The Ultimate Lemon Curd Cake Recipe: A Zesty Delight

This decadent lemon curd cake recipe will transport you to a sunny citrus grove with every bite. Its vibrant yellow hue and intensely flavorful lemon curd filling make it perfect for any occasion, from a casual afternoon tea to a sophisticated dinner party. This guide will walk you through each step, ensuring a perfectly baked and flawlessly delicious cake.

Ingredients You'll Need:

This recipe is broken down into two parts: the lemon curd and the cake itself.

For the Lemon Curd:

• 1 cup granulated sugar
• 1/2 cup freshly squeezed lemon juice (about 4-5 lemons)
• 1/4 cup unsalted butter, cut into cubes
• 4 large eggs
• Zest of 2 lemons

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

Instructions: Making the Zesty Lemon Curd

This silky smooth lemon curd is the star of this recipe. Follow these steps carefully for perfect results:

1. Whisk Together: In a medium saucepan, whisk together the sugar, lemon juice, and lemon zest.
2. Gentle Heating: Place the saucepan over medium heat and whisk constantly until the sugar dissolves.
3. Egg Introduction: Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Butter Incorporation: Reduce the heat to low and add the butter, whisking continuously until the curd thickens. This takes about 5-7 minutes. The curd is ready when it coats the back of a spoon.
5. Cooling Down: Remove from heat and strain the curd through a fine-mesh sieve to remove any lumps. Pour into a bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Let it cool completely.

Baking the Perfect Lemon Cake: A Step-by-Step Guide

Now that your lemon curd is ready, let's bake the cake!

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Creaming Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. Egg Addition: Beat in the eggs one at a time, then stir in the vanilla extract.
5. Alternating Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
6. Pour & Bake: Divide the batter evenly between the prepared cake pans.
7. Baking Time: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cooling: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Assembling Your Lemon Curd Cake Masterpiece

Once the cakes and curd are completely cool, it's time to assemble!

1. Leveling (Optional): If your cake layers are uneven, use a serrated knife to level them.
2. Frosting: Once the cakes are completely cool, frost the top of one layer with a generous amount of your homemade lemon curd. Top with the second cake layer.
3. Final Frosting: Frost the entire cake with your favorite frosting (cream cheese frosting pairs beautifully with lemon curd). You can also add lemon zest for extra zing!

Tips for Lemon Curd Cake Success:

• Fresh is Best: Use freshly squeezed lemon juice for the most vibrant flavor.
• Don't Overmix: Overmixing the cake batter can result in a tough cake.
• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for optimal mixing.
• Cool Completely: Allow the cake layers and curd to cool completely before assembling to prevent the frosting from melting.

This lemon curd cake recipe is a guaranteed crowd-pleaser. Enjoy the process, savor the aroma, and delight in the delicious results! Remember to share your creations and tag us – we'd love to see your baking masterpieces!