Lemon curd cake
This lemon curd cake recipe with cream cheese frosting is a perfect cake to serve on any occasion. This cake is not overly sweet and has a tangy, refreshing flavor and creamy texture.
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Servings: 14 servings
Calories: 457kcal
Equipment
- Digital kitchen scale
- 3 6" (15cm) cake pan
- Stand mixer or hand mixer and a large mixing bowl
- Rubber spatula
- Parchment paper
- Piping bags
- Saucepan
Ingredients
For the cake layers
- 200 g all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 120 g unsalted butter at room temperature
- 200 g white granulated sugar
- 30 g vegetable oil such as canola oil
- 1 teaspoon vanilla extract
- Zest of one lemon
- 2 large eggs at room temperature
- 2 tablespoon lemon juice
- 160 ml whole milk at room temperature
For the lemon curd
- 3 egg yolks can be cold
- 55 g granulated sugar
- 55 ml lemon juice
- Zest of one medium lemon
- 5 g cornstarch
- 55 g unsalted butter
For the frosting
- 600 g cream cheese cold
- 80 g powdered sugar
- 90 g heavy whipping cream cold
Instructions
For the cake layers
- Preheat the oven to 160C (320F) and line the bottom and the sides of three 6-inch cake pans (15cm) with parchment paper.
- Whisk together the flour, salt, and baking powder in a bowl. Set aside.
- In a stand mixer fitted with a paddle attachment (or use a hand mixer and a bowl), add the butter and sugar and beat until pale and fluffy. Then add the lemon zest, oil, and vanilla and beat until fully incorporated. Scrape the bottom and the sides of the bowl and beat for a few seconds.
- Add the eggs one at a time and beat until emulsified.
- Add the flour mixture to the butter mixture in three parts, alternating with the milk and lemon juice in two parts and beginning and ending with the flour mixture. Beat until just combined.
- Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Bake in batches if needed.
- Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely. Wrap tightly in the plastic wrap and store in the fridge if you’re planning to assemble the cake another day.
For the lemon curd
- In a saucepan, add all the ingredients except the butter.
- Cook over medium heat, whisking continuously until the mixture starts simmering and thickens.
- Remove from the heat and add the butter. Mix until it has melted and been incorporated.
- Then, cover with plastic wrap (making sure it touches the mixture) and refrigerate until cold.
For the frosting
- Place all the ingredients into the bowl of a stand mixer fitted with a whisk attachment (or you can use a hand mixer) and mix on low until no dry powdered sugar is left. Then, beat on medium until reaching a homogenous consistency. Scrape the sides of the bowl and mix on high until thick and fluffy.
- Mix the frosting with a rubber spatula to remove air bubbles. Then, place the mixture in a piping bag before assembling the cake. No need for a nozzle: just cut off the tip of the bag wide enough to pipe out the cream.
Assembling the cake
- Place the first layer of the cake on a serving plate, and spread an even layer of the frosting on top.
- Pipe a thick border along the edges of the cake, creating a dam that will hold the lemon curd inside the cake. Place half of the lemon curd in the middle and spread evenly. Then, place the second layer of the cake on top and repeat the process.
- Crumb coat the cake with a little bit of frosting and place it in the fridge for an hour. Place the piping bag with the rest of the frosting into the fridge too.
- Remove cake from the fridge and frost. Decorate with fresh blueberries and refrigerate for several hours or better overnight before serving.
Video
Notes
Store it in a cake box in the fridge for up to 4 days.
Store cooled down lemon curd in an air-tight container in the fridge for up to 2 weeks. You can also freeze it for up to 2 months and thaw it in the fridge overnight before using it.
Freeze baked and cooled down sponge cake wrapped in plastic wrap and then in a piece of foil for up to 2 months. Thaw in the fridge overnight before assembling the cake.
Nutrition
Nutrition Facts
Lemon curd cake
Serving Size
1 serving
Amount per Serving
Calories
457
% Daily Value*
Fat
32
g
49
%
Saturated Fat
18
g
113
%
Trans Fat
0.4
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
144
mg
48
%
Sodium
297
mg
13
%
Potassium
119
mg
3
%
Carbohydrates
39
g
13
%
Fiber
0.4
g
2
%
Sugar
26
g
29
%
Protein
6
g
12
%
Vitamin A
1091
IU
22
%
Vitamin C
2
mg
2
%
Calcium
108
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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