Ingredients
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 1 cup unsalted butter
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
- For Lemon Cream:
- 1 cup heavy whipping cream, chilled
- ¾ cup lemon curd (cooled)
- ¼ cup powdered sugar
- ½ tsp lemon zest
- For Lemon Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tbsp lemon juice or lemon curd
- ½ tsp lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment.
- Sift together flour, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, cream butter and sugar until fluffy (3 minutes).
- Beat in eggs one at a time. Add lemon zest, juice, and vanilla.
- Alternately mix in dry ingredients and buttermilk until combined.
- Divide batter into pans and bake 25–28 minutes. Cool completely.
- To make lemon cream, whip cream until soft peaks form. Add powdered sugar, then fold in lemon curd and zest. Chill.
- To make topping, whip ingredients until stiff peaks form. Set aside.
- Layer cooled cakes with lemon cream between. Top with lemon whipped cream.
- Garnish with lemon zest, slices, or edible flowers. Chill before serving.
Notes
For gluten-free version, use a gluten-free baking mix. Add fresh berries or brush layers with Limoncello for variation. Store covered in the fridge up to 4 days. Make cream ahead, but whip topping fresh before serving for best texture.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian