Double Lemon Layer Cake

Indulge in a truly exquisite dessert experience with this sensational Lemon Layer Cake with Lemon Curd Filling. Far more than just a cake, it’s a vibrant celebration of citrus, crafted to brighten any special occasion. With its delicate layers infused with bright lemon flavor and its velvety smooth frosting, this cake truly embodies the warmth and joy of spring, making it an ideal centerpiece for Easter gatherings, garden parties, or any moment deserving of something extraordinary.

This magnificent Lemon Curd Cake is a dream come true for dedicated lemon lovers. While it undeniably requires a thoughtful investment of time and effort, every minute spent in its creation is generously rewarded with a dessert that will earn you enthusiastic praise. For those unfamiliar with the unparalleled luxury of Swiss Meringue Buttercream, preparing this cake offers the perfect opportunity for a delightful conversion. Its silken texture and balanced sweetness are simply exquisite, transforming a great cake into an unforgettable masterpiece.

Why This Lemon Layer Cake Is an Absolute Must-Bake

Beyond its stunning appearance, this Lemon Layer Cake offers compelling reasons to earn a coveted spot in your baking repertoire. It’s more than just a recipe; it’s an experience waiting to unfold in your kitchen and at your table.

• The Ultimate Special Occasion Cake: Elevate any celebration, from birthdays and anniversaries to festive holidays like Easter, with a dessert that truly stands out. Its impressive height, vibrant flavor, and elegant presentation make it a showstopper that will leave a lasting impression on your guests. This isn’t just a cake; it’s the centerpiece of joy.
• A Delight for Every Lemon Lover: If you or someone you cherish adores the bright, tangy zest of lemon, this layer cake recipe will be an absolute revelation. It intensifies the citrus experience by incorporating lemon not just in the cake layers, but also through a generous lemon curd filling and a zesty lemon-infused Swiss Meringue Buttercream. Each bite is a symphony of refreshing lemon flavor, perfectly balanced between sweet and tart.
• Experience the Luxury of Swiss Meringue Buttercream: While it might seem a little more involved than traditional American buttercream, the reward is immeasurable. This frosting is renowned for its unbelievably satiny, luscious texture and a sweetness that is far less cloying. It spreads like a dream, creates beautifully defined layers, and provides a delicate counterpoint to the rich cake and tart curd. Yes, it’s a little extra work, but the rave reviews and sheer enjoyment you’ll receive will confirm it was worth every single minute.

Essential Tips for Baking Your Perfect Lemon Curd Cake

Achieving bakery-quality results at home is entirely within reach with a few expert insights. This lemon cake with its delightful curd filling is a thoughtful adaptation of Dorie Greenspan’s celebrated Perfect Party Cake. To truly amplify the lemon intensity, we’ve made a key enhancement: swapping out Dorie’s original raspberry preserves for a vibrant, tangy lemon curd tucked generously between each layer. This modification ensures a consistent and powerful lemon burst in every forkful.

• Always Check Your Baking Powder’s Freshness: Before you even begin mixing, take a moment to ensure your baking powder is still active. Unlike baking soda, which is used more frequently, baking powder often sits in cupboards for extended periods, losing its potency over time. A simple test can save your cake: place half a teaspoon of baking powder into a heat-safe bowl, then pour in a quarter cup of boiling water. If you observe immediate fizzing and bubbling, your baking powder is fresh and ready to go. If not, it’s time for a new container.
• Mastering the Art of Horizontal Cake Slicing: This recipe calls for slicing each baked cake layer in half horizontally to create four thinner, more elegant layers. While this might sound like a daunting task, especially if you’re new to it, it’s far less intimidating than it seems with the right approach. We’ve outlined a straightforward technique below to guide you through this step with confidence, ensuring beautifully even layers every time.
• Prepping Your Swiss Meringue Buttercream: This luxurious frosting is best made fresh right before you plan to assemble and ice your cake. If you decide to prepare your Swiss meringue buttercream ahead of time, be aware that it will firm up considerably when chilled, becoming quite hard and unspreadable. Should you need to make it in advance, ensure you allow ample time—at least a few hours—for it to come to a soft, pliable room temperature before attempting to use it. Once at room temperature, give it a quick whip with your stand mixer’s paddle attachment to restore its smooth, creamy consistency.

