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Lemon Curd Cake

Irresistibly Moist Lemon Curd Cake with Creamy Goodness

This Lemon Curd Cake combines zesty lemon flavor with creamy frosting, making it a must-try dessert for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lemon Curd
  • 1 cup fresh lemon juice Always use freshly squeezed for the best flavor.
  • 4 large egg yolks Bring to room temperature for easy blending.
  • 1 cup granulated sugar Balances lemon's acidity in both the curd and the cake.
  • 1 pinch salt Amplifies flavors and balances the sweetness.
  • 2 tbsp lemon zest Adds vibrant lemony notes.
  • 6 tbsp unsalted butter Use cold while making the curd.
For the Cake
  • 1 cup all-purpose flour Measure carefully to avoid density.
  • 1 tbsp baking powder Crucial for achieving the perfect rise.
  • 1 tsp baking soda
  • 1 tsp salt Enhances flavor and balances sweetness.
  • 1 cup buttermilk Substitute with 1 cup milk + 1 tbsp vinegar if unavailable.
  • 1 tsp vanilla extract Can be omitted for a sharper lemon profile.
  • 1/2 cup unsalted butter Ensure it’s softened for mixing.
  • 1 cup granulated sugar Sweetens the cake.
For the Cream Cheese Frosting
  • 8 oz cream cheese Use chilled for easier mixing.
  • 2 cups powdered sugar Sift to eliminate lumps.
  • 1 tbsp lemon zest Blend in for added zing.

Equipment

  • medium saucepan
  • electric mixer
  • 9x9 Baking Pan
  • mixing bowls

Method
 

Step-by-Step Instructions for Lemon Curd Cake
  1. In a medium saucepan, whisk together fresh lemon juice, egg yolks, granulated sugar, salt, and lemon zest over medium-low heat. Stir constantly for 20-25 minutes until thickened and smooth. Remove from heat and whisk in cold butter until melted. Let cool.
  2. Preheat your oven to 350°F (175°C). Lightly grease a 9x9 baking pan and line the bottom with parchment paper.
  3. In a mixing bowl, sift together all-purpose flour, baking powder, baking soda, and salt.
  4. Cream together softened unsalted butter and granulated sugar using an electric mixer for about 2 minutes until light and fluffy. Add eggs, one at a time, with vanilla extract, mixing until smooth.
  5. Gradually alternate adding dry ingredients and buttermilk, starting and ending with dry ingredients, mixing until just combined. Fold in fresh lemon zest.
  6. Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Beat softened butter until fluffy, then gradually add cream cheese and sifted powdered sugar, mixing until smooth. Incorporate lemon zest.
  9. Once the cake is cool, poke holes in the top and pipe in the lemon curd. Frost with cream cheese frosting and swirl more lemon curd on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 85mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 27gVitamin A: 500IUVitamin C: 10mgCalcium: 60mgIron: 1.5mg

Notes

For best results, ensure all ingredients are at room temperature and sift flour before measuring.

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