Easy Lemon Layer Cake

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.

How To Make Easy Lemon Layer Cake

INGREDIENTS

CAKES

• AP Flour & Cornstarch: Instead of having to go out and buy cake flour, I combined all-purpose flour with cornstarch (the same technique we used in our perfect vanilla cupcakes) to get the ideal texture.
• Butter: I use unsalted butter here to have more control over the salt amount in the cake. Be sure to use kosher salt instead of another type that's more fine, or else you'll have to adjust the amounts.
• Lemon Zest: The first step in building that citrusy, lemony flavor! Plus the flecks are always a showstopper.
• Buttermilk: Buttermilk, as opposed to whole milk, offsets the sweetness of the cake. If you don't have buttermilk, you can make your own!
• Egg Whites: They make for a lighter cake, in both color and texture. You can use the yolks to make your own curd if you'd like. 😉

FROSTING & FILLING

• Cream Cheese: Can't have cream cheese frosting without the cream cheese! Just make sure that it's softened to at least room temperature to make the mixing process easier.
• Confectioners' Sugar: It may seem like a lot of sugar, but we're making a lot of frosting for all the layers and sides of this gorgeous-looking cake.
• Lemon Juice: Try to stay away from the bottled stuff and take a second to squeeze your own fresh lemon juice. One lemon yields 2 to 3 Tbsp. juice, so you'll need a couple on hand.
• Lemon Curd: Store-bought or homemade curd works for this recipe. I do think having a jar of homemade lemon curd stored is a must-have for any lemony lovers.
• Lemon Zest: Before juicing the lemons, be sure to zest the lemon first and save it for serving.

STEP-BY-STEP INSTRUCTIONS

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.

Storage

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.