There’s nothing quite as satisfying as a light and zesty dessert that perfectly balances sweetness and tang. Moist Lemon Layer Cake with Lemon Curd Filling is the ultimate choice for spring gatherings, summer picnics, or any occasion that calls for a splash of sunshine. With its tender layers, luscious lemon curd filling, and creamy frosting, this cake is sure to impress.

Why You’ll Love This Lemon Cake

This lemon cake is more than just a dessert; it’s a celebration of fresh flavors and textures. Here’s why you’ll want to make it:

• Moist and Tender: Buttermilk and sour cream keep the cake soft and luscious.
• Bright Lemon Flavor: Lemon zest and juice shine in both the cake and frosting.
• Elegant Presentation: The layered design and vibrant garnish make it a centerpiece-worthy dessert.

Ingredients for Moist Lemon Layer Cake

This recipe is divided into three main components: the cake, the lemon curd filling, and the frosting. Here’s what you’ll need:

Component	Ingredients	Measurements
Cake Batter	All-purpose flour	1 1/2 cups
	Baking powder	1 1/2 tsp
	Baking soda	1/4 tsp
	Salt	1/4 tsp
	Unsalted butter, softened	1/2 cup
	Granulated sugar	1 cup
	Large eggs	2
	Lemon zest	2 tbsp
	Fresh lemon juice	1/4 cup
	Buttermilk	1/2 cup
	Sour cream	1/2 cup
Frosting	Unsalted butter, softened	1/2 cup
	Cream cheese, softened	8 oz
	Powdered sugar	1 cup
	Lemon zest	1 tbsp
	Fresh lemon juice	2 tbsp
Garnish	Lemon slices	As needed

Step-by-Step Instructions

1. Prepare the Cake Batter

1. Preheat Oven: Heat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Incorporate Eggs: Add the eggs one at a time, beating well after each addition.
5. Add Lemon Zest and Juice: Mix in the lemon zest and fresh lemon juice.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and sour cream. Begin and end with the dry ingredients, mixing until just combined.

2. Bake the Cake Layers

1. Divide the batter evenly between the prepared pans.
2. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
3. Cool the cakes in their pans for 10 minutes before transferring them to a wire rack to cool completely.

3. Make the Frosting

1. In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
2. Gradually add the powdered sugar, mixing until fluffy.
3. Mix in the lemon zest and fresh lemon juice until fully incorporated.

4. Assemble the Cake

1. Layer the Cake: Place one cake layer on a serving plate. Spread a generous layer of lemon curd filling over the top.
2. Add the Second Layer: Place the second cake layer on top and gently press down.
3. Frost the Cake: Use the cream cheese frosting to cover the top and sides of the cake.

5. Garnish and Serve

1. Decorate the cake with lemon slices or zest for a vibrant finish.
2. Chill the cake for 30 minutes before slicing for clean cuts.

Tips for Success

• Use Room Temperature Ingredients: Ensures smooth batter and even baking.
• Don’t Overmix: Overmixing can make the cake dense.
• Cool Completely: Make sure the cake layers are fully cooled before frosting to avoid melting the frosting.

Nutritional Information

Nutrient	Amount Per Serving
Calories	340
Fat	18g
Carbohydrates	42g
Protein	4g
Sugar	32g

FAQ: Everything You Need to Know

Q: Can I make this cake ahead of time? A: Yes! You can bake the cake layers and make the frosting up to a day in advance. Assemble the cake just before serving.

Q: Can I substitute the buttermilk? A: If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes.

Q: How do I store leftovers? A: Store the cake in an airtight container in the refrigerator for up to 4 days.

Q: Can I freeze this cake? A: Absolutely! Wrap the unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator.

Q: What can I use instead of cream cheese frosting? A: A whipped cream frosting or buttercream with lemon zest would also complement this cake beautifully.

Q: Can I add other flavors to the cake? A: Yes! Try adding poppy seeds to the batter for a fun twist.

Your Turn to Bake!

Now that you have the recipe, it’s time to bring this Moist Lemon Layer Cake with Lemon Curd Filling to life. Gather your ingredients, follow the steps, and enjoy the process. Don’t forget to share your masterpiece with friends and family — and maybe even snap a few photos to inspire others. Happy baking!

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