Description
This Luscious Lemon Curd Cake Recipe features a moist and tender lemon-flavored cake layered with rich, tangy homemade lemon curd, and finished with a creamy lemon cream cheese frosting. Perfect for spring or any citrus lover’s dessert plate, this cake combines bright, fresh lemon zest and juice with fluffy cake layers for a delightful treat that tastes even better the next day.
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 freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the lemon curd:
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3/4 cup granulated sugar
- 3 large egg yolks
- 1/4 cup unsalted butter (cut into pieces)
For the frosting (optional):
- 8 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons lemon juice
Instructions
- Make the lemon curd: In a small saucepan, whisk together lemon juice, lemon zest, sugar, and egg yolks. Cook over medium-low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon, approximately 5 to 7 minutes. Remove from heat and stir in butter pieces until melted and the curd is smooth. Allow to cool completely, then refrigerate until ready to use.
- Prepare the cake layers: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to ensure easy release. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition to incorporate air. Stir in lemon zest, lemon juice, and vanilla extract. Alternately add the flour mixture and milk in three parts, starting and ending with flour, mixing just until combined after each addition to avoid overmixing.
- Bake the cake: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Make the frosting (optional): Beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, vanilla extract, and lemon juice, beating until light, fluffy, and spreadable.
- Assemble the cake: Place one cake layer on a serving plate and generously spread lemon curd over the top. Carefully stack the second cake layer over the curd. Frost the top and sides of the cake with the cream cheese frosting if using, or leave the sides semi-naked for a rustic look. Optionally, garnish the top with extra lemon curd for added flavor and presentation.
Notes
- The lemon curd can be made up to 3 days in advance and stored in the refrigerator.
- This cake stores well in the fridge and flavors improve after resting overnight.
- Serve the cake chilled or at room temperature for the best texture and flavor.
- For a dairy-free version, substitute butter and cream cheese with suitable plant-based alternatives.
- Ensure eggs and butter are at room temperature before baking for the best cake texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 110 mg