Achieving Flawless Layers: How to Slice Cake Layers in Half

Creating those impressive multi-layered cakes often involves slicing a thicker cake into two thinner ones. This technique, while initially seeming a bit challenging, is easily mastered and will elevate your homemade cakes to a professional standard. This particular recipe benefits greatly from dividing each baked cake into two, resulting in four exquisite, thinner layers that beautifully showcase the lemon curd filling.

• Your Guide for Even Slices: A tried-and-true method to ensure perfectly even horizontal cuts is to place several toothpicks around the perimeter of each cake layer. Position these toothpicks just below the visual midline of the cake, spacing them evenly. These will serve as your invaluable visual and tactile guides as you make your cuts, ensuring consistency around the entire circumference.
• The Right Tool and Technique: For the cleanest, most precise cuts, utilize a long, sharp serrated knife. Begin by making shallow cuts around the very edge of the cake, following the line indicated by your toothpicks. Once you’ve scored the entire perimeter, gently saw your way through to the center of the cake, maintaining an even, steady hand. Don’t rush this step; patience will yield beautifully separated layers.
• Aim for Uniformity, But Don’t Stress Perfection: Your goal is to achieve four slices of approximately the same thickness. Take your time carefully placing your toothpicks and methodically slicing each cake. Remember, even if your slices aren’t absolutely perfect, the luscious lemon curd and the forgiving Swiss meringue buttercream will generously mask any minor imperfections, and the cake will still be utterly wonderful and delicious!
• An Alternative Approach (The Savvy Reader’s Idea): A clever reader once suggested an interesting workaround: instead of slicing, bake the batter in four separate, thinner cake pans to create four distinct layers from the start. This could certainly simplify the assembly process. If you decide to try this, remember to significantly decrease the baking time. You might also consider lowering the oven temperature by about 25 degrees Fahrenheit to prevent the thinner cakes from over-browning. If you experiment with this method, we’d love to hear about your results and any adjustments you found successful!

Unlocking the Secret to Velvety Swiss Meringue Buttercream Frosting

The thought of making Swiss meringue buttercream might initially seem a bit intimidating, but let me assure you, if you dedicate the time and diligently follow each step, you will quickly understand why this velvety, ethereal frosting is an absolute favorite. Its superior texture and balanced sweetness make the effort incredibly worthwhile and truly transformative for any cake.

• Beyond American Buttercream: Exploring the World of Frostings: While the typical American buttercream, made from butter and powdered sugar, is a beloved staple in many households (and quite popular in the States), the world of buttercream is far richer. You can also find Italian, French, and Swiss meringues. If I’m not opting for the simple powdered sugar version, my go-to choice is always Swiss Meringue Buttercream for its sophisticated texture and flavor.
• A Lighter, Less Sweet Experience: One of the primary advantages of Swiss Meringue Buttercream is its significantly reduced sugar content compared to its American counterpart. This results in a frosting that allows the natural flavors of your cake and fillings to shine through, without being overwhelmingly sweet. All European buttercreams, including Swiss, utilize eggs as a key ingredient, contributing to their unique structure and richness.
• Safe and Sound Egg Whites: Don’t let the inclusion of egg whites in this meringue recipe cause any concern about safety. These egg whites are gently heated over a pot of simmering water for approximately three minutes, a process that ensures they reach a temperature sufficient to kill any potential salmonella bacteria. For absolute peace of mind, you can use an instant-read thermometer to confirm the mixture reaches a safe 160°F (71°C).
• Continuous Whisking is Key: During the heating process over the simmering water, it’s crucial to whisk the sugar and egg white mixture constantly. This continuous agitation prevents the eggs from scrambling and cooking, ensuring they remain liquid and homogenous, ready to transform into a beautiful meringue.
• Patience During Cooling: After heating, the mixture is whipped in your stand mixer. This step requires patience, as it needs to cool down completely while being whipped into a glossy, stiff meringue. This cooling process can take ten minutes or even longer. Periodically touch the sides of your mixing bowl; if it still feels warm when you begin to add the butter, your frosting will likely not whip properly and might become a soupy mess. Ensure it’s cool to the touch before proceeding.
• The Magical Transformation with Butter: Once your meringue is perfectly cooled and stiff, it’s time to incorporate the butter. Add your room-temperature unsalted butter one tablespoon at a time, using the paddle attachment of your stand mixer. Don’t be alarmed if the mixture initially looks curdled or soupy – this is a completely normal phase in the process! Continue adding all the butter. After all the butter is incorporated, increase the mixer speed to high and whip the mixture for an additional 6 to 10 minutes. This extended whipping period is where the magic happens, transforming the seemingly broken mixture into the incredibly fluffy, smooth, and stable buttercream you desire.

