Lemon Layer Cake with Lemon Cream Frosting
Welcome to a culinary delight that has stood the test of time—our Lemon Layer Cake with Lemon Cream Frosting. This recipe, which first graced the pages of Gourmet magazine in January 1945 under the name Nun’s Lemon Layer Cake, has been thoughtfully updated and refined for today’s discerning palates. A true celebration of vibrant citrus flavor and velvety frosting, this cake promises to be a special treat for any occasion.
Ingredients
For the Cake:
- 2 cups cake flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup fresh lemon juice
- 2 1/2 cups unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup eggs (approximately 4 large eggs)
- 2 cups heavy cream
For the Lemon Curd:
- 1/2 cup fresh lemon juice
- 2 tablespoons fresh lemon zest
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, cut into small pieces
For the Lemon Cream Frosting:
- 1 cup heavy cream
- 1/2 cup confectioners’ sugar
Optional Decoration:
- Candied Violets
Instructions
-
Preheat and Prepare Pans:
Begin by preheating your oven to 375°F (190°C). Prepare two 8-inch round cake pans by buttering them generously. Line the bottoms with parchment paper, then butter the paper and dust the pans with flour, tapping out any excess. -
Sift Dry Ingredients:
In a medium bowl, sift together the cake flour, baking soda, and salt. Set aside to combine the leavening agents and ensure an even rise. -
Prepare Lemon-Milk Mixture:
In a separate bowl, stir together the fresh lemon juice and heavy cream. This mixture will curdle slightly, which is normal and essential for the cake’s texture. -
Cream Butter and Sugar:
Using an electric mixer, beat the unsalted butter in a large bowl until creamy. Gradually add the granulated sugar, continuing to beat until the mixture becomes pale and fluffy. -
Incorporate Eggs:
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure a smooth blend. -
Combine Dry and Wet Ingredients:
Alternately add the sifted flour mixture and the lemon-cream mixture to the butter mixture. Begin and end with the flour mixture, mixing at a low speed until just combined. Be careful not to overmix, as this can affect the cake’s texture. -
Bake the Cake:
Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Place the pans in the middle of the preheated oven and bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean. -
Cool the Cakes:
Allow the cakes to cool in the pans on a wire rack for 10 minutes. Carefully invert the cakes onto the racks, peel off the parchment paper, and let them cool completely. -
Prepare the Lemon Curd:
In a 2-quart heavy saucepan, whisk together the lemon juice, lemon zest, granulated sugar, and eggs. Stir in the butter. Cook over moderately low heat, whisking frequently, until the curd thickens enough to hold the marks of the whisk and the first bubble appears on the surface, about 6 minutes. Transfer the curd to a bowl, cover its surface with plastic wrap to prevent a skin from forming, and chill until cold, at least 1 hour. -
Make the Lemon Cream Frosting:
In a clean bowl, beat the heavy cream and confectioners’ sugar with clean beaters until it holds stiff peaks. Gently fold one third of the whipped cream into the chilled lemon curd to lighten it, then fold in the remaining whipped cream until well combined. -
Assemble the Cake:
Place one cake layer, rounded side up, on a cake plate. Spread one fourth of the lemon cream frosting over the top. Place the second layer, also rounded side up, on top. Spread the remaining frosting evenly over the top and sides of the cake. -
Decorate:
For an elegant touch, decorate the cake with candied violets if desired. -
Serve:
The cake can be assembled up to one day in advance. Store it in a cake keeper or loosely covered with plastic wrap (using toothpicks to keep the wrap from touching the frosting) in the refrigerator. Before serving, let the cake stand at room temperature for 30 minutes to allow the frosting to soften and the flavors to meld.
Enjoy every bite of this delightful Lemon Layer Cake with its tangy lemon curd and luscious lemon cream frosting—a timeless dessert that’s sure to bring joy to your table. 🍰🍋✨
