Description
Indulge in the zesty sweetness of this delightful Lemon Curd Cake. A light and moist lemon-infused cake filled with tangy lemon curd and topped with a luscious cream cheese frosting. Perfect for any occasion, this citrusy treat is sure to brighten your day!
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1/2 cup whole milk
- 1/2 cup prepared lemon curd (plus extra for filling and topping)
- 1 cup whipped cream or cream cheese frosting for layering if desired
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan.
- Mix Dry Ingredients: Combine flour, baking powder, and salt in a bowl.
- Cream Butter and Sugar: Beat butter and sugar until fluffy, then add eggs, vanilla, and lemon zest.
- Combine Wet and Dry: Alternate adding flour mixture and milk to the wet ingredients, then fold in lemon curd.
- Bake: Pour batter into the pan and bake for 25-30 minutes until a toothpick comes out clean.
- Cool and Layer: Cool the cake, slice it horizontally if desired, fill with lemon curd and cream, then top with more lemon curd.
- Garnish and Serve: Garnish with fresh lemon zest before serving.
Notes
- Enhance the tang by adding a tablespoon of fresh lemon juice to the batter.
- Store the cake in the refrigerator and allow it to come to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
