Lemon Curd Cake Recipe

5 from 3 votes

Delight in this light and tangy Lemon Curd Cake recipe! Homemade lemon curd nestled between two light and fluffy cake layers to create a zesty sweet treat!

Prep Time30

Cook Time25

Total Time55

Course: Cakes & Cheesecakes, Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 733kcal

Author: Andrea

Equipment

Kitchenaid Stand Mixer

Ingredients

For the Cake

1/2 cup butter
2 Tbsp lemon zest
2 tsp vanilla extract
1 1/2 cups granulated sugar
4 eggs
1 cup buttermilk
1/4 cup lemon juice
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt

For the Lemon Curd

3/4 cup lemon juice
1 Tbsp lemon zest
3/4 cup granulated sugar
3 eggs
1/2 cup butter

For the Frosting

1 cup butter softened
2 Tbsp lemon juice
1 tsp lemon zest
4 1/4 cups confectioner's sugar
1/4 tsp salt

Instructions

To Make the Cake

Preheat your oven to 350 degrees Fahrenheit and line 2 8-inch cake pans with parchment paper.
In a large mixing bowl combine the butter and lemon zest until smooth.
Next, add the sugar, vanilla extract, and salt and mix until combined.
Then, add in the eggs one at a time until a creamy consistency forms.
In a small glass measuring cup combine the buttermilk and lemon juice and mix together.
In a separate bowl whisk together the flour and baking powder.
Next, add in the dry ingredients and buttermilk into the batter and mix.
Then, divide the batter into your two prepared baking pans and bake in your oven for 25-30 minutes until a toothpick comes out clean.

To Make the Lemon Curd

While the cake is baking, prepare the lemon curd.
In a medium saucepan, combine the lemon juice, lemon zest, sugar and eggs.
Start cooking over low heat, whisking to blend completely.
Then, cook over medium-low heat, whisking to blend completely and then continuing to whisk until the curd starts to thicken and a few bubbles appear on the surface (approximately 6-8 minutes).
Remove from heat and whisk in the butter in four even batches. Let the heat of the mixture melt each batch of butter before adding the next. You should be able to see your whisk marks or have the curd coat the back of a spoon by the end of this step.
Strain the curd straight into a bowl or jar.
Press plastic wrap onto the surface of the curd so that a film doesn’t form as it cools and refrigerate until cool.

To Make the Lemon Frosting

In a large mixing bowl add the butter, lemon juice, lemon zest, confectioner’s sugar, and vanilla extract.
Then using a handheld mixer, beat until the buttercream is light and fluffy.

To Assemble the Cake

Pipe a small dollop of buttercream onto your cake stand in the middle to hold the first cake layer in place.
Place the first cake layer on top of the buttercream, then pipe a thick rim of buttercream around the top of the bottom layer of Lemon Curd Cake.
Next, fill the center with lemon curd then place the second layer of cake on top.
Then, frost the outside of the cake with a thin layer of buttercream to create a crumb coat and place the cake in the freezer to set for 15 minutes.
Remove the cake from the freezer and frost the cake with the remaining frosting and place it in the freezer for another 10 minutes to set.
Finally, decorate your cake then serve and enjoy!

Video

Notes

You can store this lemon cake in an airtight container at room temperature for 2 days. For longer storage I recommend storing in an airtight container in your fridge for up to 5 days.

You can freeze the cake before you add the lemon curd, otherwise I would not recommending freezing.

Nutrition