Lemon Dream Cake
Indulge in the zesty elegance of Lemon Dream Cake, a citrus lover’s paradise that’s perfect for any occasion. This showstopping dessert features tender, moist layers of lemon-infused cake, thanks to the perfect balance of fresh lemon juice, zest, and creamy buttermilk. Each mouthful is elevated with a luxurious layer of tangy lemon curd and a silky lemon buttercream frosting that strikes just the right note between sweet and tart. Finished with a delicate garnish of fresh lemon zest, this cake is as visually stunning as it is delicious. Whether you’re hosting a summer celebration or simply craving a burst of sunshine on your plate, this Lemon Dream Cake is sure to impress. Easily customizable and bursting with bright flavors, it’s your new go-to recipe for a citrusy dessert masterpiece!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.25 teaspoons salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest
- 0.5 cup fresh lemon juice
- 1 cup buttermilk
- 1 cup store-bought or homemade lemon curd
- 4 cups powdered sugar
- 1 cup unsalted butter (softened, for frosting)
- 2 tablespoons fresh lemon juice (for frosting)
- 2 tablespoons heavy cream
- 1 tablespoon lemon zest (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
Alternate adding the dry ingredients and the buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined. Finally, fold in the fresh lemon juice.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened butter with an electric mixer until smooth. Gradually add the powdered sugar, 1/2 cup at a time, mixing well after each addition.
Add the lemon juice and heavy cream to the frosting, beating until light and fluffy. If the frosting is too thick, add an extra teaspoon of heavy cream as needed.
To assemble the cake, place one layer on a serving plate and spread a generous layer of lemon curd on top. Place the second cake layer over the curd.
Frost the top and sides of the cake with the lemon buttercream frosting. Smooth it with a spatula or a cake scraper.
Garnish with additional lemon zest for a decorative touch. Chill the cake for 30 minutes before serving to allow the flavors to set.
Slice and enjoy your decadent Lemon Dream Cake!
Nutrition Facts
Calories |
9077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 452.3 g | 580% | |
| Saturated Fat | 277.1 g | 1386% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 2070 mg | 690% | |
| Sodium | 2449 mg | 106% | |
| Total Carbohydrate | 1215.4 g | 442% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 954.7 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 13.9 mcg | 70% | |
| Calcium | 631 mg | 49% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1370 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
