LEMON CAKE
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Lemon Cake is a tender white cake filled with tart lemon curd and covered with a fluffy whipped cream frosting.
Lemon Cake
When it comes to desserts that tantalize the taste buds, few can compete with the vibrant and refreshing Lemon Layer Cake. This delightful treat combines the zesty tang of lemons with the sweet, creamy goodness of cake layers, creating a symphony of flavors that captivates dessert enthusiasts worldwide.
A Burst of Flavor
The Lemon Layer Cake is a masterpiece in balancing tartness and sweetness. Each bite, has bright citrusy notes of fresh lemons that instantly awaken your palate. The cake itself is moist and airy, providing a perfect base for the layers of lemon-infused frosting or filling.
The beauty of this cake lies not just in its taste but also in its texture. The sponge layers are often delicately soft, offering a delightful contrast to the creamy frosting. Some variations might include the addition of lemon curd between the layers, enhancing the overall citrus punch and adding an extra dimension of richness.
This cake is moist, tender, and soft. It has a wonderful lemon
It’s perfect for a teatime treat, cake sale, birthday, or when you want to treat yourself and your family.
Lemons are tangy, sweet, sour, and wonderfully acidic. They’re absolute perfection in a layer cake.
Lemon Cake
This cake makes me think of warm weather and springtime. It’s sunny and light and perfect for spring and Easter.
Lemon desserts are one of my favorite flavors. This layer cake has fluffy white, soft, and tender cake layers with tart and tangy lemon curd between them. A flavorful, sweet frosting cascades over the entire cake. Lemon and raspberry pair beautifully in these Lemon and Raspberry Cupcakes.
The creamy, sweet frosting contrasts nicely with the tangy lemon curd filling and the buttery, fluffy cake layers. It’s sweet, tart, melt-in-your-mouth goodness!
Frequently Asked Questions
The cake delivers a citrusy kick while expertly balancing it with the sweetness of the cake layers and frosting. It harmoniously combines the tartness of the lemons with the sugary elements, creating a delightful blend of flavors.
Absolutely! The beauty of homemade Lemon Layer Cake lies in customization. You can control the intensity of the lemon flavor by adjusting the amount of lemon zest or juice used in the cake and frosting.
When stored properly in an airtight container in the refrigerator, Lemon Layer Cake can stay fresh for up to 3-4 days.
Yes, it’s possible! There are numerous recipes available that cater to gluten-free or vegan diets. Substituting ingredients like almond flour or gluten-free flour blends, as well as using non-dairy alternatives for milk and
Conclusion
The Lemon Layer Cake is a true testament to the magic that happens when citrusy freshness meets the comforting sweetness of a classic cake. Its vibrant flavors and versatile nature make it a crowd-pleaser at any gathering or a delightful treat for a quiet afternoon tea. Whether you’re a fan of citrus desserts or seeking a dessert that balances tanginess and sweetness flawlessly, this cake is sure to leave a lasting impression, slice after slice.
Check out these lemon desserts.
- No-Cook Lemon Crunch Dessert
- Lemon Lava Cake
- Cream Filled Lemon Bundt Cake
- Homemade Orange Curd Recipe
- Lemon Curd Filled Hawaiian Rolls
- Lemon Layer Cake with Lemon Curd and Lemon Buttercream
- Scratch-made Orange Zest Pound Cake with Orange Curd
- LEMON CURD FLUFF BARS
Please remember that nutritional information is a rough estimate and can vary based on the products used.
Lemon Cake
Ingredients
Cake:
- White cake mix prepared according to package instructions in three 8-inch round pans.
Lemon Curd Filling:
- 8 largee egg yolks
- 1 and 1/2 cup granulated sugar
- ¼ cup butter
- 3 large lemon zest grated and juiced
Lemon Cream Cheese Frosting:
- 1 pint heavy whipping cream
- 6 oz cream cheese
- 2 and1/2 cup powdered sugar (aka confectioners)
- 2 large lemon zest grated and juiced
Instructions
- Bake cake according to package instructions. Cool.
- For the lemon curd, place all ingredients in a double boiler over boiling water careful not to let water touch bowl. Cook and whisk until mixture begins to thicken slightly. Remove from heat and cool. When cool place plastic wrap directly on curd, then refrigerate.
- For the frosting, in a chilled bowl whip cream until stiff. In another mixing bowl, beat cream cheese, powdered sugar, lemon zest and juice until smooth. Gently fold cream cheese mixture into whipped cream. This makes enough frosting to frost the entire cake – between layers, sides and top. You’ll have extra to hide and eat yourself that’s great as a fruit dip or you can always half the ingredients and make less.
- To assemble, lay one cake layer on serving platter and spread lemon curd on top. Add second cake layer and spread lemon curd on top of it. Place last cake layer on top. Frost sides and top of cake with whipped cream mixture. Garnish with slice of lemon and mint leaves. Refrigerate until ready to serve.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
If it had coconut I’d be like a kitty around catnip eating it!
Looks delish!
This looks wonderful! I love lemon – anything! Cute puppy too.
This lemon cake truly looks wonderful. Looks easy to make too. Thanks for posting. I'm going to try it this week. Cute puppy too!
Hi~ I love lemon! I would rather have a lemon dessert over chocolate, any day:) Lynn @ Turnips 2 Tangerines
Love lemon, and your cake looks delish. I saw this at Carole's chatter so had to come and visit and check it out. I have printed it off and copied the orginal white cake recipe. I have made lemon cupcakes with lemon curd filling in the past but would like to try them in cupcake form again. The icing is especillay interesting. Thanks for the post Andi thewednesdaybaker.blogspot.com
Yum! I had better not look at that cake for too long – so tempting! Thanks for linking this in to Food on Friday: Lemons and Limes. Have a great week, Paula!
She's a Jack Russell. I love lemon too! I have wanted to make them into cupcakes but keep finding other things to make! Let me know how yours turn out.
Aaaw. Is that a Parson Russell Terrier? The puppy is too cute. Oh, yeah, did I mention that I love lemon? Great idea on the cake. I think I'd like to try this with cupcakes. You're my inspiration.
Paula, I love Lemon and this looks super yummy. I would be sidetracked by such a cutie too 🙂 Thanks for sharing at Creative Thursday last week. I can't wait to see what you link up this week. Have a great day 🙂
Michelle