Name: Lemon Layer Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: Cooking spray; 2 cups (240 g) plus 3 tablespoons all-purpose flour; 1/4 cup plus 1 1/2 teaspoons cornstarch; 2 teaspoons baking powder; 1/2 teaspoon kosher salt; 1 cup (2 sticks) unsalted butter, softened; 1 1/2 cups (300 g) granulated sugar; 2 teaspoons finely grated lemon zest; 1 teaspoon pure vanilla extract; 1 cup buttermilk; 4 large egg whites; 1 (8-oz.) package cream cheese, softened; 1/2 cup (1 stick) unsalted butter, softened; 5 cups (565 g) confectioners’ sugar; 1/4 cup fresh lemon juice; 1 (11-oz.) jar store-bought or homemade lemon curd; Lemon zest, for garnish

Ingredients

Cooking spray

2 cups (240 g) plus 3 tablespoons all-purpose flour

1/4 cup plus 1 1/2 teaspoons cornstarch

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup (2 sticks) unsalted butter, softened

1 1/2 cups (300 g) granulated sugar

2 teaspoons finely grated lemon zest

1 teaspoon pure vanilla extract

1 cup buttermilk

4 large egg whites

1 (8-oz.) package cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

5 cups (565 g) confectioners’ sugar

1/4 cup fresh lemon juice

1 (11-oz.) jar store-bought or homemade lemon curd

Lemon zest, for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C). Spray three 8-inch round cake pans with cooking spray and line the bottoms with parchment paper for easy release.

Step 2: In a medium bowl, whisk together 2 cups flour, cornstarch, baking powder, and salt. Set aside.

Step 3: In a large bowl, beat the softened butter, granulated sugar, and lemon zest until light and fluffy, about 3-4 minutes. Add vanilla extract and mix to combine.

Step 4: In a separate small bowl, combine the buttermilk and remaining 3 tablespoons flour, stirring just until smooth.

Step 5: Add the flour mixture to the butter mixture alternately with the buttermilk mixture, beginning and ending with the flour. Mix until just combined after each addition.

Step 6: In a clean bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the cake batter until no white streaks remain.

Step 7: Divide the batter evenly among the prepared pans and smooth the tops with a spatula. Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes.

Step 8: Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 9: For the frosting, beat together the cream cheese and butter until creamy. Gradually add the confectioners’ sugar, beating until smooth and fluffy. Stir in the fresh lemon juice.

Step 10: To assemble, place one cake layer on a serving plate. Spread a layer of lemon curd over it, then spread a thin layer of frosting on top. Repeat with remaining layers.

Step 11: Spread the remaining frosting evenly over the top and sides of the cake. Garnish with additional lemon zest for a fresh finish.

Step 12: Refrigerate the cake for at least one hour before serving to allow the flavors to meld and the frosting to set.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract to the cake batter alongside the zest.

Make lemon curd from scratch using fresh lemons for a more intense and natural flavor.

If you don’t have buttermilk, substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.

Use fresh egg whites at room temperature for better volume when whipping.

For a lighter frosting, reduce the butter or add a little whipped cream to the cream cheese frosting.

Storage

Store the lemon layer cake covered in the refrigerator for up to 4 days. Bring it to room temperature before serving for the best texture and flavor. Leftover cake can be frozen wrapped tightly in plastic wrap and stored in a freezer bag for up to 2 months; thaw overnight in the refrigerator then bring to room temperature.

FAQs

Can I use regular whole eggs instead of egg whites?

Using whole eggs will change the texture of the cake, making it denser. Egg whites provide lightness and airiness, so it’s best to stick to the recipe for the best results.

Is it necessary to use cornstarch in the cake?

Cornstarch helps tenderize the cake by softening the flour proteins, contributing to a finer crumb and softer texture. While not absolutely required, it improves the overall cake quality.