Homemade Lemon Cake with Lemon Curd and Fluffy Lemon Buttercream Recipe

If you’ve been dreaming of a dessert that bursts with sunshine in every bite, then this Homemade Lemon Cake with Lemon Curd and Fluffy Lemon Buttercream Recipe is exactly what you need. Imagine layers of tender, moist lemon cake bursting with vibrant citrus zest, nestled between a tangy and smooth lemon curd filling, all wrapped up in the lightest, fluffiest lemon buttercream you’ve ever tasted. This cake isn’t just a treat—it’s a celebration of fresh, bright flavors that feel like a warm hug or a sunny afternoon with your favorite people. Get ready to dive into a slice of joy that’s bursting with natural lemon goodness from start to finish.

Ingredients You’ll Need

Getting the right ingredients is the secret to making this lemon cake shine. Each element is simple yet essential, contributing to the perfect balance of flavor, texture, and that irresistible lemony aroma.

• 2 & 1/4 cups cake flour: Provides the tender structure that keeps the cake light and soft.
• 1 tablespoon baking powder: Helps the cake rise beautifully for those perfect fluffy layers.
• 1/2 teaspoon fine sea salt: Balances the sweetness and enhances the bright lemon flavor.
• 3/4 cup unsalted butter, room temperature: Adds richness and a silky crumb to the cake.
• 1 & 3/4 cup granulated sugar: Sweetens the cake just right without overshadowing the lemon zing.
• 6 large egg whites, room temperature: Provide lightness and stability to the cake batter.
• 1 cup buttermilk, room temperature: Brings moisture and a subtle tang that complements the citrus perfectly.
• 1/4 cup lemon juice, fresh squeezed: The starring ingredient that infuses the whole cake with a fresh, zesty punch.
• 1 tablespoon vanilla extract: Adds depth to the overall flavor profile.
• Zest of 3 lemons (about 3 tablespoons): Boosts the lemon intensity with fragrant oils and bright color.
• 3/4 cup unsalted butter softened (for buttercream): Creates the creamy base for that fluffy frosting your taste buds will adore.
• 3 cups powdered sugar: Sweetens and thickens the buttercream into a velvety dream.
• Pinch of fine sea salt (for buttercream): Enhances the flavor balance in the frosting.
• 2 tablespoons lemon juice, fresh squeezed (for buttercream): Keeps the buttercream refreshing and bright.
• 2 teaspoons vanilla extract (for buttercream): Elevates the frost’s flavor complexity.
• 1 & 1/2 cups prepared lemon curd: Adds the luscious, tangy filling that makes this cake unforgettable.

How to Make Homemade Lemon Cake with Lemon Curd and Fluffy Lemon Buttercream Recipe

Step 1: Prepare Your Pans and Oven

Start by preheating your oven to 350°F, the perfect temperature for achieving a golden crust with a tender crumb inside. Grease two 9-inch cake pans with baking spray using a pastry brush to ensure even coverage. Line the bottoms with parchment paper and give the parchment a light coating of spray as well—this step guarantees your cakes will slide out effortlessly.

Step 2: Mix the Dry Ingredients

Whisk together the cake flour, baking powder, and salt in a medium bowl. This dry mixture is the foundation of your cake’s structure and ensures the batter rises evenly with just the right level of tenderness.

Step 3: Cream Butter and Sugar, Add Egg Whites

Using your stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium speed until the mixture is airy and pale, about two minutes. This step is vital for capturing air to give your cake that light texture. Then, incorporate egg whites one batch at a time, mixing thoroughly after each addition to maintain a smooth, stable batter.

Step 4: Combine Dry Ingredients, Then Add Wet

Gently fold the dry mix into the butter and egg white mixture until just combined—over-mixing can squash the fluffiness you’ve worked so hard to build. Next, stir in the buttermilk, fresh lemon juice, vanilla, and lemon zest. This combination adds moistness, bright citrus notes, and depth to your cake that’ll make it truly sing.

Step 5: Bake to Golden Perfection

Divide the batter evenly between your prepared pans, smoothing out the tops for even baking. Place them in the oven and bake anywhere from 22 to 27 minutes. You’ll know they’re done when the tops turn a soft golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs—no wet batter showing!

Step 6: Cool Your Cakes Properly

Allow the cakes to cool in their pans for five minutes before carefully turning them out onto a wire rack. Let them cool completely to room temperature; this ensures the layers won’t slide or melt your buttercream during assembly.

