Lemon Layer Cake

I can hardly believe it, but Dessert For Two turns 1 year old today!  I’m going to try to not get all sappy on you here, but I just want you to know that you mean the world to me.  Yes, you.  Thank you so much for reading and making my recipes.  Every email and comment absolutely makes my day.  I’m so grateful to be a part of this food blogging community.  The fellow bloggers that I have met at food blogging conferences this year have been the sweetest, most genuine people I have ever met in my life.  Our community is all about supporting each other and sharing delicious recipes.  There is no greater goal in life, if you ask me.  I want to celebrate with something special.

Call me crazy, but I think taste buds are genetic.  I’m positive I inherited my grandmother’s taste buds.  I also inherited her sharp tongue, sass, and enough self-confidence to go around the world a few times, but that’s a story for another day.  My grandmother loved lemon desserts, and they are truly my favorite, too. I created this cake to celebrate our love of lemon.  That’s no ordinary cake frosting there, y’all.  That’s fresh whipped cream.  It is the best flavor match for lemon I’ve ever tasted.  Give it a try!

Lemon Layer Cake
Yields 1 6" cake with 2 layers.
  • 6 tablespoons unsalted butter, softened
  • ½ cup sugar
  • 1 lemon, zested and juiced
  • Drop of almond extract
  • 1 large egg
  • ¾ cup flour
  • ⅛ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ cup buttermilk
  • 2 tablespoons unsalted butter, at room temperature
  • ¼ cup sugar
  • 1 large egg + 1 egg yolk
  • ⅓ cup freshly squeezed lemon juice
  • ¾ cup heavy whipping cream
  • ¼ cup powdered sugar
  1. Preheat the oven to 350° and grease a 6” round cake pan.
  2. In a medium bowl, beat together with an electric mixer the butter, sugar,lemon zest and almond extract. Beat very well, about 1-2 minutes.
  3. Add the egg and beat until well combined, about 15 seconds.
  4. In a small bowl, whisk together the flour, salt and baking soda. Add half of this to the batter and beat lightly.
  5. Stir in half of the buttermilk and continue beating. Add the remaining dry ingredients and beat, then stir in the remaining buttermilk and 1 tablespoon of lemon juice.
  6. Scrap the batter into the pan, smoothing the top and bake for 37-39 minutes, until a skewer inserted comes out clean.
  7. Let cool on a wire rack in the pan. Carefully remove the cake from the pan once it has cooled and set aside.
  8. Meanwhile, make the lemon curd: In a small bowl, beat together with an electric mixer the butter and sugar. Beat this mixture very well, until it is light and fluffy, about 2 minutes.
  9. Add the whole egg, beat until combined, then add the remaining egg yolk and beat well.
  10. Next, slowly stream in the lemon juice while beating. The mixture may look curdled, but do not worry. Pour the mixture into a heavy-bottomed sauce pan and cook over low heat while stirring continuously and scrapping the sides of the pan. When the mixture coats the back of a spoon, in about 5-7 minutes, it is done.
  11. Remove from the heat, pour into a small bowl and press plastic wrap directly on the surface before placing it in the fridge to chill. (Can be made 1-2 days in advance).
  12. When ready to assemble, slice the cake in half horizontally. Do this on a flat surface and cut slowly to ensure both cake layers are even. Flip the cake layers over so that the bottom is now the top so that you have a flat surface to frost the cake.
  13. Place one half of the cake on a cake stand or desired serving plate. Top with the lemon curd. Spread it almost to the edge. Top with the remaining cake layer. In a medium bowl, beat the heavy cream and powdered sugar together until whipped and slightly stiff—do not over-beat. Frost the cake with this mixture. Slice and serve.


  1. says

    Congrats on a year of blogging! I’m so glad I found your blog, it is definitely one of my favorites. OH MY WORD I want this cake now! I LOVE lemon desserts (so does my mama) and I would give anything to have a huge slice of your gorgeous cake. YUM!! :)

  2. says

    Happy First Anniversary! I love most anything lemon, especially desserts. I’m glad to see a from-scratch lemon curd recipe too! My mother used to make a “lemon-cheese cake” with a lemon-curd filling…does anyone remember that, or have a good recipe for it? Thanks for sharing!

  3. says

    Happy Blogiversary! That is so cool that you went to a food bloggers conference. I’ve always wanted to go to a blog conference, but feel a bit intimidated by masses of people I don’t know. But, that’s not why I stopped by. I really wanted to say that lemon cake looks amazing!! Homemade whip cream? Yum!!! I adore lemon and must try this pronto. You rock!

    Happy celebrating!

  4. says

    HAPPY BLOGIVERSARY MY DEAR! I have definitely enjoyed getting to know you through your posts and emails! Hope this next year is even more successful than the last!

    P.S. This cake is right up my lemony alley! ;)

    Much Love,

    Charisse and Eric
    aka foodies at home

  5. says

    Yayyy! Congrats Christina :) That’s so exciting!!! And a great accomplishment. I am so glad we got to meet all thanks to blogging. I can’t wait to keep reading! Here’s to another year :)

  6. says

    Oh, Christina, Happy Blogiversary!! Here’s to many more years. I completely agree with you that tastebuds are genetic. I inherited my Gaga’s (grandpa). His favorites were: Lemon Meringue, Chocolate Mayo Cake, and toast dipped in milky coffee. Those are my favorites too. Your cake looks delicious. I can’t wait to try it!

  7. says

    Never done lemon curd before, this looks like a must try!

  8. says

    Congratulations! I found your blog through Baking is Hot! This cake looks so luscious. I will try making it gluten free – if it works I will do a link back to your site. Thanks for sharing! :)

  9. says

    I tried this recipe and I LOVE IT! I gave you a little shout out on my blog, too. :) This is seriously a great recipe. Thanks for sharing and happy blog birthday!!

  10. Stefanie says

    I just discovered your blog today and I am so happy that I did!!! This looks delish! Can’t wait to scroll through your recipes – this one is printed and I can’t wait to make it!

  11. says

    I don’t know how I missed this post previously, but HAPPY BELATED BLOGAVERSARY! You’ve made it over the hump, since most blogs don’t survive the first 9 months, so now you’re on a roll. Here’s to many, many more! :)

  12. says

    oh so pretty! I am making a cake for my moms bday in May and am so excited. I am shamed to say I haven’t made a layer cake yet and I can’t wait!!


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: