Description
Experience the bright, citrusy elegance of this four-layer Mediterranean-inspired masterpiece, featuring a tender butter sponge and a tart, velvety lemon curd filling. Finished with a silky lemon butter frosting, it offers a sophisticated balance of sweetness and acidity that melts in every bite.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup whole milk
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter (for filling)
- 1/2 cup granulated sugar (for filling)
- 4 large egg yolks
- 3 cups confectioners’ sugar
- 1/2 cup unsalted butter, softened (for frosting)
- 2 tablespoons fresh lemon juice (for frosting)
- 1 tablespoon lemon zest (for frosting)
- 2 tablespoons whole milk (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt to aerate.
- In a large bowl, cream 1 cup butter and 1.5 cups sugar for 5 minutes until pale and fluffy; beat in 4 eggs one by one, followed by the vanilla extract.
- Alternately fold the flour mixture and 3/4 cup milk into the batter until just combined; divide evenly between the pans and bake for 30 minutes.
- Let the cakes rest in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- To make the filling, whisk lemon zest, juice, and cornstarch in a saucepan; add butter and sugar, bringing to a boil for one minute.
- Temper the egg yolks by adding a splash of the hot lemon liquid, then return the mixture to the pan and cook on low for 5 minutes until thick; chill for 3 hours.
- Prepare the frosting by whipping confectioners’ sugar, softened butter, lemon juice, and zest, gradually adding milk until a silky consistency is reached.
- Split each cooled cake horizontally to create four thin layers; assemble by layering cake with lemon filling and frosting, then frost the top and sides of the entire cake.
Notes
For the cleanest slices, use a sharp serrated knife dipped in warm water and wiped dry between each cut. If the lemon curd appears too soft during assembly, let it chill for an additional hour in the freezer to firm up its structure before layering.
- Prep Time: 40 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean