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
Scale
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.
