Description
This Luscious Lemon Curd Cake is a delightful blend of tangy homemade lemon curd layered within a moist and tender cake, topped with a rich lemon cream cheese frosting. Perfect for lemon lovers looking for a vibrant dessert with a balance of sweet and tart flavors.
Ingredients
Scale
Lemon Curd
- 1/2 cup (120 ml) fresh lemon juice
- 4 large egg yolks, at room temperature
- 3/4 cup (150 g) granulated white sugar
- 1/8 tsp salt
- 1 tbsp (10 g) lemon zest (about 1 large lemon)
- 1/2 cup (112 g) unsalted butter, cold and cut into cubes
Cake
- 2 1/4 cups (281 g) all-purpose flour, spooned and leveled
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp (140 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated white sugar
- 3 large eggs, at room temperature
- 1 tbsp vanilla extract
- 1 cup (240 ml) buttermilk, at room temperature
- 3 tbsp (30 g) lemon zest (about 3 large lemons)
Frosting
- 3/4 cup (168 g) unsalted butter, softened
- 6 oz (170 g) cream cheese, cold
- 2 1/4 cups (293 g) powdered sugar
- 1/2 tbsp (5 g) lemon zest (about 1/2 large lemon)
Instructions
- Make the Lemon Curd: In a medium saucepan, combine lemon juice, egg yolks, sugar, salt, and lemon zest. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in cold butter cubes until smooth. Transfer lemon curd to a bowl, cover with plastic wrap touching the surface, and refrigerate until fully chilled.
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix.
- Assemble the Cake: Pour half of the batter into a greased and floured 9×13 inch baking pan. Spoon the chilled lemon curd evenly over the cake batter, avoiding the edges. Pour the remaining batter over the lemon curd layer, smoothing the surface.
- Bake the Cake: Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely in the pan on a wire rack.
- Make the Frosting: In a bowl, beat the softened butter and cold cream cheese together until smooth and creamy. Gradually add the powdered sugar and beat until fluffy. Mix in the lemon zest.
- Frost the Cake: Once the cake is completely cooled, spread the lemon cream cheese frosting evenly over the top. Refrigerate for at least 30 minutes before serving for frosting to set.
Notes
- Use room temperature eggs for better mixing and a tender crumb.
- Do not overmix the batter to avoid a dense cake.
- Chilling the lemon curd helps it stay distinct when layered inside the batter.
- You can substitute buttermilk with milk plus 1 tbsp of lemon juice or vinegar.
- Store the cake refrigerated due to the cream cheese frosting and lemon curd.
- Allow the cake to come to room temperature before serving for best texture and flavor.
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
