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    TaraTeaspoon » Desserts » Cake

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    Published: by

    Lemon Lover's Layer Cake

    Jump to Recipe Pin Recipe Jump to Comments
    slice of lemon layer cake pin
    lemon layer cake on white pedestal pin

    A lemon lovers dream. Layer cake that really tastes like outrageous lemon, looks like a vision from heaven and makes everyone's taste buds very happy. Find out what the secret is!


    Lemon Cake on white cake stand with a bowl of fresh lemons in the background

    Jump to:
    • The perfect lemon cake for lemon lovers
    • The secret to lemon cake
    • Intense lemon flavored frosting
    • Easy Lemon Layer Cake

    The perfect lemon cake for lemon lovers

    Loving everything lemon is a career my mom ventured into before I was alive. She takes it very seriously. Lemon pie, lemon bars, lemon curd, lemon drops, lemonade, lemon slices, lemon wedges, lemon cake, lemon cookies, lemon icing, you name it, she loves it.
    Loving this citrus is her business.

    So when I told my mom I could make a cake layered with lemon curd and frosted with the most lemony, buttery frosting she could imagine, she was intrigued.

    Lemon Cake on cake stand with two slices on plates

    The secret to lemon cake

    My secret? I have a few!

    One: I use lemon curd in between the layers.

    This gives an intense citrus zing in every bite. I spread a little lemon curd and lemon frosting on each layer. You can use store-bought or homemade. I have the best lemon curd recipe!

    Two: A lemon juice reduction in the frosting.

    Made in a matter of minutes, this fresh lemon juice reduction is a super concentrated lemon bonanza that is added to my frosting. The genius here is that, because it's concentrated and reduced, it doesn't add a lot of liquid to my frosting. I still end up with fluffy frosting instead of a runny glaze.

    thick lemon curd in a jar for cake filling

    Cake from scratch or cake mix?

    I used cake mix, but you can make whatever cake you like. I opted for a simple white cake mix. Add a little lemon zest as you mix it up and it's perfect.

    What size are the lemon cake layers?

    I really like to bake layer cakes in 7-inch pans (get them here or check out my post about baking in saucepans–yes, saucepans.

    Here's why I like 7-inch pans: the inch difference from your standard 8-inch pan gives the cakes more height. So each layer is about one, big-inch tall.

    That's plenty of cake to slice into four layers. (Two layers each cake)

    And a four layer cake is just so impressive. A tall cake is even more impressive!

    white cake with lemon curd and frosting sliced on plates

    Intense lemon flavored frosting

    The frosting is a lemon version of my standby Fluffy Vanilla Frosting.

    To make it an intense lemon flavor, I take about a ½ cup of fresh lemon juice, simmer it in a saucepan until it has evaporated, and reduced to about 2 ½ to 3 tablespoons.

    I let that cool and add it to the butter as you start to make the frosting. I added a bit of extra confectioners' sugar because of the extra citrusy liquid.

    Color the frosting with yellow food coloring if desired. Easy easy. Oh you're going to love it!

    See the VIDEO: This lemon cake featured on TV.

    More delicious dessert recipes

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    Lemon Cake feature image

    Easy Lemon Layer Cake

    Tara Teaspoon
    I use a cake mix with an intense lemony frosting. Bake a white cake mix in two 7- or 8-inch pans, depending on how tall you want it! Easy, easy. Use store-bought or homemade lemon curd.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 35 mins
    Total Time 55 mins
    Course Dessert
    Cuisine American
    Servings 10 servings
    Calories 287 kcal

    Ingredients
      

    Cake

    • 1 white cake mix, prepared
    • 2 teaspoon lemon zest
    • ¾ cup prepared lemon curd

    Lemon Frosting

    • 1 recipe Fluffy Vanilla Frosting
    • ½ cup fresh lemon juice
    • ¾ cup confectioners' sugar
    • Yellow food coloring

    Instructions
     

    For the Cake

    • Prepare the cake mix as directed, stirring in lemon zest. Bake in two 7- or 8-inch round pans. Cool completely.

    For the Frosting

    • Reduce the ½ cup lemon juice to 3 tablespoons by simmering it in a small saucepan and letting it evaporate. This will concentrate the flavor. Cool the reduction to room temperature.
    • Make Fluffy Vanilla Frosting but mix the lemon reduction into the butter before adding the confectioners sugar. Add the extra ¾ cup confectioners sugar at the end. Tint yellow, with food coloring, if desired. Use immediately or store airtight at room temperature for one day, chilled for a week.
    • Slice each cooled cake layer in half to make 4 cake layers. Place 1 layer on your cake plate or platter and top with ¼ cup lemon curd, spread evenly. Top with a spoonful of Lemon Frosting and spread over the curd; top with second cake layer. Spread that layer with lemon curd and frosting and repeat one more time with the third layer. Top with the last layer.
    • Frost the entire cake with Lemon Frosting. Sprinkle with decorative sprinkles or pipe on designs: With desired piping tip, decorate the top and bottom edges of the cake to finish it.
    • Cake can be stored at room temperature for a day and refrigerated up to a week.

    Notes

    My secret? A lemon juice reduction. Made in a matter of minutes, this fresh juice reduction is a super concentrated lemon bonanza, that is added to my frosting. The genius here is that because it's concentrated and reduced, it doesn't add a lot of liquid to my frosting. I still end up with fluffy frosting instead of a runny glaze, or frosting that loses it's flavor because you had to add too much confectioners' sugar.
    • Lemon Curd: Get lemon curd at the store in a jar or make homemade lemon curd with my easy recipe.

    Nutrition

    Calories: 287kcalCarbohydrates: 62gProtein: 3gFat: 4gSaturated Fat: 2gSodium: 410mgPotassium: 45mgFiber: 1gSugar: 41gVitamin C: 5mgCalcium: 113mgIron: 1mg
    Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.

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    Tara in kitchen making salad

    About Tara Teaspoon

    I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.

    Find out more!

    Recipe by Tara Teaspoon. Photography Darianne Edwards

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    Filed Under: Cake, Desserts, Frosting + Icing Tagged With: baking, cake, lemon, lemon cake, lemon juice, lemon layer cake, Spring

    Reader Interactions

    Comments

    1. Mary Bench says

      July 17, 2018 at 3:26 pm

      I'm a lemon-lover! Can't wait!

      Reply
    2. Brittany Smart says

      July 19, 2018 at 3:25 pm

      Wow this frosting decoration is amazing!

      Reply

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