Lemon Curd Cake is a bright and zesty dessert that combines the tangy sweetness of lemon curd with the lightness of a fluffy sponge cake. This cake is perfect for spring and summer gatherings, or anytime you want to add a splash of citrus to your dessert table. The rich, creamy lemon curd pairs wonderfully with the airy cake layers, making each bite a delightful mix of flavors and textures.
Ingredients
To make this refreshing Lemon Curd Cake, you’ll need:
- For the Cake:
- All-Purpose Flour: 2 cups
- Granulated Sugar: 1 ½ cups
- Baking Powder: 2 teaspoons
- Salt: ¼ teaspoon
- Unsalted Butter: ½ cup, softened
- Eggs: 4 large
- Milk: 1 cup
- Vanilla Extract: 1 teaspoon
- Lemon Zest: From 1 lemon
- For the Lemon Curd:
- Lemons: 3 (for juice and zest)
- Granulated Sugar: 1 cup
- Unsalted Butter: ½ cup, at room temperature
- Eggs: 4 large
- Egg Yolks: 2
- For the Frosting:
- Cream Cheese: 8 ounces, softened
- Butter: ¼ cup, softened
- Powdered Sugar: 3 cups
- Lemon Zest: From 1 lemon
- Vanilla Extract: 1 teaspoon
Step-by-Step Guide
- Make the Lemon Curd:
- Zest and juice the lemons to get about ½ cup of lemon juice. In a saucepan over medium heat, whisk together lemon juice, zest, sugar, and eggs.
- Cut the butter into small pieces and add to the pan, stirring continuously until the butter melts and the mixture thickens (about 10 minutes). Once it coats the back of a spoon, remove from heat. Strain through a fine sieve, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill in the fridge.
- Bake the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract and lemon zest.
- Sift together flour, baking powder, and salt. Alternately add dry ingredients and milk to the creamed mixture, starting and ending with dry ingredients.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare the Frosting:
- In a mixing bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, lemon zest, and vanilla, continuing to beat until creamy.
- Assemble the Cake:
- If cakes are domed on top, trim with a knife to level. Place one layer on your serving plate. Spread a generous amount of lemon curd over the first layer, then top with the second cake layer.
- Frost the top and sides of the cake with the cream cheese frosting.
- Garnish and Serve:
- Decorate with additional lemon zest, lemon slices, or edible flowers if desired. Refrigerate until ready to serve.
Storage Ideas
- Refrigeration: As this cake contains a high amount of dairy, store it in the refrigerator where it will keep for up to 5 days.
- Freezing: Freeze layers of the cake without the curd or frosting for up to 3 months. Thaw in the refrigerator before assembling and frosting.
Add-Ons
- Berry Twist: Add fresh raspberries or blueberries between the layers along with the lemon curd for a fruity touch.
- Lime Curd: Swap lemon for lime in the curd for a different citrus flavor.
FAQs
Q: Can I make the lemon curd ahead of time?
A: Yes, lemon curd can be made up to a week in advance and stored in the refrigerator.
Q: What if my lemon curd isn’t thickening?
A: Ensure the heat isn’t too high, as this can cause the eggs to scramble. Continuous stirring and patience are key. If it still doesn’t thicken, a little more time over low heat should help.
Health Concerns and Benefits
Lemon is packed with
vitamin C and antioxidants, which are beneficial for health, but remember that this cake is also high in sugar and fats. Enjoy Lemon Curd Cake in moderation as part of a balanced diet.
Lemon Curd Cake is an impressive dessert that’s sure to please with its bright flavors and elegant appearance. Perfect for any celebration, this cake brings a slice of sunshine to any table!
