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Lemon Curd Cake

Lemon Curd Cake

This Lemon Curd Cake features the perfect balance of tart lemon curd and fluffy cake layers, making it a delicious dessert.
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Prep Time 45 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 2 hours 20 minutes
Course Cakes
Cuisine American
Servings 24 slices
Calories 505 kcal

Equipment

  • 3, 8-inch Cake Pans
  • parchment paper
  • small saucepan
  • Mesh Strainer
  • Stand Mixer or Hand Mixer
  • Spinning Cake Stand
  • Bench Scraper
  • Large offset spatula
  • Large Piping Bag or Freezer Ziplock Bag

Ingredients
  

Lemon Curd

  • 1 cup granulated sugar 200g
  • 2 tablespoon lemon zest zest of 2 large lemons, 10g
  • 6 large egg yolks 150g
  • ½ cup lemon juice juice of 2 large lemons, 120g
  • ½ cup unsalted butter cold and cut into Tbsp-sized pieces, 113g

Lemon Cake Layers

  • 3 cups granulated sugar 600g
  • 2 tablespoon lemon zest about 2 large lemons, 10g
  • 3 cups cake flour 360g
  • 2 ½ teaspoon baking powder 10g
  • 1 teaspoon fine salt 6g
  • 1 cup unsalted butter room temperature, 226g
  • 1 cup egg whites room temperature or 7 large, 240g
  • 1 ½ cups buttermilk room temperature, 360g
  • 2 tablespoon vegetable oil 28g
  • 1 teaspoon vanilla extract or vanilla bean paste, 4g
  • yellow gel food coloring optional

Lemon Buttercream Frosting

  • 8 large egg whites room temperature, 240g
  • 2 ½ cups granulated sugar 500g
  • 2 cups unsalted butter room temperature, 454g
  • 2 large lemons zest of
  • ¼ cup fresh lemon juice or the juice of 1 large lemon, 60g
  • 2 teaspoon vanilla extract or vanilla bean paste, 8g
  • 2 teaspoon lemon extract 8g
  • ½ teaspoon fine salt 3g

Optional Garnish

  • Dried lemon slices

Instructions
 

Lemon Curd

  • Make the lemon curd first so that it has time to cool and thicken. Separate 6 yolks from the whites and set aside the egg whites to make the Swiss meringue buttercream later.
  • Add 1 cup of sugar into a small saucepan. When making the lemon curd, use a ceramic saucepan to prevent metallic taste.
  • Zest 2 lemons into the saucepan and massage the zest into the sugar to release the oil.
  • Add in 6 egg yolks and whisk until combined. Mix in the juice of ½ cup of fresh lemon juice.
  • Heat on medium-low, stirring constantly, until thickened (5-7 minutes).
  • Remove from heat, then add in ½ cup of cold butter and mix until fully melted.
  • Pour through a fine mesh strainer to remove any bits of cooked egg and set aside to cool.

Lemon Cake Layers

  • Preheat the oven to 350°F/175°C and line three 8-inch cake pans.
  • Add 3 cups of sugar and zest into a large bowl. Massage the zest into the sugar.
  • Add cake flour, baking powder, and salt into the bowl and whisk together.
  • Mix in 1 cup of unsalted butter until no large chunks remain.
  • Mix in 1 cup of egg whites until incorporated.
  • Add in buttermilk, vegetable oil, and vanilla extract, mixing until incorporated.
  • Scrape down the sides and beat on medium speed for about 30 seconds.
  • Pour half the cake batter into a separate bowl and color one bowl of batter light yellow.
  • Alternate pouring the uncolored and yellow batter into the prepared pans and swirl together.
  • Bake for 33-36 minutes or until a toothpick comes out with moist crumbs.
  • Let the cake layers cool in the pans then flip onto a wire rack to cool.

Lemon Swiss Meringue Frosting

  • Thoroughly clean your mixing bowl before making the frosting.
  • In a pot, add 1 inch of water and bring to a simmer.
  • In a large metal bowl, whisk together 8 egg whites and 2 ½ cups of sugar over simmering water until it reaches 160°F.
  • Beat the mixture in a stand mixer until stiff glossy peaks form.
  • Mix in 2 cups of unsalted butter, one stick at a time, until it looks smooth.
  • Add in lemon zest, lemon juice, vanilla extract, lemon extract, and fine salt.
  • Continue mixing on low speed for a couple of minutes.

Assembling this Lemon Curd Cake

  • Stack and frost the cake layers on a greaseproof cake board.
  • Spread a thin layer of buttercream on top of each cake layer and pipe a ring of buttercream around the edge.
  • Fill the center with about ⅓ cup of lemon curd between each layer.
  • Press down on top of the cake to settle and chill the cake.
  • Add a crumb coat and chill until firm.
  • Add a second layer of frosting and decorate as desired.

Notes

This cake feeds about 24 people and can be made in advance. The lemon curd can be stored in the fridge for up to a month.

Nutrition

Serving: 1sliceCalories: 505kcalCarbohydrates: 70gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 150mgSodium: 210mgPotassium: 50mgFiber: 1gSugar: 50gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg
Keyword baking, cake, dessert, lemon, Lemon Curd Cake, sweet
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