Introduction
There’s something magical about a Lemon Curd Cake. With its light and fluffy layers, zesty lemon curd, and a creamy finish, it’s a dessert that brings a burst of sunshine to any occasion. Whether you’re celebrating spring, hosting an afternoon tea, or simply craving something citrusy, this cake is sure to impress. It’s a perfect blend of sweet and tangy flavors, with the richness of the curd complementing the soft, airy cake. Let’s get into how to make this beautiful, flavorful cake from scratch!
Ingredients and Equipment for Lemon Curd Cake
For the Lemon Curd (you can make this ahead of time):
- 1/2 cup fresh lemon juice (about 3-4 lemons)
- 1 tablespoon lemon zest
- 3/4 cup sugar
- 3 large egg yolks
- 1/4 cup unsalted butter, cut into small pieces
- Pinch of salt
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or whole milk)
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
For the Frosting:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Equipment:
- 2 9-inch round cake pans
- Mixing bowls
- Hand or stand mixer
- Double boiler or heatproof bowl (for lemon curd)
- Whisk
- Piping bag (optional for decoration)
- Cake stand or platter for serving
Step-by-Step Instructions for Making Lemon Curd Cake
Step 1: Make the Lemon Curd
- Whisk egg yolks and sugar: In a heatproof bowl or double boiler, whisk together the egg yolks and sugar. Add the lemon juice and lemon zest, and whisk to combine.
- Cook the mixture: Place the bowl over simmering water (if using a double boiler), or directly on low heat. Stir constantly with a wooden spoon or whisk to avoid curdling.
- Add butter: Once the mixture thickens (it should coat the back of a spoon), remove it from the heat and add the butter. Stir until the butter is fully melted and incorporated. Add a pinch of salt.
- Cool: Transfer the lemon curd to a jar or bowl, and cover it with plastic wrap. Let it cool to room temperature, and then refrigerate until ready to use. This can be done a day ahead to save time.
Step 2: Prepare the Cake Layers
- Preheat the oven: Set your oven to 350°F (175°C) and grease your 9-inch cake pans. You can also line the bottom with parchment paper to make removal easier.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a separate bowl, cream the butter and sugar using a hand mixer or stand mixer. Beat on medium speed for 3-4 minutes until light and fluffy.
- Add eggs and flavors: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract, lemon juice, and lemon zest.
- Alternate adding dry ingredients and buttermilk: Gradually add the dry ingredients in three parts, alternating with the buttermilk. Start and finish with the dry ingredients. Mix until just combined.
- Divide the batter: Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
- Bake the cakes: Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 3: Prepare the Frosting
- Whip the cream: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Chill: Keep the frosting in the refrigerator until you’re ready to assemble the cake.
Step 4: Assemble the Cake
- Level the cake layers: If necessary, use a serrated knife to level the tops of the cakes so they sit flat.
- Layer the cake: Place one cake layer on your serving platter. Spread a generous layer of lemon curd on top.
- Frost the cake: Place the second cake layer on top, and frost the top and sides of the cake with the whipped cream frosting.
- Add final touches: Decorate the top of the cake with a swirl of lemon curd or some fresh lemon zest for extra flair.
Expert Tips for Perfect Lemon Curd Cake
- Making Lemon Curd Ahead: Lemon curd can be made up to 3 days in advance. The flavors deepen as it chills, and this will save you time when assembling the cake.
- Substituting for Buttermilk: If you don’t have buttermilk, you can substitute with whole milk or a mixture of 1 cup milk and 1 tablespoon lemon juice. Let it sit for a few minutes to curdle before using.
- Keep the Cake Light: Be gentle when mixing the cake batter. Overmixing can lead to a dense texture. Mix until just combined to keep the cake light and fluffy.
- Frosting Tip: For a more stable frosting, use mascarpone cheese or a bit of cream cheese mixed with the whipped cream for added richness.
Variations and Substitutions
- Berry Lemon Curd Cake: Add a layer of fresh berries like blueberries or raspberries between the cake layers for a burst of color and flavor. The tartness of the berries complements the citrusy curd beautifully.
- Gluten-Free Lemon Curd Cake: Use a gluten-free flour blend in place of the all-purpose flour. Be sure to check the label to ensure it’s a 1:1 substitute to achieve the same texture.
- Lemon Curd Muffins: For a quicker, individual option, you can make lemon curd muffins using the same batter and curd. Add a dollop of lemon curd in the center before baking.
- Lemon Cream Cheese Frosting: If you prefer a cream cheese frosting, swap out some of the heavy cream for cream cheese. This will give you a tangy, more stable frosting.
Serving Suggestions
- Afternoon Tea: Serve the cake with loose-leaf tea such as Earl Grey or green tea to enhance the citrus notes of the cake.
- Spring Celebration: This cake makes a fantastic centerpiece for any spring gathering, pairing beautifully with fresh fruit and sparkling drinks like lemonade or champagne.
- Decorative Touch: Garnish the cake with candied lemon slices, or dust the top with a little powdered sugar for a simple yet elegant look.
Closing Thoughts
Making a Lemon Curd Cake from scratch might seem like a daunting task, but with the right techniques and ingredients, it’s incredibly rewarding. The combination of fluffy cake, tangy curd, and creamy frosting is a true celebration of lemon in every bite. Perfect for springtime or any occasion that calls for a light, citrusy dessert, this cake is sure to be a hit with everyone you serve it to.
What’s your twist on this recipe? Maybe you added some fresh berries or made it gluten-free. I’d love to hear how you made it your own! Be sure to share your experiences and variations in the comments below. Happy baking!