Description
Dive in the vibrant and zesty delight of our Lemon Curd Cake! This scrumptious cake combines the tangy freshness of lemon with the creamy, dreamy texture of homemade curd, all topped with a light and fluffy lemon frosting.
Ingredients
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
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
Lemon Frosting:
230g butter, softened
2 tbsp lemon juice
1 tsp lemon zest
4 1/4 cups powdered sugar
1/4 tsp kosher salt
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
Cream the butter, lemon zest, and sugar until light and fluffy. Add eggs one at a time, followed by vanilla, buttermilk, and lemon juice.
Whisk dry ingredients separately, then gradually mix into the wet ingredients until just combined.
Pour batter into the pan and bake for 35-40 minutes. Cool in pan 10 minutes, then on a wire rack.
For the curd, heat lemon juice, zest, sugar, and butter in a saucepan. Add eggs and cook until thickened. Strain and chill.
For the frosting, beat butter until creamy, then gradually add sugar, lemon juice, and zest until fluffy.
Assemble the cake with layers of curd and top with frosting.
Notes
Ensure all ingredients are at room temperature to achieve the best texture.
The cake can be made a day ahead, and assembled before serving.
Strain lemon curd to remove any lumps for a smoother texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American