Description
Indulge in the delightful flavors of this luscious lemon curd cake. A tender lemon-infused cake layered with tangy lemon curd and topped with a creamy lemon buttercream, creating a perfect balance of sweet and citrusy notes.
Ingredients
Scale
For the cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- 1 cup whole milk
For the lemon curd filling:
- 3/4 cup lemon curd (store-bought or homemade)
For the frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup lemon curd
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- Prepare the cake: Whisk together flour, baking powder, and salt. Cream butter and sugar, add eggs one at a time, mix in lemon zest, vanilla, and lemon juice. Alternate adding dry ingredients and milk to the batter. Divide batter between pans and bake for 30–35 minutes.
- Make the frosting: Beat butter until creamy, gradually add powdered sugar, lemon curd, lemon juice, and vanilla. Beat until light and fluffy.
- Assemble the cake: Place one cake layer, spread frosting around the edge, fill with lemon curd. Top with the second layer and frost the top and sides. Decorate as desired.
Notes
- Chill the cake before slicing for cleaner cuts.
- Refrigerate leftovers; the cake is more flavorful the next day.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 43g
- Sodium: 210mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 110mg
