Lemon Curd Cake
Moist and tangy lemon curd cake with creamy frosting — a bright, citrusy dessert perfect for any occasion.
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Servings: 10 slices
Calories: 420kcal
Cost: $10–12 USD
Equipment
- 2 9-inch round cake pans
- 1 Electric mixer
- 3 Mixing bowls
- 1 Whisk
- 1 Double boiler
- 1 Fine-mesh strainer
- 1 Zester or microplane
- 1 Offset spatula
- 1 Wire rack
Ingredients
Cake Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 tablespoon lemon zest
- ¼ cup lemon juice freshly squeezed
Filling & Frosting
- 1 cup lemon curd homemade or store-bought
- 1 cup unsalted butter softened, for frosting
- 1 cup powdered sugar
- ½ cup cream cheese softened
- ½ cup heavy cream
Instructions
- Mix the cake batter using flour, baking powder, baking soda, salt, butter, sugar, eggs, lemon zest, and juice.
- Divide batter into two 9-inch pans and bake at 350°F (175°C) for 30 minutes.
- While cakes bake, prepare lemon curd using a double boiler, whisking constantly until thickened. Strain and chill.
- Let cakes and curd cool completely before assembling.
- Frost cake with cream cheese frosting, layering with lemon curd in the middle.
- Chill the assembled cake for at least 2 hours before serving.
Notes
For a more intense lemon flavor, add a touch of lemon extract to the frosting. Cake is best served chilled.
Nutrition
Serving: 120g | Calories: 420kcal | Carbohydrates: 50g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 6g | Cholesterol: 85mg | Sodium: 200mg | Potassium: 100mg | Fiber: 1g | Sugar: 35g | Vitamin A: 600IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1.2mg