Lemon Layer Cake With Lemon Curd And Buttercream Frosting

Name: Lemon Layer Cake With Lemon Curd And Buttercream Frosting
Yield: Makes one 8-inch (20 cm), 3-layer cake | Serves 10 to 12
Ingredients: 2 cups (500 mL) + 2 Tbsp (30 mL) cake and pastry flour; 1 Tbsp (15 mL) baking powder; 1 Tbsp (15 mL) finely grated lemon zest; 4 egg whites, at room temperature (save the yolks for the lemon curd); ½ tsp (2 mL) salt; 1¼ cups (310 mL) buttermilk, at room temperature; 1 recipe Lemon Curd; 1 tsp (5 mL) vanilla extract; 1 recipe Lemon Buttercream; 1½ cups (375 mL) sugar; ½ cup (125 mL) unsalted butter, at room temperature

Preparation info

Makes one 8 inch 20 cm ), 3-layer cake | Serves
10 to 12

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

Light and tender, this cake is subtly lemon-flavoured, with the zest adding the lemon flavour and the buttermilk enhancing the gentle tartness.

Ingredients

½ cup (125 mL) unsalted butter, at room temperature
1½ cups (375

Cake
Vegetarian

Method

Preheat the oven to 350°F (175°C). Grease three 8-inch (20 cm) cake pans, line the bottom of each pan with parchment paper, and sprinkle the sides of the pans with sugar, tapping out any excess.
Beat the butter, sugar, and zest at high speed until ligh