But this gorgeous cake takes lemon deliciousness to whole new levels.
Lemon curd has to be one of the best ways of upping the lemon flavor in a cake without adding too much sweetness, sourness or syrupy wetness.
And this recipe certainly strikes that lemon balance perfectly – a big, bold lemon taste that’s not too sweet or too tart.
But wait! There’s more.
If layers of lemon cake and lemon curd filling isn’t quite enough to satisfy your lemon desires, throw in lashings and lashings of Lemon Buttercream Frosting and be transported to lemon cake heaven. I’ll be there waiting for you.
If you like your cakes with curd fillings as much as I do, this Coconut Cake with Pineapple Curd Filling will move your world.
- 2 cups all purpose flour
- 1½ cups sugar
- ¾ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 3 eggs
- ⅔ cup oil
- ⅔ cup lemon juice
- ¾ cup sour cream
- ¼ cup fresh lemon juice (about 1-2 lemons)
- 2 tsp finely grated lemon zest
- ⅓ cup sugar
- 4 egg yolks
- 3 tbsp butter
- 1½ cups butter
- 1½ cups shortening
- 12 cups (3 lbs) powdered sugar
- 3 tsp finely grated lemon zest
- 6 tbsp lemon juice
- ¾ tsp vanilla
- 1-2 tsp water
- For the full recipe please visit: Lemon Cake with Lemon Curd Filling.