Lemon Curd Cake Recipe

I recently whipped up a Luscious Lemon Cake that blends the tang of freshly squeezed lemon juice and zest with melted unsalted butter and a dash of granulated sugar. The inviting mix of all-purpose flour and whole milk sets the stage for a bright, citrus-filled treat that has me smiling.

I found myself diving into this Lemon Curd Cake recipe one sunny afternoon, and honestly, it turned out to be a wild burst of lemon sunshine on my plate. I mixed together 1 1/2 cups of all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and a pinch of salt, then added 3 large eggs, 1 cup whole milk and 1/4 cup freshly squeezed lemon juice, along with 1 tablespoon lemon zest.

The melted unsalted butter gave it such a rich texture. The real game changer, though, was the lemon curd filling I whipped up with 1/2 cup granulated sugar, 1/2 cup fresh lemon juice, 3 egg yolks, and 2 tablespoons unsalted butter chunks, plus a teaspoon of extra lemon zest.

It reminds me of those fun twists you’d see in recipes like a Preppy Kitchen Lemon Cake or a luscious citrus cake idea. I can’t wait for you to try it out and enjoy its tangy kick!

Why I Like this Recipe

I like this recipe because it packs a burst of lemon flavor that instantly reminds me of bright sunny days and makes me feel refreshed every time I take a bite. I also really appreciate how straightforward the steps are because I’m not an expert baker and the simple directions make me feel like I can definitely nail it even when I’m in a rush. Another thing I love is the homemade lemon curd filling which is tangy and smooth, adding a perfect twist that elevates the whole cake. Lastly, I enjoy how the fresh ingredients come together to make this treat both delicious and not overly complicated so I can enjoy making it over and over again.

Ingredients

• All-purpose flour: Provides structure, mostly carbohydrates, ensuring a tender crumb.
• Eggs: Offer protein essential for binding, giving rich taste and volume.
• Unsalted butter: Adds creamy, rich flavor and moisture, although high in fats.
• Whole milk: Supplies nutrients along with creaminess to enhance texture.
• Lemon juice: Brings a bright sour tang that lifts the recipe.
• Granulated sugar: Sweetens the mix, balancing the lemon’s tang.
• Lemon zest: Provides a zesty aroma and extra citrus punch in the cake.
• Baking powder: Increases volume by releasing air bubbles, leading to a lighter cake.
• Egg yolks: Create a luscious lemon curd, thickening the mixture smoothly.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted and a bit cooled
• 3 large eggs (at room temp if possible)
• 1 cup whole milk
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• For the lemon curd filling:
• 1/2 cup granulated sugar
• 1/2 cup fresh lemon juice
• 3 egg yolks
• 2 tablespoons unsalted butter, cut into chunks
• 1 teaspoon extra lemon zest
• Optional: Powdered sugar for dusting

How to Make this

1. Preheat your oven to 350°F. Grease a 9-inch round cake pan and set it aside.

2. In a bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt.

3. In another large bowl, beat 3 large eggs (at room temp if possible) then mix in 1 cup whole milk, 1/4 cup freshly squeezed lemon juice, 1 tablespoon lemon zest, and 1/2 cup unsalted butter that’s been melted and cooled a bit.

4. Slowly pour the dry ingredients into the wet ones, stirring gently until everything is just combined. Try not to overmix the batter.

5. Pour your batter into the prepared cake pan and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely on a rack.

6. While your cake is baking, make the lemon curd filling. In a small saucepan, whisk together 1/2 cup granulated sugar, 1/2 cup fresh lemon juice, 3 egg yolks, and 1 teaspoon extra lemon zest.

7. Place the saucepan over medium-low heat and stir constantly. After a couple minutes, add 2 tablespoons unsalted butter (cut into chunks) into the mix.

8. Keep stirring until the curd thickens and coats the back of a spoon (this should take around 7-10 minutes). Be careful not to let it boil too hard.

9. Once the cake has cooled down, use a knife to gently level out the top if needed and then either slice the cake horizontally to spread the lemon curd between layers or simply pour the curd over the top.

10. Dust with powdered sugar if you’d like and serve. Enjoy your burst-of-lemon sunshine!

Equipment Needed

1. Oven – You need an oven that can be preheated to 350°F.
2. 9-inch round cake pan – Make sure it’s available and can be greased.
3. Mixing Bowls – At least two bowls; one for dry ingredients and another larger one for wet ingredients.
4. Whisk – A whisk is needed to mix the dry ingredients and beat the eggs.
5. Measuring Cups and Spoons – Essential for measuring out the flour, sugar, baking powder, salt, milk, lemon juice, and butter.
6. Spatula or Stirring Spoon – For gently folding the ingredients together.
7. Cooling Rack – To let the cake cool properly after baking.
8. Knife – Useful for leveling the cake after it cools if you need to slice it horizontally.
9. Small Saucepan – Needed for cooking the lemon curd.
10. Toothpick – To test if the cake is done by inserting it into the center.

FAQ

Lemon Curd Cake Recipe Substitutions and Variations

• All-purpose flour: If u cant get that, try using a mix of half all-purpose and half whole wheat flour or even pastry flour if its available. It might affect the texture a bit but it’s pretty close.
• Unsalted butter: You can use margarine or even coconut oil. Just note that coconut oil adds a slight flavor contrast that might be interesting.
• Whole milk: If you dont have whole milk on hand, use 2% milk with a splash of heavy cream to mimic the richness of whole milk.
• Lemon juice: In a pinch, bottled lemon juice can work but it’s not as fresh tasting as the real deal. A little extra zest might help enhance the flavor.

Pro Tips

1. Make sure all your wet ingredients are at room temp, especially the eggs; if they’re too cold, the cake might not rise as well as it should.
2. When mixin the batter, go easy on it – overmixin can make the cake tough, so stir it just until you dont see any dry bits.
3. Keep your eye on that lemon curd while cookin it, stir constantly over low heat so it doesn’t scramble itself and turn all lumpy.
4. Let your cake cool completely before adding the curd filling, cause if its warm the fillin might melt in and ruin the texture.