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This ultra fluffy Lemon Layer Cake is soft, buttery, and stacked high with silky lemon curd and fluffy lemon buttercream like a lemon cloud! It’s the kind of cake that feels fancy enough for a celebration, but simple enough to bake just because you’re craving something sweet and citrusy.
Why You’ll Love This Lemon Cake
- Layered with flavor: You get lemon in every bite from the cake, to the tart lemon curd AND the lemon buttercream frosting!
- Soft, tender crumb: This is a classic soft, moist butter cake with the fluffy cloud-like texture!
- Perfect balance: Sweet buttercream + tangy curd = magic
- Make-ahead friendly: This cake can be made a head and stored in the refrigerator!
Why Is It Called Lemon Cloud Cake?
This is one of those recipes that came from my mom’s recipe box. Of course I made a few tweaks because she used a boxed cake mix for the cake…which you totally could too! I just am giving you a from-scratch version! BUT the cake itself paired with the fluffy lemon buttercream frosting and the silky, tart lemon curd is like a soft, fluffy lemon cloud!
Ingredients
This cake has very straight-forward ingredients. The only 2 things you might need to purchase if you have already have a well-stocked pantry is lemons and buttermilk! Make sure to scroll the recipe card at the bottom of the page for the full ingredient list with measurements and instructions!
- All-purpose flour. Make sure to use the spoon and sweep method when measuring your flour.
- Lemons. You will be using the lemon juice and the zest!
- Baking powder. This will make sure the cake has a nice airy texture.
- Kosher Salt. I add a bit of kosher salt even though I am using salted butter.
- Butter. I use salted butter in this recipe but you can use usalted if you prefer. You will be using butter in both the cake and the frosting.
- Granulated sugar.
- Eggs. I use large eggs all my baking recipes unless otherwise stated
- Vanilla extract. A little vanilla just creates a depth of flavor paired with the lemon.
- Buttermilk. Using buttermilk in this cake is what keeps the texture extra soft and moist.
- Lemon Curd. You can use any store brand lmon curd you prefer, OR you can make your own at home using my lemon curd recipe!
- Powdered sugar. This will be used in making your buttercream
- Milk. You will add a bit of milk into the frosting alsong with lemon juice to help make it creamy.
Tips/Tricks for Success
- Use a boxed cake! If you’re short on time or just prefer boxed cake mix, you can absolutely use a Vanilla or butter cake mix in place of homemade!
- Use fresh lemon juice! It really makes a difference in flavor. Fresh lemon juice is leaps and bounds better than the kind you find in the bottle.
- Don’t skip the zest! The zest in the cake and frosting really amps up the lemon flavor!
- Chill the cake before slicing for cleaner layers if you want extra perfect layers. This is pro tip for baking all cakes!
- Level your layers if needed for a bakery-style finish. If your cake domes a bit it’s no problem. Just level the cake using a serrated knife so it sits evenly when you stack your layers!
How To Store This Lemon Cake
This cake will slide a round a bit due to the lemon curd so I recommend keeping it in the refrigerator until you’re almost ready to serve. Take it out about 20 minutes before serving depending on the climate!
- Store covered in the refrigerator for up to 3 days.
- Let it sit at room temperature for about 20 minutes before serving for best texture
Description
This Lemon Cloud Cake has layers of silky lemon curd and creamy, fluffy lemon buttercream. The cake is a moist butter cake that has a hint of lemon zest!
Cake:
- 1/2 cup butter, room temperature
- 1 1/4 cups granulated sugar
- 2 teaspoons lemon zest
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups all purpose flour
- 1 cup buttermilk
- 1 (12.7- ounce) jar lemon curd
Frosting
- 8 cups powdered sugar
- 1 cup butter, room temperature
- 1/4 cups fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 tablespoons milk
- Cake: Preheat your oven to 350°F. Coat two 8-inch round cake pans with baking spray and line the bottoms with rounds of parchment paper. Coat again with spray and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and lemon zest together on medium speed for 5 minutes.
- Add in the eggs, vanilla, baking powder, and salt and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour and the buttermilk in alternating portions, beginning and ending with the flour. Mix until just combined. Don’t over-mix.
- Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Frosting: In the clean bowl of your stand mixer fitted with the paddle attachment combine the powdered sugar, butter, and lemon juice mixing to until combined. It will be thick. Slowly drizzle in the milk, until the desired consistency is reached. Turn the mixer up to medium-high and beat until fluffy, 1 – 2 minutes.
- Assemble: Using a long serrated knife, slice each cake layer in half horizontally so you have 4 layers. Spread half of the lemon curd on two of the layers. Top each with the remaining cake, creating two “sandwiches”.
- Place one cake “sandwich” on a cake plate. Top with a generous amount of frosting and spread it out to the edges using an off-set spatula. Top with the remaining cake “sandwich” and frost the top and slides of the cake with the remaining frosting. There will be plenty of frosting (possibly extra) but there is enough to be generous and to even pipe swirls or roses.
- Refrigerate cake to set up and remove it about 20 minutes before serving.
Notes
Store cake airtight in the refrigerator for up to 5 days.
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