Zesty Lemon Delight Layer Cake
Indulge in the refreshing and vibrant flavors of our Zesty Lemon Delight Layer Cake. This stunning dessert features moist layers of lemon-infused cake, interspersed with luscious lemon curd, and elegantly adorned with light whipped cream and toasted almonds. Perfect for celebrations, this cake embodies the essence of sunny days and brings a tangy sweetness to every bite. Gather your friends and family, and create delightful memories while enjoying this exquisite dessert that is sure to please any citrus lover!
12
Servings
317
Calories
14
Ingredients
Ingredients
cake flour
3 cups (sifted)
baking powder
1 tablespoon
baking soda
1/2 teaspoon
salt
1/2 teaspoon
unsalted butter
1 cup (softened)
sugar
2 cups
grated lemon zest
1 tablespoon
eggs
4
buttermilk
1 1/2 cups
vanilla extract
1 1/2 teaspoons
lemon curd
10 ounces
heavy cream or whipping cream
2 cups
confectioners' sugar
1/4 cup
sliced almonds
1 cup (toasted)
Instructions
1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2
In a large mixing bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
3
In a separate mixing bowl, use an electric mixer to cream the softened butter, sugar, and grated lemon zest until the mixture is pale and fluffy, about 3 to 5 minutes.
4
Add the eggs one at a time, mixing well after each addition to ensure the mixture is smooth.
5
Gradually incorporate the flour mixture into the butter mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined.
6
Stir in the vanilla extract and mix until smooth.
7
Divide the batter evenly between the prepared cake pans and smooth the tops.
8
Bake for 30 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean.
9
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10
Once cooled, carefully remove the layers from the pans. Using a serrated knife, slice each cake layer in half horizontally, resulting in four layers total.
11
On a serving plate, place the first layer and spread a generous amount of lemon curd over it. Repeat this process for the second and third layers, then place the final layer on top.
12
In a mixing bowl, whip the heavy cream and confectioners' sugar together until soft peaks form.
13
Frost the sides and top of the cake with the whipped cream mixture, creating a smooth finish.
14
To add a delightful crunch and presentation, sprinkle the top and sides of the cake with toasted sliced almonds, if desired.
15
Slice and serve this exquisite Lemon Lover's Layer Cake for a refreshing treat!
Nutrition Information
22g
Fat
27g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dessert?
The recipe is for a Zesty Lemon Delight Layer Cake.
How many servings does this cake provide?
This recipe makes 12 servings.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
What size cake pans are needed?
You will need two 9-inch round cake pans.
How many layers does the final cake have?
The cake has four layers total, created by slicing two baked layers in half horizontally.
What type of flour is used in this recipe?
The recipe calls for 3 cups of sifted cake flour.
How long should you cream the butter and sugar?
The butter, sugar, and lemon zest should be creamed for 3 to 5 minutes until pale and fluffy.
What kind of butter is required?
The recipe uses 1 cup of softened unsalted butter.
How many eggs are included in the batter?
The recipe requires 4 eggs, added one at a time.
What liquid is alternated with the flour mixture?
1 1/2 cups of buttermilk are alternated with the flour mixture.
How much lemon zest is used?
One tablespoon of grated lemon zest is added to the butter and sugar mixture.
What is the baking time for the cake layers?
The cakes should be baked for approximately 30 minutes.
How do you test if the cake is finished baking?
The cakes are done when they are golden and a toothpick inserted into the center comes out clean.
How long should the cakes cool in the pans?
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack.
What tool is recommended for slicing the cake layers?
A serrated knife is used to slice each cake layer in half horizontally.
What is used as the filling between the layers?
A generous amount of lemon curd (10 ounces total) is spread between the layers.
What are the ingredients for the frosting?
The frosting consists of 2 cups of heavy cream or whipping cream and 1/4 cup of confectioners' sugar.
How is the frosting prepared?
Whip the heavy cream and confectioners' sugar together until soft peaks form.
What garnish is used for the top and sides?
The cake is decorated with 1 cup of toasted sliced almonds.
How many calories are in one serving?
Each serving contains 317 calories.
What is the fat content per serving?
There are 22g of fat per serving.
How many carbohydrates are in a slice?
Each slice contains 27g of carbohydrates.
What is the protein content per serving?
There are 3g of protein per serving.
Does the recipe include baking soda?
Yes, it uses 1/2 teaspoon of baking soda.
How much baking powder is needed?
The recipe calls for 1 tablespoon of baking powder.
What extract is used for flavoring the batter?
1 1/2 teaspoons of vanilla extract are stirred into the batter.
How much sugar is in the cake batter?
The batter requires 2 cups of sugar.
Is there salt in this recipe?
Yes, the recipe includes 1/2 teaspoon of salt.
How should the cake pans be prepared?
The pans should be greased and floured before adding the batter.
What is the overall flavor profile of the cake?
The cake features refreshing, vibrant citrus flavors with a tangy sweetness and a crunch from toasted almonds.