A fluffy, melt-in-your-mouth lemon cream layer cake with vibrant citrus notes. Balances rich buttercream and zesty lemon for a fresh yet decadent dessert.
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2½ cups all-purpose flour
1 tbsp baking powder
1 tsp fine sea salt
2 cups heavy whipping cream
3 medium grated lemon peels
½ cup lemon juice (warm)
1 tbsp butter (for lemon curd)
1 cup granulated sugar (for lemon curd)
2 large egg whites (reserved from cake)
½ cup water (for lemon curd)
Preheat oven to 350°F (175°C)
Grease two 9-inch round pans
In a stand mixer, cream butter and 2 cups sugar at high speed until pale and doubled in volume
Add egg yolks one at a time, mixing well after each
Fold in warm lemon zest and juice
Whisk together flour, cornstarch, baking powder, and salt in a separate bowl
Gradually add dry ingredients to wet in three batches, alternating with ¼ cup water
Divide batter between prepared pans and bake 25-30 minutes until golden
In a saucepan, whisk egg whites, 1 cup sugar, ½ cup water, and 1 tbsp butter over low heat until thickened
Let curd cool
In a separate bowl, whip heavy cream until stiff peaks form
Assemble cake by placing a layer, spreading curd, repeating, and topping with whipped cream and lemon zest
Chill butter 30 minutes for better aeration
Use a microplane for optimal lemon zest
Warm lemon juice blends more smoothly with fat
Cake layers stay fresh in airtight container for 48 hours
Optional: Reserve extra curd for lemon glaze
Find it online: https://flavoornote.com/lemon-cream-cake-tangy-zest/