By Olivia on June 4, 2021 | | This post may contain affiliate links. Please see my Disclosure Policy. Show Luscious lemon cake layers, homemade lemon curd, with light and fluffy frosting make this an instant classic that you need in your repertoire! Anyone else obsessed with lemon desserts?? Why are they SO good?? I swear they are better than any other flavor out there. Chocolate cake can’t even compete. Today, I’m bringing you a Classic Lemon Cake recipe. It’s a slightly modified version of my Lemon Elderflower and Lemon Blueberry cakes. A scaled-down version that lets the pure lemon flavor shine through. I’ve paired it why my new favorite Ermine frosting. My friend Crystal has been harassing encouraging me for weeks (months?) to making a Lemon Cake. I’ve been focussing on tutorials and cake components this year, but it was high time for a new cake recipe. Bonus: I had a bunch of stuff in my freezer already (lemon curd, ermine frosting) from my tutorials, so this one was easy to whip together. The Ultimate Cake CollectionOver 50 of my very favorite cake recipes all in one place! From Classic Cakes to Holiday favorites and everything in between. Get your copy today! How to Make this Lemon CakeAs you know, I don’t like to use artificial flavoring or extracts if I can help it. This recipe uses only fresh squeezed lemon juice and lemon zest for the flavor in the cake layers and the lemon curd. It’s really the only way to go! You’ll need about 2-3 lemons total to make the cake & lemon curd. This is a simple butter cake consisting of:
You can use regular lemons or Meyer lemons (a fave). I couldn’t find any so regular lemons it was. Cake Tip!Make sure to zest your lemons before you juice them. It’s just easier. My favorite zester is from Microplane. It does an amazing job of zesting without getting any of the white pith. You definitely do not want that. It’s bitter and will give your cake and curd an off-putting taste. This lemon cake uses a standard creaming method. Make sure to throw that zest right in there with the butter and sugar when you’re creaming them. It will help release all of that delicious flavor from the zest. This cake batter is SO good. I can’t recommend eating cake batter because it’s not food-safe and could be dangerous but omg I couldn’t resist. It’s just as delicious in baked form though! Homemade Lemon CurdHomemade lemon curd is one of the best things ever. Sure, you can just buy it instead, but it’s so easy and satisfying to make that you really don’t need to. I have a detailed tutorial on How to Make Lemon Curd, but it really is very simple. You can actually make this with any citrus fruit or berries. There are lots of possibilities. Key lime curd is some of my favorite. Ermine FrostingFor the buttercream, I chose to pair the cake with a simple, vanilla frosting so that the lemon would stand out (and I had a batch of ermine frosting sitting in my freezer from my post a couple of weeks ago). This frosting is softer and more difficult to work with than a Swiss meringue buttercream or an American buttercream, but it’s very easy to make, and I find it easier to work with than a cream cheese frosting. Any frosting you choose though will be a delicious accompaniment to this cake. I decorated the cake with some simple fresh lemon slices along the bottom, rosette dollops piped with a 1M piping tip, and some fresh lemon curd and zest. Simple and delicious. The best combination. Ryan, who’s not a fan of fruit desserts, was less-than-thrilled that most of this cake went to Crystal and her family. And tbh, I regret giving so much away too. Hah. I see another lemon cake in the near future. I hope you love this cake as much as we do. Let me know if you try it! Frequently Asked Questions:
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Tips for this Lemon Cake Recipe
Luscious lemon cake layers, homemade lemon curd, with light and fluffy frosting make this Lemon Cake an instant classic that you need in your repertoire! Course Dessert Cuisine American Prep Time 2 hours Cook Time 35 minutes Cooling Time 2 hours Total Time 4 hours 35 minutes Servings 12 Calories 831kcal Lemon Cake:
Lemon Curd:
Lemon Cake:
Lemon Curd:
Vanilla Ermine Frosting
Assembly:
* The flour mixture can be made a day in advance. Place it in the fridge overnight and bring to room temperature before using. Calories: 831kcalCarbohydrates: 93gProtein: 8gFat: 49gSaturated Fat: 30gCholesterol: 203mgSodium: 159mgPotassium: 261mgFiber: 1gSugar: 70gVitamin A: 1592IUVitamin C: 5mgCalcium: 137mgIron: 2mg The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favorite nutrition calculator and/or metric conversion tool. Learn How to Bake the Perfect Cake!Tips, techniques, and troubleshooting to help ensure your cakes come out perfect every single time! Get your copy today! Does a cake with lemon curd filling need to be refrigerated?Personally, I always refrigerate lemon curd cake since the lemon curd is made with eggs and I make it from scratch.
How do you make Jamie Oliver lemon cake?Ingredients. 250 g unsalted butter , plus extra for greasing, softened.. 250 g self-raising flour , plus extra for dusting.. 250 g golden caster sugar.. 4 large free-range eggs.. 1 teaspoon natural yellow food colouring.. 2 lemons.. For the icing.. 400 g icing sugar.. How do you make Mary Berry lemon cake?Ingredients. 225g/8oz butter or baking spread at room temperature, plus extra for greasing.. 225g/8oz caster sugar.. 275g/10oz self-raising flour.. 2 level tsp baking powder.. 4 free-range eggs.. 4 tbsp milk.. 2 unwaxed lemons, finely grated zest only.. 1 heaped tbsp very finely chopped lemon verbena (optional). What is a moat cake?A cake moat is made by creating a circle of frosting around the rim of your cake layer. Then you fill the inside of this rim with your “squishy” filling. The rim acts as the wall that keeps your moat contained and your foundation sturdy.
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