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yellow cake recipe Lemon Curd Stripe With Buttercream
- Total Time: 180 minutes
- Yield: 14 servings 1x
- Diet: General
Description
This yellow cake recipe with lemon curd stripe and buttercream is a cherished family favorite, offering a perfect balance of sweet, tangy lemon, and rich fluffy buttercream, ideal for any occasion.
Ingredients
- 2.5 cups all-purpose flour
- 1.75 cups granulated sugar
- 2.5 cups unsalted butter (1 cup for cake, 0.5 cup for curd, 1 cup for buttercream)
- 7 large eggs (4 for cake, 3 for curd)
- 4 tsp vanilla extract (2 tsp for cake, 2 tsp for buttercream)
- 1 cup buttermilk, room temperature (or 1 cup milk + 1 Tbsp lemon juice)
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 3–4 medium fresh lemons, for 0.5 cup juice and zest
- 4 cups powdered sugar, sifted
- 2–4 Tbsp milk or cream
Instructions
- Cream Butter and Sugar: Cream 1 cup softened unsalted butter and 1.75 cups granulated sugar for 3-5 minutes until light and fluffy.
- Add Eggs and Vanilla: Incorporate 4 large eggs one at a time, mixing well after each, then stir in 2 tsp vanilla extract.
- Combine Wet and Dry Ingredients: Whisk 2.5 cups flour, 2 tsp baking powder, 0.5 tsp baking soda, 0.5 tsp salt. Alternate adding dry with 1 cup buttermilk to butter mixture, mixing just until smooth.
- Bake Cake Layers: Pour batter evenly into two prepared 8-inch or 9-inch cake pans. Bake at 350°F (175°C) for 25-30 minutes until golden; a toothpick comes out clean.
- Cook Curd Ingredients: Whisk 0.5 cup lemon juice, 0.75 cup sugar, 3 eggs, 0.5 cup unsalted butter in a saucepan over medium-low heat. Stir constantly.
- Thicken Curd: Stir constantly for 8-10 minutes until thickened enough to coat a spoon(s) back.
- Strain and Chill Curd: Strain the lemon curd through a fine-mesh sieve for extra smoothness. Cool completely at room temperature, then refrigerate until firm.
- Beat Butter: Beat 1 cup softened unsalted butter until creamy in a large bowl, about 2-3 minutes.
- Make Buttercream: Gradually add 4 cups sifted powdered sugar, alternating with 2-4 Tbsp milk or cream and 2 tsp vanilla. Beat 5-7 minutes until light and airy.
- Level Cake Layers: Level cooled cake layers with a serrated knife for an even, professional look.
- First Layer Frosting: Place one cake layer on a serving plate. Spread a thin, even layer of buttercream over the top.
- Pipe Curd Border: Pipe a buttercream border around the edge of the first layer. Fill the center with cooled lemon curd, keeping it within the border.
- Stack and Frost Cake: Top with the next cake layer and repeat. Frost the entire cake with remaining buttercream, smoothing sides and top.
Notes
Use high-quality unsalted butter, fresh large eggs, and freshly squeezed lemon juice for best flavor and texture. Ensure buttermilk is fresh for proper cake rise. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and dairy-free milk. Troubleshooting: Prevent cake sinking by not opening the oven door early. Thicken thin lemon curd by continuing to cook gently. Firm up soft buttercream by chilling it then re-whipping.
- Prep Time: 75 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx 100 g)
- Calories: 640 calories
- Sugar: 59 g
- Sodium: 300 mg
- Fat: 36 g
- Saturated Fat: 21 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 77 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg