Lemon Curd Cake Dessert

This lemon curd cake shines with fresh zest and tangy juice for the sort of sunny dessert that brings smiles at any table. Its soft tender crumb wraps around silky lemon curd and is finished with the creamiest lemon buttercream. This has become a must for spring birthdays in my house but tastes just as good in the middle of winter when you crave something bright.

I first made this for a family picnic and it disappeared before the sandwiches could even come out. Now my friends ask if I will bring this to every get together.

Ingredients

• Zest of two lemons: gives the crumb a bold fresh aroma try to choose firm lemons with a bright skin and no blemishes
• Whole milk: keeps the cake soft and tender use full fat for the richest texture
• Fresh lemon juice: adds sharp tanginess always strain out seeds and pulp for a smooth mix
• Large egg whites: give lift and a light bite separate when cold but let come to room temperature for even mixing
• Vanilla extract: rounds out the flavor and adds a hint of sweetness use pure extract if you can
• Bleached cake flour: is key for soft texture look for a fine flour like Softasilk
• Granulated sugar: brings sweetness and balances the tart lemon opt for cane sugar with no clumps
• Baking powder and table salt: help the cake rise and keep the flavor lively
• Unsalted butter: adds richness and structure let it soften but do not let it get greasy
• Lemon curd: for the filling jump for homemade if you can or quality store bought for convenience
• Cream cheese: in the buttercream gives tang and smoothness buy a block style rather than tub
• Confectioners sugar: makes the frosting fluffy sift for the smoothest result
• Heavy cream: helps get the frosting just the right spreadable consistency

Step-by-Step Instructions

Prepare the Pans:

Make sure your oven is fully preheated to three hundred fifty degrees. Grease three eight inch cake pans and line each one with parchment. Dust with flour and shake out the extra for clean release every time.

Make Lemon Sugar:

In a small food processor blend the lemon zest with about three tablespoons of the sugar until the zest is chopped tiny and your sugar is bright yellow. No processor Just rub zest into sugar with your fingertips or muddle until fragrant.

Combine Wet Ingredients:

In a bowl mix together milk lemon juice egg whites and vanilla until the mixture looks smooth and uniform. Set aside so the flavors meld.

Mix Dry Ingredients and Cream the Butter:

With a stand mixer on low blend cake flour the rest of your sugar the lemon sugar baking powder and salt. Turn to low then add butter a piece at a time until the texture looks like coarse crumbs. This keeps the crumb soft and even.

Blend in the Liquids:

Pour in half the milk egg mixture and raise mixer to medium high. Beat until the batter turns light and fluffy. Drop back to medium low and add the rest beating gently just until incorporated. If the batter looks curdled do not worry. Stir a few times by hand scraping the bowl well.

Bake the Cakes:

Divide batter equally among the prepared pans and smooth the tops. Bake for about eighteen to twenty two minutes until a toothpick comes out clean and the tops are just golden. Let cool ten minutes in the pans then turn out onto a rack to finish cooling completely.

Prepare the Lemon Buttercream:

Beat soft butter and cream cheese together until just smooth. Add half the sifted confectioners sugar and salt blending on medium low. Scrap the bowl to catch any lumps. Add remaining sugar lemon juice vanilla and heavy cream. Beat until completely smooth and fluffy.

Assemble the Cake:

Set your first cake layer on a plate. Pipe a border of buttercream around the edge to hold the filling. Spoon lemon curd into the center and spread gently. Top with another cake layer and repeat. Finish with the last layer and frost the sides and top as smoothly as you like. Use extra curd or extra buttercream for decorations and flowers if you feel fancy.

Save

This cake always makes my kitchen smell like fresh lemonade. I am obsessed with how the layers bake up so tender and how that first big forkful with curd and rich frosting melts as soon as it hits your tongue. My kids fight over who gets the slice with the most lemon curd.

Storage Tips

Wrap unfrosted cakes tightly and store at room temperature for one day or freeze up to one month. Cake with frosting keeps best in the fridge for four to five days. Bring it to room temperature before you slice so the buttercream is soft and creamy.

Ingredient Substitutions

You can swap full fat Greek yogurt for cream cheese in the buttercream for a lighter tang. If you need to use all purpose flour instead of cake flour measure carefully and sift it multiple times to mimic cake flour’s soft crumb. Bottled lemon juice works in a pinch but nothing beats the punch of fresh.

Serving Suggestions

This cake slices neatly when chilled and pairs perfectly with fresh berries or a swirl of whipped cream. Try a sprinkle of toasted coconut around the sides or a tiny sprig of mint on each slice for a pretty finishing touch.

Save

Cultural Context

Lemon curd cakes have roots in classic English desserts but they have found a special home on American tables. Bright bold citrus treats like this grew popular in the late winter and early spring when lemons are at their juiciest. Whether for an afternoon tea or an extra special birthday every slice brings a pause and a smile.

Frequently Asked Questions About Recipes

→ What makes the cake crumb so soft and delicate?

The cake uses the reverse creaming method, which incorporates butter into the dry ingredients first. This coats the flour, resulting in a fine, tender crumb.

→ Can I use store-bought lemon curd for this dessert?

Absolutely! Store-bought lemon curd works well, though homemade offers a fresher, brighter lemon flavor.

→ How do I prevent the cake from sticking to the pans?

Grease the pans, line the bottoms with parchment paper circles, then grease and flour again for easy removal.

→ What's the best way to make the buttercream extra smooth?

Ensure butter and cream cheese are at room temperature and beat well before adding sugar. This creates a silky, lump-free frosting.

→ How should I store leftover lemon curd cake?

Cover and refrigerate leftovers for up to 5 days. Bring to room temperature before serving for best texture and flavor.