Dessertsbeyondfrosting4.0
Lemon Curd Cake Recipe
Homemade Lemon Curd Cake made from moist lemon cake layers filled with sweet lemon curd and frosted with tangy lemon cream cheese frosting. The perfect lemon layer cake for Easter, or any special occasion!
👥 10 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 1h🔥 Cook: 20 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- spatula
📝 Preparation Steps
1
Make the Cake
2
Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper, and grease the sides.
3
In a large mixing bowl, combine the sugar, oil, eggs, and lemon extract. Beat on medium speed until the well is incorporated. Scrape down the bowl as needed
(380g) granulated sugar2 cupslarge eggs, at room temperature3(5ml) Lemon (or vanilla) extract1 teaspoon(11.2 g) baking powder3 teaspoons(5 g) salt1 teaspoon(226g) unsalted butter, cold1 cup(113g) full-fat cream cheese, cold4oz(5ml) lemon extract1 teaspoon(15ml) heavy whipping cream1 tablespoon(57g) lemon curd3 tablespoons
4
Next, zest 2 lemons into the batter and then juice the lemons to get 1/4 cup of lemon juice. Add the lemon zest, lemon juice, and sour cream to the batter and beat until well combined.
(380g) granulated sugar2 cupslarge lemons, zested and juiced (see below)2(5ml) Lemon (or vanilla) extract1 teaspoon(11.2 g) baking powder3 teaspoons(5 g) salt1 teaspoon(226g) unsalted butter, cold1 cup(113g) full-fat cream cheese, cold4oz(5ml) lemon extract1 teaspoon(15ml) heavy whipping cream1 tablespoon(57g) lemon curd3 tablespoons½ cup (118 ml) vegetable oil½ cup (120g) sour cream (or Greek or plain yogurt), at room temperature½ cups (350 g) all-purpose flour, sifted2cup (59ml) fresh lemon juice1/4cups (455g) powdered sugar, sifted3 1/2
5
Combine the dry ingredients in a separate bowl, sift into the wet ingredients, adding half the dry ingredients at a time, with half of the buttermilk, and beat on low speed until combined. Add the remaining dry ingredients and buttermilk and continue mixing until combined. Use a spatula to scrape down the sides of the bowl and stir the batter to ensure it’s well-mixed.
(380g) granulated sugar2 cups(5ml) Lemon (or vanilla) extract1 teaspoon(11.2 g) baking powder3 teaspoons(5 g) salt1 teaspoonbuttermilk (236 ml) (or milk), at room temperature1 cup(226g) unsalted butter, cold1 cup(113g) full-fat cream cheese, cold4oz(5ml) lemon extract1 teaspoon(15ml) heavy whipping cream1 tablespoon(57g) lemon curd3 tablespoons
6
Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for ⏱️ 20-23 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Remove from the oven and allow to cool completely.
(380g) granulated sugar2 cups(5ml) Lemon (or vanilla) extract1 teaspoon½ cups (350 g) all-purpose flour, sifted2(11.2 g) baking powder3 teaspoons(5 g) salt1 teaspooncup (59ml) fresh lemon juice1/4(226g) unsalted butter, cold1 cup(113g) full-fat cream cheese, cold4ozcups (455g) powdered sugar, sifted3 1/2(5ml) lemon extract1 teaspoon(15ml) heavy whipping cream1 tablespoon(57g) lemon curd3 tablespoons
7
Make the Frosting
8
Cut the butter into 1-inch blocks. Beat the butter for ⏱️ 3-5 minutes until it is light and fluffy and reaches a spreadable consistency, scrape down the bowl frequently. Then add the cream cheese and cream together for ⏱️ 2-3 minutes until it’s fluffy and free of lumps.
9
Next add the powdered sugar, lemon extract, and heavy cream. Beat on low speed until the powdered sugar has combined. Add the lemon curd, beat to combine then increase speed to medium-high and beat for a couple of minutes until smooth and creamy.
10
Assembly and Decoration
11
Level the cake layers if needed. Place a dollop of frosting on your cake board and place the bottom layer of cake on top of that. Place half of the frosting in a large piping bag, then cut off the end of the piping bag. Pipe a thick border (a dam) along the outside edge of the cake, once or twice.
12
Spread half of the lemon curd in the middle of the cake. Add the second layer of cake, inverted and repeat the above steps using all of the remaining lemon curd. Next, add the final layer of cake on top, inverted.
13
Use the piping bag to fill in any gaps between the layers and to create a crumb coat. Using an offset spatula or icing smoother, wipe away the excess frosting, leaving you just enough to coat the outside of the cake.
14
With the remaining frosting, proceed to frost the top and sides of the cake using an offset spatula. Garnish with lemon slices.
Nutrition Facts
calories
755 calories
fat Content
36.9 g
serving Size
1 slice
fiber Content
0.8 g
sugar Content
77 g
sodium Content
283.3 mg
protein Content
7.9 g
trans Fat Content
0 g
cholesterol Content
181.9 mg
carbohydrate Content
101.4 g
saturated Fat Content
23.8 g
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