Introduction
This Lemon Curd Cake is a celebration of bright, refreshing flavors. It features a tender, moist lemon-infused cake, which is then layered with a zesty, homemade lemon curd and finished with a light and tangy lemon buttercream frosting. The combination of sweet cake, tart curd, and creamy frosting creates a dessert that is elegant, balanced, and perfect for birthdays, special occasions, or simply to brighten a day.
Why You’ll Love This Lemon Curd Cake
- Perfectly Balanced Flavors: The sweetness of the cake and frosting is beautifully offset by the tangy, vibrant lemon curd.
- Incredibly Moist & Tender: The cake is designed to be light and fluffy, with a moist crumb that complements the creamy filling.
- Visually Stunning: The layers of cake, vibrant yellow curd, and smooth frosting make this cake a showstopper.
- A Taste of Sunshine: This cake captures the essence of fresh, sunny flavors in every bite.
- A Versatile Dessert: Great for any occasion, from a formal party to a casual brunch.
Ingredients
For the Lemon Cake Layers:
- 2 cups (240g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227g) unsalted butter, softened
- 3 large eggs, at room temperature
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- 1 cup (240ml) buttermilk, at room temperature
For the Homemade Lemon Curd:
- ½ cup (120ml) fresh lemon juice (from 2-3 lemons)
- ½ cup (100g) granulated sugar
- 3 large egg yolks
- ¼ cup (57g) unsalted butter, cold and cubed
- 1 teaspoon lemon zest
For the Lemon Buttercream Frosting:
- 1 ½ cups (340g) unsalted butter, softened
- 5 cups (600g) powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- A pinch of salt
Equipment You’ll Need:
- Two 9-inch round cake pans
- Parchment paper
- Medium saucepan
- Large mixing bowls
- Electric mixer (stand or hand)
- Whisk and spatula
Instructions
Part 1: Make the Lemon Curd (can be made a day in advance)
- Combine & Cook: In a medium saucepan, whisk together the lemon juice, sugar, and egg yolks. Cook over medium-low heat, whisking constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil, as the eggs will scramble.
- Add Butter & Zest: Remove from heat and whisk in the cold, cubed butter, one piece at a time, until it is fully melted and incorporated. Stir in the lemon zest.
- Cool: Pour the curd into a heatproof container, cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator for at least 2 hours, or until firm.
Part 2: Make the Lemon Cake Layers
- Preheat Oven & Prepare Pans: Preheat your oven to 350∘F (175∘C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract and lemon zest.
- Combine: Reduce mixer speed to low. Add half of the dry ingredients, then the buttermilk, then the remaining dry ingredients, mixing until just combined.
- Bake: Divide the batter evenly between the two pans. Bake for 30-35 minutes, or until a toothpick comes out clean. Let cool completely.
Part 3: Make the Lemon Buttercream & Assemble
- Make the Frosting: In a large bowl, use an electric mixer to beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time. Add the lemon juice, vanilla, and salt, and beat until light and fluffy.
- Assemble the Cake: Place one cooled cake layer on a serving platter. Spread the chilled lemon curd over the top, leaving a small border.
- Frost and Garnish: Place the second cake layer on top and gently press down. Use the remaining frosting to frost the top and sides of the cake. Garnish with a few fresh lemon slices or zest, if desired.
Storage and Essential Tips for the Best Results
- Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature for the best batter texture.
- Don’t Overmix: Overmixing the cake batter will result in a tough, dense cake. Mix until the ingredients are just combined.
- Chill the Curd: A firm, chilled lemon curd is crucial for a stable cake layer.
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
Share Your Creation!
Did you bake this beautiful Lemon Curd Cake? We’d love to see it! Share your photos on Instagram and tag @FoodieFlow and use the hashtag #LemonCurdCake.