| | |

Lemon Layer Cake

A lemon curd cake slice and served on a cream square cake plate


Looking for a lemon cake with layers of flavour that will keep you coming back for more? Try my Lemon Cake recipe! I aimed to create a cake that would tantalize your taste buds with every bite. While the cake itself has a subtle lemon flavour, the real highlight is the tangy and zesty lemon curd filling. I used an indulgent Ermine frosting with a rich and creamy vanilla flavour, for the topping and filling. Of course you can always customize it with your preferred fillings and toppings, but I think you’ll love this combination.

Tips to make your lemon cake baking even better:

Stovetop Curd

Making Lemon Curd for Non-Thermomix owners? I recommend using a double boiler if you’re not experieinced with the stovetop method. It’s a simple and foolproof method that prevents egg yolks from curdling.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

What Is Thicken Mode?

Thicken Mode on the TM6 is set to 100°C to ensure the flour is cooked out properly. The TM6 takes care of the temperature, mixing, and timing. Resulting in consistent and precise results every time.

🤩👩‍🍳The Thicken Mode is a function available with the TM6 Thermomix to help thicken liquids like custards, gravies and sauces. 💚👩‍🍳 All you have to do is weigh in your recipe ingredients, and the Thermomix will run through a series of fully automated steps.

You set the temperature to (egg base) 90°C or (flour base) 100°C, weigh in your ingredients, and tap the thicken icon. The Thermomix does the rest. It automatically runs through a series of steps to thicken. Once completed, the thickened liquid is ready to be used. Thicken Mode allows for consistent and precise results every time. The process of thickening using the TM Thickening Mode is super easy, being fully automated and straightforward. The appliance handles the temperature, mixing, and timing, allowing for consistent and precise results every time, all at the touch of a button.

Thermomix owners that don’t have Modes

For Non-TM6 owners, simply weigh in the dry ingredients and give them a mix. Then weigh in the wet ingredients and mix to combine. Remove the lid and scrape down the sides to ensure everything has the same texture. Set the mixer to 10 minutes/90°C/speed 2-3, and your curd will thicken perfectly.

TM Butterfly problems?

If you find that your Thermomix butterfly attachment is having trouble moving when you begin using it, you may want to consider removing it and giving the mix a quick stir without the butterfly in place. This should only take a few moments. Once you’ve done so, reattach the butterfly and try again. The butterfly may have difficulty moving if the mix is too thick.

A lemon curd cake slice and served on a cream square cake plate

Bec’s Lemon Layer Cake

5 from 2 votes

5 stars tells us you love the recipe

becs-table.com.au
This cake has layers of flavour that will excite your tastebuds with every bite. Lemon and Vanilla are a match made in heaven.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Difficulty Medium, Patience required
Course Afternoon Tea, Cake, Dessert
Cuisine Australian
Servings 12
Method Thermomix and Conventional

Equipment

  • 1 Thermomix or Stand Mixer

Ingredients
  

  • You will need 2 x 22cm 8 inch round cake tins.

For the cake

  • 350 g plain flour
  • 10 g 2tsp baking powder
  • 4 g 1/2 tsp baking soda
  • 3 g 1/2 tsp salt flaked or 1/4 tsp fine table salt
  • 180 g milk
  • 50 g oil
  • 60 g lemon juice
  • zest of 2 lemons
  • 170 g unsalted butter softened for stand mixer cold cubes straight from the fridge for Thermomix
  • 220 g Philadelphia cream cheese
  • 400 g sugar
  • 4 large eggs

For the Lemon Curd Filling

  • 150 g sugar
  • 30 g corn flour
  • Zest of 2 full lemons
  • 60 g of lemon juice
  • 100 g water
  • 30 g butter small cubes
  • 2 large egg yolks reserve whites for something else can be frozen up to 8months

Ermine Frosting

Instructions
 

Thermomix Method:

    For the cake:

    • Preheat the oven to 160°C (fan setting). Line two 22cm cake tins and set aside.
    • In the Thermomix bowl, weigh 350g plain flour, 10g (2 tsp) baking powder, 4g (1/2 tsp) baking soda, and 3g (1/2 tsp) salt. MC in mix for 4 seconds/speed 6. Transfer the mixture to another container and set aside.
    • Place a jug or bowl on top of the Thermomix bowl and weigh in 180g milk, 50g oil, 60g lemon juice, and the zest of 2 lemons. Stir the mixture, then set aside (the mixture will curdle, which is normal).
    • Weigh 170g small cold cubes of butter into the Thermomix bowl and mix for 20 seconds/speed 6.
    • Use a spatula to lift the butter from the base and scrape down the sides.
    • Weigh in 220g cream cheese and mix for 20 seconds/speed 5. Remove the lid, lift, scrape, and replace the lid.
    • Weigh 400g of sugar into a separate bowl. With the Thermomix running at speed 5, slowly add the sugar through the hole in the lid into the bowl until it’s fully combined this should take no more than 15 seconds. Remove the lid, scrape down and lift, and attach the butterfly whisk. *if your Thermomix doesn’t move with the butterfly in place see the tips in my post.
    • Crack the eggs into a bowl or jug and have the other ingredients nearby.
    • With the blades running at speed 3, add 2 eggs one at a time, followed by a couple of tablespoons of the flour mixture. Then add the remaining two eggs one at a time.
    • Lift the lid, lift, and scrape down the sides. Prepare the flour and milk mixtures for the final step. Replace the lid and set the blades to speed 3. Add half of the flour mixture through the hole in the lid, followed by half of the liquid mixture. Continue with the remaining flour then liquid mixtures. Remove the lid.
    • Using your spatula, scrape down and mix a little before returning the lid and giving it another mix for 3 seconds at speed 4 to release any air pockets.
    • Divide the batter evenly between the two prepared cake tins and level the batter. Place the tins in the preheated oven on the centre shelf. After 20 minutes, rotate the tins and bake for another 20 minutes. The total baking time is approximately 40 minutes, oven times do vary, so checking the cakes at the 20-minute mark is a good idea.