Step 7: Whip Up the Fluffy Lemon Buttercream

While your cakes cool, it’s time to make the frosting magic. Beat softened butter in your stand mixer on medium speed until smooth—this takes about 30 seconds. Gradually add powdered sugar, scraping the sides of the bowl to incorporate everything evenly. Mix in a pinch of sea salt, fresh lemon juice, and vanilla extract, then crank the mixer up to medium-high and whip for 3 minutes until the buttercream is irresistibly light, fluffy, and bursting with lemon flavor.

Step 8: Assemble the Cake Layers

On your serving plate, place a small dollop of buttercream to act as a glue for your first cake layer. Carefully remove the parchment paper from one cake and place it bottom-side down on the buttercream. Spread the lemon curd evenly over this layer, leaving about a half-inch border around the edge so it doesn’t ooze out later. Then, remove the parchment from the second cake and gently press it top-side down over the curd, distributing the filling just right.

Step 9: Crumb Coat and Chill

Apply a thin layer of buttercream all over the assembled cake to seal in crumbs. This crumb coat locks in any loose crumbs for a smooth final finish. Pop the cake in the fridge for two hours to set the crumb coat solidly.

Step 10: Final Frosting and Serve

After chilling, frost your cake with the remaining buttercream generously. Smooth it out or create swirls with your spatula for a beautiful finish. Slice and serve slices layered with vibrant lemon curd and pillowy lemon buttercream—the perfect way to brighten any occasion.

How to Serve Homemade Lemon Cake with Lemon Curd and Fluffy Lemon Buttercream Recipe

Garnishes

Brighten up your cake presentation by garnishing with thin lemon slices, delicate candied lemon peel, or a sprinkle of finely chopped fresh mint. These touches add visual appeal and a refreshing hint that complements the tartness of the lemon curd and buttercream.

Side Dishes

This lemon cake pairs exceptionally well with a light cup of Earl Grey tea or a refreshing glass of sparkling water infused with cucumber and mint. For a dessert-worthy combination, consider serving it alongside fresh berries or a dollop of lightly sweetened whipped cream.

Creative Ways to Present

For a special celebration, turn this cake into a mini layered trifle by cubing leftover cake and layering it with lemon curd, whipped cream, and fresh berries in glass jars. Or dust the top of your frosted cake with edible flowers for a charming springtime vibe that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

You can keep your leftover Homemade Lemon Cake with Lemon Curd and Fluffy Lemon Buttercream Recipe fresh by covering it tightly with plastic wrap or storing it in an airtight container in the refrigerator. It should stay delicious for up to four days without losing its moistness or vibrant flavor.

Freezing

If you want to save some for later, freeze the cake after the crumb coat step for best results. Wrap it tightly in plastic wrap and then in aluminum foil before placing in the freezer. When ready to enjoy, thaw in the fridge overnight and then finish frosting for that freshly made vibe. The cake layers can be frozen up to three months.

Reheating

Since this is a chilled, frosted cake, reheating isn’t recommended. Instead, bring refrigerated cake slices to room temperature for about 30 minutes before serving to enjoy the buttercream’s ideal texture and flavor.

FAQs

Can I use regular eggs instead of egg whites?

For this recipe, egg whites are preferred because they contribute to a lighter texture and help the cake rise delicately. Using whole eggs will result in a denser cake, but it can still be delicious—just expect a different crumb.

Is fresh lemon juice necessary or can I use bottled?

Fresh lemon juice really makes a difference in flavor brightness and aroma. Bottled lemon juice lacks the fresh zing and can impart a slightly bitter or metallic note, so if possible, always opt for freshly squeezed lemons.

How do I make lemon curd at home for this recipe?

Making lemon curd at home is surprisingly simple—combine lemon juice, sugar, eggs, and butter over gentle heat until thickened. It’s worth the effort for freshness and smooth, tangy flavor that elevates the entire cake.

Can I substitute the buttermilk?

If you don’t have buttermilk on hand, make your own by adding one tablespoon of lemon juice or white vinegar to one cup of milk. Let it sit for 5 minutes before using. This substitute helps keep the cake moist and tender.

Why is crumb coating important before final frosting?

Crumb coating traps loose crumbs in a thin buttercream layer, ensuring your final frosting looks flawless and smooth. It also helps the frosting stick better and creates a clean presentation.

Final Thoughts

Trust me, once you make this Homemade Lemon Cake with Lemon Curd and Fluffy Lemon Buttercream Recipe, you’ll wonder why you hadn’t baked it sooner. It’s a gorgeous amount of sunshine captured in a cake—bright, fresh, and utterly irresistible. Whether you’re spoiling yourself, celebrating a special moment, or impressing your loved ones, this recipe delivers every single time. So grab those lemons, roll up your sleeves, and enjoy every vibrant, buttery bite!

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