Description

This Lemon Curd Cake is a burst of sunshine in every bite. A moist lemon cake infused with homemade zesty lemon curd, topped with a luscious lemon cream cheese frosting. Perfectly tangy, lightly sweetened, and delightfully refreshing, this cake is a showstopper for any occasion or celebration.

Ingredients

Units Scale

For the Lemon Curd

1/2 cup (120 ml) fresh lemon juice
4 large egg yolks, at room temperature
3/4 cup (150 g) granulated white sugar
1/8 tsp salt
1 tbsp (10 g) lemon zest (about 1 large lemon)
1/2 cup (112 g) unsalted butter, cold and cut into cubes

For the Lemon Cake

2 1/4 cups (281 g) all-purpose flour, spooned and leveled
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
10 tbsp (140 g) unsalted butter, softened
1 1/2 cups (300 g) granulated white sugar
3 large eggs, at room temperature
1 tbsp vanilla
1 cup (240 ml) buttermilk, at room temperature
3 tbsp (30 g) lemon zest (about 3 large lemons)

For the Lemon Cream Cheese Frosting

3/4 cup (168 g) unsalted butter, softened
6 oz (170 g) cream cheese, cold
2 1/4 cups (293 g) powdered sugar
1/2 tbsp (5 g) lemon zest (about 1/2 large lemon)

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Instructions

Prepare the Lemon Curd
In a medium saucepan, whisk together lemon juice, egg yolks, sugar, salt, and lemon zest. Place over medium-low heat and cook for 20–25 minutes, whisking frequently, until the mixture thickens and coats the back of a spoon.
Remove from heat and whisk in the cold, cubed butter until melted and fully incorporated. Transfer the curd to a heatproof bowl, covering the surface with plastic wrap to prevent a skin from forming, and refrigerate until completely cool.
Bake the Lemon Cake
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and sugar using an electric mixer for 2 minutes until light and fluffy. Beat in the eggs and vanilla extract until smooth.
Gradually add the dry ingredients and buttermilk to the wet mixture, mixing on low until fully combined. Gently fold in the lemon zest.
Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
Make the Lemon Cream Cheese Frosting
Beat the softened butter on high speed for about 5 minutes until pale and fluffy. Add the cold cream cheese and mix for another minute on high speed.
Sift in powdered sugar and mix on low until fully combined. Add the lemon zest and beat on high until light and fluffy.
Assemble the Cake
Once the cake is fully cooled, carefully invert it onto a serving plate. Using a wooden stick or the handle of a wooden spoon, poke holes all over the top of the cake.
Transfer the chilled lemon curd to a piping bag and pipe it into the holes. Spread a thick layer of cream cheese frosting on top using an offset spatula. Optionally, swirl additional lemon curd on top of the frosted cake for decoration. Slice and serve!

Notes

For best results, make the lemon curd a day ahead to allow adequate chilling time.
Ensure all ingredients, especially eggs and butter, are at room temperature for a smoother batter and frosting.
Leftover cake should be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 330
Sugar: 28g
Sodium: 110mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 4g
Cholesterol: 75mg