Lemon Layer Cake with Silky Lemon Custard Cream

Lemon Layer Cake with Silky Lemon Custard Cream
🧾 Ingredients
🍰 Lemon Cake Layers:
2 1/2 cups (315 g) all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup (225 g) unsalted butter, softened
1 3/4 cups (350 g) sugar
4 large eggs
1 tbsp lemon zest
1/4 cup (60 ml) fresh lemon juice
1 tsp vanilla extract
1 cup (240 ml) milk
🍮 Silky Lemon Custard Cream:
2 cups (480 ml) milk
1/2 cup (100 g) sugar
4 egg yolks
1/4 cup (30 g) cornstarch
2 tbsp butter
1 tbsp lemon zest
1/3 cup (80 ml) fresh lemon juice
1 tsp vanilla extract
🍦 Optional Frosting (Light & Fluffy):
1 cup (240 ml) heavy whipping cream
2–3 tbsp powdered sugar
1/2 tsp vanilla
👩‍🍳 Instructions

1. Bake the Cake Layers
   Preheat oven to 180°C (350°F). Grease and line two or three round cake pans.
   In a bowl, whisk flour, baking powder, and salt.
   In another bowl, beat butter and sugar until light and fluffy.
   Add eggs one at a time, mixing well after each.
   Mix in lemon zest, lemon juice, and vanilla.
   Add dry ingredients alternately with milk, starting and ending with dry.
   Divide batter into pans and bake 20–25 minutes.
   Cool completely.
2. Make the Silky Lemon Custard Cream
   In a saucepan, heat milk until just steaming (not boiling).
   In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
   Slowly pour hot milk into the egg mixture while whisking.
   Return to saucepan and cook over medium heat, stirring constantly, until thickened.
   Remove from heat and stir in butter, lemon zest, lemon juice, and vanilla.
   Cover with plastic wrap touching the surface and chill completely.
3. Optional Whipped Cream Frosting
   Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
4. Assemble the Cake
   Place one cake layer on a plate.
   Spread a generous layer of lemon custard cream.
   Add next layer and repeat.
   Frost the outside with whipped cream (or leave semi-naked for a rustic look).
   ✨ Tips for Best Results:
   Chill the custard well for clean layers
   Add a thin layer of lemon syrup (lemon juice + sugar) to cake layers for extra moisture
   Garnish with lemon slices, zest, or white chocolate curls