American buttercream frosting, there is also Swiss, French, and Italian buttercream. If I’m not going with the usual butter and powdered sugar version that’s popular in the states, I make a Swiss Meringue Buttercream.
- There is much less sugar in a Swiss Meringue Buttercream, and all the European buttercreams use eggs.
- This meringue uses egg whites, but don’t worry, they are safe to eat. They are gently heated over simmering water for 3 minutes, long enough to kill any salmonella bacteria. Use your instant-read thermometer, if desired, to make sure the mixture reaches 160º.
- The mixture of sugar and eggs must be whisked constantly during this process so they do not cook, but stay liquid.
- Next, you whip this mixture in your stand mixer until cooled, which will take 10 or more minutes, so be patient. Keep feeling the sides of the bowl as if it’s warm when you add the butter, your frosting will not whip properly.
- Add your butter one tablespoon at a time, using the paddle attachment, and don’t fret if it doesn’t look perfect. You will continue adding the butter then whip the mixture on high for 6-10 minutes until your frosting is fluffy!
There was loads of praise from the party attendees, one of whom even said this lemon birthday cake was the best thing I’ve ever made. I had a captive audience as I explained my horizontal cutting technique to make the thinner layers and the process of making a velvety Swiss meringue buttercream, which by the way, spreads and cuts like a dream! If you have a lemon lover in your life, save this lemon cake recipe for a special occasion!
Frequently Asked Questions
Coconut is a favorite pairing, especially at Easter or any time in the Spring. For flavorings, both vanilla and almond extract are wonderful. Berries like strawberries, raspberries, and cherries can be added to lemon desserts, used as garnishes, or in sauces to serve with them.
One of my favorite tips is to rub some fresh lemon zest into the sugar called for in the recipe. This will help release the essential oils from the peel and infuse it into the sugar. Lemon zest, lemon extract, and/or lemon juice can also be added to the batter for flavor.
One of the types of buttercream frosting, Swiss meringue buttercream is made with egg whites, sugar, and butter forming an ultra, smooth, silky frosting that’s less sweet than American buttercream.
You May Also Like:
- Outrageous Lemon Lover’s Trifle from Melissa’s Southern Style Kitchen
- The Best Lemon Bars Recipe
- Lemon Meringue Pie
- Strawberry Lemon Tart
- More of the Best Dessert Recipes
Lemon Layer Cake with Lemon Curd Filling Recipe
A scrumptious lemon and coconut layer cake adapted from Perfect Party Cake from Dorie Greenspan’s Baking: From My Home to Yours
For Lemon Cake:
- 2 1/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon table salt
- 1 1/4 cups buttermilk
- 4 egg whites, at room temperature
- 1 1/2 cups sugar
- 2 teaspoons finely grated lemon zest
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1/2 teaspoon pure lemon extract, I use Penzey's brand
For the Buttercream:
- 1 cup sugar
- 4 egg whites
- 3 sticks (12 ounces) unsalted butter, at room temperature
- 1/8 teaspoon table salt
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 11-ounce jar of good quality lemon curd
- 2 cups sweetened shredded coconut
- Preheat the oven to 350 degrees. Grease two 9-inch cake pans with non-stick flour and oil baking spray (like Baker's Joy) and line the bottom of each pan with parchment. Spray the top of the parchment as well.
- To make the cake, first whisk together the flour, baking powder, and salt. Whisk together the milk and egg whites in another bowl. Put the sugar and lemon zest in your mixer bowl and rub the zest into the sugar until the sugar becomes moist and fragrant.
- Add the butter and beat at medium speed until the butter and sugar are very light, about 3 minutes. Mix in the extract, then add one-third of the flour mixture and mix until combined, then half the milk-egg mixture until incorporated, another third of the flour mixture, the rest of the milk-egg mixture, and finally the last of the flour. Scrape the bowl as needed and make sure ingredients are incorporated as you alternate. Beat for another 2 minutes.
- Divide the batter between the two pans and smooth the tops with an offset spatula. Bake for 30-35 minutes or until the middle of the cake spring back after being touched. Remove the cakes to cooling racks. Let cool for 5 minutes before removing from the pans. Remove the parchment from the cakes, then let finish cooling top side up.
- To make the buttercream, place the sugar and egg whites in a heat-safe mixer bowl over a pot of simmering water. Whisk the mixture continuously until it becomes hot to the touch and the sugar is dissolved, about 3 full minutes.
- Carefully remove the bowl from the heat and beat on high for about 5 minutes, or until the meringue has cooled (I recommend using a stand mixer if you have one). Using the paddle attachment mix in the butter a stick at a time, beating until smooth.
- Once all the butter is in, beat in the mixture on high speed until it is thick and very smooth, 6-10 minutes. Decrease the speed to medium and gradually beat in the lemon juice, waiting until each addition is absorbed before adding more. Mix in vanilla. Set aside while preparing the cakes.
- To assemble, slice each layer horizontally in half. I place toothpicks around the perimeter of the cake a little below where I want to slice. This helps guide my serrated knife as I saw through the layers.
- Place one layer, cut side up on your serving dish. Spread it with one-third of the lemon curd, about ⅓ cup. Spread about ¼ of the buttercream over the lemon curd, repeat two more times, then top with the final layer of cake with the baked side up. Use the rest of the buttercream to frost the top and sides of the cake. Press the coconut over the frosted surfaces.
