Lemon Basil Layer Cake With Lemon Cream Frosting

Name: Lemon Basil Layer Cake With Lemon Cream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE LEMON CURD:; 1/2 cups Sugar; 3 Large Eggs; 1/2 cups Fresh Lemon Juice; 3 whole Lemons, Zested; 6 Tablespoons Unsalted Butter, melted; FOR THE CAKE:; 2 cups Sifted Cake Flour; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1 teaspoon Salt; 1/2 cups Whole Milk; 2-1/2 Tablespoons Fresh Lemon Juice; 1/2 cups Unsalted Butter, Softened; 1 cup Sugar; 2 Large Eggs; 1/2 cups Sour Cream; 2 Tablespoons Fresh Lemon Zest; 1/3 cups Chopped Fresh Basil; FOR THE FROSTING:; 1-1/4 cup Heavy Whipping Cream; 1/2 cups Confectioners Sugar; Lemon Curd (made From First 5 Ingredients); Optional Garnishes: Lemon Wedges And Basil Leaves

Servings: persons

FOR THE LEMON CURD:
1/2 cups Sugar
3 Large Eggs
1/2 cups Fresh Lemon Juice
3 whole Lemons, Zested
6 Tablespoons Unsalted Butter, melted
FOR THE CAKE:
2 cups Sifted Cake Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
1/2 cups Whole Milk
2-1/2 Tablespoons Fresh Lemon Juice
1/2 cups Unsalted Butter, Softened
1 cup Sugar
2 Large Eggs
1/2 cups Sour Cream
2 Tablespoons Fresh Lemon Zest
1/3 cups Chopped Fresh Basil
FOR THE FROSTING:
1-1/4 cup Heavy Whipping Cream
1/2 cups Confectioners Sugar
Lemon Curd (made From First 5 Ingredients)
Optional Garnishes: Lemon Wedges And Basil Leaves

1
For the lemon curd:
2
In a microwave-safe bowl, whisk sugar and eggs until smooth. Stir in lemon juice, zest and butter.
3
Cook in the microwave at one-minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.
4
Remove from the microwave and transfer to another bowl and cover the surface with plastic wrap; chill in the refrigerator until cold or at least for one hour.
5
For the cake:
6
Preheat oven to 375 F. Coat two 8-inch round cake pans with cooking spray and line the bottoms with rounds of parchment paper. Spray paper with cooking spray and dust pans with flour. Set aside.
7
In a medium sized bowl, sift together flour, baking soda, baking powder and salt. Set aside. In another small bowl, stir together lemon juice and milk (milk will curdle). Set aside.
8
Beat butter in bowl of electric mixer until creamy. Gradually add sugar and beat till pale and fluffy. Add eggs one at a time, beating well after each addition. Alternating, add flour mixture, milk mixture and sour cream into the sugar mixture in batches, mixing at low speed. Begin and end with flour mixture. Add lemon zest and basil and mix on low till incorporated.
9
Divide batter between the two pans; smooth tops. Bake for 19 to 22 minutes or until a tester comes out clean. Cool in pans on a cooling rack for 5 minutes, then invert the cakes out of the pans onto racks and remove parchment paper. Wrap layers in plastic wrap and cool completely.
10
For the frosting:
11
Beat cream and confectioners' sugar until stiff peaks. Fold one third of whipped cream into the lemon curd to lighten it, then add the remaining cream and fold in gently.
12
Assembly:
13
Put one cake layer, rounded side up, on a cake plate and spread 1/4 of the frosting on top and spread. Top with second cake layer, rounded side down, and spread frosting on top and sides. Garnish with lemon wedges and basil leaves.

1354

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 24 ingredients. The key ingredients include: FOR THE LEMON CURD:, 1/2 cups Sugar, 3 Large Eggs, 1/2 cups Fresh Lemon Juice, and more.

Yes, Lemon Basil Layer Cake With Lemon Cream Frosting 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.

That's it — enjoy your meal!