Lemon Meltaway Cake

This lemon meltaway cake is pure sunshine on a plate—soft, fluffy layers of lemon cake filled with tangy lemon curd and covered in a silky lemon frosting. I love how each bite melts in my mouth, balancing bright citrus flavor with buttery sweetness. It’s the perfect dessert for spring, summer, or any time I crave something fresh and vibrant.

Why You’ll Love This Recipe

I adore this cake because it has that perfect balance of sweet and tart. The lemon curd filling adds a burst of flavor, while the creamy frosting and soft crumb make every bite indulgent. I also love how beautifully it presents—especially when decorated with cheerful buttercream rosettes. Whether for birthdays, holidays, or just a sunny weekend treat, this cake always impresses.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Lemon Cake
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup unsalted butter softened
3 large eggs
1 teaspoon lemon extract
1 1/4 cups whole milk
1 cup powdered sugar sifted
1/3 cup lemon juice
1 cup lemon curd
1 teaspoon golden yellow food color optional (I like Wilton brand)

Lemon frosting
1 1/2 cups 3 sticks unsalted butter, softened
4 cups powdered sugar
3 tablespoons cream
2 tablespoons lemon juice
1/2 teaspoon lemon extract
1/4 teaspoon golden yellow food color

Buttercream rosettes and kisses
1/2 cup unsalted butter
3 cups powdered sugar
2 to 4 tablespoons milk or cream
1/2 teaspoon vanilla extract
Teal gel food color I like Wilton brand

Directions

1. I preheat my oven to 350°F (177°C) and grease and flour two 9-inch round cake pans.
2. In a bowl, I whisk together flour, baking powder, and salt, then set it aside.
3. In a large mixing bowl, I cream the softened butter and granulated sugar until light and fluffy.
4. I add the eggs one at a time, beating well after each, then mix in the lemon extract and food coloring if I’m using it.
5. I alternate adding the flour mixture and milk, beginning and ending with flour, mixing until just combined.
6. I divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. Once baked, I let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
8. For the glaze, I mix the powdered sugar with lemon juice until smooth, then pour it evenly over the cooled cakes, letting it soak in slightly.
9. To assemble, I spread lemon curd between the cake layers.
10. For the lemon frosting, I beat the butter until creamy, then gradually add powdered sugar. I pour in cream, lemon juice, and lemon extract, whipping until light and fluffy.
11. I frost the entire cake with the lemon frosting, smoothing it with a spatula.
12. For the buttercream rosettes, I beat butter until fluffy, then add powdered sugar, milk, and vanilla extract until smooth. I tint it with teal gel food color and pipe rosettes or kisses on top for decoration.

Servings and Timing

This lemon meltaway cake serves about 12–14 people. It takes roughly 30 minutes to prepare, 30 minutes to bake, and about 1 hour for cooling and assembly.

Variations

I sometimes layer the cake with raspberry jam instead of lemon curd for a fruity twist. When I want extra tang, I add a touch of lemon zest to the batter. For a more subtle look, I skip the food coloring and keep the cake naturally pale yellow. If I’m feeling creative, I also add a thin layer of coconut flakes to the sides for added texture.

Storage/Reheating

I store the frosted cake in an airtight container in the refrigerator for up to 5 days. Before serving, I let it sit at room temperature for 30 minutes so the frosting softens. For longer storage, I freeze the cake (whole or sliced) for up to 2 months, wrapping it tightly. I let it thaw in the fridge overnight. This cake isn’t meant to be reheated—it tastes best chilled or at room temperature.

FAQs

How do I keep the cake layers moist?

I make sure not to overbake them and often brush the layers lightly with simple syrup or lemon glaze before assembling.

Can I make the cake layers ahead of time?

Yes, I bake them a day in advance and wrap them tightly in plastic before assembling.

Do I have to use lemon curd?

I love the flavor it adds, but I can substitute with lemon pie filling or even a layer of lemon buttercream.

Can I make this as a sheet cake instead of layered?

Absolutely, I pour the batter into a 9×13-inch pan and bake for about 35–40 minutes.

How do I get smooth frosting on the cake?

I use an offset spatula and chill the cake briefly between crumb and final coats for a professional finish.

Can I use bottled lemon juice?

Fresh lemon juice tastes best, but bottled works if that’s what I have on hand.

How can I make the frosting less sweet?

I add a bit more lemon juice or a pinch of salt to balance the sweetness.

Can I color the frosting differently?

Yes, I sometimes tint it pastel pink or white for variety—just use gel colors sparingly.

What’s the best way to pipe rosettes?

I use a star tip and apply even pressure while piping in circular motions.

Can I freeze the frosted cake?

Yes, I freeze it uncovered for about an hour, then wrap it well in plastic wrap and foil. It keeps beautifully.

Conclusion

I love how this lemon meltaway cake brings a burst of citrus flavor to any occasion. The tender lemon cake, tangy curd, and smooth buttercream combine for a dessert that truly lives up to its name—it melts in my mouth every time. It’s cheerful, elegant, and always leaves everyone wanting another slice.

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