Description
This Luscious Lemon Curd Cake is a delightful layered dessert featuring a moist lemon-flavored cake, a tangy homemade lemon curd filling, and a creamy lemon buttercream frosting. Perfect for spring or any celebration, this cake combines bright citrus flavors with a rich buttery texture that will impress everyone at your table.
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the Lemon Curd Filling:
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1/4 cup unsalted butter (cubed)
For the Frosting:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed)
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper to ensure easy removal. In a medium bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy, which usually takes about 3-5 minutes. This aeration is essential for a tender crumb.
- Add Eggs and Flavors: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition. Then stir in the lemon zest, fresh lemon juice, and vanilla extract to infuse the batter with bright citrus and aromatic notes.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredient mixture and milk to the wet ingredients in three additions, beginning and ending with the dry ingredients. Mix each addition just until combined to avoid overmixing, which can toughen the cake.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Once baked, cool the cakes in their pans for 10 minutes before transferring to wire racks to cool completely.
- Make the Lemon Curd: In a small saucepan, combine lemon juice, lemon zest, sugar, and egg yolks. Cook over medium heat, whisking constantly to prevent curdling, for about 5 to 7 minutes or until the mixture thickens to a custard-like consistency. Remove from heat and stir in cubed butter until smooth. Allow the curd to cool completely before using.
- Prepare the Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, mixing well after each addition. Incorporate lemon juice and vanilla extract, then add milk a little at a time to achieve a smooth, spreadable consistency.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Pipe a ring of frosting around the edge to create a barrier, then spoon or spread the lemon curd filling into the center. Carefully top with the second cake layer. Use the remaining buttercream to frost the top and sides of the cake evenly.
- Chill and Serve: Refrigerate the assembled cake for 20 to 30 minutes to set the frosting and allow cleaner slicing. Optionally garnish with fresh berries for an extra pop of flavor and color before serving.
Notes
- The lemon curd filling can be prepared up to 5 days in advance and stored in the refrigerator.
- This cake pairs wonderfully with fresh berries such as raspberries or blueberries for garnish or additional tartness.
- Use room temperature ingredients for best mixing results and a tender crumb.
- Ensure to line cake pans with parchment to prevent sticking and maintain cake integrity.
- Chilling the assembled cake helps the frosting firm up and results in cleaner cuts when slicing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
