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This lemon cake make look old-school and humble, but it's truly next-level. The bright flavor is bold enough to wake you up, and the lemony cream cheese frosting is so good, you'll want to eat it by the spoonful. The lemon curd is optional, but it adds a punch of tartness with each bite.
CAKES
FROSTING & FILLING
Though this looks like a showstopper (and it is!), the cake-making process is pretty straightforward. Preheat your oven to 350° and line 2 (8") round cake pans with parchment, then generously grease the parchment with cooking spray. Get out a bowl and whisk the flour, cornstarch, baking powder, and salt. Not too bad so far, right?
Get another bowl and, using a handheld mixer or stand mixer, beat the butter, sugar, lemon zest, and vanilla until light and fluffy. Working in batches, add half of the flour mixture and beat just to combine. Pour in the buttermilk and beat it in, then slowly add the remaining flour mixture. Switch to a spoon and stir until just combined (try not to overmix).
Seek out yet another bowl and whip the egg whites until stiff peaks form.
Gradually add the egg whites to the batter and fold, again, just to combine. Divide the batter among the prepared pans.
Bake until a tester inserted into the center comes out clean, about 35 minutes. Let cool slightly, then invert onto wire racks. While that's happening, make the frosting by beating the cream cheese and butter together. Beat in the confectioners' sugar, then the vanilla and lemon juice.
Arrange a cake layer onto a platter. Spread about a third of the frosting on the top, then spread a layer of lemon curd on top of the frosting, leaving a small border.
Place a second layer of cake on top, flat side up, then cover the entire cake with the remaining frosting.
Finally, decorate the cake with lemon slices and lemon zest to you're liking! You finished, and you should feel really proud of yourself. Be sure to take a beauty shot before slicing.
Luckily for you, this recipe can be broken up to make planning purposes easier. The cakes can be made 2 days ahead. Separately wrap in plastic wrap and refrigerate. The frosting can be made 3 days ahead. Store in an airtight container and refrigerate.
Cooking spray
(240 g.) plus 3 Tbsp. all-purpose flour
plus 1 1/2 tsp. cornstarch
baking powder
kosher salt
(2 sticks) unsalted butter, softened
(300 g.) granulated sugar
finely grated lemon zest
pure vanilla extract
buttermilk
large egg whites
(8-oz.) pkg. cream cheese, softened
(1 stick) unsalted butter, softened
(565 g.) confectioners' sugar
pure vanilla extract
fresh lemon juice
(11-oz.) jar store-bought or homemade lemon curd
Lemon zest and slices, for garnish
Let us know what you think in the comments!