Lemon Cake with Lemon Filling and Lemon Butter Frosting

Here’s a Lemon Lover’s Dream Cake — a bright, moist lemon cake, layered with tangy lemon curd filling, and frosted with a rich and fluffy lemon buttercream frosting. It’s sweet, tart, and perfect for birthdays, spring gatherings, or anytime you need a citrusy boost! 🍋

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🍋 Lemon Cake with Lemon Filling and Lemon Butter Frosting

🛒 Ingredients

Lemon Cake (2-layer 8″ or 9″)

• 2½ cups (315g) all-purpose flour

• 2½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup (226g) unsalted butter, softened

• 1¾ cups (350g) granulated sugar

• 4 large eggs

• 1 tbsp lemon zest (about 2 lemons)

• ⅓ cup fresh lemon juice

• 1 tsp vanilla extract

• 1 cup (240ml) buttermilk

Lemon Filling (Lemon Curd)

• ¾ cup (150g) sugar

• 2 large eggs + 2 egg yolks

• ½ cup (120ml) fresh lemon juice

• 1 tbsp lemon zest

• 6 tbsp (85g) unsalted butter

Lemon Butter Frosting

• 1 cup (226g) unsalted butter, softened

• 3½–4 cups (420–480g) powdered sugar

• 1–2 tbsp lemon juice (to taste)

• 1 tbsp lemon zest

• Pinch of salt

• 1–2 tbsp heavy cream or milk (as needed for texture)

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👩‍🍳 Instructions

1. Make the Lemon Curd (Filling):

1. In a saucepan, whisk sugar, eggs, yolks, lemon juice, and zest.

2. Cook over medium-low heat, whisking constantly, until thickened (~5–7 min).

3. Remove from heat and whisk in butter until smooth.

4. Strain through a sieve (optional), then chill completely.

2. Bake the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans.

2. In a medium bowl, whisk flour, baking powder, baking soda, and salt.

3. In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, beating well.

4. Mix in lemon zest, juice, and vanilla.

5. Alternate adding flour mixture and buttermilk, beginning and ending with flour.

6. Divide batter between pans and bake 25–30 minutes, or until a toothpick comes out clean.

7. Cool in pans 10 minutes, then turn out and cool completely.

3. Make the Lemon Butter Frosting:

1. Beat butter until creamy. Gradually add powdered sugar, ½ cup at a time.

2. Add lemon zest, lemon juice, salt, and cream/milk. Beat until fluffy and smooth.

4. Assemble the Cake:

1. Place one cake layer on a plate. Pipe a border of buttercream around the edge.

2. Fill the center with lemon curd.

3. Top with second cake layer. Frost top and sides with lemon buttercream.

4. Optional: Decorate with lemon slices, zest, or piped frosting.

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✅ Tips

• Chill the lemon curd overnight for easiest spreading.

• For extra lemon flavor, brush cake layers with lemon syrup (1:1 lemon juice + sugar).

• Store cake in the fridge (up to 4 days), bring to room temp before serving.

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Would you like a sheet cake version, a gluten-free or eggless adaptation, or a layered cupcake version?