    Curd Filling Method:

    • Weigh the sugar and cornflour into the Thermomix bowl. Mix to combine for 4 seconds/speed 6.
    • Weigh in the remaining ingredients, and stir for 10 seconds/speed 3.5. Then set to thicken at 100°C (or for non-TM6 owners, set 10 min/90°C/speed 2). *See tips
    • Once cooked, remove from the Thermomix bowl into a small bowl, cover the surface to prevent skin formation, and allow to cool. Once cold, refrigerate until needed.

    Assembly:

    • With your Ermine frosting and Lemon curd in separate piping bags first pipe some Ermine rings around the base cake leaving a gap in between to add the curd.
    • Then pipe the curd in between those rings.
    • Place the second layer of cake on top then set it in the fridge for around 30 minutes before continuing.
    • After the cake has chilled, pipe more Ermine frosting on top however you like. I piped then used a step pallet knife to smooth.
    • Grate a touch of lemon rind over the top for some extra lemony zing.

    **Conventional Method:**

      For the cake:

      • Preheat the oven to 160°C (fan setting). Line two 22cm cake tins and set aside.
      • In a mixing bowl, combine 350g plain flour, 10g baking powder, 4g baking soda, and 3g salt. Set aside.
      • In a separate bowl, mix 180g milk, 50g oil, 60g lemon juice, and the zest of 2 lemons. Set aside.
      • Using a stand mixer fitted with the paddle attachment, cream 170g small room temperature cubes of butter for about 2 minutes on medium-high speed. Make sure your butter is softened before adding the cream cheese.
      • Add 220g cream cheese and continue mixing for another minute until well combined.
      • Gradually add 400g sugar to the mixture and continue mixing for about 2 minutes until light and fluffy.
      • Crack the eggs into a bowl or jug and have the other ingredients nearby.
      • With the mixer running on medium speed, add the eggs one at a time, followed by a tablespoon of the flour mixture after each addition.
      • Add half of the flour mixture to the bowl, followed by half of the liquid mixture. Mix until well combined.
      • Add the remaining flour mixture and liquid mixture and mix until everything is combined.
      • Divide the batter evenly between the two prepared cake tins and level the batter. Place the tins in the preheated oven on the centre shelf.
      • After 20 minutes, rotate the tins and bake for another 20 minutes or until a toothpick inserted into the centre of the cakes comes out clean.

      For the curd filling:

      • This is best done over a bain-marie if you are worried you may scramble the eggs. While the cake is baking, make the curd filling. Add some water to a saucepan and bring to the boil. While this is happening add the 150g sugar and 20g cornflour to the top bowl of your bain-marie and mix until well combined. Add 2 eggs, 60g lemon juice, and the zest of 1 lemon.
      • Turn the water in your pot down to a simmer, making sure your top bowl doesn’t reach the water underneath cook over low heat, **whisking constantly** until the mixture thickens. Remove from heat and add 50g butter.
      • Mix until the butter is melted and well combined. Set aside to cool.
      • Once the cakes are baked, remove from the oven and let them cool for 10 minutes in the tins before transferring them onto a wire rack to cool completely.

      Assembly:

      • Once the cakes have cooled, use a piping bag to pipe some Ermine rings around the base cake leaving a gap in between to add the curd. Then pipe the curd in between those rings. Place the second layer of cake on top then set it in the fridge for around 30 minutes before continuing.
      • After the cake has chilled, pipe more Ermine frosting on top however you like. Use a step pallet knife to smooth.
      • Grate a touch of lemon rind over the top for some extra lemony zing.

      Video

      YouTube video

      Notes

      This cake is at its best when chilled, so keep it in the fridge rather than out on the kitchen table.  But do keep it in a container so it doesn’t dry out.

      4 Comments

        1. Hello Nicole, I just completed the recipe development this week and have not yet tested it with gluten-free flour. If I were to test it, I would use plain GF flour and add bicarbonate. I personally do not keep any kind of self-raising flour as I prefer to have control over the amount of raising agent in the recipe. If you decide to try it with GF flour, please let me know how it turns out. ❤

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating