If you are a fan of bright, tangy flavors paired with moist, tender cake, then this Luscious Lemon Curd Cake Recipe is destined to become your new favorite treat. Every bite bursts with the fresh zing of lemon curd nestled inside a soft, buttery cake, topped with a dreamy lemon cream cheese frosting. It’s that magical combination of sweet and tart that dances on your palate and leaves you craving another slice. Whether for a special occasion or a sunny afternoon indulgence, this cake will brighten any moment and impress everyone lucky enough to try it.
Ingredients You’ll Need
The magic of this Luscious Lemon Curd Cake Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role—from the zesty lemons providing vibrant flavor, to the softly whipped butter and cream cheese creating a luscious, velvety texture. With basic pantry staples and fresh citrus, you’re all set to bake a masterpiece that feels both homemade and special.
- Fresh lemon juice (1/2 cup): This fresh juice provides the essential tartness that makes the lemon curd shine.
- Egg yolks (4 large): Adds richness and helps thicken the lemon curd beautifully.
- Granulated white sugar (3/4 cup plus 1 1/2 cups): Balances the tart lemons with just the right level of sweetness.
- Salt (1/8 tsp and 1/2 tsp): Enhances the flavors and ensures the cake isn’t flat-tasting.
- Lemon zest (several amounts totaling about 4 1/2 lemons): Concentrates the lemon aroma and adds a refreshing kick throughout the cake and frosting.
- Unsalted butter (divided, cold and softened): Creates a tender crumb and silky frosting.
- All-purpose flour (2 1/4 cups): The foundation for the cake’s structure and fluffiness.
- Baking powder and baking soda: To help the cake rise perfectly light and fluffy.
- Eggs (3 large): Incorporate air for a soft texture and add moisture.
- Vanilla extract (1 tbsp): Rounds out the flavor with a gentle warmth.
- Buttermilk (1 cup): Provides tenderness and a slight tang to complement the lemon.
- Cream cheese (6 oz, cold): Essential for the smooth and tangy frosting that finishes this cake with style.
- Powdered sugar (2 1/4 cups): Sweetens and thickens the frosting for that perfect spreadable consistency.
How to Make Luscious Lemon Curd Cake Recipe
Step 1: Prepare the Lemon Curd
Begin by whisking together fresh lemon juice, egg yolks, granulated sugar, salt, and lemon zest in a saucepan. Cook this mixture over medium heat, stirring constantly until it thickens into a silky curd. Remove from heat and stir in cold butter cubes until smooth, then allow it to cool. This luscious lemon curd is the heart of the cake and will bring a burst of vibrant lemon flavor into every layer.
Step 2: Make the Cake Batter
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. In your mixer, cream the softened butter with sugar until light and fluffy. Add the eggs one at a time, followed by vanilla extract. Alternate adding the dry ingredients with buttermilk, mixing gently to maintain a tender crumb. Finally, fold in extra lemon zest for that bright signature zing throughout the cake batter.
Step 3: Bake the Cake Layers
Divide the batter evenly into two greased and floured cake pans. Bake at 350°F (175°C) for about 35 minutes or until a toothpick inserted comes out clean. Once baked, cool the cakes in their pans for a bit before transferring them to a wire rack to cool completely. Proper cooling is key to ensure clean layers and prevent the frosting from melting.
Step 4: Prepare the Lemon Cream Cheese Frosting
Beat softened butter with cold cream cheese until smooth and creamy. Gradually add powdered sugar along with a splash of lemon zest, blending until the frosting is fluffy and velvety. This luscious topping will complement the citrusy cake layers perfectly and hold everything together beautifully.
Step 5: Assemble the Cake
Place one cake layer on your serving plate and generously spread half the lemon curd over it. Top with a thick layer of cream cheese frosting, then place the second cake layer on top. Finish by frosting the entire cake with the remaining cream cheese mixture. For added flair, you can drizzle a bit of reserved lemon curd over the top or decorate with lemon zest curls.
How to Serve Luscious Lemon Curd Cake Recipe
Garnishes
Fresh berries like blueberries, raspberries, or even thin lemon slices are excellent garnishes to add extra color and a complementary burst of freshness. A light dusting of powdered sugar or edible flowers can also elevate the visual appeal and make your Luscious Lemon Curd Cake Recipe feel even more special.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to create a more decadent dessert experience. For a lighter option, a cup of herbal tea or a lemon-infused sparkling water can refresh your palate and balance the richness.
Creative Ways to Present
Try serving individual mini cakes by baking the batter in cupcake tins and layering each with curd and frosting for a delightful handheld treat. Alternatively, offer slices plated with a drizzle of lemon syrup or a sprinkling of toasted almonds to add an unexpected crunch and depth.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly with plastic wrap or store in an airtight container to keep it moist and fresh. Refrigerate for up to four days. The cream cheese frosting helps preserve moisture, so your cake will remain as luscious as when first baked.
Freezing
You can freeze the cake layers without frosting for up to two months. Wrap layers individually in plastic wrap and then foil to prevent freezer burn. When ready to enjoy, thaw layers overnight in the refrigerator before assembling and frosting to guarantee the freshest flavor.
Reheating
While this cake is best enjoyed chilled or at room temperature, if you prefer a slightly warm slice, microwave a piece for about 10 seconds. Be cautious not to overheat, as it may melt the frosting and change the texture.
FAQs
Can I use bottled lemon juice for this recipe?
Fresh lemon juice is highly recommended for this Luscious Lemon Curd Cake Recipe because it provides a natural brightness and depth of flavor that bottled juice cannot replicate. However, if needed, use fresh bottled lemon juice without additives or preservatives.
Is it possible to make this cake gluten-free?
Yes! Substitute the all-purpose flour with a high-quality gluten-free flour blend that measures cup for cup. Ensure your baking powder is gluten-free as well. The texture might vary slightly, but the cake will still be deliciously moist and flavorful.
Can I prepare the lemon curd ahead of time?
Absolutely. You can make the lemon curd up to a week in advance and store it in an airtight container in the refrigerator. Bring it to room temperature before layering it into the cake for easier spreading.
What if I don’t have buttermilk?
A quick substitute for buttermilk is to mix one tablespoon of lemon juice or white vinegar into one cup of milk and let it sit for 5-10 minutes. This will give the acidity and slight tang that buttermilk provides, perfect for this recipe.
How long does the cake stay fresh after frosting?
Once frosted, the cake is best enjoyed within three to four days if stored properly in the refrigerator. The flavors tend to meld more beautifully after resting overnight, making the cake even more luscious.
Final Thoughts
This Luscious Lemon Curd Cake Recipe is truly a celebration of all things bright and buttery in the world of baking. It’s the kind of dessert that brings sunshine to your kitchen and smiles to your loved ones. I wholeheartedly encourage you to try this recipe because once you experience that perfect balance of tart lemon curd, tender cake, and creamy frosting, you’ll wonder how you ever lived without it. Happy baking!
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Luscious Lemon Curd Cake Recipe
- Prep Time: 1h 30m
- Cook Time: 35m
- Total Time: 2h 5m
- Yield: 16 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Luscious Lemon Curd Cake combines a moist and tender lemon-infused cake layered with rich, tangy lemon curd and finished with a creamy lemon cream cheese frosting. Perfectly balancing sweetness and citrus zing, this cake is a delightful treat for lemon lovers and makes a gorgeous centerpiece for special occasions or afternoon tea.
Ingredients
Lemon Curd
- 1/2 cup (120 ml) fresh lemon juice
- 4 large egg yolks, at room temperature
- 3/4 cup (150 g) granulated white sugar
- 1/8 tsp salt
- 1 tbsp (10 g) lemon zest (about 1 large lemon)
- 1/2 cup (112 g) unsalted butter, cold and cut into cubes
Cake
- 2 1/4 cups (281 g) all-purpose flour, spooned and leveled
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp (140 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated white sugar
- 3 large eggs, at room temperature
- 1 tbsp vanilla extract
- 1 cup (240 ml) buttermilk, at room temperature
- 3 tbsp (30 g) lemon zest (about 3 large lemons)
Lemon Cream Cheese Frosting
- 3/4 cup (168 g) unsalted butter, softened
- 6 oz (170 g) cream cheese, cold
- 2 1/4 cups (293 g) powdered sugar
- 1/2 tbsp (5 g) lemon zest (about 1/2 large lemon)
Instructions
- Make the Lemon Curd: In a heatproof bowl, whisk together the lemon juice, egg yolks, sugar, salt, and lemon zest. Place the bowl over a pot of simmering water (double boiler) ensuring the bottom doesn’t touch the water. Slowly stir in the cold butter cubes and cook the mixture gently, stirring constantly until thickened – about 10 minutes. Remove from heat and let cool completely.
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a large bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then beat in vanilla and lemon zest. Alternate adding the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the flour mixture. Mix until just combined.
- Bake the Cake: Pour the batter into a greased and floured 9×13-inch baking pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack.
- Assemble the Cake: Once the cake is fully cooled, slice it horizontally into two even layers. Spread the cooled lemon curd evenly over the bottom layer, then gently place the top layer back on.
- Make the Lemon Cream Cheese Frosting: In a mixing bowl, beat together the softened butter and cold cream cheese until smooth and creamy. Gradually add the powdered sugar and continue beating until light and fluffy. Stir in the lemon zest until well incorporated.
- Finish the Cake: Frost the top and sides of the assembled cake with the lemon cream cheese frosting. Chill for at least 30 minutes to set before serving. Slice into 16 pieces and enjoy!
Notes
- Ensure all dairy ingredients are at room temperature before mixing for best results.
- You can prepare the lemon curd a day ahead and store it covered in the fridge.
- Allow the cake to cool completely before slicing and assembling to avoid melting the frosting.
- Store leftover cake covered in the refrigerator for up to 3 days.
- For a more intense lemon flavor, add an extra teaspoon of lemon zest to the cake batter.
