Description
This Luscious Lemon Curd Cake combines a moist and tender lemon-flavored cake with a rich, tangy lemon curd filling and a creamy lemon cream cheese frosting. Bursting with fresh lemon juice and zest, this cake is perfect for spring or summer celebrations, offering a delightful balance of sweet and tart flavors that lemon lovers will adore.
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)
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 set over simmering water (double boiler), whisk together fresh lemon juice, egg yolks, sugar, salt, and lemon zest. Stir constantly until the mixture thickens and coats the back of a spoon, about 10 minutes. Remove from heat and gradually whisk in cold butter cubes until smooth. Transfer to a bowl, cover, and refrigerate to cool and set.
- Prepare Dry Ingredients: In a medium bowl, sift together all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat softened butter with granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer on medium speed.
- Add Eggs and Vanilla: Beat in eggs one at a time, fully incorporating each before adding the next. Mix in vanilla extract.
- Combine with Dry Ingredients and Buttermilk: Alternately add the dry ingredient mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix each addition just until combined. Fold in lemon zest.
- Bake the Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide batter evenly between pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the Frosting: In a large bowl, beat softened butter and cold cream cheese together until smooth and creamy. Gradually add powdered sugar and lemon zest, beating on low until incorporated, then on high until fluffy and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of chilled lemon curd over the top. Place the second cake layer on top, then frost the sides and top with the lemon cream cheese frosting. Decorate as desired.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour to set the frosting and flavors before slicing and serving. Enjoy your luscious lemon curd cake!
Notes
- Use fresh lemon juice and zest for the best bright, citrus flavor.
- Make sure all refrigerated ingredients are brought to room temperature for better mixing and texture.
- You can prepare the lemon curd a day ahead and store it in the refrigerator.
- If buttermilk is unavailable, use regular milk with 1 tablespoon of vinegar or lemon juice added and rested for 5 minutes.
- Store leftover cake in the refrigerator for up to 3 days, covered to maintain freshness.
