Description
Lemon Curd Cake
Loaded with bright lemon zest and fresh lemon juice, this Lemon Curd Cake is bursting with lemon flavor in every bite. Lemon lovers will adore the layers of tender lemon cake, the tangy lemon curd filling, and the creamy lemon buttercream frosting. It’s a perfect treat for any occasion—whether it’s a birthday, Easter, or just a sunny pick-me-up, this cake will bring a burst of brightness to your day!
Lemon Cake:
Zest of 2 lemons
1 ¾ cups granulated sugar
¾ cup whole milk
¼ cup fresh lemon juice
6 large egg whites
2 tsp vanilla extract
2 ¼ cups bleached cake flour
4 tsp baking powder
1 tsp salt
12 tbsp unsalted butter
Filling:
2 cups lemon curd
Buttercream:
16 tbsp unsalted butter
4 oz cream cheese
4 cups confectioners’ sugar
⅛ tsp salt
2 tbsp lemon juice
2 tsp vanilla extract
2 tbsp heavy cream
Directions:
1. Preheat oven to 350°F. Prepare cake pans.
2. Mix lemon zest and sugar. Combine milk, lemon juice, egg whites, and vanilla.
3. Mix dry ingredients, add butter, and gradually add wet ingredients.
4. Divide batter and bake for 18-22 mins.
5. Cool and frost with buttercream and lemon curd.
Prep Time: 45 mins
Kcal: 754
Step-by-Step Guide
1. Prepare Pans & Oven: Preheat oven to 350°F. Grease and line three 8-inch cake pans with parchment paper. 2. Make Lemon Sugar: In a large bowl, rub the lemon zest into the granulated sugar with your fingers until fragrant and sandy. 3. Combine Wet Ingredients: In a separate bowl, whisk together the milk, lemon juice, egg whites, and vanilla. 4. Mix Dry Ingredients: In the bowl of a stand mixer, combine cake flour, baking powder, and salt. Add the softened butter and mix on low until the mixture resembles coarse sand. 5. Combine Batter: With the mixer on low, add half of the lemon sugar mixture, then half of the wet ingredients. Repeat, mixing just until combined. 6. Bake: Divide batter evenly among pans. Bake for 18-22 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack. 7. Make Buttercream: Beat softened butter and cream cheese until smooth. Gradually add confectioners’ sugar and salt. Beat in lemon juice, vanilla, and heavy cream until light and fluffy. 8. Assemble: Place one cake layer on a plate. Spread with a thin layer of buttercream, then pipe a dam around the edge. Fill with 1 cup of lemon curd. Repeat with second layer. Top with final cake layer. Frost the entire cake with remaining buttercream.
Serving Suggestions
Serve this cake at room temperature for the best texture and flavor. Garnish with fresh berries, edible flowers, or thin lemon slices. For an elegant touch, lightly torch the buttercream for a subtle toasted finish. Pair with a cup of Earl Grey tea or a glass of sparkling Prosecco to complement the citrus notes. Store any leftovers covered in the refrigerator for up to 3 days.
How-to Summary
Create a vibrant lemon cake by infusing sugar with zest, mixing a tender batter with egg whites, and baking in three layers. Fill the cooled layers with tangy homemade or store-bought lemon curd and a cream cheese buttercream dam. Frost the assembled cake with the remaining fluffy lemon buttercream for a stunning, flavorful dessert.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour? Yes, but for every cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornstarch to mimic cake flour’s lightness.
Can I make the components ahead of time? Absolutely. Bake and freeze the cake layers up to a month ahead. Lemon curd and buttercream can be refrigerated for 3 days; bring to room temperature and re-whip buttercream before using.
Why did my cake layers turn out dense? This is often due to overmixing the batter after adding the wet ingredients. Mix only until just combined to avoid developing gluten.
How do I prevent the curd from making the cake soggy? The buttercream dam around each layer’s edge is crucial—it acts as a barrier to contain the curd and support the layers above.
My buttercream is too runny. How can I fix it? The cake or butter may have been too warm. Chill the bowl in the refrigerator for 15-20 minutes, then re-whip. You can also add a bit more confectioners’ sugar to thicken.
Common Mistakes to Avoid
- Using cold butter or cream cheese, which will not incorporate smoothly and can lead to lumpy buttercream.
- Not properly creaming the lemon zest with the sugar, which misses the opportunity to deeply infuse the cake with lemon oil.
- Overbaking the cake layers, which dries them out. Start checking at the 18-minute mark.
- Attempting to assemble the cake with warm layers, which will melt the buttercream and cause the layers to slide.
- Spreading lemon curd directly onto the cake without a buttercream dam, risking a soggy cake and filling leakage.
Conclusion
This Lemon Curd Cake is a true celebration of citrus, perfectly balancing sweet and tangy flavors with a tender, moist crumb. While it requires careful steps—like creating the lemon sugar and building a stable dam for the curd—the stunning, professional-looking result is well worth the effort. By following this detailed guide and avoiding common pitfalls, you can confidently create a show-stopping dessert that is guaranteed to delight any lemon lover and brighten any occasion.