Lemon Curd Cake Recipe

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

  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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!

  • Delicious Recipes

    Lemon Curd Cake Recipe

    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

    1. 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.
    1. 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.
    1. 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.
    1. 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.
    1. 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!