triple lemon layer cake
Lemon cake, lemon curd, lemon cream cheese frosting, ALL THE LEMON.
Ingredients
- 2 sticks butter, softened
- 1 1/4 cup sugar
- 3 large eggs, at room temperature
- 1/2 cup plain whole milk Greek yogurt
- 1/3 cup lemon juice (about 2-3 large lemons)
- 1 tbsp lemon zest
- 1 tbsp vanilla extract
- 2 3/4 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 cup buttermilk
- 1/2 cup lemon curd
lemon cream cheese frosting
- 1 stick butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1/4 cup lemon juice (about 2 large lemons)
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Grease 2 8- or 9-inch cake pans generously with butter.
- Toss the sugar with the lemon zest until incorporated. In a large bowl, beat the lemon sugar with the butter until light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, then the yogurt, lemon juice, and vanilla extract. The liquid will curdle and look real fucken weird. This is normal.
- Add the flour, baking powder, baking soda, and salt. With the mixer running, slowly stream in the buttermilk. Beat until just combined - do not overmix.
- Divide the batter evenly between the two cake pans. Gently tap on the counter to pop any air bubbles. Bake for 25-30 minutes, turning the cakes halfway through, until an inserted toothpick emerges with just a few moist crumbs. Cool 10 minutes in the pans, then run a knife around the edges of the layers to loosen and turn onto a wire rack. Let cool completely.
- When the cakes are ready to frost, make the buttercream. In a large bowl, beat on low speed the butter, cream cheese, lemon juice, and vanilla until combined. Add the powdered sugar and mix on low speed until it no longer shoots out of the bowl, then turn the speed to high and whip until very light and fluffy, about 2-3 minutes.
- Carefully slice each cake layer in half to make four layers. Lay the sturdiest layer on a cake stand or a flat plate. Generously frost, then lay a second layer atop. Pipe a ring around the perimeter of the layer, then spread 1/4 cup of lemon curd in the center. Lay on a third layer, pipe a ring, and spread the remaining 1/4 cup of lemon curd. Top with the final layer of cake and frost a thin layer all over. Chill 15 minutes, then remove from the fridge and finish frosting.
- Store leftover cake in the fridge, covered, for up to 5 days.
Notes
*To make two layers: Cut down the lemon curd to 1/4 cup total. Place one layer on a flat plate or cake stand and pipe a ring around the perimeter. Spread the lemon curd. Top with the second layer and follow the remaining steps to decorate.