Lemon Layer Cake with Lemon Curd Frosting
Cook time
Total time
Recipe type: Baking
Serves: 1 x 8-inch cake
  • 4 large eggs (60 g each) – yolks and white separated
  • 20 g caster sugar
  • 20 g honey
  • 20 g milk
  • 30 g flavorless oil (I’m using grapeseed)
  • 2 tsp vanilla extract
  • 120 g cake flour
  • 2 tsp lemon juice
  • Zest from 1 lemon
  • 70 g caster sugar (for egg whites)
  • Frosting:
  • 1 cup (240 ml) whipping cream
  • ½ cup () icing sugar
  • 3 tbsp lemon curd (chilled) – click here for recipe
  • Sliced lemons – for garnish
  • 1 tsp cake emulsifier (optional)
  1. Prepare your lemon curd. You could make it the day before.
  2. Preheat oven to 160°C/320°F.
  3. Sift the flour and set aside.
  4. In a large bowl, beat the egg yolks, honey and sugar together until well combined.
  5. Add in milk, oil, vanilla extract, lemon zest and continue to whisk until pale and thick.
  6. Fold in flour until flour just disappear. Do not overmix or your cake will end up being dense.
  7. In another large clean bowl, use an electric hand whisk and beat the egg whites until foamy.
  8. Add in lemon juice, ⅓ of the sugar and continue to whisk for 30 seconds.
  9. With the mixer still on, sprinkle the remaining sugar continuously until all is used up.
  10. Continue to whisk the egg whites until stiff peaks just form.
  11. Take a dollop of the meringue and mix into the egg batter to lighten the texture.
  12. Use a spatula and fold the rest of the meringue into the batter until the meringue just disappear.
  13. Tap the bowl on the counter a couple times to release big air bubbles.
  14. Pour into an ungreased 8-inch round pan with removable base and smooth the top with the spatula.
  15. Bake in preheated oven for 40 mins or until a skewer inserted comes out clean.
  16. Allow the cake to cool before removing from the pan.
  17. Whisk the cold whipping cream and icing together until stiff peaks.
  18. Fold in lemon curd and place in refrigerator until ready to use.
  19. Slice the cake horizontally into half and spread a generous dollop of lemon curd evenly on one half.
  20. Spread another layer of whipped cream on top of the lemon curd.
  21. Set the other half of the cake on top.
  22. Spread a thin layer of frosting all over the cake and refrigerate for 30 mins. It does not have to perfect at this point. This is called crumb coating and it helps to achieve a smooth cake finish towards the end.
  23. Remove cake from refrigerator and repeat with the final layer of frosting.
  24. Decorate by piping the rest of the whipped cream on the surface of the cake.
  25. Refrigerate until ready to serve.
Recipe by Bear Naked Food at https://www.bearnakedfood.com/2017/04/19/lemon-layer-cake-lemon-curd-frosting/