This super fluffy lemon layer cake is soft and buttery, piled high like a lemon cloud with silky lemon curd and fluffy lemon buttercream. It’s a gorgeous cake perfect for celebrations, but simple enough to bake when you’re craving something sweet and citrusy.
Why you’ll love this lemon cake
Layers of flavor: From the cake to the tart lemon curd to the lemon buttercream frosting, you’ll find lemon in every bite. Fluffy and Soft Crumb: A classic moist butter cake with a fluffy, cloud-like texture! Perfect balance: Sweet buttercream + tangy curd = magic EASY TO MAKE AHEAD: This cake can be made ahead and stored in the fridge.
Why is it called Lemon Cloud Cake?
This is one of the recipes that came out of my mother’s recipe box. Of course, since she used a boxed cake mix for her cake, I made a few tweaks…you can do the exact same thing. I’m just giving you the version from scratch! But the cake itself is like a soft, fluffy lemon cloud, combined with fluffy lemon buttercream frosting and silky, tart lemon curd!
material
This cake uses very simple ingredients. There are only two things you need to buy if you have enough in your pantry: lemon and buttermilk. Be sure to scroll through the recipe card at the bottom of the page to see the full ingredient list, including measurements and instructions.
All-purpose flour. When measuring flour, always use the spoon and sweep method. lemon. Use lemon juice and zest! baking powder. This will give the cake a fluffy texture. Kosher salt. I use salted butter, but I also add a little kosher salt. butter. This recipe uses salted butter, but you can use salted butter if you prefer. Use butter for both the cake and the frosting. Granulated sugar. egg. I use large eggs in all my baking recipes unless otherwise specified. vanilla essence. A touch of vanilla combines with the lemon to create a deep flavor. buttermilk. This cake uses buttermilk, which keeps it moist and soft. lemon curd. You can use your favorite commercial brand of lemon curd, or you can make your own at home using my lemon curd recipe. Powdered sugar. This is used when making buttercream milk. Add a little milk to the frosting anggun with lemon juice to make it creamy.
Tips/Tricks for Success
Use boxed cake! If you don’t have time or prefer boxed cake mixes, you can also use vanilla or butter cake mix instead of homemade. Use fresh lemon juice! It really changes the taste. Fresh lemon juice is much better than the bottled stuff. Don’t miss out on the enthusiasm! The cake crust and frosting really bring out the lemon flavor! If you want more perfect layers, chill the cake and clean the layers before slicing. This is a pro tip for baking all cakes. Flatten the layers as needed for a bakery look. It’s okay if the cake is a little domed. Just use a serrated knife to flatten the cake so it will sit evenly as you layer.
How to store this lemon cake
This cake is a bit slippery due to the lemon curd, so I recommend storing it in the fridge until just before serving. Depending on the weather, take it out about 20 minutes before serving!
Store covered in the refrigerator for up to 3 days. For best texture, let stand at room temperature for about 20 minutes before serving
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explanation
This lemon cloud cake has layers of silky lemon curd and creamy, fluffy lemon buttercream. The cake is a moist butter cake with the flavor of lemon zest!
cake:
1/2 cup butter, room temperature
1 1/4 cup granulated sugar
2 teaspoons lemon peel
3 big eggs
1 teaspoon vanilla essence
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups all-purpose flour
1 cup buttermilk
1 (12.7 oz) Jarred Lemon Curd
matte
8 cups powdered sugar
1 cup butter, room temperature
1/4 cup fresh lemon juice
1 teaspoon lemon peel
1/4 tablespoon milk
Cake: Preheat oven to 350°F. Grease two 8-inch round cake pans with baking spray and line the bottoms with round parchment paper. Spray it again and let it sit. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, and lemon zest on medium speed for 5 minutes. Add eggs, vanilla, baking powder, and salt and mix for 1 minute, scraping the sides of the bowl as needed, until smooth. With the mixer on low speed, add the flour and buttermilk alternately, starting with the flour and adding it last. Mix until just combined. Do not over mix. Divide the batter evenly between the pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. For the frosting: In the clean bowl of a stand mixer fitted with the paddle attachment, mix together the powdered sugar, butter, and lemon juice until evenly combined. It will become thicker. Slowly pour in the milk until the desired consistency is reached. Increase mixer to medium-high and beat until fluffy, 1 to 2 minutes. Assemble: Using a long serrated knife, slice each layer of cake in half horizontally, making 4 layers. Spread half of the lemon curd in two layers. Make two “sandwiches” by placing the remaining cake on each. Place one cake “sandwich” on a cake plate. Spread a generous layer of frosting on top and use an offset spatula to spread it to the edges. Top with remaining cake “sandwich” and brush top of cake and slide with remaining frosting. There’s plenty of frosting (maybe extra), but there’s enough to create generous swirls and roses. Chill the cake in the refrigerator to firm up, then remove it about 20 minutes before serving.
Precautions
The cake can be stored, airtight, in the refrigerator for up to 5 days.
