This lemon layer cake is full of lemon goodness. With three layers of lemon cake, lemon curd, and Swiss meringue buttercream (SMBC), it’s the ultimate lemon dessert. Last year for his birthday, my son requested a “fancy lemon cake,” and this cake was born. It features a strong lemon flavor from both the cake and the lemon curd, complemented by the light, airy texture of the SMBC.
Lemon Layer Cake Ingredient Overview
Cake Flour: Cake flour helps produce the light fluffy crumb in this cake. If you don’t have cake flour, simply replace 6 tablespoons of the all purpose flour with cornstarch.
Lemon Juice/Lemon Extract: The juice and extract provide the cake with a full lemon flavor. I use just a small amount of lemon extract to avoid an artificial taste.
Lemon Sugar: This technique infuses the sugar with lemon flavor. It is made by mixing lemon peel and sugar in the food processor until well combined. This extra step adds depth of flavor to the cake. You can skip this step and just use 1 3/4 cups of sugar with 1 tablespoon of lemon zest, but the flavor won’t infuse into the batter as well.
Greek Yogurt/Milk: This mixture of plain greek yogurt and milk helps provide the texture and structure of the cake while infusing a slight tangy flavor. I’ve found that mix of both gives the cake a nice rise with a fluffy texture.
Swiss Meringue Buttercream (SMBC):
This buttercream is not too sweet, with a silky, stable texture. It’s super easy to frost and decorate with and is my favorite buttercream to use. I make a batch and a half when adding decorations to the cake, but a single batch works if you’re just doing a simple layer of frosting. Check out my recipe for SMBC for detailed instructions on how to make this smooth, silky frosting. Best of all, the egg whites left over from the curd can be used in the SMBC.
Lemon Curd: The lemon curd adds a punch of lemon flavor to each bite. Check out my recipe for homemade lemon curd– it is super easy to make and only takes 30 minutes. Store-bought lemon curd can also be used.
Three Layers of Lemon Bliss
This cake is a three-layer delight filled with lemon curd and Swiss meringue buttercream. Once everything is made, it’s time to assemble the cake. I like to place my cake layers upside down when assembling so the flat side is facing up, making it easier to frost. If your cake looks super domed or very uneven, carefully use a serrated knife to flatten or slice off some of the domed top to make the layers more even.
Place the first layer on a cardboard cake round. Spread 1/2 cup of lemon curd across the layer, then 1/2 cup of buttercream. Leave about a 1/2 inch border around the edge for the lemon curd layer and pipe buttercream around it to seal the lemon curd inside the cake. Repeat for the second layer.
For the top layer, spread a thin layer of buttercream over the top and sides. It should barely cover the cake. Then place the cake in the fridge for 20-30 minutes to set the crumb coat. This will prevent crumbs from mixing into your final layer of frosting. Once chilled, frost the cake with the remaining frosting.
Decorate the cake as you wish. A simple way is to add sliced lemons around the bottom. You can also pipe additional decorations if you like. SMBC is very easy to work with due to its smooth silky texture.
Frequently Asked Questions
Yes! Both the lemon curd and SMBC can be made several days in advance. The cake itself can be baked the day before and wrapped in plastic wrap. You can also freeze the unfrosted cake for up to 3 months. Frost the cake while it is still frozen or partially frozen, but ensure it is fully thawed before serving.
You can skip the lemon sugar if you prefer. However, it does provide an extra lemon boost by infusing the flavor into the sugar. If you decide not to make the lemon sugar, use 1 3/4 cups of sugar and the zest from 2 lemons. Add the lemon zest along with the lemon juice.
Yes, you can substitute your favorite frosting for the SMBC.
Yes, store-bought lemon curd is an option, but homemade is recommended. It’s simple to make and utilizes the egg yolks left over from the SMBC. My lemon curd recipe has just 6 ingredients and takes less than 30 minutes. It can also be made several days ahead of time.
Start by making the lemon curd, which can be kept in the fridge for 1–2 weeks. The day before serving, bake the cake layers and wrap them tightly once cooled. On the morning of serving, make the SMBC and frost the cake. You can also make and frost the entire cake the day before. If not serving immediately, keep it in the fridge.
