This lemon cake make look old-school and humble, but it’s truly next-level. The bright flavor is bold enough to wake you up, and the lemony cream cheese frosting is so good, you’ll want to eat it by the spoonful. The lemon curd is optional, but it adds a punch of tartness with each bite.

Easy Lemon Layer Cake

YIELDS: 8 – 10 SERVINGS

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 1 HOUR 15 MINS

INGREDIENTS

FOR THE CAKES

• Cooking spray, for pan
• 2 c. plus 3 tbsp all-purpose flour
• 1/4 c. plus 1 1/2 tsp cornstarch
• 2 tsp. baking powder
• 1/2 tsp. kosher salt
• 1 c. (2 sticks) butter, softened
• 2 tsp. lemon zest
• 1 1/2 c. granulated sugar
• 1 c. buttermilk
• 4 large egg whites
• 1 tsp. pure vanilla extract

FOR THE FROSTING + FILLING

• 1 (8-oz.) block cream cheese, softened
• 1/2 c. (1 stick) butter, softened
• 5 c. powdered sugar
• 1 tsp. pure vanilla extract
• 1/4 c. lemon juice
• 1 (11-oz.) jar lemon curd
• Small lemon wedges, for garnish
• Lemon zest, for garnish

DIRECTIONS

1. Make cakes: Preheat oven to 350°. Line the bottoms of two 8” pans with parchment paper then grease with cooking spray. In a medium bowl, whisk together flour, cornstarch, baking powder, and salt.
2. In another bowl using a hand mixer (or in the bowl of a stand mixer), beat together butter, sugar, lemon zest and vanilla until light and fluffy. Add half of the flour mixture and beat until just combined, then pour in buttermilk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined.
3. In another large bowl using a hand mixer, beat egg whites until stiff peaks form. Add about a quarter of whipped egg whites to batter and gently fold using a rubber spatula. Add remaining egg whites and fold until just combined.
4. Divide batter evenly between pans and bake until a toothpick inserted into the centers comes out clean, about 35 minutes. Let cool in pans on a rack for 10 minutes, then run a knife around inside of the pans and carefully invert cakes onto rack to cool completely.
5. Make frosting: In a large using a hand mixer, beat together cream cheese and butter. Add powdered sugar and beat until smooth, then add vanilla and lemon juice.
6. Decorate cake: On a serving plate, spread about a third of the frosting on one cake layer, then spread a thin layer of lemon curd on top. (Don’t spread the lemon curd all the way to the edges or it’ll be messy to frost the sides later!) Place second cake layer on top, then cover the entire cake with remaining frosting. Garnish top of cake with lemon slices and lemon zest.

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