Lemon Layer Cake

As I mentioned in a recent post, August is a celebration month in my house with two birthdays (mine and my husband’s) and a wedding anniversary (mine and my husband’s). At the end of the month, we also celebrate the day we met (20 years ago!) This year, August was even more special with a total solar eclipse to celebrate (I got to witness totality! Still excited!) All that, of course, means cake.

And I love this cake for such occasions. It’s a little bit fancy, but really doesn’t involve anything frilly or require any special skills. It starts with two layers of white cake flavored with a bit of lemon zest and brushed with lemon liqueur. A layer of lemon curd is nestled between them, and it’s all covered in a whipped cream frosting flavored with more lemon curd.

I don’t really need to say more than, “It’s so delicious!” The cake is a bit fluffy (from 5 egg whites in the batter), but substantial enough to hold up the rich and creamy filling and frosting. The lemon curd I made is rather tart, which balances the sweetness of the cake, and all that lemon flavor is fabulous!

This cake keeps well for a few days in the refrigerator, and that’s where you want to store it with its heavy doses of whipped cream and lemon curd. The liqueur gives the layers some added moisture, and the lemon curd gives the cake enough richness to keep it from drying out too rapidly. The lemon curd also seems to help stabilize the whipped cream frosting, so it doesn’t weep or slump.

This was the second time I made this delicious cake, and it got an enthusiastic thumb’s-up from the friends we invited to share. I might have to come up with more excuses to make it. But no extra birthdays for me, please. Those are adding up quickly enough!

Lemon Layer Cake

Cake layers based on a recipe in Pillsbury: The Complete Book of Baking

The only "decoration" I added to this cake was a scattering of yellow sprinkles. It doesn't really need anything else, but feel free to embellish as you like.

For the cake:

2 cups all-purpose flour

1 ½ cups granulated sugar

3 teaspoons baking powder

½ teaspoon fine salt

1 tablespoons lemon zest

1 cup milk

½ cup shortening

1 teaspoon vanilla extract

5 egg whites

For the filling:

3 tablespoons lemon liqueur (such as Limoncello)

½ cup lemon curd

For the frosting:

1 cup heavy whipping cream

4 tablespoons lemon curd, divided

1 tablespoon sugar

1. To make the cake layers, preheat oven to 350 F. Grease 2 9-inch round cake pans with butter, shortening, or cooking spray. Dust the greased pans well with flour. Cut a circle of parchment paper to fit the bottom of each pan, and place the paper in the bottom of each pan. Set pans aside.

2. In the bowl of a stand mixer, combine the flour, 1 ½ cups sugar, baking powder, salt, and lemon zest. Stir for a few seconds with the paddle attachment to combine. Add the milk and shortening. Beat at low speed until moistened. Increase speed to medium and beat for 2 minutes.

3. Add the vanilla and egg whites and beat on medium speed for 2 more minutes, stopping to scrape the bowl if needed.

4. Divide the batter evenly between the two prepared cake pans. Smooth the batter out in each pan. Bake at 350 F for about 30-35 minutes, or until a wooden pick inserted in the center of a cake comes out clean.

5. Remove the cake pans from the oven and cool on a wire rack 10 minutes. Remove cake from the pans and place back on the wire rack. Cool completely.

6. When the cakes are cool, brush the lemon liqueur over the outside of both cakes. Let stand to soak in.

7. Place one cake layer on a cake stand or plate, or whatever you have chosen as the cake’s final resting place. Spread the ½ cup lemon curd evenly over the top of the cake layer. Place the other cake layer on top of the lemon curd.

8. To make the frosting, combine the whipping cream, 1 tablespoon lemon curd, and 1 tablespoon sugar in a small bowl, or in the bowl of a stand mixer fitted with a whisk attachment. Beat at medium to medium-high speed with a hand-held electric mixer or with the stand mixer whisk attachment until the cream is whipped to firm peaks. Gently fold in the remaining 3 tablespoons lemon curd, leaving some yellow streaks if possible.

9. Spread the frosting evenly over the cake. Serve immediately or refrigerate until ready to serve. Cover the leftover cake with plastic wrap and store in the refrigerator.

Makes a 9-inch double layer cake.

Other recipes like this one: White Cake with Berries and Lemon Glaze, Glazed Orange Pound Cake

One year ago: Corn and Tomato Pie