Lemon Curd Cake 🍋🍰

Lemon Curd Cake Recipe 🍋🍰

Introduction

Welcome to another delightful recipe on our blog! Today, we’re sharing a luscious Lemon Curd Cake that is sure to brighten your day with its zesty flavor and creamy texture. This cake features layers of tender lemon cake filled with homemade lemon curd and frosted with lemon buttercream. Perfect for any occasion, this cake is a citrus lover’s dream come true.

Ingredients

Lemon Curd

• 1 cup granulated sugar (200g)
• 2 tbsp lemon zest – zest of 2 large lemons (10g)
• 6 large egg yolks (150g)
• 1/2 cup lemon juice – juice of 2 large lemons (120g)
• 1/2 cup unsalted butter, cold and cut into Tbsp-sized pieces (113g)

Lemon Cake Layers

• 3 cups granulated sugar (600g)
• 2 tbsp lemon zest – about 2 large lemons (10g)
• 3 cups cake flour (360g)
• 2 1/2 tsp baking powder (10g)
• 1 tsp fine salt (6g)
• 1 cup (2 sticks) unsalted butter, room temperature (226g)
• 1 cup pasteurized egg whites from a carton or 7 large egg whites, room temperature (240g)
• 1 1/2 cups buttermilk, room temperature (360g)
• 2 tbsp vegetable oil (28g)
• 1 tsp vanilla extract (4g)
• Yellow gel food coloring (optional)

Lemon Buttercream Frosting

• 8 large egg whites (260g)
• 2 1/2 cups granulated sugar (500g)
• 2 cups (4 sticks) unsalted butter, room temperature (454g)
• Zest of 2 large lemons
• 1/4 cup fresh lemon juice or the juice of 1 large lemon (60g)
• 2 tsp vanilla extract (8g)
• 2 tsp lemon extract (8g)
• 1/2 tsp fine salt (3g)

Instructions

1️⃣ Make the Lemon Curd:

1. Combine sugar and lemon zest in a bowl, rubbing together with your fingers to release oils. 🥣🍋
2. In a heatproof bowl, whisk together egg yolks, lemon-sugar mixture, and lemon juice. 🍋🥚
3. Place the bowl over a saucepan of simmering water, stirring constantly until thickened (10-15 minutes). 🍲
4. Remove from heat and stir in butter, one piece at a time, until smooth. 🧈
5. Cover and refrigerate until set. ❄️

2️⃣ Prepare the Lemon Cake Layers:

1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans. 🔥
2. Mix together sugar and lemon zest until fragrant. 🥄🍋
3. Sift together cake flour, baking powder, and salt in a large bowl. 🍰
4. In another bowl, beat butter until creamy, then add lemon-sugar mixture and beat until fluffy. 🧈🍋
5. Mix in egg whites on low speed until combined. 🥚
6. Alternately add flour mixture and buttermilk, starting and ending with flour. 🥛
7. Mix in vegetable oil, vanilla extract, and yellow gel food coloring if using. 🌈
8. Divide batter evenly among prepared pans. 🥄
9. Bake for 30-35 minutes, or until a toothpick comes out clean. 🕰️
10. Cool in pans for 10 minutes, then transfer to wire racks to cool completely. 🌬️

3️⃣ Make the Lemon Buttercream Frosting:

1. In a heatproof bowl, whisk together egg whites and sugar. 🍚🥚
2. Place over simmering water, whisking constantly until sugar dissolves and mixture reaches 160°F (70°C). 🍲
3. Remove from heat and beat on high speed until stiff peaks form and mixture cools to room temperature. ❄️
4. Gradually add butter, one piece at a time, beating until smooth. 🧈
5. Mix in lemon zest, lemon juice, vanilla extract, lemon extract, and salt. 🍋

4️⃣ Assemble the Cake:

1. Level the cooled cake layers if necessary. 🏞️
2. Place one layer on a serving plate, spread with a thin layer of lemon curd, then a layer of buttercream. 🍋🍰
3. Repeat with remaining layers, then frost the top and sides of the cake with buttercream. 🎂
4. Chill for at least 30 minutes before serving. ❄️

