Description
This Luscious Lemon Curd Cake is a delightful citrus-infused dessert featuring a moist lemon cake layered with tangy homemade lemon curd and finished with a rich, creamy lemon cream cheese frosting. Perfect for spring and summer gatherings, this cake balances bright lemon flavors with a tender crumb and smooth, buttery frosting.
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)
- 1/2 cup (120 ml) fresh lemon juice
Instructions
- Prepare Lemon Curd: In a heatproof bowl, whisk together lemon juice, egg yolks, sugar, salt, and lemon zest. Place the bowl over a pot of simmering water (double boiler) and cook, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in cold butter cubes until melted and smooth. Let cool completely.
- Make Cake Batter: Preheat the oven to 350°F (175°C). In a medium bowl, sift together flour, baking powder, baking soda, and salt. In a large bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in vanilla extract and lemon zest.
- Combine Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Be careful not to overmix to maintain a tender crumb.
- Bake: Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make Frosting: Beat softened butter and cold cream cheese together until smooth and creamy. Gradually add powdered sugar, continuing to beat. Mix in lemon zest and fresh lemon juice until the frosting is light and fluffy.
- Assemble Cake: Place one cake layer on a serving plate. Spread a generous amount of lemon curd evenly over the top. Carefully place the second cake layer on top. Frost the entire cake with the lemon cream cheese frosting using a spatula or knife.
- Chill and Serve: Refrigerate the cake for at least 1 hour to allow the frosting to set. Let the cake sit at room temperature for 15 minutes before serving for the best flavor and texture.
Notes
- Use fresh lemon juice and zest for the best flavor intensity.
- Ensure all ingredients are at room temperature for easier mixing and better texture.
- Don’t overbake the cake; keep an eye on it starting at 30 minutes to avoid dryness.
- Lemon curd can be made up to 3 days in advance and stored in the refrigerator.
- For a more intense lemon flavor, add an extra teaspoon of lemon zest to the frosting.
