This extremely fluffy Lemon Layer Cake is delicate, buttery, and stacked excessive with silky lemon curd and fluffy lemon buttercream like a lemon cloud! It’s the type of cake that feels fancy sufficient for a celebration, however easy sufficient to bake simply since you’re craving one thing candy and citrusy.
Why You’ll Love This Lemon Cake
Layered with taste: You get lemon in each chunk from the cake, to the tart lemon curd AND the lemon buttercream frosting!
Mushy, tender crumb: This can be a basic delicate, moist butter cake with the fluffy cloud-like texture!
Make-ahead pleasant: This cake might be made a head and saved within the fridge!
Why Is It Referred to as Lemon Cloud Cake?
That is a kind of recipes that got here from my mother’s recipe field. After all I made a number of tweaks as a result of she used a boxed cake combine for the cake…which you completely may too! I simply am providing you with a from-scratch model! BUT the cake itself paired with the fluffy lemon buttercream frosting and the silky, tart lemon curd is sort of a delicate, fluffy lemon cloud!
Components
This cake has very straight-forward substances. The one 2 stuff you would possibly must buy when you have have already got a well-stocked pantry is lemons and buttermilk! Ensure to scroll the recipe card on the backside of the web page for the total ingredient listing with measurements and directions!
All-purpose flour. Ensure to make use of the spoon and sweep technique when measuring your flour.
Lemons. You may be utilizing the lemon juice and the zest!
Baking powder. This may make sure that the cake has a pleasant ethereal texture.
Kosher Salt. I add a little bit of kosher salt despite the fact that I’m utilizing salted butter.
Butter. I exploit salted butter on this recipe however you should use usalted when you want. You may be utilizing butter in each the cake and the frosting.
Granulated sugar.
Eggs. I exploit massive eggs all my baking recipes except in any other case said
Vanilla extract. A bit of vanilla simply creates a depth of taste paired with the lemon.
Buttermilk. Utilizing buttermilk on this cake is what retains the feel additional delicate and moist.
Lemon Curd. You need to use any retailer model lmon curd you like, OR you can also make your personal at dwelling utilizing my lemon curd recipe!
Powdered sugar. This can be utilized in making your buttercream
Milk. You’ll add a little bit of milk into the frosting alsong with lemon juice to assist make it creamy.
Ideas/Methods for Success
Use a boxed cake! In case you’re quick on time or simply want boxed cake combine, you possibly can completely use a Vanilla or butter cake combine rather than selfmade!
Use contemporary lemon juice! It actually makes a distinction in taste. Contemporary lemon juice is leaps and bounds higher than the sort you discover within the bottle.
Don’t skip the zest! The zest within the cake and frosting actually amps up the lemon taste!
Chill the cake earlier than slicing for cleaner layers if you’d like additional excellent layers. That is professional tip for baking all desserts!
Stage your layers if wanted for a bakery-style end. In case your cake domes a bit it’s no drawback. Simply stage the cake utilizing a serrated knife so it sits evenly if you stack your layers!
How To Retailer This Lemon Cake
This cake will slide a spherical a bit because of the lemon curd so I like to recommend preserving it within the fridge till you’re virtually able to serve. Take it out about 20 minutes earlier than serving relying on the local weather!
Retailer lined within the fridge for as much as 3 days.
Let it sit at room temperature for about 20 minutes earlier than serving for finest texture
This Lemon Cloud Cake has layers of silky lemon curd and creamy, fluffy lemon buttercream. The cake is a moist butter cake that has a touch of lemon zest!
Cake:
1/2 cup butter, room temperature
1 1/4 cups granulated sugar
2 teaspoons lemon zest
3 massive eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups all goal flour
1 cup buttermilk
1 (12.7- ounce) jar lemon curd
Frosting
8 cups powdered sugar
1 cup butter, room temperature
1/4 cups contemporary lemon juice
1 teaspoon lemon zest
1/4 tablespoons milk
Cake: Preheat your oven to 350°F. Coat two 8-inch spherical cake pans with baking spray and line the bottoms with rounds of parchment paper. Coat once more with spray and put aside.
Within the bowl of your stand mixer fitted with the paddle attachment combine the butter, granulated sugar, and lemon zest collectively on medium velocity for five minutes.
Add within the eggs, vanilla, baking powder, and salt and blend for 1 minute till clean, scraping the perimeters of the bowl as vital.
Flip the mixer to low and add within the flour and the buttermilk in alternating parts, starting and ending with the flour. Combine till simply mixed. Don’t over-mix.
Divide the batter evenly between the pans and bake for 25–half-hour, or till a toothpick inserted within the middle comes out clear. Cool the desserts within the pans for 10 minutes, then end up onto wire racks to chill utterly.
Frosting: Within the clear bowl of your stand mixer fitted with the paddle attachment mix the powdered sugar, butter, and lemon juice mixing to till mixed. It will likely be thick. Slowly drizzle within the milk, till the specified consistency is reached. Flip the mixer as much as medium-high and beat till fluffy, 1 – 2 minutes.
Assemble: Utilizing an extended serrated knife, slice every cake layer in half horizontally so you might have 4 layers. Unfold half of the lemon curd on two of the layers. High every with the remaining cake, creating two “sandwiches”.
Place one cake “sandwich” on a cake plate. High with a beneficiant quantity of frosting and unfold it out to the perimeters utilizing an off-set spatula. High with the remaining cake “sandwich” and frost the highest and slides of the cake with the remaining frosting. There can be loads of frosting (probably additional) however there is sufficient to be beneficiant and to even pipe swirls or roses.
Refrigerate cake to arrange and take away it about 20 minutes earlier than serving.
Notes
Retailer cake hermetic within the fridge for as much as 5 days.
