Just try to resist this delightful cake -- especially when it's enhanced by a zesty lemon curd filling.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Butter cake pans, dust with flour, tap out excess. Sift flour, baking powder, and salt into a large bowl.

  • Cream butter, sugar, and lemon zest with a mixer until pale and fluffy. Add eggs, 1 at a time, mixing well after each. Beat in vanilla. Reduce speed to low; add flour mixture in 3 additions, alternating with buttermilk and lemon juice.

  • Pour batter into prepared pans. Bake cakes until golden brown and testers inserted in centers come out clean. Let cool on a wire rack for 15 minutes. Immediately run a knife around edges of pans to loosen cakes; invert cakes. Let cool.

Reviews (2)

48 Ratings
  • 5 star values: 12
  • 4 star values: 11
  • 3 star values: 16
  • 2 star values: 4
  • 1 star values: 5
Rating: 5 stars
I increased the zest from 45g (3 Tbsp) to using the zest from 4 large lemons; I didn't scale. I also increased the lemon juice from 30g (2 Tbsp) to using the juice from 2 large lemons. I also increased to buttermilk content by an additional 20g. This made for a beautiful consistency, light, fluffy, moist, and the PERFECT taste of lemons. I also used a lemon simple syrup (lemon juice, sugar and water boiled on low heat then cooled) to brush the cake. I layered and filled with a raspberry mousse and finished with a light Vanilla Italian Meringue Buttercream. YUMMY!
Rating: 1 stars
I made this recipe as a taste test for my sister-in-laws wedding and it was not what I expected. There was very little lemon flavor and it tasted like Bisquik or a bad pancake. I loved the texture and it was a nice dense, velvety cake, but the flavor was not desirable for a lemon cake. I suppose if you used a heavy filling, it would work, but this is most definitely not what I pictured as a lemon flavored cake.