Lemon Curd Cake Dessert (Print-Friendly Format)
Soft layers with lemon curd and zesty buttercream make this cake a refreshing dessert choice.
# Required Ingredients:
→ Lemon Cake
01 -
zest of 2 lemons, yellow part only
02 -
390 g granulated sugar, divided
03 -
180 ml whole milk, room temperature
04 -
60 ml fresh lemon juice, strained
05 -
6 large egg whites, room temperature
06 -
2 teaspoons vanilla extract
07 -
260 g bleached cake flour, such as Softasilk
08 -
4 teaspoons baking powder
09 -
1 teaspoon table salt
10 -
170 g unsalted butter, cut into 12 pieces, softened but cool
→ Filling
11 -
480 ml lemon curd, homemade or store-bought
→ Lemon Buttercream
12 -
226 g unsalted butter, room temperature
13 -
113 g block cream cheese, room temperature
14 -
480 g confectioners’ sugar
15 -
0.5 g (1/8 teaspoon) table salt
16 -
30 ml fresh lemon juice, strained
17 -
2 teaspoons vanilla extract
18 -
30 ml heavy cream, or as needed for desired consistency
# How to Make It:
01 -
Preheat oven to 175°C. Grease three 20-cm round cake pans, line with parchment paper circles, then grease and flour the parchment. Set aside.
02 -
In a small food processor, combine lemon zest with 3-4 tablespoons granulated sugar. Process until sugar is bright yellow and zest is finely flecked. Alternatively, rub zest and sugar together with fingers or muddle in a mortar and pestle.
03 -
In a bowl, whisk together whole milk, strained lemon juice, egg whites, and vanilla extract. Set aside.
04 -
In a stand mixer fitted with paddle attachment, mix flour, remaining granulated sugar, lemon-infused sugar, baking powder, and salt on low speed. With mixer running, add butter one piece at a time, blending until only pea-sized fragments remain.
05 -
Pour in half the egg white mixture; increase speed to medium-high and beat until light and fluffy, about 1 minute. Reduce speed; add remaining egg white mixture, blend until incorporated. Batter may appear slightly curdled.
06 -
Gently stir batter by hand, scraping bottom and sides to ensure complete mixing. Do not overmix. Evenly divide batter among prepared pans and smooth surfaces.
07 -
Bake for 18-22 minutes, rotating pans halfway, until tops are lightly browned and a toothpick inserted into center emerges clean.
08 -
Cool cakes in pans for 10 minutes, then remove and discard parchment. Allow cakes to cool completely on a wire rack before assembling.
09 -
Using an electric or stand mixer, beat butter and cream cheese until smooth, about 30 seconds. Add half the confectioners’ sugar and salt; blend on medium-low until incorporated. Scrape down bowl. Add remaining sugar, lemon juice, vanilla, and enough cream to reach desired consistency; mix until smooth. Finish by folding with a spatula.
10 -
Place one cake layer on a serving plate. Pipe a border of buttercream around the edge to form a wall. Fill center with 180-240 ml lemon curd. Repeat with second layer. Top with final layer, cover cake with remaining buttercream, smoothing or decorating as desired.
# Additional Information:
01 -
Cake layers and buttercream may be prepared in advance and stored refrigerated. Remove from refrigerator 30 minutes before assembling or serving for optimal texture.
02 -
Reverse creaming technique yields a remarkably tender crumb. Avoid overmixing to prevent dense results.
03 -
Store assembled cake, tightly covered, in the refrigerator for up to 5 days.