Best Lemon Lovers Layer Cake Recipes

WHOLE LEMON LAYER CAKE

Steps:

• Place Meyer lemons in a 2-quart saucepan with 4 cups water. Bring to a boil over high heat. Reduce heat and cover; simmer lemons until soft, about 25 minutes. Remove from heat and cool completely.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch cake pans, line the bottoms with parchment paper, and lightly grease the parchment paper.
• Remove any stems from the lemons. Slice into quarters and remove all seeds.
• Place the lemon quarters in the work bowl of a large food processor and process until fairly smooth, about 30 seconds. Add flour, sugar, butter, baking powder, and salt. Pulse about 10 times, just until the batter comes together into coarse crumbs with flecks of lemon rind. Pour in eggs and limoncello with the motor running; process until a thick, slightly grainy batter forms, 10 seconds or less.
• Divide batter between the prepared pans.
• Bake in the preheated oven until the tops are light gold and spring back lightly to the touch, and a toothpick inserted into the middle of each cake comes out clean, 20 to 23 minutes. Cool in the pans for about 5 minutes, then remove and finish cooling on baking racks.
• Place 1 cake layer on a cake plate and cover with lemon curd. Top with the second layer and frost just the top, or top and sides, with cream cheese frosting.

LEMON MASCARPONE LAYER CAKE

Steps:

• 1. For the cake Preheat oven 375 degrees Grease two 9 inch round pans
• 2. Place egg yolks and 7 tbsp. of sugar in bowl and beat until thick and light in color. In another bowl beat egg whites and remaining 7 tbsp. sugar until stiff peaks form. Fold egg whites into egg yolk mixture then fold in flour. Mix well and pour into pans. Bake 18 to 22 minutes. cool completely.
• 3. For the lemon syrup Place the sugar and water in a small saucepan and cook until sugar is dissolved and liquid is clear. Remove from heat and cool completely and then stir in lemon juice.
• 4. For the mascarpone frosting. Place the whipping cream and sugar in bowl and beat until stiff peaks. Place the mascarpone and 1 cup of lemon curd in bowl and mix well. Fold into whipping cream mixture. Refrigerate until ready to use.
• 5. To assemble cake Pour lemon sauce over each layer of cake. Place one layer on plate and frost. Place the other layer on top and finish frosting the whole cake. Mix the remaining lemon curd with a little water to make it smooth and spread on top of cake

LEMON LAYER CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners' sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.

LEMON LOVER'S LAYER CAKE

Steps:

• Sift flour with baking powder, baking soda and salt in a mixing bowl and set aside.
• Cream butter, sugar, and grated lemon zest with an electric mixer in separate mixing bowl until pale and fluffy.
• Beat eggs in 1 at a time, thoroughly.
• With electric mixer on low, add flour mixture in thirds, alternating with buttermilk.
• Add vanilla and beat until smooth.
• Divide batter evenly between 2 buttered and floured 9 inch cake pans.
• Bake at 350 degrees for 30 minutes or until cakes are golden and toothpick inserted in center comes out clean.
• Cool.
• Removed cooled layers from pans.
• Cut layers in half horizontally with a serrated knife.
• Spread lemon curd evenly between the layers and stack on serving plate.
• Whip cream and confectioner's sugar together.
• Frost sides and top with whipped cream.
• Cover top and sides with sliced almonds, if desired.