Lemon Curd Cake

The BEST Lemon Curd Cake is a delightful treat you’ll want to share with family and friends. Whether you’re celebrating a birthday, having a summer barbecue, or just looking for a sweet pick-me-up, this cake brings a burst of sunshine to any occasion. Imagine layers of moist lemon-flavored cake, tangy lemon curd, and smooth buttercream frosting—heavenly, right? What’s even better is how easy it is to whip up! This recipe combines simple ingredients that you likely already have on hand, making it a perfect weekend baking project or last-minute dessert. With that refreshing citrus taste, you’ll be reaching for a second slice before you know it. So, let’s get mixing and discover how to create The BEST Lemon Curd Cake together!

Jump to:

• Why This Recipe Works
• Why You’ll Love This The BEST Lemon Curd Cake
• Ingredients
• The Best Lemon Cake Preparation
• Prepare the Cake Batter
• Combine Wet and Dry Ingredients
• Bake the Cake
• Make the Lemon Curd
• Prepare the Lemon Buttercream Frosting
• Assemble The BEST Lemon Curd Cake
• Final Frosting and Decoration
• Serving Suggestions
• Tips for Success
• Variations
• Storage Tips
• Pairing Ideas
• FAQs
• More Easy Desserts Recipes:
• 📖 Recipe Card

Why This Recipe Works

This recipe for The BEST Lemon Curd Cake brings together the perfect balance of moist, zesty cake layers and luscious lemon curd, all enveloped in creamy lemon buttercream. By using quality ingredients and maintaining precise measurements, this cake bakes to perfection. Thus, every bite bursts with citrus flavor. The combination of buttermilk and lemon juice ensures the cake stays incredibly moist, while the butter and sugar create a tender crumb. Every aspect is designed to elevate your baking experience, making this cake a true standout.

Why You’ll Love This The BEST Lemon Curd Cake

You’ll fall in love with The BEST Lemon Curd Cake not only for its delightful taste but also for its stunning presentation. With its bright yellow hue and inviting aroma, it’s the kind of cake that draws people in. Perfect for celebrations and gatherings, this cake is sure to be a crowd-pleaser. Its cheerful flavor adds a special touch, making it a memorable dessert that can brighten any occasion. Friends and family will appreciate the effort you put into this beauty, and you’ll enjoy the compliments coming your way!

Ingredients

• ½ cup (115 g) Butter, softened
• 2 tablespoons Lemon zest
• 2 teaspoons Vanilla extract
• 1 ½ cups Granulated sugar
• 4 large Eggs
• 1 cup Buttermilk
• ¼ cup Lemon juice
• 2 ½ cups All-purpose flour
• 2 ½ teaspoons Baking powder
• ½ teaspoon Kosher salt
• ⅓ cup Lemon juice (for curd)
• 1 tablespoon Lemon zest (for curd)
• ⅔ cup Granulated sugar (for curd)
• ⅓ cup (80 g) Butter (for curd)
• ¼ teaspoon Kosher salt (for curd)
• 1 large Egg (for curd)
• 3 large Egg yolks (for curd)
• 1 cup (230 g) Butter, softened (for frosting)
• 2 tablespoons Lemon juice (for frosting)
• 1 teaspoon Lemon zest (for frosting)
• 4 ¼ cups Powdered sugar
• ¼ teaspoon Kosher salt (for frosting)

The Best Lemon Cake Preparation

Prepare the Cake Batter

To begin, preheat your oven to 350°F (180°C) and get out two 8-inch baking pans. Line them with parchment paper, ensuring easy removal later. In a large mixing bowl, combine softened butter and lemon zest. Use an electric mixer on medium speed, mixing until creamy and smooth for about three minutes. This part is crucial for a fluffy texture. Next, add vanilla extract, granulated sugar, and kosher salt, mixing until everything is thoroughly blended. Now, add the eggs one at a time. Mix well after each addition to make the batter creamy.

Combine Wet and Dry Ingredients

In a separate container, mix the buttermilk and lemon juice and set aside. Then, in another bowl, whisk together the flour, baking powder, and salt, ensuring even distribution. Gradually mix half of the dry ingredients into the butter mixture, alternating with the buttermilk mixture. After that, add the remaining dry ingredients. Gently mix until just combined; overmixing can lead to a dense cake. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.

