Lemon Curd Cake
This lemon curd cake is a very soft lemon cake topped with cream cheese frosting. It is topped with lemon curd.
Servings: 16 slices
Calories: 402kcal
Ingredients
Lemon Cake
- 1 3/4 cup All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/3 cup Unsalted butter room temperature
- 2 TBSP Oil canola or vegetable
- 3/4 cup White granulated sugar
- 1/4 cup Sour cream room temperature or greek yogurt
- 2 TBSP Lemon zest 2 large lemons
- 2 TBSP Lemon juice
- 2 Large eggs room temperature
- 1/2 cup Buttermilk room temperature
Lemon Curd
- 1/2 cup Freshly squeezed lemon juice 2-3 large lemons
- 1 TBSP Lemon zest 1 large lemon
- 4 Egg yolks
- 3/4 cup White granulated sugar
- Pinch of salt
- 1/2 cup Unsalted butter cold and cubed
Cream Cheese Frosting
- 1 cup Unsalted butter room temperature
- 8 oz Cream cheese room temperature
- 2 1/2 cups Powdered sugar sifted
- 1 tsp Pure vanilla extract
Instructions
Lemon Cake
- Preheat the oven to 350℉. Spray a 8-inch cake pan with baking spray. Line the bottom of the pan with a parchment circle and spray again. Set aside.
- In a medium bowl, sift the flour, baking powder, baking soda, and salt. Set aside.1 3/4 cup All-purpose flour, 1 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Salt
- Using a mixer in a large bowl, beat the butter, oil, and sugar on high speed for 2 minutes. It will become fluffy and pale in color.1/3 cup Unsalted butter, 2 TBSP Oil, 3/4 cup White granulated sugar
- Add in sour cream, lemon zest, lemon juice, and eggs. Mix on medium speed until combined. Make sure to scrape the bowl using a baking rubber spatula.1/4 cup Sour cream, 2 TBSP Lemon zest, 2 TBSP Lemon juice, 2 Large eggs
- Add in the dry ingredients and buttermilk, mix on low speed until just combined. Take off the mixer and scrape the bowl.1/2 cup Buttermilk
- Spread the cake batter into the cake pan. Bake for 25-30 minutes. Bake until a toothpick inserted comes out clean.
- Let the cake sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool completely before decorating.
Lemon Curd
- Start the curd while the cake is baking. In a medium saucepan over medium low heat, add the lemon juice, lemon zest, egg yolks, sugar, and pinch of salt.1/2 cup Freshly squeezed lemon juice, 1 TBSP Lemon zest, 4 Egg yolks, 3/4 cup White granulated sugar, Pinch of salt
- Whisk constantly for 20-25 minutes until thickened and it start to have some foam on top.
- Take off the heat, add in the cold and cubed butter, Whisk until melted. Pour curd into a bowl and cover with plastic wrap. Place in the fridge to cool.1/2 cup Unsalted butter
Cream Cheese Frosting
- Sift the powdered sugar into a medium bowl.2 1/2 cups Powdered sugar
- Using a mixer, beat the butter for 2 minutes on high speed. Add in the cream cheese and mix on high for 1 minute.1 cup Unsalted butter, 8 oz Cream cheese
- Add in half of the powdered sugar and mix on low speed until just combined. Add in the rest of the powdered sugar and mix until combined.
- Add in the vanilla and mix on high speed until creamy.1 tsp Pure vanilla extract
- Spread the frosting on top of the cake. Place small dollops of lemon curd on top of the cake. Use a spoon to swirl it together.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 402kcal | Carbohydrates: 51g | Protein: 4g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 192mg | Potassium: 66mg | Fiber: 0.5g | Sugar: 20g | Vitamin A: 941IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg