This extremely fluffy Lemon Layer Cake is delicate, buttery, and stacked excessive with silky lemon curd and fluffy lemon buttercream like a lemon cloud! It’s the sort of cake that feels fancy sufficient for a celebration, however easy sufficient to bake simply since you’re craving one thing candy and citrusy.
Why You’ll Love This Lemon Cake
Layered with taste: You get lemon in each chunk from the cake, to the tart lemon curd AND the lemon buttercream frosting!
Comfortable, tender crumb: This can be a traditional delicate, moist butter cake with the fluffy cloud-like texture!
Make-ahead pleasant: This cake may be made a head and saved within the fridge!
Why Is It Known as Lemon Cloud Cake?
That is a type of recipes that got here from my mother’s recipe field. After all I made a couple of tweaks as a result of she used a boxed cake combine for the cake…which you completely might too! I simply am supplying you with a from-scratch model! BUT the cake itself paired with the fluffy lemon buttercream frosting and the silky, tart lemon curd is sort of a delicate, fluffy lemon cloud!
Substances
This cake has very straight-forward substances. The one 2 stuff you would possibly must buy you probably have have already got a well-stocked pantry is lemons and buttermilk! Make sure that to scroll the recipe card on the backside of the web page for the complete ingredient checklist with measurements and directions!
All-purpose flour. Make sure that to make use of the spoon and sweep methodology when measuring your flour.
Lemons. You may be utilizing the lemon juice and the zest!
Baking powder. It will be certain the cake has a pleasant ethereal texture.
Kosher Salt. I add a little bit of kosher salt though I’m utilizing salted butter.
Butter. I take advantage of salted butter on this recipe however you need to use usalted in the event you desire. You may be utilizing butter in each the cake and the frosting.
Granulated sugar.
Eggs. I take advantage of giant eggs all my baking recipes until in any other case acknowledged
Vanilla extract. A bit of vanilla simply creates a depth of taste paired with the lemon.
Buttermilk. Utilizing buttermilk on this cake is what retains the feel additional delicate and moist.
Lemon Curd. You should utilize any retailer model lmon curd you like, OR you can also make your individual at residence utilizing my lemon curd recipe!
Powdered sugar. This will probably be utilized in making your buttercream
Milk. You’ll add a little bit of milk into the frosting alsong with lemon juice to assist make it creamy.
Ideas/Tips for Success
Use a boxed cake! If you happen to’re quick on time or simply desire boxed cake combine, you may completely use a Vanilla or butter cake combine rather than do-it-yourself!
Use recent lemon juice! It actually makes a distinction in taste. Contemporary lemon juice is leaps and bounds higher than the type you discover within the bottle.
Don’t skip the zest! The zest within the cake and frosting actually amps up the lemon taste!
Chill the cake earlier than slicing for cleaner layers if you’d like additional good layers. That is professional tip for baking all muffins!
Stage your layers if wanted for a bakery-style end. In case your cake domes a bit it’s no drawback. Simply stage the cake utilizing a serrated knife so it sits evenly whenever you stack your layers!
How To Retailer This Lemon Cake
This cake will slide a spherical a bit as a result of lemon curd so I like to recommend retaining it within the fridge till you’re virtually able to serve. Take it out about 20 minutes earlier than serving relying on the local weather!
Retailer coated within the fridge for as much as 3 days.
Let it sit at room temperature for about 20 minutes earlier than serving for greatest texture
This Lemon Cloud Cake has layers of silky lemon curd and creamy, fluffy lemon buttercream. The cake is a moist butter cake that has a touch of lemon zest!
Cake:
1/2 cup butter, room temperature
1 1/4 cups granulated sugar
2 teaspoons lemon zest
3 giant eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups all function flour
1 cup buttermilk
1 (12.7- ounce) jar lemon curd
Frosting
8 cups powdered sugar
1 cup butter, room temperature
1/4 cups recent lemon juice
1 teaspoon lemon zest
1/4 tablespoons milk
Cake: Preheat your oven to 350°F. Coat two 8-inch spherical cake pans with baking spray and line the bottoms with rounds of parchment paper. Coat once more with spray and put aside.
Within the bowl of your stand mixer fitted with the paddle attachment combine the butter, granulated sugar, and lemon zest collectively on medium pace for five minutes.
Add within the eggs, vanilla, baking powder, and salt and blend for 1 minute till easy, scraping the perimeters of the bowl as essential.
Flip the mixer to low and add within the flour and the buttermilk in alternating parts, starting and ending with the flour. Combine till simply mixed. Don’t over-mix.
Divide the batter evenly between the pans and bake for 25–half-hour, or till a toothpick inserted within the heart comes out clear. Cool the muffins within the pans for 10 minutes, then end up onto wire racks to chill utterly.
Frosting: Within the clear bowl of your stand mixer fitted with the paddle attachment mix the powdered sugar, butter, and lemon juice mixing to till mixed. It is going to be thick. Slowly drizzle within the milk, till the specified consistency is reached. Flip the mixer as much as medium-high and beat till fluffy, 1 – 2 minutes.
Assemble: Utilizing an extended serrated knife, slice every cake layer in half horizontally so you have got 4 layers. Unfold half of the lemon curd on two of the layers. Prime every with the remaining cake, creating two “sandwiches”.
Place one cake “sandwich” on a cake plate. Prime with a beneficiant quantity of frosting and unfold it out to the sides utilizing an off-set spatula. Prime with the remaining cake “sandwich” and frost the highest and slides of the cake with the remaining frosting. There will probably be loads of frosting (probably additional) however there is sufficient to be beneficiant and to even pipe swirls or roses.
Refrigerate cake to arrange and take away it about 20 minutes earlier than serving.
Notes
Retailer cake hermetic within the fridge for as much as 5 days.