Bake the Cake

Now it’s time to bake! Place your cake pans in the preheated oven and set a timer for 25-30 minutes. To check if they’re done, insert a toothpick in the center of the cakes. It should come out clean. Once done, let the cakes cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely. During this cooling time, you can prepare your lemon curd.

Make the Lemon Curd

For the lemon curd, place a saucepan over medium-low heat. Combine lemon juice, lemon zest, granulated sugar, butter, and eggs in the saucepan. Whisk constantly until the mixture thickens—this should take around 5 minutes. Make sure to keep an eye on it to avoid scrambling the eggs. Once thickened, strain the curd through a fine mesh sieve into a bowl. This step removes any lumps, ensuring a silky texture. Cover the curd with plastic wrap, pressing it directly onto the surface to avoid a skin forming, and let it cool for 20-30 minutes.

Prepare the Lemon Buttercream Frosting

In a large mixing bowl, grab that softened butter and combine it with lemon juice, lemon zest, powdered sugar, and a bit of vanilla extract for extra flavor. Using an electric mixer, blend until the frosting is light and creamy. You’ll know it’s ready when it becomes fluffy and easily spreads.

Assemble The BEST Lemon Curd Cake

Now for the fun part! On a cake stand or serving plate, pipe a small dollop of buttercream in the center to adhere the first cake layer. Top it with a generous layer of lemon curd. Next, pipe a circle of frosting around the edge to hold in the curd, making sure it doesn’t spill out. Gently place the second cake layer on top. Create a crumb coat by spreading a thin layer of buttercream around the sides and on top of the cake. This helps trap any crumbs and makes the final frosting look neat. Refrigerate for about 15 minutes to set.

Final Frosting and Decoration

After chilling, remove the cake from the refrigerator and frost generously with the remaining buttercream. Take a moment to make it aesthetically pleasing; a smooth finish looks delightful. To help set the frosting, pop the cake in the freezer for another 10 minutes. Finally, get creative with your decorations! Add lemon slices, mint leaves, or even edible flowers for a beautiful touch. Slice, serve, and enjoy your masterpiece!

Serving Suggestions

For an elevated dessert experience, serve this delectable Lemon Curd Cake with fresh fruit, whipped cream, or even a scoop of vanilla ice cream. Each pairing enhances the cake’s refreshing lemon flavor and adds a delightful contrast in texture.

Tips for Success

• Ensure all ingredients, including butter and eggs, are at room temperature for even mixing and optimal texture.
• Allow enough cooling time for the cake layers and curd. This prevents your frosting from melting, allowing for a perfect finish.

Variations

To change things up, consider adding poppy seeds to the cake batter for a delightful crunch. Alternatively, experiment with different citrus flavors like orange or lime for a unique twist on this classic recipe.

Storage Tips

If you have leftover cake (which might be unlikely!), store it in an airtight container in the refrigerator for up to 5 days. For longer storage, you can wrap it tightly in plastic wrap and freeze for up to three months.

Pairing Ideas

Enjoy The BEST Lemon Curd Cake with a refreshing glass of iced tea or lemonade. This pairing creates a perfect afternoon treat that complements the cake’s citrusy goodness.

FAQs

1. Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used in a pinch.

2. How can I make my cake more moist?
Accurate measurements are key, along with ensuring you don’t overmix the batter, as that can lead to a denser result.

3. Can I make this cake gluten-free?
Yes, simply substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.

4. How should I store the lemon curd?
Store lemon curd in an airtight container in the refrigerator for up to 1 week.

5. Can I frost the cake in advance?
Absolutely! The cake can be frosted up to a day ahead; just keep it covered in the refrigerator.

This recipe for The BEST Lemon Curd Cake will surely impress your guests with its light, moist texture and vibrant citrus flavor. Enjoy making and sharing this delectable cake, bringing joy to any gathering or special occasion!

More Easy Desserts Recipes:

• Lemon Bars
• Fresh Rhubarb Pie
• The Best Carrot Cake
• Tiramisu Cookies

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