Ingredients for Four Layer Lemon Cake
- All Purpose Flour
- Baking Soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 cup milk
- 2 large eggs
- 1 ¾ cups granulated sugar
- Vanilla Extract
- 4 ounces cream cheese, softened
- 3 cups powdered sugar
- 1 tablespoon lemon zest
- Your favorite lemon curd recipe (Recipe #429040 recommended)
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How to Make Four Layer Lemon Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a medium bowl, whisk together 2 cups all-purpose flour, 3 teaspoons baking powder, and ½ teaspoon salt. Set aside.
- In a small saucepan, heat ½ cup (1 stick) unsalted butter and 1 cup milk over low heat until butter is melted and mixture is warm. Remove from heat.
- In a large bowl, cream together 2 large eggs, 1 ¾ cups granulated sugar, and 1 teaspoon vanilla extract until light and fluffy.
- Gradually add the dry ingredients (step 2) to the wet ingredients (step 4), mixing on low speed until just combined.
- Slowly add the warm milk mixture (step 3) to the batter, mixing until just combined. Do not overmix.
- Divide batter evenly between the prepared pans.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- For the frosting: In a medium bowl, beat ½ cup (1 stick) unsalted butter and 4 ounces cream cheese until smooth and creamy.
- Gradually add 3 cups powdered sugar, beating on low speed until combined.
- Add 1 teaspoon vanilla extract and 1 tablespoon lemon zest. Beat until light and fluffy.
- To assemble: Carefully slice each cooled cake layer horizontally to create four layers.
- Spread a generous layer of lemon curd between each cake layer.
- Frost the top and sides of the cake with the prepared frosting.
- Refrigerate for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
213g
Fat
82g
Carbs
25g
