Description
This Lemon Curd Cake is a luscious, bakery-style dessert featuring tender layers of moist vanilla cake filled and topped with vibrant, tangy homemade lemon curd. Finished with a billowy whipped cream topping, this cake is the perfect balance of sweet and tart, making it ideal for spring celebrations or any time you crave a bright, impressive treat.
Ingredients
Units
Scale
Cake Layers
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk, room temperature
Lemon Curd
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, cubed
Whipped Cream Topping
- 1 1/2 cups heavy cream, chilled
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then stir in lemon zest, lemon juice, and vanilla extract. On low speed, alternately add the flour mixture and buttermilk, beginning and ending with the flour. Mix until just combined.
- Bake the Cake: Divide the batter evenly between the two cake pans. Smooth the tops and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the Lemon Curd: In a medium saucepan, whisk together lemon juice, lemon zest, sugar, and eggs. Add the butter and cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 7-10 minutes. Remove from heat and strain through a sieve into a bowl. Cover with plastic wrap (pressing it to the surface to prevent a skin forming) and chill until set.
- Prepare the Whipped Cream: In a large bowl, beat the cold heavy cream, powdered sugar, and vanilla extract until medium-stiff peaks form. Keep chilled until ready to use.
- Assemble the Cake: Place one cake layer on your serving plate. Spread a generous layer of lemon curd over the top. Place the second cake layer over the curd. Spread whipped cream over the top and sides of the cake. Garnish with extra spoonfuls of lemon curd, lemon zest, or thin lemon slices if desired.
- Chill & Serve: Refrigerate the cake for at least 1 hour before slicing to help set the layers. Slice and serve chilled for best flavor.
Notes
- For the best flavor, use fresh lemons for both juice and zest.
- The lemon curd can be made a day ahead and refrigerated.
- If desired, substitute store-bought lemon curd for homemade in a pinch.
- Cake layers can be baked in advance and frozen, well wrapped, for up to 2 months.
- Use whipped cream just before serving for a soft, cloud-like finish.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 33g
- Sodium: 260mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 135mg