Lemon Curd Layer Cake with Buttercream Icing: A Bright and Beautiful Showstopper
Why You’ll Love This Lemon Curd Layer Cake
Need a dessert that screams sunshine and sophistication? This Lemon Curd Layer Cake with Buttercream Icing is your answer to creating bakery-worthy elegance right in your own kitchen. With its perfect balance of tart lemon curd and silky sweet buttercream, this cake transforms any ordinary day into a special celebration.
Imagine cutting into fluffy vanilla cake layers to reveal ribbons of vibrant, homemade lemon curd nestled between clouds of vanilla buttercream. Each bite delivers that perfect sweet-tart balance that makes lemon desserts absolutely irresistible. The bright, fresh flavor cuts through rich meals beautifully, making it an ideal finale for dinner parties or special occasions.
What makes this recipe particularly special is that while it looks incredibly professional, it’s built on fundamental techniques that any home baker can master. The homemade lemon curd might sound intimidating, but it’s surprisingly straightforward and infinitely better than store-bought. Plus, most components can be made ahead, making this an excellent choice for entertaining.
Quick Info Table
| Prep Time | Cook Time | Chill Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|---|
| 1 hour | 35 mins | 2 hours | 3.5 hours | 12 | Moderate |
What You’ll Need
For the Lemon Cake Layers
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 3 cups | Sift for lighter texture |
| Granulated sugar | 1¾ cups | |
| Baking powder | 3 teaspoons | Check expiration date |
| Salt | 1 teaspoon | |
| Unsalted butter | ¾ cup | Room temperature |
| Large eggs | 4 | Room temperature |
| Vanilla extract | 2 teaspoons | |
| Fresh lemon zest | 2 tablespoons | From 2-3 lemons |
| Fresh lemon juice | ¼ cup | Freshly squeezed |
| Whole milk | 1⅓ cups | Room temperature |
For the Homemade Lemon Curd
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh lemon juice | ½ cup | About 3-4 large lemons |
| Fresh lemon zest | 2 tablespoons | Zest before juicing |
| Granulated sugar | ⅔ cup | |
| Large eggs | 3 whole | Plus 2 egg yolks |
| Large egg yolks | 2 | |
| Unsalted butter | 6 tablespoons | Cold, cubed |
| Salt | Pinch | Enhances lemon flavor |
For the Vanilla Buttercream
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | 1 cup | Room temperature |
| Powdered sugar | 4-5 cups | Sifted |
| Heavy cream | 3-4 tablespoons | As needed |
| Vanilla extract | 2 teaspoons | Pure vanilla preferred |
| Salt | ¼ teaspoon | Balances sweetness |
For Assembly and Garnish
| Ingredient | Amount | Notes |
|---|---|---|
| Simple syrup | ¼ cup | Optional but recommended |
| Fresh lemon slices | 1 lemon | For decoration |
| Fresh berries | 1 cup | Blueberries or raspberries |
| Lemon zest | 1 tablespoon | For final garnish |
Step-by-Step Directions
Step 1: Make the Lemon Curd (Start Here!)
Begin with the lemon curd since it needs time to chill. In a heavy-bottomed saucepan, whisk together lemon juice, zest, sugar, whole eggs, and egg yolks until smooth.
Cook over medium-low heat, whisking constantly, for 8-12 minutes until the mixture thickens enough to coat the back of a spoon. It should reach 170°F on a thermometer.
Remove from heat and immediately whisk in cold butter one piece at a time until smooth and glossy. Strain through fine-mesh sieve to remove any lumps and zest pieces for silky texture.
Pro tip: Never stop whisking while cooking lemon curd! Constant motion prevents the eggs from scrambling and ensures smooth, creamy results.
Press plastic wrap directly onto surface and refrigerate for at least 2 hours until completely set.
Step 2: Prepare the Cake Layers
Preheat oven to 350°F and grease two 9-inch round cake pans. Line bottoms with parchment paper and lightly flour.
In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, cream butter until light and fluffy, about 4 minutes with an electric mixer.
Beat in eggs one at a time, then add vanilla, lemon zest, and lemon juice. The mixture might look slightly curdled—that’s normal with the acid from the lemon.
Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with flour. Mix until just combined—overmixing creates tough cake.
Step 3: Bake the Cakes
Divide batter evenly between prepared pans and smooth tops with an offset spatula. Bake for 28-32 minutes until golden and a toothpick inserted in center comes out clean.
Cool in pans for 15 minutes, then turn out onto wire racks to cool completely. The cakes must be completely cool before assembly or the buttercream will melt.
Expert tip: Level your cake layers with a serrated knife for professional-looking results. Save the scraps for snacking—baker’s privilege!