Additional Information

• Prep Time: 30 minutes
• Cooking Time: 60 minutes
• Total Time: 1 hour 30 minutes
• Calories: 450 Kcal per serving
• Servings: 12 servings

Enjoy this delightful Lemon Curd Cake that is sure to impress your family and friends. Happy baking! 🍋🍰

Lemon Curd Cake 🍋🍰

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• Author: Dulcia
• Total Time: 1hr 30min
• Yield: 12 1x

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Ingredients

Scale 1x2x3x

Lemon Curd:

1 cup granulated sugar (200g)
2 tbsp lemon zest – zest of 2 large lemons (10g)
6 large egg yolks (150g)
1/2 cup lemon juice – juice of 2 large lemons (120g)
1/2 cup butter unsalted, cold and cut into Tbsp-sized pieces (113g)
Lemon Cake Layers:

3 cups granulated sugar (600g)
2 tbsp lemon zest – about 2 large lemons (10g)
3 cups cake flour (360g)
2 1/2 tsp baking powder (10g)
1 tsp fine salt (6g)
1 cup (2 sticks) unsalted butter, room temperature (226g)
1 cup pasteurized egg whites from a carton or 7 large egg whites, room temperature (240g)
1 1/2 cups buttermilk, room temperature (360g)
2 tbsp vegetable oil (28g)
1 tsp vanilla extract (4g)
Yellow gel food coloring (optional)
Lemon Buttercream Frosting:

8 large egg whites (260g)
2 1/2 cups granulated sugar (500g)
2 cups (4 sticks) unsalted butter, room temperature (454g)
Zest of 2 large lemons
1/4 cup fresh lemon juice or the juice of 1 large lemon (60g)
2 tsp vanilla extract (8g)
2 tsp lemon extract (8g)
1/2 tsp fine salt (3g)

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Instructions

1️⃣ Make the Lemon Curd:

Combine sugar and lemon zest in a bowl, rubbing together with your fingers to release oils. 🥣🍋
In a heatproof bowl, whisk together egg yolks, lemon-sugar mixture, and lemon juice. 🍋🥚
Place the bowl over a saucepan of simmering water, stirring constantly until thickened (10-15 minutes). 🍲
Remove from heat and stir in butter, one piece at a time, until smooth. 🧈
Cover and refrigerate until set. ❄️
2️⃣ Prepare the Lemon Cake Layers:

Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans. 🔥
Mix together sugar and lemon zest until fragrant. 🥄🍋
Sift together cake flour, baking powder, and salt in a large bowl. 🍰
In another bowl, beat butter until creamy, then add lemon-sugar mixture and beat until fluffy. 🧈🍋
Mix in egg whites on low speed until combined. 🥚
Alternately add flour mixture and buttermilk, starting and ending with flour. 🥛
Mix in vegetable oil, vanilla extract, and yellow gel food coloring if using. 🌈
Divide batter evenly among prepared pans. 🥄
Bake for 30-35 minutes, or until a toothpick comes out clean. 🕰️
Cool in pans for 10 minutes, then transfer to wire racks to cool completely. 🌬️
3️⃣ Make the Lemon Buttercream Frosting:

In a heatproof bowl, whisk together egg whites and sugar. 🍚🥚
Place over simmering water, whisking constantly until sugar dissolves and mixture reaches 160°F (70°C). 🍲
Remove from heat and beat on high speed until stiff peaks form and mixture cools to room temperature. ❄️
Gradually add butter, one piece at a time, beating until smooth. 🧈
Mix in lemon zest, lemon juice, vanilla extract, lemon extract, and salt. 🍋
4️⃣ Assemble the Cake:

Level the cooled cake layers if necessary. 🏞️
Place one layer on a serving plate, spread with a thin layer of lemon curd, then a layer of buttercream. 🍋🍰
Repeat with remaining layers, then frost the top and sides of the cake with buttercream. 🎂
Chill for at least 30 minutes before serving. ❄️

• Prep Time: 30min
• Cook Time: 60min

Nutrition

• Calories: 450 Kcal