Make sure you use baking powder, not baking soda. Check to see if it's fresh before using as it often loses potency sitting in your panty. See how in the post.
Amount Per Serving: Calories: 343Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 34mgSodium: 326mgCarbohydrates: 62gFiber: 1gSugar: 44gProtein: 5g
76 Comments on “Lemon Layer Cake with Lemon Curd Filling”
This cake was everything a cake should be. Perfection.
I’m so glad you enjoyed!!! Thanks for taking the time to let me know. Happy holidays!!
Question, will the cake layer freeze well? I have a busy schedule and wanting to make the layers a couple of days ahead. This recipes looks amazing!
Karen, I haven’t frozen the layers, but generally there isn’t a problem. Just wrap them well and defrost in the fridge. Good luck!!
I made this cake and it was delicious – light and fluffy with a texture similar to angel food. I now want to use your cake recipe for my sister’s bottom tier of her wedding cake, which is 14″. Do you think it would dry out at this size? Also, how long do you think I should bake it for, and how many times would I need to make the batter to make a nice size cake, about 4.5″ tall or a bit higher? As it will be stored in the fridge in advance, do you think I should use a lemon glaze to keep it moist, or will the curd do that on its own? Thanks for your help.
I’m so glad you enjoyed this cake. I wish I had a definitive answer for you but I’ve only made this cake as written. I did a brief search to see if I could find some info for you, and there were a few tips here: https://www.leaf.tv/articles/how-to-bake-oversized-cakes/ (https://www.leaf.tv/articles/how-to-bake-oversized-cakes/) I’m thinking the lemon curd will keep it moist enough and it should be fine as long as its not over baked. But a lemon glaze certainly wouldn’t hurt! What are you stacking on top? I’m worried that since this is a lighter textured cake, it won’t hold up to too many toppers. Fingers crossed for you!!
lemon and coconut a win win winner ! love it!
I made this today! The buttercream is such a beautiful flavor – lightly touched with lemon – yum! I used Vanilla Bean Paste in place of extract so it had a million little seeds through it. And toasted the coconut flakes (and mixed in dedicated coconut) to give it a nice texture. My husband’s birthday is tomorrow- so looking forward to trying it!!
I love your tweaks, Tara. Enjoy!
Can you substitute lemon juice for lemon extract in this recipe?
Hi, Holly, I don’t think 1/2 teaspoon of lemon juice would add much flavor, so I’d just leave it out. The zest should provide enough lemon flavor. You can always substitute vanilla extract, but that’s not necessary. Hope you enjoy this cake!
My mother would LOVE this cake. Two of her very favorite things: lemon & coconut!
That is the BEST cake for spring!
Confession. I might be a wee bit addicted to lemon curd.
Love this cake! YUM!
This cake is heavenly!
This cake looks beautiful. Mine is in the oven now. There was hardly enough batter to go completely across the pan; truly this should be baked in 8 inch pans. I am hopeful that it will rise enough that I can cut the layers, otherwise the double batch of home-made lemon curd I made will be a waste. Had I not taken the time to prep two 9″ pans I would have dumped the better into my 8″ pans instead. This is for my son’s birthday tomorrow, I hope it turns out as it’s Christmas and I will not be able to get another cake! I’ll let you know!
I made mine in 9-inch pans, and had plenty of batter, so fingers crossed yours will be fine!
This looks amazing but I’d make my own lemon curd. No point in going through all this work and using inferior Lemon curd. 😉 yum.
Oh, yes!! It would be even better with homemade lemon curd!!!
What a beautiful cake Liz, this one has me spell bound, love lemons and coconut and the crumb looks perfect.
This cake screams spring. I love lemon & coconut; such a classic combination. Pinning for later : )
Liz, first off–thank you so much for this recipe!! Your cake looks absolutely gorgeous and I was immediately inspired to recreate it this weekend. Unfortunately, it looks like I’m terrible at following instructions (but what’s new there? 😉 ) because the two cake layers that I baked turned out really thin–certainly not enough to slice into 2 layers apiece! I know that my baking powder went in, so my only thought is that I could’ve whisked the egg whites into the milk more thoroughly–but any thoughts? I’d love to give this another go and make it properly since it looks SO delish! 🙂
Yeah, the layers should be thick enough to cut, but I know you’re a great baker so not sure what went wrong! Just to restate the obvious, did you use a tablespoon of baking powder? It is a bit more than you’d find in a normal cake. And make sure your baking powder is fresh, which you know. Did you beat the batter for a full 2 minutes after everything was incorporated? That helps to aerate the batter properly. Let me know how your next attempt goes. I’m going to go over the recipe again to make sure there are no errors!
The acid from lemon juice or buttermilk in the mix neutralizes baking powder and/or baking soda. The cake must be baked immediately after mixing. Batter waiting on the counter will most likely end up with a has-not-risen-properly cake.
Yes, I always bake my cakes immediately! Great tip for those who might delay getting the batter in the oven. Thanks, DB.
Pinned and wishing I could take a bite! Trust your friend did indeed have a momentous monumental birthday with your lovely lemon cake <3
This cake is a show stopper indeed and everyone in my family would love it!
This is a MUST MAKE for Easter! YUMMY!!
A serious slice of lemon heaven Liz 😀