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Perfect Sunflower Lemon Layer Cake

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A bright and moist lemon layer cake featuring ground sunflower seeds for a subtle nutty depth, layered with homemade lemon curd and creamy lemon frosting. Perfect for easy and joyful Leo birthday celebrations.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (170g) unsalted butter, softened
  • 4 large eggs, room temperature
  • Zest of 2 medium lemons
  • ⅓ cup (80ml) fresh lemon juice
  • 1 cup (240ml) buttermilk (or dairy-free milk + 1 tbsp vinegar)
  • ½ cup (65g) ground sunflower seeds
  • For Lemon Curd Filling:
  • ½ cup (120ml) fresh lemon juice
  • ¾ cup (150g) granulated sugar
  • 3 large eggs
  • 6 tablespoons (85g) unsalted butter, cut into pieces
  • For Frosting:
  • 1 cup (225g) unsalted butter, softened
  • 3 ½ cups (440g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch (20cm) round cake pans or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, salt, and ground sunflower seeds. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium-high speed until fluffy and pale, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in lemon zest.
  5. Alternately add dry ingredients and buttermilk to the batter, starting and ending with dry ingredients. Mix gently on low speed until just combined.
  6. Divide batter evenly between prepared pans and smooth tops. Bake 28-32 minutes or until a toothpick inserted in center comes out clean.
  7. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  8. To make lemon curd: whisk lemon juice, sugar, and eggs in a saucepan over medium-low heat. Stir constantly until thickened, about 8-10 minutes. Remove from heat and whisk in butter until smooth. Chill before assembly.
  9. Prepare frosting by beating softened butter until creamy. Gradually add powdered sugar, lemon juice, vanilla, and salt. Beat until light and fluffy, about 5 minutes. Adjust consistency with milk if needed.
  10. Assemble cake by placing one layer on a plate, spreading lemon curd generously, then frosting. Add second layer and cover entire cake with remaining frosting. Smooth or create soft peaks with spatula.

Notes

If lemon curd is too runny, chill longer or add a teaspoon of cornstarch during cooking to thicken. Warm frosting briefly in mixer if too stiff for easier spreading. Use room temperature eggs and butter for best results. Grind sunflower seeds finely but do not over-process into butter. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use plant-based butter and yogurt. Cake layers can be baked ahead and stored wrapped in refrigerator. Let cake sit at room temperature before serving for best texture.

Nutrition

Keywords: lemon cake, sunflower seeds, lemon curd, layer cake, birthday cake, easy cake recipe, Leo birthday cake, homemade frosting

Find it online: https://gleamgulp.com/perfect-sunflower-lemon-layer-cake-recipe-for-easy-leo-birthday-celebrations/