Description
This lemon cake features a creamy filling and lemon curd for a refreshing dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp lemon zest
- 1 cup lemon curd
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Mix in buttermilk and lemon zest.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Pour batter into prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool for 10 minutes before transferring to a wire rack.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Spread lemon curd between the layers and on top of the cake.
- Top with whipped cream.
Notes
- Store leftovers in the refrigerator.
- Use fresh lemons for the best flavor.
- Let the cake cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: lemon cake, creamy filling, lemon curd