Lemon Curd Cake Recipe

Sophia

Lemon curd cake recipe has a bright, tangy flavor from fresh lemon juice and zest, balanced by the sweet, tender cake layers. The lemon curd adds a rich, silky texture with a refreshing citrus punch, while the frosting or cream layer softens the tartness, creating a smooth, flavorful bite.

Ingredients include all-purpose flour, sugar, butter, eggs, baking powder, salt, lemon zest, lemon juice, and buttermilk or yogurt for moisture.

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Prep Time 30

Cook Time 35

Total Time 1 5

Course Dessert

Cuisine Western

Servings 10 servings

Calories 420 kcal

Equipment

Mixing bowls
Electric mixer (or whisk)
Spatula
Zester
2 round cake pans (8 inch)
Saucepan
Wooden spoon
Fine mesh sieve

Ingredients

For the Lemon Cake:

2 ½ cups all-purpose flour
2 ½ tsp baking powder
¼ tsp salt
1 cup unsalted butter softened
2 cups granulated sugar
4 large eggs
Zest of 2 lemons
½ cup fresh lemon juice
1 cup buttermilk or plain yogurt

For the Lemon Curd:

4 large egg yolks or 2 whole eggs + 2 yolks
1 cup granulated sugar
½ cup fresh lemon juice
Zest of 2 lemons
4 tbsp unsalted butter cubed

For the Frosting:

1 cup unsalted butter softened
3 cups powdered sugar
2 –3 tbsp lemon juice
1 tsp lemon zest
Optional: 2 oz cream cheese for tangy flavor

Instructions

Prepare the Cake Batter:

Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans. In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in lemon zest and juice. Gradually mix in the dry ingredients, alternating with buttermilk, until smooth.

Bake the Cake:

Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Lemon Curd:

In a small saucepan, whisk together egg yolks, whole egg, sugar, lemon juice, and zest. Cook over low heat, stirring constantly, until thickened (about 7-10 minutes). Remove from heat and stir in butter until smooth. Strain through a fine mesh sieve for extra smoothness. Let it cool to room temperature.

Prepare the Frosting:

Beat the butter until creamy. Gradually add powdered sugar, lemon juice, and zest, beating until smooth and spreadable. Adjust consistency with a little milk if needed.

Assemble the Cake:

Place one cake layer on a serving plate. Spread a generous layer of lemon curd over it. Top with the second cake layer. Apply a thin crumb coat of frosting all around, then chill for 15 minutes. Finish frosting the cake evenly.

Decorate and Serve:

Optionally, pipe extra frosting, sprinkle lemon zest, or add candied lemon slices on top. Slice and serve. Store leftovers covered in the refrigerator for up to 3 days.

Notes

Note: Use room-temperature butter and eggs for a smooth, fluffy cake. Lemon curd can be prepared ahead and stored in the refrigerator for up to a week. For extra zest, add more lemon peel to the frosting. Chill the cake briefly after the crumb coat for easier frosting application.

Nutritional Amount Of Lemon Curd Cake Recipe

Calories: 420 | Carbohydrates: 55g | Fat: 20g | Protein: 5g | Sugar: 35g

Keyword Lemon Curd Cake Recipe