Print

Perfect Sunburst Lemon Layer Cake

sunburst lemon layer cake - featured image
Print Recipe

A light, zesty lemon layer cake with a tender crumb, layered with creamy lemon curd and whipped cream cheese frosting, finished with elegant edible gold leaf. Perfect for celebrations and easy enough for home bakers.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour, sifted
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (227 g) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 4 large eggs, room temperature
  • Zest of 2 lemons
  • ½ cup (120 ml) fresh lemon juice
  • 1 cup (240 ml) whole milk, room temperature
  • 1 tsp pure vanilla extract
  • ¾ cup (180 ml) fresh lemon juice (for lemon curd)
  • ¾ cup (150 g) granulated sugar (for lemon curd)
  • 3 large eggs (for lemon curd)
  • 6 tbsp (85 g) unsalted butter, cut into pieces (for lemon curd)
  • Zest of 2 lemons (for lemon curd)
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (113 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 2 tbsp fresh lemon juice (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • Edible gold leaf sheets
  • Thin lemon slices or candied lemon peel (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using a mixer, beat softened butter and sugar on medium-high speed until pale and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each. Stir in lemon zest.
  5. Alternately add dry ingredients and milk, starting and ending with dry. Mix gently on low speed. Stir in lemon juice and vanilla extract.
  6. Divide batter evenly into prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean.
  7. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  8. For lemon curd: In saucepan, whisk lemon juice, sugar, eggs, and lemon zest over medium heat. Stir constantly until thickened (7-8 minutes). Remove from heat and whisk in butter until smooth. Chill until set but spreadable.
  9. For frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then beat in lemon juice and vanilla until fluffy.
  10. Assemble cake: Place one layer on plate, spread lemon curd generously, top with cream cheese frosting. Add second layer and frost top and sides evenly.
  11. Using tweezers, carefully apply edible gold leaf onto frosting for shimmer and elegance.
  12. Refrigerate cake at least 1 hour before serving. Bring to room temperature before slicing.

Notes

Use room temperature eggs and butter for best texture. Avoid overmixing batter after adding flour to prevent toughness. Stir lemon curd constantly over medium heat to avoid curdling. Apply gold leaf just before serving using tweezers to prevent tearing. Chill cake before slicing for clean cuts and better flavor melding. Cake layers can be baked ahead and frozen for up to 2 months.

Nutrition

Keywords: lemon layer cake, lemon cake, lemon curd, cream cheese frosting, gold leaf cake, elegant dessert, celebration cake, easy lemon cake

Find it online: https://blixfood.com/perfect-sunburst-lemon-layer-cake-recipe-easy-elegant-dessert-ideas/