Description
Heavenly Lemon Curd Cake brings sunshine to dessert tables with its zesty layers of pure delight. Creamy citrus-infused frosting and delicate crumb promise a sophisticated sweet experience you’ll savor with pure culinary pleasure.
Ingredients
Scale
Cake Ingredients:
Main Ingredients:
- 2.5 cups Flour
- 1.5 cups Granulated sugar
- 4 large eggs
- 1 cup Buttermilk
Dairy and Fat:
- 115 grams (4 ounces) Butter
- 1 cup Butter
Flavor Enhancers:
- 2 tablespoons Lemon zest
- 2 teaspoons Vanilla extract
- 0.25 cup Lemon juice
Leavening and Seasoning:
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Kosher salt
Frosting Ingredients:
Main Ingredients:
- 4.25 cups Powdered sugar
Dairy and Fat:
- 230 grams (8 ounces) Butter
Flavor Enhancers:
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
Seasoning:
- 0.25 teaspoon Kosher salt
Instructions
- Preheat oven to 180°C (350°F) and line two 8-inch baking pans with parchment paper.
- Cream butter and lemon zest using an electric mixer for 3 minutes until light and fluffy.
- Incorporate vanilla, sugar, and salt into the butter mixture.
- Add eggs one at a time, mixing thoroughly after each addition until smooth.
- Combine buttermilk and lemon juice in a separate container.
- Whisk flour and baking powder together in a medium bowl.
- Gradually blend dry ingredients with buttermilk mixture, mixing until just incorporated.
- Carefully distribute batter evenly between prepared baking pans.
- Bake for 25-30 minutes, or until a toothpick emerges clean when inserted into the center.
- Allow cakes to cool completely in pans before removing.
- For lemon curd, combine ingredients in a saucepan over medium-low heat.
- Whisk continuously until butter melts and mixture begins to thicken, approximately 5 minutes.
- Strain curd through a fine-mesh sieve into a bowl to remove any lumps.
- Cover with plastic wrap and refrigerate for 20-30 minutes until cooled.
- Prepare buttercream by beating room-temperature butter with lemon juice, zest, powdered sugar, and vanilla.
- Mix until frosting becomes light and creamy.
- Place a small buttercream dollop on serving surface to anchor first cake layer.
- Pipe buttercream border around cake edge and fill center with lemon curd.
- Position second cake layer on top.
- Apply thin crumb coat of buttercream and freeze for 15 minutes.
- Remove from freezer and apply final frosting layer.
- Chill for additional 10 minutes to set frosting.
- Garnish with lemon slices, mint leaves, or edible flowers before serving.
Notes
- Zest Selection: Choose bright, firm lemons with vibrant yellow skin for maximum citrus flavor and aromatic intensity.
- Temperature Matters: Ensure all ingredients are at room temperature to create a smooth, evenly mixed cake batter with consistent texture.
- Whisking Technique: When making lemon curd, whisk continuously and gently to prevent burning and achieve silky, luxurious consistency.
- Gluten-Free Adaptation: Substitute all-purpose flour with a gluten-free blend or almond flour for those with wheat sensitivities.
- Prep Time: 25-30 minutes
- Cook Time: 30-35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 475
- Sugar: 42 g
- Sodium: 120 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 115 mg