Four Layer Lemon Cake Recipe

Name: Four Layer Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 2 1/2 cups all-purpose flour; 1 1/2 teaspoons baking soda; 2 pinches salt; 10 tablespoons butter, cut into 10 pieces; 1 1/3 cups milk; 5 eggs; 2 cups sugar; 2 teaspoons vanilla extract; Frosting; 1/2 cup butter, softened; 8 ounces cream cheese, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract; 2 teaspoons grated lemon zest; 1 1/2 cups lemon curd

Servings: persons

Cake
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 pinches salt
10 tablespoons butter, cut into 10 pieces
1 1/3 cups milk
5 eggs
2 cups sugar
2 teaspoons vanilla extract
Frosting
1/2 cup butter, softened
8 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2 teaspoons grated lemon zest
1 1/2 cups lemon curd

1
For the cake: Preheat oven to 350 degrees and grease 2 (9 inch) round baking pans. In a medium mixing bowl stir together flour, baking powder, and salt. Set aside.
2
In a medium saucepan heat butter and milk over low heat just until mixture is hot and butter is melted. Remove from heat.
3
Meanwhile, In a large mixing bowl with an electric mixer on medium speed beat eggs, sugar, and vanilla until lightened in color and thickened. On low speed gradually add flour mixture and beat until blended. Slowley add hot milk mixture and beat until combined.
4
Divide batter evenly between baking pans. Bake until toothpick inseted into center comes out clean, about 40 minutes. Cool cakes in pans for 10 minutes then invert cakes onto cooling racks to cool completely.
5
For the frosting: In a medium mixing bowl with an electric mixer on medium speed cream butter and cream cheese until smooth. On low speed Gradually add powdered sugar. Add vanilla and lemon zest and beat until smooth.
6
To assemble: Carefully split each cooled cake into half horizionally. Layer each cake layer with lemon curd. Frost the cake with the frosting. Keep cake in the fridge.

1807

kcal

Calories

Fat

235

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cake, 2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking soda, 2 pinches salt, and more.

Yes, Four Layer Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Four Layer Lemon Cake

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