Description
This Luscious Lemon Curd Cake is a delightful treat combining a moist, flavorful lemon cake with a tangy, creamy lemon curd and smooth lemon frosting. Perfect for spring or summertime gatherings, this cake offers a perfect balance of sweet and tart, enriched with butter, cream cheese, and fresh lemon zest to elevate your dessert experience.
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 Batter
- 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
- Prepare the Lemon Curd: In a medium saucepan, whisk together the lemon juice, egg yolks, sugar, salt, and lemon zest. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 7-10 minutes. Remove from heat and stir in the cold butter cubes until fully melted and smooth. Transfer to a bowl, cover with plastic wrap touching the curd to prevent a skin, and chill until set.
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3-5 minutes.
- Add Eggs and Flavorings: Add eggs one at a time, beating well after each addition, then mix in vanilla and lemon zest.
- Alternate Adding Dry Ingredients and Buttermilk: Reduce mixer speed to low and add the flour mixture in three additions alternating with buttermilk in two additions, beginning and ending with flour. Mix just until combined to avoid overmixing.
- Pour and Swirl Lemon Curd: Divide half of the cake batter evenly between the two prepared pans. Drop spoonfuls of chilled lemon curd over the batter, then swirl lightly with a knife. Top with remaining batter and repeat swirling with remaining curd.
- Bake the Cake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes before removing to wire racks to cool completely.
- Prepare the Frosting: In a large bowl, beat the softened butter and cold cream cheese on medium speed until smooth and creamy. Gradually add powdered sugar and lemon zest, beating on low speed until combined then increase speed to medium-high and beat until fluffy.
- Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top. Place second layer and frost the top and sides of the cake evenly.
- Chill and Serve: Refrigerate the cake for at least 1 hour before serving to allow the frosting to set perfectly. Serve chilled or at room temperature, garnished with extra lemon zest if desired.
Notes
- Make sure all ingredients are at room temperature for best mixing results.
- Use fresh lemon juice and zest for the brightest flavor.
- Swirling the lemon curd into the batter creates a beautiful marble effect and bursts of lemon flavor.
- The cake can be stored in the refrigerator for up to 3 days.
- Allow the cake to come to room temperature before serving if chilled.
