Lemon Curd Cake
Delicious Lemon Curd Cake made with fresh lemon juice, creamy frosting, and a delightful lemon flavor.
Equipment
- medium saucepan
- large mixing bowl
- electric mixer
- 9×9 baking pan
- Piping Bag
- rubber spatula
Ingredients
For the Lemon Curd
- ½ cup fresh lemon juice (120 ml)
- 4 large egg yolks at room temperature
- ¾ cup granulated white sugar (150 g)
- ⅛ teaspoon salt
- 1 tablespoon lemon zest (about 1 large lemon, 10 g)
- ½ cup unsalted butter cold and cut in cubes (112 g)
For the Lemon Cake
- 2 ¼ cups all-purpose flour (281 g), spooned and leveled
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoon unsalted butter softened (140 g)
- 1 ½ cups granulated white sugar (300 g)
- 3 large eggs at room temperature
- 1 tablespoon vanilla
- 1 cup buttermilk at room temperature (240 ml)
- 3 tablespoon lemon zest (about 3 large lemons, 30 g)
For the Lemon Cream Cheese Frosting
- ¾ cup unsalted butter softened (168 g)
- 6 oz cream cheese cold (170 g)
- 2 ¼ cups powdered sugar (293 g)
- ½ tablespoon lemon zest (about ½ large lemon, 5 g)
Instructions
For the Lemon Curd
- Add the lemon juice, large egg yolks, granulated white sugar, salt and lemon zest to a medium saucepan or pot. Whisk everything together.
- Heat the lemon mixture over medium-low heat for 20-25 minutes, whisking frequently, until thick. It should coat the back of a spoon once thick enough.
- Remove it from the heat and slowly whisk in the cold, cubed butter.
- Once all of the butter is melted in, transfer the curd to a heatproof, small bowl. Place plastic wrap on top of the curd, so it doesn't form a skin, and allow it to cool completely in the fridge.
For the Lemon Cake
- Preheat the oven to 350 degrees. Spray a 9×9 pan with non-stick spray and line it with parchment paper.
- In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, and salt. Then set aside the flour mixture.
- Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes with an electric mixer.
- Then add in the eggs and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.
- Add the dry ingredients and buttermilk to the wet ingredients a little at a time, mixing on low speed until the cake batter is combined. Scrape the sides of the bowl with a rubber spatula as necessary.
- Fold in the lemon zest.
- Pour the batter into the prepared baking pan.
- Bake the cake for 35-40 minutes, or until a cake tester comes out clean from the center.
- Let the cake cool in the pan on a wire rack until completely cool.
For the Lemon Cream Cheese Frosting
- Add the butter to a large mixing bowl and mix on high speed with an electric mixer until pale and fluffy, about 5 minutes.
- Then add in the cream cheese and mix on high speed until fluffy, about 1 minute.
- Sift in the powdered sugar and mix on low speed until combined.
- Add in the lemon zest, then mix on high speed until fluffy again.
Assembling the Cake
- When the cake is completely cooled carefully turn the pan over to release the cake. Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.
- Transfer the lemon curd to a piping bag.
- Pipe the lemon curd into the holes of the cake.
- Frost the top of the cake with a thick layer of lemon cream cheese frosting using an offset spatula. Swirl lemon curd into the frosting. Then, serve!
Nutrition
Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 4gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 200mgPotassium: 150mgSugar: 35gVitamin A: 750IUVitamin C: 1mgCalcium: 30mgIron: 1mg
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