Ultimate Lemon Layer Cake

When I say ultimate, I mean ULTIMATE lemon layer cake!  Labor day is here and summer is almost over. Eric and I really wanted to make something to keep the romance of summer alive just one more weekend.  One last kiss to remember summer by until we meet again next year.   But FYI, this kiss is  not sweet and innocent.  This kiss is a  LUSTY LEMON WALLOP that will leave you wanting more.

This was also the cake that almost didn’t happen!  Working as a couple in the kitchen can be rewarding and occasionally frustrating.  The expectation of what this cake was to be, had both of us on edge. We expecting nothing less than perfection.  Concentrating on our individual tasks, Eric sat his lemon syrup that was to be drizzled onto the cake layers, directly next to where I was whisking egg yolks for the lemon curd.  Thinking the syrup was freshly squeezed lemon juice that was needed to create the curd, I poured the hot syrup into my egg mixture.  My heart sank once I realized the error and saw the look of horror on Erics face.  (okay, I have to admit, in retrospect his expression was kind of funny!) This mistake resulted in a trip to the super market for more eggs and lemons and a “do over” for two key aspects of the cake process.  Guess what!!  After experiencing the delicious end result, I would have sent ERIC back to the store 3 and even 4 times to fix any mistakes that might have happened!  Ha Ha!!

This is probably the most restaurant quality cake we have ever produced.  It is sheer perfection and will surely be a summer favorite when we get together with family and friends.  It isn’t the easiest cake to make, but the effort is well worth it.  BONUS ~ we made vanilla meringues with the left over egg whites!  We think of them as our freebie treats.  Recipe for these luscious goodies will be on  the blog soon.

Print Recipe
Ultimate Lemon Layer Cake
For The Cake And Syrup
For The Frosting
For The Cake And Syrup
For The Frosting
For The Cake
  1. Heat your oven to 350 degrees
  2. Butter and flour two 9 inch cake pants and set aside
  3. In a medium sized bowl, whisk together your flour, baking powder and salt and set aside.
  4. Mix together your milk and vanilla in a measuring cup and set aside
  5. In your stand mixer using the paddle or a larger bowl using a standard mixer, cream your butter, 1 1/2 cups sugar and 1 teaspoon lemon zest on medium high speed until fluffy and pale - approximately 3 minutes.
  6. Add your eggs one at a time, beating well after each egg. (4 total)
  7. Now it is time to add the flour mixture and the milk mixture. It is best to do this in stages. Add a third of the flour mix and then half of the milk mix, another third of the flour mix, then the rest of the milk mix and then finally the last of the flour mixture. Do this on low speed and increase speed to high once all incorporated until batter is smooth ~about 5 seconds.
  8. Divide batter between the prepared pans, and smooth out the top with a rubber spatula. Drop pans lightly onto your counter to release any air bubbles that may be trapped in your batter.
  9. Bake 30 minutes or until a toothpick inserted into the middle comes out clean.
  10. Allow to cool in the pans for 20 minutes
  11. Invert cakes onto a wire rack and finish cooling
  12. Using a serrated knife, half each cake horizontally to produce four layers ~ set aside
  13. For the syrup that will be used during assembly ~ Bring remaining 1/4 cup sugar and lemon juice to a boil in a small saucepan over high heat. remove from heat and set aside, allowing to cool
For The Frosting
  1. Whisk together sugar, cornstarch, salt and lemon zest in a 4 quart sauce pan
  2. Add your 10 egg yolks and whisk until smooth.
  3. Stir in your 1 cup lemon juice.
  4. On medium high heat, bring mixture slowly to a boil, stirring often.
  5. Once mixture is boiling, stir constantly for about 3 minutes and mixture is thick.
  6. Remove from heat and allow to cool. Once cool, transfer the lemon curd to a bowl and chill.
  7. In your stand mixer, fitted with a paddle, (or in a large bowl with your hand mixer) beat the 1 1/2 cup butter with a third of the lemon curd for about 1 minute or until fluffy and smooth. Add another third of the lemon curd and beat until smooth and finally the last of the lemon curd, beating until smooth.
  8. Add your 1 teaspoon vanilla extract and beat frosting on high speed until pale and fluffy ~ about 3 minutes.
To Assemble
  1. Place one cake layer onto your cake stand or plate. Drizzle with 2 Tablespoons of the syrup and spread with 3/4 cup of the frosting. Repeat with two more of the cake layers, drizzling 2 Tablespoons of syrup and spreading 3/4 cup of the frosting between each layer.
  2. Top with the remaining cake layer and drizzle with the remaining syrup.
  3. Frost top and sides with the remainder of the frosting and chill until firm.
  4. Serve slightly chilled or at room temperature

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