Description
For the Cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
Zest of 1 lemon
For the Lemon Curd:
1/2 cup fresh lemon juice
2 teaspoons lemon zest
1/2 cup granulated sugar
3 large egg yolks
4 tablespoons unsalted butter, cubed
Directions:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract
and lemon zest.
Gradually add the dry to the wet , alternating with milk. Mix until just combined.
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean. Let the cake cool completely.
For the lemon curd, in a saucepan over medium heat, whisk together lemon juice, lemon zest, sugar, and egg yolks. Cook, stirring continuously, until the
mixture thickens, about 5-7 minutes.
Remove from heat and stir in the butter until smooth. Let the lemon curd cool completely.
Once the cake has cooled, spread the lemon curd evenly over the top. Serve and enjoy!
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Kcal: 280 kcal per slice
Servings: 8 slices
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure all ingredients are at room temperature for even mixing. Preheat your oven to 350°F (175°C) and prepare your 8-inch pan with parchment paper and grease. For the cake, thoroughly cream the softened butter and sugar for a full 3-4 minutes until pale and fluffy. This incorporates air for a light crumb. Add eggs one at a time, beating for a minute after each to fully emulsify. When combining dry and wet ingredients, start and end with the flour mixture, mixing only until no streaks remain. Overmixing causes toughness.
For the lemon curd, use a double boiler or cook directly over medium-low heat, stirring constantly with a silicone spatula to prevent the eggs from scrambling. The curd is ready when it coats the back of a spoon and leaves a clear path when you run a finger through it. Immediately strain through a fine-mesh sieve for absolute smoothness before stirring in the butter.
Serving Suggestions
This versatile cake pairs beautifully with various accompaniments. For an elegant dessert, serve with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. Fresh berries like raspberries or blueberries add a lovely color contrast and tartness. For a brunch option, dust the top with powdered sugar instead of using the full lemon curd layer. A sprig of mint or edible flowers makes a stunning garnish.
How-to Summary
To summarize: Prepare a simple lemon-infused butter cake by creaming butter and sugar, adding wet and dry ingredients alternately, and baking. Separately, cook a tangy lemon curd on the stovetop until thickened. Once both components are completely cool, spread the curd over the cake as a glossy, flavorful topping.
Frequently Asked Questions
Can I make this cake ahead of time? Yes, but store components separately. The plain cake can be wrapped tightly and kept at room temperature for a day or frozen for a month. The lemon curd can be refrigerated in an airtight container for up to a week. Assemble just before serving.
Can I use bottled lemon juice? It’s not recommended. Fresh lemon juice provides essential bright flavor and acidity that bottled juice, which often contains preservatives, cannot match.
My curd is runny. How can I thicken it? Return it to low heat and cook while stirring constantly. If it remains thin, create a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) and whisk it into the warming curd until thickened.
How do I store the finished cake? Store covered in the refrigerator for up to 3 days due to the curd topping. Let slices sit at room temperature for 15 minutes before serving for the best texture.
Can I turn this into a layer cake? Absolutely. Double the cake recipe to make two layers. Spread lemon curd between the layers and over the top. Consider adding a stabilized whipped cream frosting for extra decadence.
Common Mistakes to Avoid
- Adding cold ingredients: Using cold eggs or butter prevents proper creaming and can cause the batter to curdle.
- Overmixing the batter: This develops gluten, leading to a dense, tough cake. Mix only until ingredients are combined.
- Pouring warm curd on the cake: This will make the cake soggy. Both must be completely cooled.
- Cooking curd over high heat: This will scramble the egg yolks. Use medium-low heat and constant stirring.
- Not testing for doneness: Ovens vary. Start checking the cake at 25 minutes with a toothpick or skewer.
Conclusion
This Lemon Curd Cake is a celebration of bright, sunny flavors, perfectly balancing sweet, tender cake with tangy, luxurious curd. By following the detailed steps and avoiding common pitfalls, you can create an impressive dessert that is deceptively simple. Its elegant appearance and vibrant taste make it ideal for any occasion, from a casual family gathering to a special celebration. Mastering this recipe opens the door to countless variations, making it a valuable addition to your baking repertoire.
