Description
The Lemon Curd Snack Cake is a delightful treat perfect for any occasion. The moist, fluffy cake is infused with the zest of fresh lemons and the richness of buttermilk, making each bite a burst of citrusy goodness. Topped with a creamy frosting and filled with tangy lemon curd, this cake is a harmonious blend of sweet and tart flavors.
This recipe is ideal for those who love the vibrant taste of lemons. The homemade lemon curd adds a fresh, tangy dimension that perfectly complements the sweet, buttery cake and smooth cream cheese frosting. Whether for a casual family gathering or a special celebration, this Lemon Curd Snack Cake is sure to impress and satisfy.
Ingredients
Curd:
3/4 cup lemon juice
1 tbsp lemon zest
3/4 cup granulated sugar
2 large eggs
1 large egg yolk
6 tbsp unsalted butter
Cake:
8 tbsp unsalted butter, softened
1 1/2 cup sugar
3 eggs, room temperature
4 lemons, zested
1 cup buttermilk
1 1/2 tsp vanilla extract
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Frosting:
8 tbsp unsalted butter, softened
8 oz. cream cheese, softened
3 1/2–4 cups powdered sugar
1 tsp vanilla extract
2–3 tbsp heavy cream
Instructions
Using a double boiler, add lemon juice, lemon zest, eggs, yolk, and sugar to the top of the double boiler and whisk constantly until it thickens, about 10 minutes.
Remove from heat and add in butter, stirring until combined.
Pour into a glass jar and cover. Let cool for 15 minutes, then refrigerate overnight or until it sets.
Cake:
Preheat oven to 350°F (175°C).
Beat butter and sugar until smooth. Add in eggs one at a time, mixing well.
Add in lemon zest, buttermilk, and vanilla extract. Gradually add flour, baking powder, baking soda, and salt until fully incorporated.
Pour batter into a greased 9×9 baking dish lined with parchment paper.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
Frosting:
While the cake cools, beat together butter and cream cheese until smooth.
Add in powdered sugar and vanilla extract, beating until smooth.
Add heavy cream and combine until the desired consistency is reached.
Assemble:
Remove cake from the pan. Poke holes into the cake and fill with lemon curd.
Once fully cooled, frost the cake and add dollops of lemon curd on top of the frosting. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 420 kcal