Lemon Layer Cake
Equipment
- stand mixer
- Cake Pans (8 inch)
- double boiler system
Ingredients
Lemon Cake
- 3 cups cake flour
- 2 1/2 teaspoons baking power
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter (room temperature)
- 1 3/4 cup lemon sugar
- 3 eggs (room temperature)
- 2 teaspoons vanilla
- 1/4 teaspoon lemon extract
- 1/4 cup milk
- 3/4 cup plain greek yogurt
- 1/3 cup lemon juice (about 2 lemons)
Fillings
- 6 egg whites
- 2 cups butter (room temperature)
- 1.5 cups sugar
- 1/8 teaspoon salt
- 1 1/2 teaspoon vanilla
- 1 cup Lemon Curd (homemade or store bought)
Instructions
Lemon Cake
- Preheat Oven: Preheat oven to 350°F (175°C). Spray cake pans with cooking spray and line the bottoms with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, mix together cake flour, baking powder, baking soda, and salt. Set aside.
- Prepare Wet Ingredients: In a small bowl, mix together milk and yogurt. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer, cream together butter and lemon sugar until fluffy and pale in color.
- Add Eggs and Extracts: Add eggs to the mixer one at a time, mixing well after each addition. Stir in vanilla and lemon extracts.
- Combine Dry and Wet Ingredients: Add 1/3 of the flour mixture to the mixer and mix until well combined. Then pour in 1/2 of the yogurt mixture and mix. Repeat the process, ending with the remaining flour mixture. Stir in the lemon juice.
- Prepare for Baking: Evenly divide the batter among the prepared pans (about 2 cups of batter per pan). If you only have two cake pans, bake two layers and set aside the remaining batter until you have a cool pan to bake the last layer.
- Bake: Bake for 20 minutes or until a cake tester comes out clean when inserted into the middle. The top should also spring back when gently pressed with a finger. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Swiss Meringue Buttercream
- Prepare Double Boiler: Place a large pot with a couple inches of water on the stove and bring to a simmer. Ensure the mixer bowl fits tightly in the pot without touching the bottom.
- Heat Egg Whites: In the mixer bowl, combine egg whites, sugar, and salt. Whisk to combine. Place the mixer bowl over the simmering water and cook until it reaches 161°F (72°C) or is no longer grainy, whisking consistently. This should take about 4-5 minutes. If you don’t have an instant thermometer, carefully place your finger or a spoon in the hot mixture. If you can feel any sugar grains, it’s not ready.
- Whisk Egg Whites: Remove from heat and whisk in a stand mixer on high until the bowl is no longer hot and stiff peaks have formed, about 10-15 minutes. If it’s very hot or humid, this may take longer. You can place the bowl and whisk in the fridge for 10 minutes if needed.
- Add Butter: Slowly add butter to the stiff peaks with the mixer running on high. Wait until the butter is fully incorporated before adding more. Continue mixing until all the butter is added and the buttercream is smooth and silky. If the buttercream looks curdled, refer to the my detailed recipe for SMBC..
- Flavor and Color: Add salt, flavorings, and color as desired.
Assemble the Cake
- Layer and Frost: Place one cake layer on a cake board. Spread 1/2 cup of lemon curd over the top, leaving a 1/2-inch border. Pipe a circle of buttercream around the lemon curd, then spread 1/2 cup of frosting over the top. Repeat with the second layer.
- Crumb Coat: For the top layer, spread a thin layer of buttercream over the top and sides. Chill the cake for at least 30 minutes to set the crumb coat.
- Final Frosting: Frost and decorate the cake with the remaining buttercream.
- Serve: Serve the cake at room temperature. Remove from the fridge about an hour
Notes
- For more detailed instructions on making SMBC, refer to my post on SMBC.
- The frosted and filled cake should be kept in the fridge. It tastes best at room temperature, so remove it from the fridge about an hour before eating.
- The frosted and filled cake will keep in the fridge for about 5 days.
- Unfrosted cake layers can be kept at room temperature tightly wrapped for up to 2 days or frozen for up to 3 months.
