Lemon Curd Cake Recipe

I adore whipping up this luscious lemon cake that combines the bright tang of lemon zest and fresh lemon juice with rich butter and eggs. The interplay of all purpose flour, sugar, and a vibrant lemon curd creates a unique blend of flavors that always leaves me smiling and inspired.

I’m super excited to share my latest twist on an old favorite – a Lemon Curd Cake that really packs a punch of lemon flavor. I mixed together 2 cups all purpose flour, 1 1/2 cups granulated sugar, 2 1/2 teaspoons baking powder and 1/2 teaspoon salt with 4 large eggs at room temperature, 1 cup whole milk and 1/2 cup unsalted butter that I melted and cooled slightly.

I also added the zest from 2 lemons for that extra citrus kick. Then, for the lemon curd layer, I used 4 more large eggs, 1 cup granulated sugar, 1/2 cup fresh lemon juice, zest from 3 lemons, and another 1/2 cup unsalted butter diced evenly.

This recipe was inspired by some amazing citrus cake ideas I’ve seen around. Every bite is like a burst of lemon sunshine that makes you crave more.

Give it a whirl and see if it doesn’t brighten your day!

Why I Like this Recipe

1. I really like this recipe because it packs so much lemon flavor – every bite feels like a burst of sunshine, which makes me feel super refreshed.
2. I love that it’s easy to follow, even when I’m not in the mood to spend too much time in the kitchen.
3. The lemon curd topping is my favorite part, it gives a perfect tangy kick that balances out the sweetness of the cake.
4. I also enjoy how the texture turns out; the cake stays moist and fluffy, which makes the whole experience feel like a treat every time.

Ingredients

• All purpose flour supplies carbohydrates for structure and energy.
• Granulated sugar sweetens the cake and helps with browning.
• Eggs add protein, bind ingredients, and lighten the texture.
• Whole milk offers moisture and creaminess; unsalted butter adds rich, tender flavor.
• Lemon zest brightens the taste; lemon juice gives a tangy, sour kick.
• Baking powder and salt lift the cake and enhance overall flavor.
• Lemon curd mix blends eggs, sugar, lemon juice, zest and butter into a tangy treat.
• Granulated sugar in curd melts to create a shiny, smooth, sweet texture.
• Lemones Essence: The zest and juice yield a refreshing citrus aroma.

Ingredient Quantities

• 2 cups all purpose flour
• 1 1/2 cups granulated sugar
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 4 large eggs, at room temperature
• 1 cup whole milk, at room temperature
• 1/2 cup unsalted butter, melted and slightly cooled
• Zest from 2 lemons
• For the lemon curd:
• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup fresh lemon juice
• Zest from 3 lemons
• 1/2 cup unsalted butter, diced into pieces

How to Make this

1. Preheat your oven to 350°F and grease a 9-inch round cake pan then lightly flour it.

2. In a large bowl, whisk together 4 large eggs and 1 1/2 cups granulated sugar until the mixture becomes light and a bit frothy.

3. Add in 1 cup whole milk, 1/2 cup melted unsalted butter, and the zest from 2 lemons; mix everything until its well combined.

4. In another bowl, sift 2 cups all purpose flour, 2 1/2 tsp baking powder, and 1/2 tsp salt and then gently fold this into the wet mixture.

5. Pour the cake batter into the prepared pan and tap it on the counter a few times to release any air bubbles.

6. Bake the cake in the preheated oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean.

7. While the cake is baking, make the lemon curd: in a medium saucepan mix 4 large eggs, 1 cup granulated sugar, 1/2 cup fresh lemon juice, and the zest from 3 lemons.

8. Place the saucepan over medium low heat and stir constantly; add in the 1/2 cup diced unsalted butter and continue stirring until the mixture begins to thicken, about 5-7 minutes.

9. Remove the lemon curd from the heat once it thickens; if you see any lumps strain it through a fine sieve and let it cool to room temperature.

10. Once the cake has cooled slightly, carefully spread the lemon curd over the top to cover it evenly and enjoy your burst of lemon sunshine!

Equipment Needed

1. Preheated oven at 350°F
2. 9-inch round cake pan (to grease and lightly flour)
3. Large mixing bowl (for whisking eggs and sugar)
4. Separate bowl (for sifting the dry ingredients)
5. Whisk (to beat eggs and sugar until frothy)
6. Measuring cups and spoons (for accurate ingredient amounts)
7. Fine sieve (for straining the lemon curd if needed)
8. Medium saucepan (for cooking the lemon curd on low heat)
9. Citrus zester or grater (for zesting lemons)
10. Toothpick (to check the cake is done)

FAQ

Lemon Curd Cake Recipe Substitutions and Variations

• All-purpose flour: You can try using cake flour instead but you might need to adjust the liquid ratio a bit cause it behaves a bit different.
• Granulated sugar: You could use coconut sugar as an alternative, though it’ll add a slight caramel flavor.
• Whole milk: Almond or soy milk work too, just be aware that these substitutes might make the cake a little lighter in flavor.
• Unsalted butter (for the batter and curd): Margarine could be a replacement if you can’t find butter, but it might change the taste slightly.
• Lemon zest: If you don’t have fresh lemons, lemon extract can be used in a half amount, keeping in mind it might not give the exact same texture.

Pro Tips

1. Make sure all your ingredients, like eggs and milk, are at room temp before you start. It helps everything mix together better and can really make a difference in the texture of your cake.
2. When you mix the dry ingredients into the wet, fold them in gently. Overmixing can make your cake tough, so take your time even if it seems annoying.
3. Constant stirring is key when you’re making the lemon curd. Keep an eye on it and stir continuously so you dont accidentally cook the eggs too much and end up with lumps.
4. If you find your oven tends to run a little hot, try checking your cake a few minutes before the recommended time. It can help prevent overbaking and keep your cake nice and moist.