Lemon Layer Cake with Lemon Curd and Lemon Buttercream

Every bite of this Lemon Layer Cake with Lemon Curd and Lemon Buttercream bursts with lemon flavor. A wonderfully moist lemon cake is layered with velvety smooth lemon curd and frosted with fresh lemon buttercream.

I wanted to create a cake that you guys like as much as my Easy Strawberry Cake. It is the cake that you make for birthdays, Mother’s Day, and other celebrations time and again. I enjoy reading your comments on how much you like that cake. Hopefully, you’ll enjoy this Lemon Layer Cake with Lemon Curd and Lemon Buttercream just as much.

Ingredients
LEMON CAKE

• 2 cups all-purpose flour
• 2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup butter
• 1 and 1/4 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest
• 3/4 cup milk
• 3 to 4 drops lemon food coloring if desired)

LEMON CURD FILLING

• 1 tablespoon lemon zest
• 1/2 cup fresh lemon juice
• 1 tablespoon cornstarch
• 6 tablespoon butter
• 3/4 cup granulated sugar
• 4 egg yolks beaten

LEMON BUTTERCREAM FROSTING

• 4 cups confectioners' sugar
• 1 teaspoon lemon zest
• 1/2 cup butter softened
• 2 tablespoons fresh lemon juice
• 2 tablespoons milk
• chopped nuts optional

Instructions
Cake

• Preheat oven to 350 degrees F . Grease and flour three 8 inch round baking pans.
• Mix together the flour, baking powder, and salt. Set aside. 
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. 
• Beat in the flour mixture alternately with the milk, mixing just until incorporated.
• Stir in lemon juice, lemon zest, and food coloring if adding coloring.
• Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.Filling
• In a medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice, and 1 tablespoon cornstarch until smooth.
• Mix in 6 tablespoons butter and 3/4 cup sugar. Bring mixture to boil over medium heat. Boil for one minute, stirring constantly.
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