HOW TO MAKE Lemon Cake REcipe VIDEo
This Lemon Cake recipe is a show stopping dessert everyone will be raving about and destined to become one of your favorite cakes of all time – it is mine! The cake is soft and airy thanks to the reverse-creaming method, infused with bright fresh lemon flavor, layered with luscious, zingy-sweet lemon curd and lemon curd infused cream cheese frosting! It is a show stopping dessert for every occasion and 100% make ahead friendly. Tips and tricks, Step-by-Step Photos and Video, How to Make Ahead, How to Freeze all included! Lemon desserts are my favorite bright and fresh desserts in the spring and summer! Don’t miss these favorites: Lemon Blueberry Cake, Lemon Pound Cake, Lemon Cheesecake, Lemon Cheesecake Bars, Lemon Pound Cake and Lemon Curd.
Best LEMON CAKE INGREDIENTS
The ingredient list for this recipe appears lengthy but most of the ingredients are pantry friendly staples and used multiple times in the cake, curd and/or frosting. Here’s what you’ll need for each component (exact measurements in the printable recipe card at the bottom of the post):
For the cake
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FOR THE LEMON CURD
Making homemade Lemon Curd is easy with this recipe! You will need many of the same ingredients you used for the cake:
Lemons: For the best zingy and citrusy flavor, Lemon Curd should be made with freshly squeezed lemon juice. We will use a full 2/3 cup freshly squeezed lemon juice which is about 3-4 large lemons. Eggs: Eggs help the curd hold together like pudding. You will need 4 large eggs and 2 large egg YOLKS only for a total of 6 eggs for the lemon curd. Butter: This is essential to help thicken the curd and makes it super creamy, rich and decadent with a velvety mouthfeel and subtle buttery flavor. Use unsalted butter or omit the salt in the recipe. Sugar: This provides the balancing sweetness to the tart lemon juice. Please use only granulated sugar or the flavor and consistency will be ruined. Salt: A pinch of salt balances the flavors. Use regular table salt and not anything larger. Cornstarch: Set yourself up for lusciously thick and smooth success with this secret weapon. Cornstarch not only ensures the curd thickens properly but more importantly, it binds to the egg proteins and acts to protect them from denaturing, helping to prevent your curd from curdling.
FOR THE LEMON CREAM CHEESE FROSTING
How to Make the Best Lemon Cake
This Lemon Cake recipe with its irresistible bright, fresh, tangy lemon flavor, mega moistness and silky layers of lemon curd and lemon cream cheese frosting is truly ethereal and worth every second of making. The main tip for making this cake (see entire tips and tricks section to follow) is to give yourself time because the recipe benefits from chilling at multiple stages. Let’s take a closer look at how to make this Lemon Cake or watch the How to Make Video in the recipe card (full recipe measurements in the printable recipe card at the bottom of the post):
STEP 1: MAKE THE LEMON CURD
This is the easiest technique I have found for making lemon curd. The key is to work over medium-low heat and to whisk constantly. You can also watch the How to Make Video in my Lemon Curd post.
Combine the ingredients: Whisk the lemon juice, lemon zest, sugar, cornstarch and eggs in a small saucepan until the cornstarch dissolves and most of the sugar has dissolved. Thicken the lemon curd: Cook over medium-low heat, stirring constantly, until thickened, about 4-8 minutes. You’ll know the lemon curd is done when it’s the consistency of pourable pudding and the curd registers about 180°F on an instant-read thermometer. It will continue to thicken as it cools. Stir in the butter: Once thickened, immediately remove the saucepan from the heat and stir in the cubed butter until melted, followed by the vanilla and salt. At this point you can taste and add additional lemon zest for tangier if you’d like. Strain the lemon curd: Finally, strain the curd through a fine-mesh strainer/sieve into a small bowl to remove any small egg bits and you have rich, creamy, sweetly tart lemon curd. The lemon curd will thicken and taste even more intensely glorious once chilled.
STEP 2: MAKE THE CAKE BATTER
Combine the wet ingredients: Whisk the eggs, milk, lemon juice, lemon zest, and vanilla extract together in a 3-cup (or more) liquid measuring cup. Set aside. Reverse creaming method: Using a stand mixer fitted with paddle attachment, mix the cake flour, sugar, baking powder and salt on the lowest speed until combined, then add the butter one piece. Increase the speed to medium and continue to beat until the mixture resembles coarse meal. Add the wet ingredients: Add approximately half of the egg mixture to the flour mixture. Increase speed to medium-high and beat until light and fluffy, approximately 60 seconds. Reduce speed to medium-low and add remaining egg mixture and beat until incorporated.
STEP 3: BAKE THE CAKES
Bake: Divide the batter evenly between the cake pans (I use a kitchen scale), and bake at 350 degrees F for 20-25 minutes. Cool. Allow the cakes to cool in pans for 10 minutes then remove cakes to a wire rack and let cool completely.
sTEP 4: MAKE THE FROSTING
Beat the ingredients together: Using a handheld mixer, beat the cream cheese and butter together until very creamy. Beat in ¼ cup lemon curd (from chilled Lemon Curd you made), lemon juice, vanilla extract and salt until smooth. Add the powdered sugar: Gradually beat in the powdered sugar then continue to beat until smooth and fluffy.
STEP 5: ASSEMBLE THE CAKE
Cut the cakes in half: Slice the cakes horizontally through the equator using a long-serrated knife to create 4 even layers. Layer 1 – Frosting: Place one layer, cut side up, on a serving plate or cake pedestal. Transfer some frosting to a piping bag. Pipe a ring of frosting just inside the top edge of the first cake then evenly fill with a generous amount of Frosting (about one heaping cup). Note: The piping is helpful but optional if you don’t own piping tips. Layer 2 – Lemon curd: Top with the 2nd cake layer, top side down. Pipe a ring of frosting just inside the top edge of the cake then fill with half of the chilled Lemon Curd. Layer 3 – Frosting: Add the third layer, and repeat piping a ring of frosting and evenly filling with about one heaping cup of Frosting. Add final cake, top side down. Chill: Time permitting, place the cake in the refrigerator for 2 hours (cover if refrigerating longer) or the freezer for 30 minutes for the frosting to chill and harden a bit. This interim step means there isn’t any chance of the top layer sliding around on slick warm frosting as you try to apply your crumb coat.
Step 6: FROST CAKE
Crumb coat: If your cake is sufficiently chilled, you may find you don’t need a crumb layer because a chilled cake does not produce many crumbs. To make a crumb coat, separate about ¾ cup frosting and frost the cake starting with the top and working down until the cake is evenly, thinly frosted. Frost cake: Frost the outside of cake as you desire with the remaining frosting, then evenly spread remaining Lemon Curd on top of the cake.
STEP 7: CHILL and Slice
Chill: Freeze the cake for 30 minutes to firm up before slicing, or if not serving immediately, refrigerate until ready to slice. Slice: Slice, then serve the cake at room temperature, or pop slices in the microwave for no longer than 8-10 seconds.
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