Lemon Curd Cake

From the very depths of my heart, I extend my warmest thanks to you for joining me in another culinary adventure. Today, we’re diving into a recipe that promises to sweep you off your feet with its zesty charm and sun-kissed flavors: the Lemon Curd Cake. I promised you a recipe that’s anything but boring, and believe me, this cake delivers in every slice!

Ingredients

For the Cake:

• 115g butter, softened
• 2 tbsp lemon zest
• 2 tsp vanilla extract
• 1 ½ cups sugar
• 4 large eggs
• 1 cup buttermilk
• 1/4 cup lemon juice
• 2 ½ cups flour
• 2 ½ tsp baking powder
• 1/2 tsp kosher salt

The Lemon Curd:

• 1/3 cup lemon juice
• 1 tbsp lemon zest
• 2/3 cup sugar
• 80g butter
• 1/4 tsp kosher salt
• 1 large egg
• 3 large egg yolks

For the Lemon Frosting:

• 230g butter, softened
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 4 1/4 cups powdered sugar
• 1/4 tsp kosher salt

this Recipe

How to Make Lemon Curd Cake

Cake Preparation:

1. Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Mix Wet Ingredients: In a large bowl, cream together the butter, lemon zest, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract, buttermilk, and lemon juice.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
4. Combine All Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Bake: Pour the batter into the prepared cake pan and bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Lemon Curd Preparation:

1. Cook the Curd: In a saucepan over medium heat, combine lemon juice, zest, sugar, and butter. Cook until the butter melts and the mixture is smooth. Whisk in the egg and egg yolks, and continue cooking, stirring constantly until the mixture thickens (about 10 minutes). Remove from heat and strain through a fine sieve.
2. Chill: Cover the curd with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and chill in the refrigerator until cool.

Frosting Preparation:

1. Whip the Frosting: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, lemon juice, and zest, beating until the frosting is smooth and fluffy.

Helpful Tips

• Cake Texture: For the fluffiest cake, ensure all ingredients are at room temperature before mixing.
• Lemon Zest: Use fresh lemons for the zest to get the most vibrant flavor.
• Smooth Curd: Strain the lemon curd to ensure it’s perfectly smooth and free of any cooked egg bits.

Substitutions/Variations

• Gluten-Free: Swap the regular flour for your favorite gluten-free blend.
• Dairy-Free: Use plant-based butter and a dairy-free alternative for buttermilk.

Frequently Asked Questions

1. Can I make this cake in advance?
   • Absolutely! The cake can be baked a day in advance. Just wrap it well and add the curd and frosting before serving.
2. How do I store lemon curd cake?
   • The cake should be stored in the refrigerator and is best eaten within 3 days.

Storage Instructions

Keep the cake refrigerated due to the frosting and curd. It will maintain its best quality for about 3 days. For longer storage, freeze slices on a baking sheet before wrapping them in plastic wrap and storing in airtight containers.

More Relevant Recipes

If you loved this Lemon Curd Cake, explore these other delicious treats:

• Chocolate Raspberry Cake
• Orange Crush Poke Cake
• Black Forest Cheesecake Symphony

Thank you for sharing this delightful journey into the world of lemony treats with me! Your passion and participation make every recipe special. Remember, every slice of this Lemon Curd Cake isn’t just a treat—it’s a bright spot in your day, promising joy and a burst of sunshine in every bite!

Print