Description
A light and fluffy cake layered with zesty lemon curd and topped with creamy whipped cream, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 4 large eggs
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup lemon juice
- Zest of 2 lemons
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 cup lemon curd
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one by one, incorporating each before adding the next.
- Stir in the milk and lemon juice.
- Whisk together the flour, baking powder, salt, and lemon zest in another bowl.
- Gradually add the dry mixture to the wet, mixing until just combined.
- Divide the batter between the prepared pans and bake for 25-30 minutes.
- Allow the cakes to rest in the pans for 10 minutes before transferring to wire racks to cool completely.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Spread lemon curd between the cake layers and cover with whipped cream.
- Chill for at least one hour before serving.
Notes
Make-ahead tips: Bake cakes a day prior and store wrapped. The whipped cream and lemon curd can be added the next day for freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 140mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: cake, dessert, lemon, Italian, summer, whipped cream, citrus