A lively and elegant dessert featuring layers of soft lemon cake, sweet strawberry compote, and rich buttercream, all crowned with a glossy lemon glaze.
Prep Time: 25 minutes
Baking Time: 30 minutes
Total Time: 55 minutes
Skill Level: Advanced
Cuisine: Western-Inspired
Servings: 8–10 slices
Dietary: Vegetarian
Ingredients
For the Lemon Sponge
- 150g unsalted butter, softened
- 280g powdered sugar
- 3 medium eggs, room temperature
- 1½ tsp vanilla extract
- 260g all-purpose flour
- 10g cornstarch
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine salt
- 210ml buttermilk
- Zest and juice of ½ a lemon
For the Filling
- 1 batch homemade strawberry compote
For the Frosting
- 1 batch Strawberry Swiss Buttercream
For the Cream Layer
- 1 batch Lemon Mascarpone Chantilly Cream
For the Lemon Drip
- 50g white chocolate
- 50g heavy cream
- 2 tsp lemon curd
- Yellow food coloring (optional)
Method
Step 1: Prepare the Cake Batter
Preheat your oven to 165°C (325°F). Line three 15cm (6-inch) cake pans with parchment paper. Sift the flour, cornstarch, baking powder, baking soda, and salt together. In another bowl, cream the butter, powdered sugar, and lemon zest using an electric mixer until light and fluffy. Beat in the eggs one at a time, followed by the vanilla. Gradually add the dry ingredients and buttermilk-lemon juice mixture, mixing just until smooth.
Step 2: Bake the Cakes
Divide the batter evenly among the prepared pans. Bake for 30 minutes or until a skewer inserted into the center comes out clean. Let cakes cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
Step 3: Make the Filling and Frosting
Prepare the strawberry compote and allow it to cool fully. Then, make the Strawberry Swiss Buttercream and Lemon Mascarpone Chantilly according to their individual recipes.
Step 4: Assemble the Cake
Level the cakes if needed. Place the first layer on a turntable. Pipe a ring of strawberry buttercream around the edge, fill the center with a mixture of strawberry compote and mascarpone cream. Repeat with the remaining layers. Coat the entire cake lightly with buttercream (crumb coat) and chill for at least 2 hours in the fridge or 30 minutes in the freezer.
Step 5: Prepare the Lemon Drizzle
Melt the white chocolate and heavy cream together over a double boiler. Stir in the lemon curd and tint with yellow food coloring if desired. Allow the glaze to cool to 30°C (86°F).
Step 6: Decorate
Pour the cooled glaze over the chilled cake, letting it drip naturally down the sides. Use the remaining buttercream to pipe decorations and garnish with lemon slices if desired. Let the cake sit at room temperature for 20–30 minutes before serving.
Helpful Tips
- Refrigerate the finished cake for up to 4 days, or freeze for up to 3 months.
- Always cool cake layers completely before frosting.
- Ensure the strawberry compote is well contained inside buttercream borders to avoid leaks.
- Chill the cake thoroughly before adding the lemon glaze for the best visual effect.
Equipment Checklist
- Three 15cm (6-inch) cake pans
- Parchment paper
- Electric mixer
- Wire cooling rack
- Turntable
- Offset spatula
- Icing smoother
- Piping bag with tip
- Double boiler
Allergy Notice
Always verify ingredients for allergens. If unsure, seek advice from a medical professional.
Nutritional Information
Nutrition details are approximate and should not substitute for professional advice.