Description
A delightful layered cake that combines fluffy sponge with creamy buttercream and zesty lemon curd, perfect for any celebration.
Ingredients
Scale
- 3 cups (390g) all-purpose flour
- 1/4 tsp baking soda
- 2 3/4 tsp baking powder
- 1 tsp salt
- 1 1/2 cups (336g) unsalted butter, room temperature
- 2 cups (414g) sugar
- 4 egg whites
- 1 1/2 tsp vanilla extract
- 1 1/4 cups (300ml) milk
- 1/4 cup fresh lemon juice
- 2 tbsp lemon zest
- 2 1/4 cups (504g) unsalted butter, room temperature (for frosting)
- 9 1/2 cups (1093g) powdered sugar
- 1/2 tsp salt
- 1 tsp vanilla extract (for frosting)
- 2 tsp lemon zest (for frosting)
- 2–3 tbsp lemon juice (for frosting)
- Yellow gel icing color
- 1/4 cup (60ml) fresh lemon juice (for curd)
- 2 tsp finely grated lemon zest (for curd)
- 1/3 cup (69g) sugar (for curd)
- 4 egg yolks (for curd)
- 2 tbsp (28g) salted butter (for curd)
- 1 1/2 tsp powdered gelatin
- 4 1/2 tbsp (68ml) lemon juice (for Bavarian cream)
- 3 egg yolks (for Bavarian cream)
- 1 3/4 cup (420ml) heavy whipping cream, divided
- 3 tbsp (26g) sugar (for Bavarian cream)
- 3/4 tsp vanilla extract (for Bavarian cream)
- 1 tbsp lemon zest (for Bavarian cream)
- 1/2 cup (58g) powdered sugar (for Bavarian cream)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
- Whisk together flour, baking soda, baking powder, and salt in a bowl. Set aside.
- Cream the butter and sugar in your stand mixer until light and fluffy, about 4-5 minutes.
- Add egg whites, vanilla extract, milk, lemon juice, and lemon zest to the butter mixture. Mix until combined.
- Slowly add the dry ingredients, mixing just until incorporated.
- Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Beat the unsalted butter until smooth. Gradually add the powdered sugar and salt for the buttercream.
- Pour in vanilla, lemon zest, and lemon juice. Mix on low until smooth and creamy.
- Combine lemon juice, zest, sugar, and egg yolks over low heat in a saucepan for the curd, whisking constantly until it thickens.
- Incorporate butter into the curd mixture until fully melted. Allow to cool.
- Bloom gelatin in cold water for 5 minutes for the Bavarian cream.
- Whisk together lemon juice and gelatin over low heat in a saucepan until dissolved.
- Fold the lemon mixture into whipped heavy cream until just combined for the Bavarian cream.
- Assemble the cake by layering with buttercream and lemon curd, and finish with a smooth coat of buttercream.
Notes
Make sure all ingredients are at room temperature for best results. Cake layers can be made in advance and stored in the fridge.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 600
- Sugar: 55g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg