Bright & Zesty Lemon Curd Layer Cake: Your Ultimate Spring & Summer Dessert
Prepare to delight your taste buds with a slice of pure sunshine! This exquisite Lemon Curd Layer Cake is a celebration of bright, zesty lemon flavor, perfectly balanced with delicate sweetness. Imagine three unbelievably moist and fluffy lemon cake layers, generously filled with a vibrant, tart homemade lemon curd, and crowned with a luscious, airy lemon buttercream frosting. This sweet treat isn’t just a dessert; it’s an experience, truly embodying the cheerful essence of a perfect spring or summer day. Whether you’re hosting a special gathering, celebrating a birthday, or simply craving something refreshingly delicious, this lemon cake with lemon curd is guaranteed to impress.
This recipe was originally published on March 7, 2023. It was updated with new information on September 23, 2023, to provide even more helpful tips and details for the perfect bake.
Why You’ll Love This Irresistible Lemon Curd Cake
This isn’t just any lemon cake; it’s a labor of love that promises a truly rewarding baking and eating experience. Here’s why this lemon curd cake with lemon buttercream will quickly become a favorite:
- A True Showstopper. Despite its elegant appearance, this cake is surprisingly simple to decorate. Its vibrant colors and impressive height make it an instant centerpiece, perfect for special occasions, holidays, or simply brightening any dessert table. It looks like it came from a professional bakery, but it’s all your own handiwork!
- Beginner-Friendly Baking. Even if you’re new to baking or cake decorating, this recipe is designed for success. With clear, step-by-step instructions, you’ll feel confident creating a beautiful and delicious lemon layer cake without the stress often associated with multi-component desserts.
- Make-Ahead Mastery. Planning ahead is a breeze with this recipe! You can prepare the luscious lemon curd and the fluffy lemon buttercream frosting up to a week in advance and store them safely in the refrigerator. The baked cake layers can even be frozen for up to a month, allowing you to assemble your stunning dessert closer to serving time with minimal fuss.
- Effortlessly Allergen-Friendly. We believe everyone should enjoy delicious cake! This recipe is naturally nut-free and soy-free. Plus, we’ve included simple, yet effective, notes on how to easily adapt this lemon cake with lemon curd filling to be both gluten-free and dairy-free without sacrificing an ounce of flavor or texture. It’s perfect for accommodating various dietary needs.
Key Ingredients for the Perfect Lemon Curd Cake
Crafting this delightful lemon cake involves a few essential ingredients, each playing a crucial role in achieving its signature moist texture and vibrant flavor. Here’s a closer look at what you’ll need and why:
- Butter (or Vegan Butter) – For both the cake and the buttercream, using stick butter (regular or vegan) is highly recommended over spreadable tub varieties. The fat content and consistency are crucial for the cake’s structure and the frosting’s stability. Ensure your butter is softened to room temperature, meaning you can easily indent it with a finger, but it’s not melted. This allows it to cream properly with sugar, incorporating air for a light texture.
- Granulated Sugar – This provides the primary sweetness for the cake layers and contributes significantly to their moisture and tender crumb.
- Lemons – The star of the show! We utilize both the zest and the juice to maximize that bright, tangy lemon flavor throughout the cake and curd. Always wash and dry your lemons thoroughly before zesting to ensure no unwanted residues transfer to your dessert. Fresh lemons are key for the best flavor!
- Eggs – Essential for structure, richness, and moisture in the cake layers. Using room temperature eggs helps them emulsify better with other ingredients, resulting in a smoother, more uniform batter and a finer crumb.
- Fine Salt – A small but mighty ingredient that enhances all the other flavors, bringing balance to the sweetness and acidity. If using a different type of salt, such as table salt or kosher salt, refer to a reliable conversion chart to ensure proper measurement.
- All-PurposeFlour – This common flour provides the ideal protein content for a beautifully balanced lemon cake texture – light enough to be fluffy but sturdy enough to hold its layers. For those with gluten sensitivities, we provide simple notes on how to substitute with gluten-free flour.
- Cornstarch – A secret ingredient for a truly tender crumb! Adding just a touch of cornstarch to your cake batter helps to soften the flour’s gluten, resulting in an incredibly delicate and melt-in-your-mouth texture.
- Baking Soda & Baking Powder – These two leavening agents work in harmony to give the cake its perfect rise and airy consistency. Baking soda reacts with acidic ingredients (like lemon juice or mayonnaise), while baking powder provides consistent lift.
- Mayo (Mayonnaise) – This might sound unconventional, but mayonnaise is a fantastic addition for adding exceptional fluffiness and moisture to this homemade lemon curd cake. It’s essentially an emulsion of eggs, oil, and vinegar or lemon juice, and its rich, creamy texture translates beautifully into a tender cake crumb.
- Non-Dairy Milk – Contributes essential moisture to the cake layers, ensuring they are never dry. Just like eggs, make sure your non-dairy milk is at room temperature to prevent it from seizing up the butter and creating a lumpy batter.
- Shortening – A key ingredient for a stable and creamy buttercream. Shortening has a higher melting point than butter, making the frosting more robust and less prone to melting, especially useful for warmer environments or when you need the cake to hold its shape for longer.
- Powdered Sugar – Also known as confectioners’ sugar, this is used to sweeten the frosting and provide its smooth, stable structure. If you find yourself without powdered sugar, you can easily make your own by processing granulated sugar in a food processor until fine.
- Vanilla Extract – While lemon is the dominant flavor, a touch of vanilla adds depth and rounds out the overall taste profile, creating a more complex and satisfying flavor experience.
Ingredients For The Zesty Lemon Curd Filling
- Butter (or Vegan Butter) – For a rich and creamy lemon curd, using room-temperature vegan butter (or regular butter if preferred) is crucial. It helps create a smooth emulsion.
- Granulated sugar – This provides the perfect clean sweetness to balance the tartness of the lemons in your curd. Feel free to swap it out for superfine or caster sugar for an even smoother dissolve, though granulated works perfectly fine.
- Lemons – You’ll need both fresh lemon juice and fragrant lemon zest. While you can use store-bought lemon juice in a pinch, fresh lemons yield an incomparably brighter and more authentic flavor that truly shines in the curd. The zest carries essential oils that amplify the citrus notes.
- Fine Salt – A tiny touch of salt goes a long way in enhancing and bringing out the complex flavors of the lemon and eggs, preventing the curd from tasting flat.
- Eggs & Egg Yolks – The combination of whole eggs and extra egg yolks is what gives this lemon curd its luxurious, silky-smooth texture and rich consistency. Ensure they are at room temperature for the best emulsification and a uniform, lump-free curd.
How To Make This Delicious Lemon Curd Layer Cake
While this stunning lemon layer cake with its vibrant lemon curd filling might appear to be a challenging bake, rest assured that all the individual steps are incredibly straightforward. Take advantage of the make-ahead friendly components: both the zesty lemon curd and the smooth vegan lemon buttercream can be prepared up to a week in advance, and the lemon cake layers can even be baked and frozen for up to a month. This flexibility makes assembling your masterpiece a breeze!
Step-by-Step: Crafting Your Silky Lemon Curd
A truly exceptional lemon curd is the heart of this cake, providing a delightful burst of tangy flavor. Here’s how to make it perfectly:
- Step 1: Combine Wet Ingredients with Flavor. In a medium-sized bowl, begin by beating together your softened butter, granulated sugar, a pinch of fine salt, and the aromatic lemon zest. The zest infuses the butter with its essential oils, maximizing the lemon flavor. Next, add the eggs and additional egg yolks one at a time, mixing well after each addition until just combined. This ensures a smooth, well-emulsified base.
- Step 2: Incorporate Lemon Juice. Gently stir in the fresh lemon juice. At this stage, your mixture might appear slightly curdled due to the acidity reacting with the dairy/eggs, but don’t worry – this is completely normal! It will beautifully come together and smooth out once it’s heated.
- Step 3: Gently Cook to Perfection. Pour your lemon mixture into a small saucepan. Cook it over medium-low heat, stirring continuously with a whisk or rubber spatula. This constant stirring prevents the eggs from scrambling and ensures a smooth, even thickening. Continue cooking until the curd visibly thickens to a pudding-like consistency and reaches a temperature of 175°F (80°C), which typically takes about 5 minutes. The curd should coat the back of a spoon.
- Step 4: Chill for Ultimate Smoothness. Once thickened, immediately remove the curd from the heat and pour it into a clean bowl or onto a plate to cool. To prevent a “skin” from forming on the surface (which can lead to lumps), gently press a piece of plastic wrap directly onto the surface of the warm lemon curd. Refrigerate until it’s completely chilled and firm, ready to be used as a luscious filling.
Baking Your Fluffy Lemon Cake Layers
These moist lemon cake layers form the foundation of our showstopping dessert. Follow these steps for perfect results:
- Step 1: Prepare Your Pans. Begin by preheating your oven to 340°F (170°C). Then, prepare three 6-inch round cake pans by generously greasing them and lining the bottoms with parchment paper. This crucial step ensures your cake layers will release easily without sticking. Set them aside.
- Step 2: Combine Dry Ingredients & Butter. In a large mixing bowl, thoroughly whisk together the all-purpose flour, cornstarch (for that tender crumb!), fine salt, baking soda, baking powder, granulated sugar, and fresh lemon zest. Once well combined, add the softened butter. Use your fingers or a pastry blender to work the butter into the dry ingredients until the mixture resembles coarse, wet sand. This method, known as reverse creaming, helps create a very tender cake.
- Step 3: Combine Wet Ingredients. In a separate, clean bowl, whisk together the room-temperature eggs, mayonnaise, and vanilla extract until the mixture is smooth and well combined. This ensures even distribution of these moistening agents. Gradually add this wet mixture to your dry ingredients, mixing just until everything is combined and a smooth batter begins to form. Be careful not to overmix, as this can develop the gluten too much, leading to a tough cake. Use a spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are incorporated.
- Step 4: Bake & Cool. Divide the smooth cake batter evenly among your three prepared cake pans (approximately 200g or about 7 oz per pan if using a scale for precision). Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cake layer comes out clean or with only a few moist crumbs attached. Avoid overbaking to keep the cakes moist. Allow the baked cakes to cool in their pans for about 5 minutes, then carefully invert them onto a wire rack to cool completely. Cooling thoroughly is essential before frosting to prevent the buttercream from melting.
Whipping Up The Dreamy Lemon Buttercream Frosting
A fluffy, bright lemon buttercream is the perfect complement to the cake and curd. Here’s how to achieve that perfect consistency:
- Step 1: Cream the Fats. In the bowl of a stand mixer fitted with a paddle attachment, beat the softened vegan butter and shortening together on medium-high speed for 3 to 4 minutes. You’ll know it’s ready when the mixture is visibly light in color and incredibly fluffy, having incorporated plenty of air.
- Step 2: Gradually Add Powdered Sugar. With the mixer on low speed, gradually add the powdered sugar in three separate additions. After each addition, scrape down the sides and bottom of the bowl with a spatula to ensure all the sugar is fully incorporated. Once all the sugar is in, increase the speed to medium-high and beat for another 2-3 minutes until the frosting is smooth and creamy. Taste the frosting and add more powdered sugar if you prefer it sweeter.
- Step 3: Flavor & Finish. Once the frosting has reached your desired sweetness and consistency, add the fine salt, vanilla extract, and fresh lemon juice. If you desire an extra punch of lemon flavor, now is the time to add the optional lemon zest. Beat until all these final ingredients are fully incorporated and the frosting is smooth and bright. Transfer the finished buttercream into a piping bag fitted with a large round tip, ready for assembling your cake.
Assemble & Decorate Your Masterpiece
Now for the fun part – bringing all the components together to create your stunning lemon curd layer cake!
- Step 1: Layering the Goodness. Place your first cooled cake layer on a flat plate or a cake stand. Using an offset spatula or a knife, spread a thin, even layer of lemon buttercream (about 1-2 tablespoons) over the top. This acts as a delicious adhesive. Next, pipe a thick border of buttercream around the very edges of the cake layer, creating a “dam” or “well” in the center. Fill this center well generously with your chilled lemon curd (approximately ⅓ cup).
- Step 2: Repeat for Layers. Carefully place the second cake layer directly on top of the filled first layer. Gently press down to ensure it’s level. Repeat the process: spread a thin layer of buttercream, pipe a border, and fill with lemon curd. Then, place your final third cake layer on top.
- Step 3: The Essential Crumb Coat. Once all cake layers are stacked, it’s time for the crumb coat. Apply a very thin, even layer of buttercream over the entire cake – top and sides. This initial layer traps any loose crumbs, creating a smooth surface for your final frosting layer and locking in moisture. Chill the cake in the refrigerator for at least 30 minutes to allow the crumb coat to firm up. This step is key for a polished, bakery-worthy finish.
- Step 4: Decorate Your Way. After the crumb coat has chilled, take your cake out of the fridge. Now, it’s time to add your personal touch! You can apply a full, thick layer of buttercream for a traditional look, or embrace a rustic “naked cake” style like mine, where the layers and filling peeking through add to its charm. I added delicate blobs of frosting on top, an extra dollop of lemon curd, and fresh lemon slices for a vibrant garnish. Feel free to get creative with sprinkles, fresh berries, toasted nuts, edible flowers, or any other decorations you love! Any leftover lemon curd and frosting can be stored in the fridge or freezer for later use.
Delicious Variations & Dietary Adaptations
This lemon curd cake recipe is wonderfully versatile! While it’s absolutely fantastic as-is, here are a few ideas to customize it to your family’s preferences or dietary needs:
Making it Gluten-Free
For a delightful gluten-free version, simply substitute the all-purpose flour with 1⅓ cups (197g) of a good quality gluten-free “measure-for-measure” or “1:1” flour blend. It’s crucial to use a blend that already contains xanthan gum, as this acts as a binder and helps replicate the elasticity and structure that gluten provides, preventing a crumbly cake. To ensure the best texture and avoid any grittiness often associated with gluten-free baking, allow your prepared gluten-free cake batter to rest for about 30 minutes before pouring it into the cake pans and baking. This resting period allows the flours to fully hydrate.
Dairy-Friendly Options
If you or your guests are not dairy-sensitive, you can easily swap the non-dairy ingredients for traditional dairy options. Feel free to substitute the non-dairy milk with an equal amount of whole milk for a richer flavor. For the mayonnaise in the cake batter, you can use sour cream or plain Greek yogurt, which will provide similar moisture and a subtle tang. For the lemon curd and buttercream, simply use regular unsalted butter in place of vegan butter.
Adapting to Different Pan Sizes
While this recipe is specifically designed for a beautiful three-layer 6-inch round cake, it’s flexible! You can also bake it as a two-layer 8-inch round cake. If opting for two layers, you’ll need to divide the batter evenly between two 8-inch pans and adjust the baking time slightly, likely increasing it by a few minutes. Always keep an eye on doneness by using the toothpick test.
Get Fruity & Citrusy!
Infuse even more freshness by adding a layer of fresh berries, such as raspberries, blueberries, or sliced strawberries, on top of the lemon curd between the cake layers. This adds a wonderful burst of fruitiness and textural contrast. Don’t limit yourself to just lemons! This recipe is incredibly adaptable to other citrus fruits. Consider making a tart and refreshing lime cake, using fresh lime juice and zest for both the curd and the buttercream frosting. Or, for a slightly sweeter and milder flavor, try it with oranges or even grapefruit for a unique twist!
Expert Tips for Making the Best Lemon Curd Layer Cake
Achieving a bakery-quality lemon cake at home is entirely possible with a few simple techniques and tools. Here are my top tips for success:
- Chill the Cake Layers Completely. This is perhaps the most important tip for a neat and stable cake. Before you even think about frosting, ensure your cake layers are completely cooled. For best results, wrap them tightly in plastic wrap and chill them in the refrigerator for a couple of hours, or even pop them in the freezer for about 30 minutes. Chilled cake layers are much firmer and less prone to tearing or crumbling, making them significantly easier to handle, level, and frost for that clean, professional look.
- Fill Cake Pans Evenly. For consistent baking and perfectly level layers, it’s crucial to distribute your cake batter evenly among the pans. While using a kitchen scale is the most accurate method (aim for approximately 200g or 7 oz of batter per 6-inch pan for three layers), you can also use a measuring cup or an ice cream scoop to eyeball even amounts. Evenly filled pans ensure that each layer bakes at the same rate and rises uniformly.
- Level Your Cake Layers. If your cake layers emerge from the oven with a domed top, don’t fret! Once they are completely cooled, use a long, serrated knife (like a bread knife) to carefully slice off the domes, creating flat, even surfaces. This step is essential for stacking your cake neatly and preventing it from leaning.
- Invest in the Right Tools. While not strictly necessary, a few key tools can significantly elevate your home baking game and make the decorating process much smoother. A kitchen scale ensures precise ingredient measurement and even batter distribution. A piping bag with various piping tips allows for controlled frosting application and decorative touches. An offset spatula is invaluable for spreading frosting smoothly. And for truly effortless frosting, a cake turntable is a game-changer!
- Use a Piping Bag for Frosting. Even if you’re not planning intricate designs, using a piping bag to apply your frosting between the cake layers and for the crumb coat creates much more even layers of buttercream. This uniformity in frosting thickness contributes to a better-tasting and more stable cake. If you don’t have a proper pastry bag, a sturdy Ziploc bag with one corner snipped off can serve as a makeshift alternative.
Frequently Asked Questions About Lemon Curd Cake
Your delicious homemade lemon curd will keep beautifully for a couple of weeks if stored properly. Simply transfer it to an airtight container and keep it refrigerated. For optimal freshness, ensure the container is well-sealed.
Yes, it’s highly recommended to refrigerate your lemon curd cake, especially if you plan to keep it for more than a couple of hours after decorating. This is particularly important if you’ve used vegan butter in the frosting, as it tends to soften and melt faster than traditional dairy butter, which can compromise the cake’s structure. To prevent any exposed cake from drying out once slices have been removed, press a piece of parchment paper or plastic wrap gently over the cut surfaces.
For the freshest taste, I strongly suggest preparing and freezing each component separately. You can bake the cake layers up to a month in advance; ensure each individual layer is tightly wrapped in plastic wrap, then an additional layer of aluminum foil, and stored in a freezer-safe bag. The lemon curd and buttercream can also be stored separately in airtight containers in the freezer. When ready to assemble, simply defrost them in the refrigerator overnight. Stir the lemon curd until smooth, and re-whip the buttercream in a stand mixer to restore its fluffy texture before assembling your cake.
Beyond being an incredible cake filling, lemon curd is incredibly versatile! It’s fantastic as a filling for pastries like danishes and sweet buns, spread simply on toast or scones for a bright breakfast, dolloped over plain dairy-free Greek yogurt, folded into sweet crepes, or used as a tangy topping for treats like blueberry muffins or vegan French toast. Its sweet-tart flavor brightens almost anything!
Don’t let those extra egg whites go to waste! They’re perfect for a variety of other delicious recipes. Consider making elegant chocolate hazelnut financiers, delicate pistachio financiers, or unique matcha financiers. They’re also great for meringues or egg white omelets!
Absolutely! While homemade lemon curd offers an unparalleled freshness, using 1-2 jars of your favorite high-quality store-bought lemon curd is a perfectly acceptable and convenient shortcut. It will still yield a delicious cake, saving you some preparation time without sacrificing too much flavor.
Yes, feel free to get creative with your citrus! This recipe is incredibly adaptable. You can easily swap out the lemon juice and lemon zest for orange, lime, or even grapefruit to create a uniquely flavored cake. Just ensure you use fresh zest and juice for the best results.
If you prefer to use cake flour for an even lighter, more tender crumb, you certainly can! When substituting cake flour for all-purpose flour in this recipe, omit the cornstarch completely and use 1⅔ cups of cake flour. The lower protein content of cake flour naturally creates a softer texture, so the added cornstarch isn’t needed. The resulting cake should be wonderfully light and fluffy!
More Zesty Lemon Dessert Recipes to Love
If you’re a fan of bright, tangy lemon desserts, you’re in luck! Here are some other fantastic recipes to satisfy your citrus cravings:
- This gluten-free lemon poppy seed loaf cake is incredibly moist and makes a perfect companion for your morning coffee or afternoon tea!
- If you adore classic lemon bars, you absolutely must try my dairy-free lemon bars recipe! They offer beautifully clean slices with a harmonious balance of sweet and tangy.
- For those who can’t tolerate eggs, my vegan lemon curd is a creamy, bright alternative that tastes just as divine.
- These soft, buttery lemon thumbprint cookies are filled with luscious lemon curd and melt in your mouth.
Alright, fellow bakers! I sincerely hope you take the opportunity to turn any lemons life throws your way into this absolutely lovely and irresistible Lemon Curd Layer Cake. It’s a rewarding bake that brings joy with every bite.
For more delicious dairy-free and gluten-free adaptable recipe ideas, make sure to follow me on Instagram, Pinterest, or Facebook. You can also sign up for my email newsletter to receive all my latest and brightest content directly in your inbox — I promise not to spam you. Enjoy your baking! 💛
Lemon Curd Cake Recipe
Ingredients
Lemon Curd
- 6 tablespoons vegan butter softened at room temperature
- ¾ cup granulated sugar
- 2 teaspoons lemon zest
- ⅓ cup lemon juice
- 2 large eggs
- 4 large egg yolks
- ⅛ teaspoon fine salt
Lemon Cake
- 1⅓ cups all-purpose flour See Notes for gluten-free instructions
- ⅓ cup cornstarch
- ½ teaspoon fine salt
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- ½ cup unsalted butter softened at room temperature
- 2 large eggs
- ⅓ cup mayonnaise
- ⅔ cup unsweetened non-dairy milk
- 2 teaspoons vanilla extract
Lemon Buttercream Frosting
- 1 cup vegan butter softened at room temperature
- ⅓ cup shortening
- 3 cups powdered sugar
- ¼ teaspoon fine salt
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest optional
Instructions
Lemon curd
- In a bowl, beat together the butter, granulated sugar, salt, lemon zest. Add the eggs and egg yolks one at a time and mix until combined after each addition.