The reception for this cake was nothing short of phenomenal. Among the many accolades from party attendees, one guest declared this lemon birthday cake the best thing I had ever created. I found myself with a captivated audience as I enthusiastically explained my horizontal cutting technique for creating those thinner, elegant layers and detailed the fascinating process of crafting that velvety Swiss meringue buttercream—which, by the way, spreads and cuts like an absolute dream! If there’s a cherished lemon lover in your life, do yourself a favor and save this exceptional lemon cake recipe. It’s truly designed for those special occasions that deserve a memorable sweet ending.

Frequently Asked Questions About Lemon Cake

Discover More Lemon Desserts & Baking Favorites:

• Outrageous Lemon Lover’s Trifle from Melissa’s Southern Style Kitchen – A fantastic no-bake option packed with lemon goodness.
• The Best Lemon Bars Recipe – Classic, tangy, and utterly satisfying squares.
• Lemon Meringue Pie – A timeless dessert with a bright lemon filling and towering meringue.
• Strawberry Lemon Tart – A beautiful combination of sweet strawberries and zesty lemon.
• Explore more of the Best Dessert Recipes on our site for endless sweet inspiration.

Your Go-To Recipe:

Lemon Layer Cake with Lemon Curd Filling Recipe

Prep Time
45 minutes

Cook Time
40 minutes

Total Time
1 hour 25 minutes

Yield
16 servings

A truly scrumptious and impressive lemon and coconut layer cake, inspired by Dorie Greenspan’s “Perfect Party Cake” and enhanced with a vibrant lemon curd filling. Perfect for any special occasion that calls for bright, citrusy indulgence.

Ingredients

For the Lemon Cake Layers:

• 2 ¼ cups cake flour
• 1 tablespoon baking powder
• ½ teaspoon table salt
• 1 ¼ cups buttermilk
• 4 large egg whites, at room temperature
• 1 ½ cups granulated sugar
• 2 teaspoons finely grated lemon zest
• 1 stick (4 ounces) unsalted butter, softened to room temperature
• ½ teaspoon pure lemon extract (Penzey’s brand recommended)

For the Luxurious Swiss Meringue Buttercream:

• 1 cup granulated sugar
• 4 large egg whites
• 3 sticks (12 ounces) unsalted butter, softened to room temperature
• ⅛ teaspoon table salt
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract

For Assembly and Garnish:

• 1 (11-ounce) jar of good-quality lemon curd
• 2 cups sweetened shredded coconut

