Triple Layer Lemon Cake with Lemon Curd Buttercream
Full-flavored lemon kick in this moist lemon cake with lemon curd filling and a lemon curd buttercream.
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Servings: 10
Ingredients
Cake
- 2 boxes lemon cake mix
- 2- 3.4 oz. boxes lemon pudding
- 16 oz. sour cream
- 1 ½ C water
- ⅔ C canola oil
- 8 large eggs
Icing
- 1 C butter softened
- 6 C confectioner's sugar
- ¼ C lemon curd
- ¼ C lemon juice
- ¼ teaspoon vanilla
- yellow food coloring gel
Filling
- 2 10 oz. jars lemon curd
Instructions
- Preheat oven to 350 degrees. Grease 3- 9 inch cake pans.
Cake
- Mix all ingredients together until smooth. Pour equal amounts into the cake pans and bake for 35-40 minutes or until toothpick comes out clean.
- Remove from cake pans, and cool on a cooling rack before icing.
Icing
- Cream softened butter and 1 C of sugar together. Slowly add the rest of the sugar. Add lemon curd, juice, vanilla. Add food coloring to get desired color. Beat until fluffy.
- Place first cake layer on icing turntable. Top with 1 jar lemon curd. Top lemon curd with just enough buttercream to cover it. Add second layer and repeat.
- Add third layer. Spread a thin layer of buttercream over top and sides as a crumb layer. Refrigerate 5 minutes to set. Remove from fridge and use almost all of buttercream to completely ice the cake. Use the rest of the buttercream to decorate. Make more icing if necessary.