Moist Lemon Cake with Layers (Print Version)
# Ingredients:
→ Cake Batter
01 -
1 cup Oil (canola, vegetable, coconut, or olive)
02 -
3 large Eggs
03 -
1 1/3 cups Buttermilk or Whole Milk
04 -
2 Tablespoons Fresh Lemon Zest
05 -
1 Tablespoon Fresh Lemon Juice
06 -
2 cups Sugar
07 -
2 cups Flour
08 -
1 teaspoon Baking Powder
09 -
1/2 teaspoon Baking Soda
10 -
1 teaspoon Salt
→ Frosting
11 -
1 cup Salted Butter (softened)
12 -
8 ounces Cream Cheese (softened)
13 -
4 1/2 to 5 cups Powdered Sugar
14 -
1 teaspoon Fresh Lemon Zest
15 -
1 to 2 Tablespoons Fresh Lemon Juice
16 -
1 teaspoon Vanilla Bean Paste
→ For Assembling
17 -
8 ounces Lemon Curd
# Instructions:
01 -
Preheat oven to 325°F (165°C). In a large mixing bowl, combine oil, eggs, buttermilk or whole milk, lemon juice, and lemon zest. Beat for 2 minutes. In another bowl, mix sugar, flour, baking powder, baking soda, and salt. Gradually add dry ingredients to wet mixture and fold to combine.
02 -
Spray two 9-inch or three 8-inch cake pans generously with nonstick cooking spray. Ensure an even coating to prevent sticking.
03 -
Pour batter into prepared pans. For 8-inch pans, bake 20-26 minutes. For 9-inch pans, bake 30-36 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool completely.
04 -
In a large bowl, cream butter and cream cheese for 4-5 minutes until light and fluffy. Scrape bowl often to ensure uniform texture. Add powdered sugar, lemon juice, vanilla bean paste, and lemon zest. Mix well and chill until ready to use.
05 -
Remove cake layers from pans. Spread a layer of lemon curd on top of one cooled cake layer. Add a layer of frosting. Place the second cake layer on top and repeat with lemon curd and frosting. Frost the cake completely and chill 20-30 minutes to set.
06 -
Store the cake covered in the refrigerator to maintain freshness. Serve chilled or at room temperature.
# Notes:
01 -
Use a toothpick or cake tester to check if the cake is done. It should come out clean or with a few moist crumbs.
02 -
For easier frosting, freeze the cake layers for 30 minutes to 1 hour before assembling. This helps avoid crumbling while frosting.