- Stir in the lemon juice. Your mixture may look a little curdled, but don’t worry, it’ll come together once it’s heated.
- Pour the mixture into a small pot and heat it over medium low heat and stir continuously until it thickens and reaches 175°F (80°C), about 5 minutes.
- Take it off the heat and pour it into a clean bowl or plate to cool. Cover it with plastic wrap, making sure that it’s touching the surface of the lemon curd to prevent it from forming a “skin” and keep it in the refrigerator until ready to use.
Lemon Cake
- Preheat your oven to 340°F (170°C). Grease and line three 6-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, cornstarch, salt, baking soda, baking powder, granulated sugar, and lemon zest. Add the softened butter and work it into the flour until the mixture looks like sand.
- In a separate bowl, mix the eggs, mayo, and vanilla extract until smooth. Add this to the dry ingredients and mix until just combined. Stir in the milk until a smooth batter forms, being sure not to overmix. Scrape the sides and bottom of the bowl.
- Fill the cake pans evenly with the cake batter (about 200g or 7 oz per pan). Bake the cake layers in the preheated oven for 20-25 minutes. Check for doneness by inserting a toothpick into the center. If you see any crumbs, bake for another minute or two. Let the cakes cool in the pan for 5 minutes before taking them onto a wire rack to cool completely.
Lemon Buttercream Frosting
- In the bowl of a stand mixer, beat the softened butter and shortening for 3 to 4 minutes until fluffy and light in color.
- Add a third of the powdered sugar and continue beating. Scrape the sides and bottom of the bowl with a spatula before each addition. After adding all of the sugar, taste to see if it’s sweet to your liking. Add more sugar if you’d like.
- Once the powdered sugar is all incorporated, add the salt, vanilla extract, lemon juice, and lemon zest (if adding) and beat until incorporated. Put the buttercream into a piping bag with a large round tip.
Assembly
- Take one cake layer and put it on a plate or cake stand. Using an offset spatula or knife, spread on a thin layer of buttercream (about 1-2 tablespoons). Pipe a border of buttercream on the edges, creating a well in the center. Fill the center with lemon curd (about ⅓ cup).
- Add another cake layer on top and repeat.
- Once the final cake layer is placed on top, crumb-coat the entire cake by adding a thin layer of buttercream to seal in all the crumbs and lock in the moisture. Put the cake in the fridge to chill for 30 minutes.
- Take the cake out of the fridge and decorate with more buttercream if you like! I kept my cake as a “naked cake” and added little blobs of frosting on top with an extra layer of lemon curd, and some lemon slices for decoration. Any leftover lemon curd and frosting can be kept in the fridge or freezer.
Notes
- Gluten-Free: Substitute the all-purpose flour with 1⅓ cups (197g) of gluten-free measure for measure flour. (Make sure to use one that has xanthan gum!) Be sure to let the cake batter rest for 30 minutes before pouring it into the cake pans and baking them, to avoid a gritty texture.
- Dairy: If you’re able to tolerate dairy, feel free to substitute non-dairy milk with whole milk, and the mayonnaise with sour cream or plain Greek yogurt.
- Different pan sizes: While I designed this recipe for a three-layer 6-inch round cake, you can also bake this as a two-layer 8-inch round cake.
- Chill the cake entirely. Let the cake layers cool completely, or give it a couple of hours (wrapped in plastic wrap) in the fridge or freezer. Chilling will help to firm up the layers, making it much easier to achieve a cleaner look when frosting it.
- Fill the cake pans evenly. Each cake pan will take about 7 oz (200g) of cake batter. Although it’s most accurate to measure out the batter using a scale, you can also use a measuring cup or ice cream scoop to pour even amounts of batter into each pan. This ensures they’ll bake at the same rate and will ensure even layers.
- Slice the cake layers. If your cakes come out of the oven domed, you can slice the domes off using a serrated knife after they’ve cooled completely.
- Invest in the right tools. A kitchen scale, piping bag with piping tips, offset spatula, and cake turntable are all invaluable when making bakery-style cakes at home!
- Use a piping bag to frost your cake. By piping your frosting, you can add even layers of frosting in between the cake layers. If you don’t have a proper pastry bag, you can always use a Ziploc bag with the corner cut off.