Description
A bright and silky three-layer cake filled with creamy lemon custard and topped with glossy lemon glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 4 large eggs
- 1/2 cup lemon juice and zest
- 1 cup butter
- 1 1/2 cups sugar
- 1 cup milk
- 1/4 cup cornstarch (for custard thickening)
- 2 tsp baking powder
- Lemon curd or glaze for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- Prepare cake batter by creaming butter and sugar, then adding eggs, lemon zest, and juice. Mix in flour and baking powder.
- Bake layers for 20–25 minutes until golden and springy. Let cool completely.
- For the custard, whisk milk, sugar, cornstarch, and egg yolks in a saucepan; cook until thick, then stir in butter and lemon juice. Cool slightly.
- Layer cake: cake, custard, cake, custard, cake.
- Spread lemon glaze or curd on top for shine.
- Chill for 1 hour before slicing for neat, luscious layers.
Notes
- Ensure the cake layers are completely cool before assembling.
- For a more intense lemon flavor, use fresh lemon juice and zest.
- Chilling the cake helps set the custard and makes slicing easier.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg