Lemon Layer Cake with Lemon Curd & Vanilla Buttercream

Ingredients

• 3 cups All-purpose flour, 354 g
• 2 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Fine salt
• 1 cup Unsalted butter, 226 g, softened
• 1 3/4 cups Granulated sugar, 350 g
• 3 Large eggs, room temperature
• 2 tsp Pure vanilla extract
• 1 cup Whole milk, 240 ml, room temperature
• 1 tbsp Finely grated lemon zest
• 1/3 cup Fresh lemon juice, 80 ml
• 3/4 cup Granulated sugar, 150 g
• 2 tsp Finely grated lemon zest
• 1/2 cup Fresh lemon juice, 113 g
• 2 Large eggs
• 1 Large egg yolk
• 4 tbsp Unsalted butter, 57 g, cold and cubed
• 1 pinch Fine salt
• 1 1/2 cups Unsalted butter, 340 g, softened
• 5 cups Confectioners' sugar, 565 g
• 1/4 cup Heavy cream, use only as needed for consistency
• 2 tsp Pure vanilla extract
• 1/4 tsp Fine salt

Instructions

1. Make the lemon curd first. Whisk sugar, zest, lemon juice, eggs, yolk, and salt in a saucepan. Cook over medium-low heat, stirring constantly, until thick enough to coat a spatula and about 170°F, 7–10 minutes.
2. Remove curd from heat and whisk in butter a few pieces at a time. Strain if desired, cover the surface directly, and chill until completely cold, at least 2 hours.
3. Heat oven to 350°F. Grease and parchment-line three 8-inch round pans.
4. Whisk flour, baking powder, baking soda, and salt.
5. Beat butter, sugar, and lemon zest until pale and fluffy, about 3 minutes.
6. Beat in eggs one at a time, then vanilla. Combine milk and lemon juice separately.
7. Add dry ingredients in three additions, alternating with the milk-lemon mixture in two additions. Mix only until combined.
8. Divide among pans and bake 21–26 minutes, until centers spring back and a tester is clean.
9. Cool in pans 10 minutes, then turn out and cool completely.
10. For vanilla buttercream, beat butter until creamy. Gradually beat in confectioners' sugar, then vanilla, salt, and enough cream for a smooth spreadable consistency.
11. Place the first cake layer down and pipe a buttercream dam around the edge. Spread a thin even layer of cold lemon curd inside the dam. Repeat with the second layer and top with the third.
12. Crumb-coat, chill 15 minutes, then frost with remaining vanilla buttercream. Chill at least 30 minutes before slicing.

Nutrition

Chef's Notes

Keep the lemon curd layer thin and contained behind a buttercream dam so the cake does not slide. The curd must be fully chilled before assembly. Refrigerate the finished cake covered up to 4 days; bring slices toward cool room temperature before serving.

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