Lemon Cake with Creamy Filling and Lemon Curd
This homemade Lemon Cake with Creamy Filling and Lemon Curd is a citrus lover's dream! With moist cake layers, tangy lemon buttercream frosting, and a creamy lemon curd filling, it’s the perfect balance of sweet and tart. Ideal for any occasion, this easy-to-make cake will be the highlight of your dessert table.
- Prep Time: 40 minutes
- Cooling Time: 30 minutes
- Cook Time: 25-30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12-14 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
2 ½ cups cake flour
1 ½ cups sugar
1 tbsp baking powder
½ tsp salt
¾ cup unsalted butter, softened
5 egg whites
1 cup buttermilk
2 lemons (zested)
1 tsp vanilla extract
For the Lemon Curd Filling:
1 cup lemon curd (store-bought or homemade)
For the Frosting:
2 cups unsalted butter, softened
1 tbsp lemon zest
4 cups powdered sugar
Instructions
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Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
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In a large mixing bowl, whisk together the cake flour, sugar, baking powder, and salt.
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Add softened butter and beat on medium speed until the mixture is light and fluffy.
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Add egg whites one at a time, mixing well after each addition.
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Slowly add buttermilk, lemon zest, and vanilla extract. Mix until well combined.
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Divide the batter evenly between the two cake pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cakes to cool completely.
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In a separate bowl, mix the lemon curd with 1 cup of frosting to make the filling.
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Spread the lemon curd filling between the two cake layers and frost the entire cake with the lemon buttercream frosting.
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Garnish with extra lemon zest, if desired.
Notes
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For an extra texture, you can add 2 tablespoons of poppy seeds to the cake batter.
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If you prefer a tangy twist, swap the buttercream for lemon cream cheese frosting.
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To make cupcakes, adjust the baking time to 18-20 minutes.
