Best-ever Lemon Cake

Torrey Moseley Recipe

By Torrey Moseley Torrey

1 Hr 30 Min
20 Min

A 13-year old friend of mine baked a version of this and I thought it was FABULOUS. I tweaked her recipe a little, but I must is hands-down the BEST lemon cake I've ever had.


1 1/3 c
* sugar
6 Tbsp
* butter (softened)
1 Tbsp
* lemon zest, grated (about 1 lemon)
3 Tbsp
* frozen lemonade concentrate---thawed
2 tsp
* vanilla extract
2 large
2 large
egg whites
2 c
1 tsp
baking powder
1 tsp
baking soda
1/2 tsp
1 1/4 c
buttermilk (fat free works ok too)
cooking spray to prepare pans
2 Tbsp
butter (softened)
1 Tbsp
lemon zest, grated (about 1 lemon)
2 Tbsp
frozen lemomade concentrate - thawed
1/2 tsp
vanilla extract
8 oz
cream cheese (or neufchatel) - cold
1/8 tsp
3 1/2 c
powdered sugar
2/3 c
fresh lemon juice (2-3 lemons)
2 large
2 large
egg yolks
1 c
1 tsp
lemon zest, grated
6 Tbsp
unsalted butter (softened)

Directions Step-By-Step

Preheat oven to 350º (325 if high altitude). In large bowl, mix first 5 ingredients (marked with*) with electric mixer until light and fluffy. Add eggs and egg whites, 1 at a time, beating well after each addition. Combine dry ingredients in separate bowl—whisk together well. Alternate adding flour mixture and buttermilk, a little at a time. Beat well after each addition. Begin and end with flour mixture. Pour batter into 2 (9-inch) round cake pans that are coated with cooking spray. Sharply tap pans on counter a couple of times to remove air bubbles. Bake at 350º for 20 minutes. NOTE: Cakes will NOT brown. They will remain pale with slightly golden edges-sort of like a Twinkie. Cool in pans for 10 minutes on wire rack, then turn them out directly onto racks to continue cooling. Cool completely.
In bowl, mix everything EXCEPT powdered sugar in bowl and beat with mixer until light and fluffy. Make sure you use COLD cream cheese, as room-temp cream cheese makes frosting too runny. Gradually add powdered sugar and beat JUST until blended. Chill 1 hour.
For Curd:
Beat sugar and butter together in bowl until light and fluffy. Add eggs, one at a time, beating well after each egg. Add lemon juice. Mixture will look curdled at first—but will smooth out during cooking. In heavy pan (don’t use copper, it will react with the acid), cook over low heat until smooth, then increase to medium heat. Stir constantly—especially in corners on bottom of pan. (OR you can cook in steel bowl over simmering water). DO NOT BOIL. It’s done at 170º~ when your finger leaves clear path on back of spoon. Remove from heat. Add zest. Cover with plastic wrap (pressed onto surface of curd to prevent skin from forming) and thoroughly chill in refrigerator. It will last 1 week in fridge…2 months in freezer.
Slice both layers of COOLED cake in half, horizontally--to create 4 separate layers (I use dental floss). Place one layer section on large plate. Slather with thick layer of curd. Place remaining layers on top, one at a time, slathering with curd in between each layer--or just use frosting in between layers if you didn't make curd. Frost entire cake with frosting. May garnish with thin slices of lemon, lemon zest, mint leaves or with Lemon gel candies.

About this Recipe

Course/Dish: Cakes
Collection: Lovable Lemon
Hashtags: #lemon, #citrus, #Summery

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Karla Harkins Karla_Harkins
May 27, 2015
My daughter requested a lemon cake for her graduation. She graduated nursing school! I really should have tried making it once for a taste test. I was VERY, VERY disappointed in the cake, every one at the party was too :( I loved the icing and curd but the cake had the texture of cornbread, not good. I will have to find another cake recipe but the frosting and curd got high praises from everyone who tasted it. Thanks for these recipes, they will definitely be used again, but not the cake part.
Julie Bensinger cupcakejulie
Mar 30, 2015
Made this delicious cake following the recipe as written. The layers were thin but still able to torte them and the curd recipe was delicious but didn't make enough so one layer I used raspberry jam..definitely a keeper! Thanks!
Michelle Cardwell Michelle_Cardwell
Feb 10, 2015
I made this cake for my daughter's birthday and it was a HUGE hit! Truly the best EVER lemon cake recipe. It turned out perfectly. Spongy, moist cake. Perfect consistency to curd and icing. We ate it for several days and were so sad when it was gone. This is a recipe I will make again and again and again.
Christine Mel ViaDolarosa
Aug 6, 2014
Finally! I tried clicking on 8 lemon cake recipes before finding one that didn't use a can and a box! How many can and a box lemon cake recipes do we need... LOL
shad dixon ShadDixon
Dec 13, 2013
Can't wait to try this. I love tart lemon dishes & this sounds great.