Dessertscambreabakes5.0
Lemon Bar Cake
If you love a classic lemon bar you will love this lemon bar cake! This fresh lemon cake is baked with a shortbread crust on the bottom, filled with tart lemon curd, and a lush cream cheese frosting. It's basically a lemon bar in cake form!
👥 8 Servings⏱️ Prep & Cook: 2h 35m⏳ Prep: 2h🔥 Cook: 35 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
- strainer
- pan
- oven
- mixing bowl
- whisk
- knife
📝 Preparation Steps
1
For the Curd
2
In a small pot, combine the lemon juice, sugar, lemon zest, yolks, and salt.
½ cup lemon juicefresh lemon juice1 tbsp+ 1 tsp lemon zest1 tbspfresh lemon zest1 tbsplemon zest1 tsp
3
Cook over medium-low heat for ⏱️ 12 minutes, stirring constantly until the curd looks vibrant yellow and is thick enough to coat the back of a spoon.
4
Pour the curd through a fine mesh strainer into a clean bowl. Then stir in the butter and vanilla extract. Cover the top with plastic wrap (so that it touches the curd) and set it in an ice bath to cool.
tsp vanilla extract3/4vanilla extract1 tsp½ tsp vanilla extract
5
For the Shortbread
6
Preheat the oven to 350°F(180°C). Lightly oil the sides of three 6-inch cake pans, then line the bottoms with parchment paper. Set aside.
7
Mix the shortbread ingredients in a stand mixer bowl on low speed until crumbly. Press into the prepared 6-inch cake pans. (about 105 g in each one). Bake for ⏱️ 8 minutes. Set aside to cool while you make the cake batter.
8
For the Cake
9
In a stand mixing bowl, rub together the sugar and lemon zest. Then add the cake flour, baking powder, and salt and mix to combine.
+ 1 tsp lemon zest1 tbspfresh lemon zest1 tbsplemon zest1 tspbaking powder2 tsp
10
Mix in the cubed butter until it resembles coarse sand.
11
Add the sour cream and oil and mix on low speed for exactly ⏱️ 1 minute. Scrape down the bowl.
12
In a bowl with a spout, whisk together the egg, milk, lemon juice, and vanilla. Slowly stream the liquid into the bowl with the mixer running on low until just combined. Scrape down the sides and bottom of the bowl to ensure everything is well combined.
large egg yolks4large egg (room temperature)1½ cup lemon juicefresh lemon juice1 tbsp
13
Pour the batter into all three cake pans on top of the shortbread crust, about 225 g in each.
14
Dollop 1 ½ tbsp of the lemon curd on top of the batter, use a toothpick to swirl it well into the batter.
15
Then bake the cake layers for ⏱️ 23-25 minutes, or until a toothpick inserted into the centers comes out covered in a few moist crumbs.
16
Lem them cool on a wire rack for ⏱️ 15 minutes, then flip them out of the pans. Allow them to cool completely before assembling.
17
Assembly
18
In a stand mixing bowl, mix the cream cheese on medium speed until smooth, then add the butter and mix to combine.
cold cream cheese2 oz
19
Mix in the powdered sugar on low until combined.
20
Add the heavy cream, vanilla extract, and lemon zest. Increase the speed to medium for ⏱️ 30 seconds until it looks fluffy, but is still thick. Cover and keep the bowl in the fridge until ready to use. If the buttercream looks curdled, it’s likely overmixed. Chill it in the fridge for ⏱️ 30-60 minutes and then mix again and it should come back together.
heavy cream1 tbsptsp vanilla extract3/4vanilla extract1 tsp½ tsp vanilla extract+ 1 tsp lemon zest1 tbspfresh lemon zest1 tbsplemon zest1 tsp
21
Use a serrated knife to cut a very thin layer off the top of the layers to expose the crumb. Spread a thin layer of buttercream over the top, then pipe a border around the edges (this will keep the curd from oozing out of the sides.) Spoon 2-3 tbsp of the curd in the center, then place the next layer on top. Place the last layer upside down so that the top is completely flat.
22
Use the rest of the buttercream to frost the sides and top.
23
Spoon more lemon curd on the top, garnish with fresh lemon slices or powdered sugar, and enjoy!
Nutrition Facts
calories
981 kcal
fat Content
73 g
serving Size
1 slice
fiber Content
1 g
sugar Content
64 g
sodium Content
379 mg
protein Content
6 g
trans Fat Content
2 g
cholesterol Content
289 mg
carbohydrate Content
81 g
saturated Fat Content
42 g
unsaturated Fat Content
24 g
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