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare two 9-inch round cake pans by greasing them thoroughly with a non-stick flour and oil baking spray (such as Baker’s Joy). Line the bottom of each pan with a circle of parchment paper, and then lightly spray the top of the parchment as well.
2. To begin making the cake batter, first whisk together the cake flour, baking powder, and salt in a medium bowl until well combined. In a separate bowl, whisk together the buttermilk and egg whites until just blended.
3. In the bowl of your stand mixer, combine the granulated sugar and finely grated lemon zest. Using your fingertips, rub the zest into the sugar vigorously for a minute or two until the sugar becomes moist, fragrant, and takes on a pale yellow hue.
4. Add the softened butter to the sugar-zest mixture and beat on medium speed using the paddle attachment until the butter and sugar are very light, fluffy, and pale, which should take about 3 minutes. Mix in the lemon extract. Then, begin adding the dry and wet mixtures alternately: add one-third of the flour mixture and mix until just combined, followed by half of the buttermilk-egg mixture until incorporated. Repeat with another third of the flour mixture, then the remaining milk-egg mixture, and finally the last of the flour.
5. Remember to scrape down the sides and bottom of the bowl as needed throughout the mixing process to ensure all ingredients are thoroughly incorporated. Once everything is added, beat the batter for an additional 2 minutes on medium speed to create a light and airy texture.
6. Divide the prepared cake batter evenly between the two 9-inch pans. Use an offset spatula to gently smooth the tops of the batter in each pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean and the top springs back lightly when touched.
7. Remove the baked cakes from the oven and place them on wire cooling racks. Allow them to cool in their pans for about 5 minutes before carefully inverting them onto the racks. Remove the parchment paper from the bottoms of the cakes, then turn them right-side up to cool completely on the racks. Ensure they are fully cooled before attempting to slice or frost.
8. To prepare the exquisite Swiss Meringue Buttercream, combine the sugar and egg whites in a large heat-safe mixer bowl. Place this bowl over a saucepan of simmering water (ensuring the bottom of the bowl does not touch the water).
9. Whisk the mixture continuously over the simmering water. Continue whisking for about 3 full minutes, or until the mixture is hot to the touch (around 160°F or 71°C) and the sugar has completely dissolved, making the mixture smooth when rubbed between your fingers.
10. Carefully remove the bowl from the heat. Attach it to your stand mixer and, using the whisk attachment, beat on high speed for about 5 to 10 minutes. Continue beating until the meringue is very thick, glossy, and has cooled completely to room temperature. The bowl should feel cool to the touch.
11. Switch to the paddle attachment. With the mixer on medium speed, gradually add the softened butter, one stick (or one-quarter of the total amount) at a time, beating until each addition is incorporated and smooth. The mixture may look curdled or separated during this stage – this is normal, so don’t fret!
12. Once all the butter has been added, increase the mixer speed to high and continue beating the mixture for 6-10 minutes. The buttercream will transform into a thick, very smooth, and fluffy consistency. It’s truly magical to watch!
13. Decrease the mixer speed to medium-low. Gradually beat in the fresh lemon juice, waiting until each addition is fully absorbed before adding more. Finally, mix in the vanilla extract until just combined. Set this luscious buttercream aside while you prepare the cake layers for assembly.
14. To assemble your stunning four-layer cake, carefully slice each of the two cooled cake layers horizontally in half. To ensure even slices, I recommend placing several toothpicks around the perimeter of the cake, slightly below where you intend to slice. Use these as a guide for your long, serrated knife as you gently saw through the layers.
15. Place one of your newly sliced cake layers, cut-side up, onto your chosen serving dish or cake stand. Spread it evenly with one-third of the lemon curd (approximately ⅓ cup).
16. Next, spread about one-quarter of the prepared Swiss meringue buttercream over the lemon curd layer. Carefully place another cake layer on top, cut-side up, and repeat the lemon curd and buttercream spreading process two more times. Finally, top with the fourth and final cake layer, placing it with its original baked side facing up.
17. Use the remaining buttercream to elegantly frost the top and sides of the entire cake, creating a smooth, even coating. For a beautiful finish and an extra touch of flavor, gently press the sweetened shredded coconut over all the frosted surfaces of the cake. Your masterpiece is now ready to chill and then serve!

Notes

A critical detail for successful baking is ensuring your baking powder is fresh and active. This recipe specifically calls for baking powder, not baking soda. Baking powder can lose its potency over time, especially if it’s been sitting in your pantry for a while. To quickly test its freshness, simply place ½ teaspoon of baking powder into a heat-safe bowl and pour in ¼ cup of boiling water. If it fizzes and bubbles vigorously, it’s fresh and ready to use. If not, it’s time to replace it to guarantee your cake rises beautifully!

Nutrition Information:

Yield:

16 servings

Serving Size:

1 slice

Amount Per Serving:
Calories: 343Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 34mgSodium: 326mgCarbohydrates: 62gFiber: 1gSugar: 44gProtein: 5g

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