Description
A delightful lemon cake with a rich buttery base and a tangy lemon curd filling, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, at room temperature
- 3 large eggs
- ½ cup fresh lemon juice
- Zest of 2 lemons
- 1 ½ teaspoons baking powder
- Pinch of salt
- ½ cup milk
- For lemon curd: ½ cup sugar, 3 egg yolks, 4 tablespoons unsalted butter
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans with butter and dust with flour.
- Cream together butter and sugar until light and fluffy, about 4-5 minutes.
- Add eggs one at a time, ensuring each is well incorporated.
- Zest and juice the lemons, then mix them into the butter and sugar mixture.
- Sift together flour, baking powder, and salt. Gradually mix the dry ingredients into the wet, alternating with milk.
- Pour the batter into prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the lemon curd by heating lemon juice, zest, sugar, and egg yolks in a saucepan until thickened, then stir in butter.
- Spread lemon curd between cake layers and frost with whipped cream or buttercream.
- Slice and serve. The cake tastes even better the next day.
Notes
Use fresh lemons for the best flavor and avoid overmixing to keep the cake light and airy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: lemon, cake, dessert, summer, baking, curd
