Lemon Curd Cake

Lemon Curd Cake is made up of a moist lemon cake topped with a light whipped cream cheese frosting and a tart lemon curd. It is a light and bright cake that is perfect for any occasion!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings slices

Calories 252kcal

Author Ellie Haley

Ingredients

For Lemon Cake:

1 cup (198 grams) granulated sugar
zest of 2 lemons
3 large eggs
½ teaspoon vanilla
½ cup (113 grams) buttermilk
3 tablespoons lemon juice
1 stick (113 grams) unsalted butter melted and cooled
1 ¾ cup (210 grams) all-purpose flour
1 ½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt

For Lemon Curd:

⅓ cup plus 1 tablespoon (75 grams) granulated sugar
¼ cup (48 grams) lemon juice fresh squeezed
1 large (50 grams) egg
1 large (15 grams) egg yolk
6 tablespoons (90 grams) unsalted butter cubed and softened

For Frosting:

4 ounces (113 grams) cream cheese softened
½ cup (99 grams) granulated sugar
½ teaspoon vanilla
pinch of salt
¾ cup (170 grams) heavy cream

Instructions

For Lemon Cake:

Preheat the oven to 350 degrees (F). Spray a 9-inch square cake pan with non-stick spray and lay 2 strips of parchment paper in a cross shape across the bottom. Set aside.
In a large bowl combine the granulated sugar and the lemon zest. Whisk well to help release the oils in the zest.
Whisk in the eggs, vanilla, buttermilk, lemon juice, and melted butter until combined.
In a separate bowl combine the flour, baking soda, baking powder and salt.
Fold the dry ingredients into the wet ingredients until just combined.
Pour the batter into the prepared pan and bake for 35-40 minutes or until an inserted toothpick comes out clean.
Remove from oven and allow to cool.

For Lemon Curd:

In a medium heat-proof bowl whisk together the sugar, lemon juice, egg, and egg yolk.
Place the bowl over a small saucepan of simmering water and add the butter.
Let the mixture cook over low heat for about 15 minutes, whisking occasionally.
You will know the curd is ready when a thermometer reads 180 degrees (F) or when it is the consistency of mayonnaise.
Remove the curd from the heat and cover the surface of the curd with plastic wrap. Place the curd in the fridge while you make the frosting.

For Frosting:

In a medium bowl combine the room temperature cream cheese, sugar, vanilla, and salt. Mix until fully combined.
In a separate medium bowl whip the cream until stiff peaks form. Be sure not to over whip.
Add the cream cheese mixture to the whipped cream and beat until fully combined and smooth.
When the cake and lemon curd and completely cooled spread the frosting on top of the cake and then spread the lemon curd on top of the frosting.

Notes

Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cake batter. The ingredients will combine much easier and you won’t have chunks of cold butter in your batter.

Don't overmix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your cake will be tough instead of fluffy.
The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.

Nutrition