Step 4: Make the Buttercream
Beat room temperature butter with an electric mixer until very light and fluffy, about 5 minutes. Gradually add powdered sugar, one cup at a time, beating well after each addition.
Add vanilla, salt, and 2 tablespoons cream. Beat on high speed for 3-4 minutes until buttercream is smooth and pipeable. Add more cream as needed for desired consistency—it should hold its shape but spread easily.
Step 5: Prepare for Assembly
If using simple syrup, brush each cake layer lightly to add moisture. Give the lemon curd a gentle stir to loosen it slightly—it should be spreadable but not runny.
Set aside about ¾ cup buttercream for decorating. You’ll use the rest for filling and crumb coating.
Step 6: Assemble the Cake
Place first cake layer on serving plate. Spread half the buttercream in an even layer, leaving a ½-inch border around edges.
Spoon half the lemon curd over buttercream, staying within the buttercream border. The buttercream acts as a dam to prevent the curd from leaking out.
Add second cake layer and gently press down. Repeat with remaining buttercream and lemon curd.
Apply a thin crumb coat of the reserved buttercream all over the cake. Refrigerate for 30 minutes to set the crumb coat.
Step 7: Final Frosting and Decoration
Apply final layer of buttercream, smoothing with an offset spatula or bench scraper for clean sides. Pipe decorative borders with remaining buttercream if desired.
Garnish with fresh lemon slices, berries, and a sprinkle of lemon zest for a beautiful, fresh presentation that hints at the flavors within.
How to Serve
This Lemon Curd Layer Cake is stunning enough to be the star of any celebration. Serve at room temperature for the best flavor and texture—remove from refrigerator 30 minutes before serving.
Pair with fresh berries and a dollop of whipped cream for extra indulgence, or keep it simple and let the lemon flavors shine on their own. The cake is particularly beautiful with a pot of Earl Grey tea or champagne for special occasions.
For an elegant presentation, dust the serving plates with powdered sugar and add a small sprig of fresh mint alongside each slice. The bright yellow curd creates a gorgeous contrast against white plates.
Expert Tips for Success
Storage: Keep refrigerated and covered for up to 4 days. The flavors actually develop and improve after the first day as the lemon curd softens the cake layers slightly.
Make-ahead strategy: Bake cake layers up to 2 days ahead and wrap tightly. Make lemon curd up to a week in advance. Assemble the cake the day before serving for best results.
Lemon selection: Use fresh lemons that feel heavy for their size—they’ll have more juice. Roll lemons on the counter while pressing down before juicing to get maximum juice yield.
Temperature matters: All ingredients should be at room temperature for the cake batter. Cold ingredients don’t combine well and can result in a dense cake.
Curd consistency: Perfect lemon curd should coat a spoon but still be spreadable. If it’s too thick, whisk in a tablespoon of cream. If too thin, cook a bit longer next time.
Storage hack: Press plastic wrap directly onto the surface of leftover lemon curd to prevent a skin from forming. It keeps in the fridge for up to two weeks.
Common Questions
Can I use store-bought lemon curd?
Yes, you can substitute with about 1 cup of high-quality store-bought lemon curd. However, homemade curd has much better flavor and texture, so it’s worth the extra effort if you have time.
Why did my lemon curd curdle?
Curdling usually happens from cooking over too high heat or not whisking constantly. If it happens, immediately remove from heat and whisk vigorously. You can often save it by straining and whisking in a bit of cold butter.
Can I make this cake dairy-free?
You can substitute butter with vegan butter in both the cake and buttercream, and use non-dairy milk for the cake. The lemon curd is naturally dairy-free except for the butter, which can also be substituted.
How do I get smooth buttercream?
Make sure your butter is truly at room temperature—it should give slightly when pressed but not be greasy. Sift the powdered sugar to eliminate lumps, and beat the buttercream for a full 5 minutes for the fluffiest texture.
Can I freeze this cake?
The unfrosted cake layers freeze beautifully for up to 3 months wrapped tightly. The assembled cake can be frozen, but the texture of the buttercream may change slightly upon thawing.
Final Thoughts
This Lemon Curd Layer Cake with Buttercream Icing is everything a special occasion dessert should be—beautiful, delicious, and memorable. The combination of tangy homemade lemon curd with sweet vanilla buttercream creates a flavor profile that’s both sophisticated and comforting.
While the recipe has several components, each step is manageable and builds upon basic baking skills. The homemade lemon curd elevates this cake from good to extraordinary, and once you taste the difference, you’ll never want to go back to store-bought.
The bright, cheerful appearance and fresh citrus flavor make this cake perfect for spring celebrations, summer gatherings, or any time you want to bring a little sunshine to the table. It’s guaranteed to impress your guests and become a requested favorite for years to come!
