Print
Ingredients
Scale
- ½ cup (115 g) Butter, softened
- 2 tablespoons Lemon zest
- 2 teaspoons Vanilla extract
- 1 ½ cups Granulated sugar
- 4 large Eggs
- 1 cup Buttermilk
- ¼ cup Lemon juice
- 2 ½ cups All-purpose flour
- 2 ½ teaspoons Baking powder
- ½ teaspoon Kosher salt
- ⅓ cup Lemon juice (for curd)
- 1 tablespoon Lemon zest (for curd)
- ⅔ cup Granulated sugar (for curd)
- ⅓ cup (80 g) Butter (for curd)
- ¼ teaspoon Kosher salt (for curd)
- 1 large Egg (for curd)
- 3 large Egg yolks (for curd)
- 1 cup (230 g) Butter, softened (for frosting)
- 2 tablespoons Lemon juice (for frosting)
- 1 teaspoon Lemon zest (for frosting)
- 4 ¼ cups Powdered sugar
- ¼ teaspoon Kosher salt (for frosting)
Instructions
- Preheat oven to 350°F (180°C) and line two 8-inch pans with parchment.
- Cream butter and lemon zest for 3 minutes, then mix in vanilla, sugar, and salt.
- Add eggs one at a time, mixing well.
- In a separate bowl, combine buttermilk and lemon juice.
- In another bowl, whisk together flour, baking powder, and salt.
- Alternately mix dry ingredients and buttermilk into the creamed mixture.
- Divide batter into prepared pans and smooth tops.
- Bake for 25-30 minutes, checking with a toothpick.
- Cool in pans for 10 minutes then transfer to a wire rack.
- For lemon curd, whisk ingredients over medium-low heat until thickened.
- Strain and cool for 20-30 minutes.
- Make frosting by mixing butter, lemon juice, zest, and powdered sugar until fluffy.
- Assemble cake layers with lemon curd between and crumb coat with frosting.
- Final frost with remaining buttercream and decorate as desired.
Notes
Use room temperature ingredients for better mixing.
Cool cake and curd completely before frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 32
- Sodium: 250
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 1
- Protein: 5
- Cholesterol: 90