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Lemon Meltaway Cake

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This Lemon Meltaway Cake features tender, buttery lemon cake layers filled with tangy lemon curd and covered in silky lemon frosting. Each bite melts in your mouth, bursting with bright citrus flavor and balanced sweetness.

Ingredients

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)

1 1/2 cups (3 sticks) unsalted butter, softened (for frosting)

4 cups powdered sugar (for frosting)

3 tablespoons cream

2 tablespoons lemon juice (for frosting)

1/2 teaspoon lemon extract (for frosting)

1/4 teaspoon golden yellow food color (optional)

1/2 cup unsalted butter (for rosettes)

3 cups powdered sugar (for rosettes)

2–4 tablespoons milk or cream

1/2 teaspoon vanilla extract

Teal gel food color (optional, for decoration)

Instructions

  1. Preheat oven to 350°F (177°C) and grease and flour two 9-inch round cake pans.
  2. Whisk together flour, baking powder, and salt in a bowl; set aside.
  3. In a large bowl, cream butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition, then mix in lemon extract and optional food coloring.
  5. Alternate adding flour mixture and milk, beginning and ending with flour, mixing until just combined.
  6. Divide batter evenly between prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean.
  7. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. For the glaze, whisk powdered sugar and lemon juice until smooth; pour evenly over cooled cakes and let soak in slightly.
  9. Spread lemon curd between the cooled cake layers.
  10. For frosting, beat butter until creamy. Gradually add powdered sugar, then cream, lemon juice, and lemon extract; whip until light and fluffy.
  11. Frost entire cake with lemon frosting and smooth with a spatula.
  12. For rosettes, beat butter until fluffy, then add powdered sugar, milk, and vanilla extract until smooth. Tint with teal gel color and pipe rosettes or kisses for decoration.

Notes

Do not overbake; check cakes at 25 minutes to keep them moist.

Brush cake layers with glaze or simple syrup to enhance moisture and lemon flavor.

Use fresh lemon juice for the best flavor, though bottled can be substituted.

Frosting consistency can be adjusted with extra cream or powdered sugar as needed.

Chill the cake briefly between crumb and final coats for a smooth professional finish.

Store in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Find it online: https://justsosavory.com/lemon-meltaway-cake/