Our Lemon Curd Cake is like a sunny day in dessert form – soft, fluffy cake made with real lemons, filled with lemon curd, and topped with tangy cream cheese frosting and fresh berries. It’s sweet, but not too sweet, with a zingy twist. Every bite is a burst of bright flavors. Trust us, once you try it, you’ll want another slice!
Step By Step Instructions
Preparation
Preheat your oven to 325°F (160°C). Line your pans with parchment paper and Grease and flour three 9-inch (20cm) round cake pans.
Zesting Your Lemons
Using the zester or microplane, gently run it across the outer surface of the lemon, applying slight pressure. Grate only the yellow part of the skin, avoiding the white pith beneath, as it is bitter. Continuously rotate the lemon as you zest, ensuring you collect zest from all sides while avoiding the bitter pith.
Juicing The Lemons
For this recipe (including the curd), you will need approximately six lemons. To juice a lemon, start by choosing a ripe and firm lemon. Roll the lemon on a countertop to release more juice. Cut the lemon in half and hold one half with the cut side up over a small bowl or dish. Firmly squeeze the lemon, rotating it slightly to extract the juice. Alternatively, take one lemon half and hold it cut side down over the citrus juicer. Press the lemon down firmly on the reamer or cone of the juicer and twist it back and forth while applying pressure. The juicer will extract the lemon juice and flow it down into the collection reservoir below.
Separating An Egg
For this recipe, you will need to separate 1 large egg. To do this, hold the egg firmly but gently and tap gently on a flat surface like the countertop to create a crack in the shell. Use both hands to open the egg by pulling the two halves of the shell apart. Be cautious not to drop any shell fragments into the egg. Over the bowl, carefully transfer the egg yolk back and forth between the two shell halves, allowing the egg whites to drip into the bowl. Keep the yolk intact as you transfer it, and let the egg whites fall into the bowl below. Once the egg white has mostly separated from the yolk, gently transfer the yolk to a separate clean bowl.
Making The Batter
In a medium-sized bowl, whisk together the sifted all-purpose flour (2½ cups or 300g), baking powder (1 teaspoon), baking soda (¼ teaspoon), and salt (½ teaspoon). This blend of dry ingredients will provide structure and flavor to your cake. Set the mixture aside for now; we’ll incorporate it into the wet ingredients later. Connect your mixer with the whisk attachment and beat the 4 large eggs with 1½ cups (300g) of granulated sugar on high speed. The goal here is to achieve a pale and fluffy consistency, which typically takes about 5 minutes. This airy mixture will ensure a light and delicate cake texture. Lower the mixer’s speed and slowly add ¾ cup (80ml) of neutral oil (such as canola oil or vegetable oil). Then continue with the ¼ cup (60g) of melted butter, ¾ cup (180ml) of buttermilk (or milk), ½ cup (120ml) of freshly squeezed lemon juice, 1 tablespoon (6g) of lemon zest, and 1 teaspoon (5ml) of vanilla. Mix until it’s all combined. Gradually add the flour mixture you set aside earlier and mix until just combined. Divide the cake batter evenly between the two prepared pans. Slide the pans into the preheated oven and bake for 25-30 minutes. Keep an eye out for a toothpick inserted into the center, which should come out clean or with just a few crumbs. Once baked, allow the cakes to cool in the pans for 10 minutes. After this short resting period, transfer them to a wire rack to cool completely. This step ensures the cakes maintain their texture and makes removing them from the pans easier.
Making The Lemon Curd Filling
Whisk together 1½ tablespoons (9g) of finely grated lemon zest, 2 large eggs, 1 egg yolk, ½ cup (120ml) of freshly squeezed lemon juice, and ½ teaspoon (1g) of cornstarch in a medium mixing bowl. Then melt ½ cup (120g) butter in a medium saucepan over medium heat. Stir in ¾ cup (150g) of sugar and ¼ teaspoon (1.5g) of salt Stir until the butter is melted and the sugar is incorporated. The sugar doesn’t need to be dissolved at this point. Take a small portion of the warm butter mixture and gradually blend it into the egg mixture, whisking continuously. This process, called tempering, prevents the eggs from curdling. Then, pour this tempered egg mixture back into the saucepan and whisk over medium heat until the curd thickens and gently bubbles, about 8 minutes. Strain your luscious lemon curd through a sieve into a clean bowl, ensuring a silky texture without any lumps or zest. Press plastic wrap directly onto the curd’s surface to avoid forming skin. Allow it to cool to room temperature before refrigerating until thoroughly chilled and thickened. See our homemade Lemon Curd recipe for more details and tips on making the curd.
Making The Cream Cheese Frosting
In a large mixing bowl, beat 8 oz (225g) softened cream cheese and 1 cup (225g) of butter together using an electric mixer on medium speed. This blending creates a velvety base for your frosting. Mix in 1 teaspoon (5ml) vanilla and a pinch of salt. Then gradually introduce the sifted powdered sugar (you’ll need about 4 cups or 500g), adding one cup at a time. Mix on low speed after each addition until the sugar is fully incorporated. This gradual approach prevents clumps and guarantees a smooth frosting. If the frosting seems too thick or you prefer a softer consistency, you can add a few tablespoons of milk or heavy cream (the equivalent of 45-60ml). Start with one tablespoon at a time, and mix well until you achieve the desired consistency.
Assembling the Cake
Place one of the cake layers on a cake stand or serving plate. Pipe the cream cheese frosting around the edge of the bottom layer. Then fill the center of the piped frosting with lemon curd. Spread the frosting on the top and then onto the sides of the cake. For a semi-naked look, use a bench scraper or an offset spatula to gently scrape off some of the frosting around the sides of the cake until you achieve the desired effect. Decorate the top of the cake as desired with fresh berries, edible flowers, or any other decorations of your choice. This adds a final touch of elegance and flavor. Once the cake is decorated, refrigerate it for at least 30 minutes to set the frosting before serving. Freezing: If possible, freeze the cake layers without the cream cheese frosting. The frosting can become slightly compromised in texture after freezing and thawing. To freeze the unfrosted cake layers for up to 3 months, tightly wrapped in plastic wrap and foil. Thaw in the refrigerator before frosting. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
