Go Back
Layered Lemon Cake Cream With Cheese Frosting M

Delicious Layered Lemon Cake with Cream Cheese Frosting

Umer
This is the best cake you will ever have, tender and moist layered lemon cake with cream cheese frosting and lemon curd with a unique taste.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Servings 12 People

Ingredients
  

Lemon cake:

  • 1 ⅓ cup sugar 290g
  • Zest of 2 lemons
  • ½ cup unsalted butter melted (113g)
  • ¼ cup oil 50g
  • 3 large eggs
  • 1 tsp vanilla
  • 2 ⅓ cups cake flour 305g, or mix 275g all-purpose flour with 30g cornstarch
  • ¾ tsp salt
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 cup sour cream 240g
  • ¼ cup lemon juice 55g

Lemon curd:

  • ¼ cup water 60g
  • ½ cup lemon juice 110g
  • ⅔ cup sugar 145g
  • 2 eggs
  • 2 egg yolks
  • 2 tbsp unsalted butter 28g
  • 1 tbsp corn starch
  • Pinch of salt

Simple syrup:

  • ¼ cup sugar 55g
  • ¼ cup water 60g

Cream cheese frosting:

  • 2 sticks butter 226g or 1 cup, room temp
  • 2 blocks cream cheese 16 oz or 453g, room temp
  • ½ tsp vanilla
  • 3 cups icing sugar sifted (360g)

Instructions
 

Lemon Cake:

  • Preheat oven to 350°F. Prepare 2 cake pans (8-9") with parchment paper and butter.
  • Mix lemon zest and sugar until fluffy. Add melted butter and oil; whisk for 2 minutes.
  • Add eggs and vanilla; whisk for 1-2 minutes.
  • Sift in dry ingredients; fold to combine.
  • Fold in sour cream and lemon juice.
  • Divide batter between pans; bake for 25-28 minutes.
  • Cool in pans for 10-15 minutes, then turn onto a wire rack to cool completely.

Lemon Curd:

  • Mix water, lemon juice, sugar, cornstarch, salt, eggs, and egg yolks in a nonstick pan.
  • Cook on low heat, stirring, until thick.
  • Remove from heat; mix in butter.
  • Strain through a fine strainer, cover with cling wrap and refrigerate.

Simple Syrup:

  • Heat water and sugar in a saucepan until sugar dissolves.
  • Remove from heat and let cool.

Cream Cheese Frosting:

  • Whisk butter in a stand mixer for 5-7 minutes until light and fluffy.
  • Add sugar and vanilla; whisk for ~5 minutes.
  • Add cream cheese a little at a time; whisk until just combined. Don’t overmix.

Assembly:

  • Trim domes off cakes; cut each cake into 2 layers (total 4 layers).
  • Place one layer on the turntable; brush with simple syrup.
  • Add cream cheese frosting layer; pipe frosting around the edge to make a dam. Fill with lemon curd.
  • Repeat with the remaining layers.
  • Apply a thin layer of frosting (crumb coat); let cool until stiff.
  • Frost cake with remaining frosting and top with lemon curd.
  • Decorate with candied lemon slices if desired. Serve and enjoy!
Keyword Layered Lemon Cake