This Lemon Cake, filled with a tangy homemade lemon curd and rich Swiss Meringue Buttercream, is the perfect cake for spring, Easter, and even summer! Truly inspired by the sunny season, this mouthwatering lemon layer cake is sure to brighten anyone’s day!
If the cake layers do not bake evenly, you can use a bread knife to trim the top off and make it flat which is easier for decorating. If you froze the cake layers, you will need to let the cake layers thaw just a bit before trimming.
Start with the frozen/semi-thawed cake layers, and place one layer on a cake board. You can use a spoonful of buttercream as “glue” between the cake layer and cake board if you like.
Pipe a circle of buttercream around the perimeter of the cake layer to create a barrier; add a thin layer of Swiss Meringue Buttercream then spread a generous amount of lemon curd over that.
Add your second cake layer and repeat with the Swiss Meringue Buttercream/lemon curd, then frost the outside with the Swiss Meringue Buttercream.