Luscious Lemon Curd Cake: A Zesty, Moist Dessert with Velvety Layers
This Lemon Curd Cake features layers of fluffy vanilla cake soaked with tangy lemon syrup, filled with homemade lemon curd, and frosted with a luscious lemon cream cheese frosting. Every bite balances sweetness and tartness, making it a crowd-pleaser for birthdays, bridal showers, or weekend treats.
Prep Time:
45 minutes
Cook Time:
2 hours 30 minutes
Calories:
Approximately 380 kcal per slice
ingredients
For the Lemon Curd:
½ cup (120ml) fresh lemon juice (about 3 lemons)
¾ cup (150g) granulated sugar
4 large egg yolks, room temperature
½ cup (113g) unsalted butter, cubed and chilled
1 Tbsp lemon zest
For the Cake Layers:
2½ cups (300g) cake flour (or all-purpose flour)
2 tsp baking powder
½ tsp salt
1 cup (226g) unsalted butter, room temperature
1½ cups (300g) granulated sugar
4 large eggs, room temperature
1 tsp vanilla extract
1 cup (240ml) buttermilk, room temperature
2 Tbsp lemon zest
For the Lemon Cream Cheese Frosting:
8 oz (226g) cream cheese, softened
½ cup (113g) unsalted butter, softened
3 cups (360g) powdered sugar
1 Tbsp lemon zest
For the Lemon Syrup (Optional):
¼ cup (60ml) lemon juice
¼ cup (50g) granulated sugar
Garnish:
Fresh berries or edible flowers
Directions
1. Prepare the Lemon Curd
Whisk lemon juice, sugar, egg yolks, and zest in a saucepan. Cook over medium-low heat, stirring constantly, until thickened (about 10–12 minutes). Remove from heat and whisk in cold butter until smooth. Strain through a fine-mesh sieve, cover with plastic wrap (touching the surface), and chill for 2+ hours.
2. Bake the Cake Layers
Preheat oven to 350°F (175°C). Grease and line three 6-inch round pans with parchment.
Sift flour, baking powder, and salt together. Set aside.
Cream butter and sugar until light and fluffy (~3 minutes). Add eggs one at a time, then mix in vanilla.
Alternate adding dry ingredients and buttermilk, mixing until just combined. Fold in lemon zest.
Divide batter evenly into pans. Bake for 25–30 minutes until a toothpick comes out clean. Cool completely.
3. Make the Frosting
Beat cream cheese and butter until smooth. Gradually add powdered sugar and lemon zest, whipping until fluffy (~5 minutes).
4. Assemble the Cake
Brush cooled cake layers with lemon syrup (mix lemon juice and sugar, heat until dissolved).
Pipe a frosting dam around each layer’s edge, fill with 1/3 cup lemon curd, then stack. Frost the exterior and swirl remaining curd on top. Garnish with berries or zest.
Frequently Asked Questions
1. Can I use store-bought lemon curd?
Yes, but homemade curd offers brighter flavor. Reduce sugar in frosting if using sweetened store-bought curd.
2. How do I prevent a dry cake?
Use room-temperature ingredients and avoid overbaking. The buttermilk and syrup ensure moisture.
3. Can I make this gluten-free?
Substitute cake flour with a 1:1 gluten-free blend (add ½ tsp xanthan gum if absent).
4. How should I store leftovers?
Refrigerate for up to 3 days. Bring to room temperature before serving for best texture.
5. Why did my curd turn lumpy?
Strain it immediately after cooking and whisk constantly over low heat to avoid scrambling eggs.
Tools You'll Need
6-inch round cake pans
Parchment paper
Stand mixer or hand mixer
Fine-mesh sieve
Offset spatula (for frosting)
Piping bag (optional)
Tips
Zest lemons before juicing for maximum flavor.
Chill cake layers before assembling to reduce crumbs.
Weigh flour for accuracy (1 cup = 120g) to avoid dense cake.
Use gel food coloring in frosting for vibrant yellow hues.
Allergy Information
Contains: Dairy (butter, cream cheese), eggs, gluten.
Dairy-free option: Use plant-based butter and coconut cream cheese.
Egg-free: Substitute curd with chia seed gel (3 Tbsp chia + ½ cup lemon juice, soaked overnight).
Conclusion
This Lemon Curd Cake is sunshine on a plate—each layer bursts with citrusy joy, while the cream cheese frosting adds a luxurious finish. Whether you’re celebrating or simply craving a slice of happiness, it’s a recipe worth savoring. Share your creations with #LemonCurdDream and let the zest-filled magic inspire others!
No comment