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Slice missing from a lemon curd cake.

Lemon Curd Cake

This lemon curd cake is made with 3 layers of moist lemon cake, filled with lemon curd, and frosted with lemon cream cheese frosting.
5 from 192 votes
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Prep Time 30 minutes
Cook Time 25 minutes
cool time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 607 kcal

Ingredients
 
 

  • 7 oz Butter unsalted, room temperature
  • 2 tablespoon Lemon zest
  • 2 teaspoon Vanilla extract
  • 1 ½ cups Granulated sugar
  • 3 Eggs large
  • ⅔ cup Buttermilk
  • ⅓ Vegetable oil
  • 2 ¼ cups Flour AP, plain
  • 1 ½ teaspoon Baking powder
  • ½ Baking soda
  • ½ teaspoon Kosher salt

Lemon curd

  • ⅓ cup Lemon juice
  • 1 tablespoon Lemon zest
  • ⅔ cup Granulated sugar
  • 2/8 oz Butter unsalted, room temperature
  • ¼ teaspoon Kosher salt
  • 1 Egg large
  • 3 Egg yolks large

Lemon whipped cream cheese frosting

  • 2 cup Heavy cream cold
  • ⅔ cup Powdered sugar
  • 8 oz Cream cheese room temperature, full fat
  • 1 teaspoon Vanilla extract
  • 2 tablespoon Vanilla instant pudding to stabilize
  • 1 teaspoon Lemon zest

Instructions
 

Make the lemon curd

  • Put all of the ingredients in a saucepan and cook it over medium-low heat whisking constantly.
  • Once the butter melts, the consistency of the mixture will be thin, don't increase the heat. Keep whisking until the mixture thickens for about 5 minutes.
  • When the mixture thickens, transfer it to a fine-mesh strainer set over and bowl and strain the mixture from any unnecessary lumps. This will give you a perfect and smooth curd.
  • Cover the bowl tightly with plastic wrap and let the mixture cool for about 20-30 minutes at room temperature, then transfer it to the fridge to completely set.

Make the lemon cake layers

  • Preheat oven to 180c (350f) and prepare 3 6-inch baking pans with parchment paper.
  • In a large mixing bowl, add the soft butter, vanilla extract, granulated sugar, kosher salt, and lemon zest. Mix with an electric hand mixer until creamy and smooth for about 3 minutes.
  • Add the eggs and mix until they are well incorporated.
  • Gradually while mixing, add the oil and pour it slowly until the mixture is homogenous, then add the buttermilk and mix until well combined.
  • Add ½ of the flour, baking powder, and baking soda, and mix until almost combined. Then, add the other half of the flour and finish mixing with a rubber spatula until just combined and there are no lumps of flour visible.
  • Divide the mixture into 3 6-inch baking pans, I suggest using cake strips for even baking. Bake in a 180c (350f) preheated oven for about 25-30 minutes or until a toothpick comes out clean with a few moist crumbs.
  • Allow the cake layers to cool completely. Run a butter knife or a thin spatula around the edges of the cake to release it from the sides of the pan.
  • Invert and Tap: Place a wire rack or plate over the pan, hold them firmly, and flip to invert the pan. Lift Gently: Carefully lift one side of the pan, then remove it completely to slide your cake onto the surface.

Make the whipped lemon cream cheese frosting

  • Into a large mixing bowl add the heavy cream, powdered sugar, lemon zest, and vanilla extract, and mix with an electric hand mixer until stiff peaks form.
  • Add the room-temperature cream cheese and mix until smooth and creamy.

Assembly

  • Pipe a small dollop of the frosting on the surface that you will frost on. Lay the first cake layer over the frosting dot.
  • Pipe a circle around the edges of the cake using the frosting. Then fill the circle with 2-3 tablespoons of the lemon curd and smooth it out with an offset spatula.
  • Top with the second cake layer and repeat the same process. Top with the third cake layer and frost the cake with more frosting. Smooth it out with a cake scraper to make it smooth.
  • Optional: make a drip design with the lemon curd and top it with two slices of lemon.

Notes

  • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
  • Don’t overfill with curd. Add a thin, even layer of lemon curd between the cakes to avoid it spilling out the sides.
  • Zest your lemons carefully. When zesting the lemons, avoid the bitter white pith beneath the skin. Use a microplane or fine grater to get the most aromatic zest possible.
  • Constantly whisk while making the curd! It is really important if you want to get a smooth and silky curd.
  • Don't let the lemon curd come to a boil! This will cook the eggs and leave you with scrambled eggs. Make sure that the lemon curd mixture cooks over medium-low heat.
  • Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
  • Don’t overmix the cake batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
  • Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
  • Test for doneness carefully. Insert a toothpick into the center, it should come out clean or with just a few crumbs attached when done.
  • Be patient! It's tempting to frost the cake as soon as it's out of the oven, but let it cool for at least an hour. This will make it firmer, prevent crumbling, and keep the frosting from melting.

Nutrition

Calories: 607kcalCarbohydrates: 67gProtein: 8gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 205mgSodium: 444mgPotassium: 149mgFiber: 1gSugar: 41gVitamin A: 1433IUVitamin C: 6mgCalcium: 115mgIron: 2mg
Keyword lemon curd cake
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