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Lemon Curd Cake with Lemon Buttercream Frosting Recipe

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★★★★★

4.6 from 79 reviews

This classic Lemon Curd Cake features three layers of tender, lemon-scented cake filled and frosted with rich cream cheese buttercream and homemade or store-bought lemon curd. The cake blends bright citrus flavors with a moist crumb and velvety frosting, making it an ideal dessert for spring or summer celebrations, or any time you crave a refreshing, elegant treat.

Ingredients

Scale

Cake Batter

  • Zest of 2 lemons (no white pith)
  • 1 ¾ cups granulated sugar, divided (390g)
  • ¾ cup whole milk (6 oz), room temperature
  • ¼ cup fresh lemon juice (2 oz), strained
  • 6 large egg whites, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups bleached cake flour (260g), such as Softasilk
  • 4 teaspoons baking powder
  • 1 teaspoon table salt
  • 12 tablespoons unsalted butter (6 oz or 170g), cut into 12 pieces, softened but still cool

Lemon Curd Filling

  • 2 cups Lemon Curd (homemade or store-bought)

Cream Cheese Buttercream Frosting

  • 16 tablespoons unsalted butter (226g or 8 oz), room temperature
  • 4 ounces block cream cheese, room temperature
  • 4 cups confectioners’ sugar (480g)
  • ⅛ teaspoon table salt
  • 2 tablespoons fresh lemon juice, strained
  • 2 teaspoons vanilla extract
  • 2 tablespoons heavy cream (more or less as needed for desired consistency)

Instructions

  1. Preheat and prep pans: Preheat your oven to 350°F (175°C). Grease three 8-inch cake pans. Line the bottoms with parchment paper circles, then grease and flour the pans. Set aside.
  2. Make lemon-scented sugar: Using a small food processor, pulse the lemon zest with 3 or 4 tablespoons of the sugar until the sugar is bright yellow and infused with tiny flecks of zest. Alternatively, mix by hand or muddle until fragrant.
  3. Combine wet ingredients: In a medium bowl, whisk together the milk, lemon juice, egg whites, and vanilla extract. Set aside.
  4. Mix dry ingredients and butter: Using a stand mixer fitted with the paddle attachment, combine the cake flour, remaining granulated sugar, lemon sugar, baking powder, and salt on low speed until blended. With the mixer running, add softened butter pieces one at a time, mixing until only pea-sized pieces remain.
  5. Add liquid ingredients: Pour in half of the egg white mixture and increase mixer speed to medium-high. Beat until light and fluffy, about 1 minute. Reduce speed to medium-low and add remaining egg white mixture. Mix again until combined. The batter may appear slightly curdled, which is normal. Gently fold the batter with a spatula, scraping the bowl bottom and sides to ensure uniform blending. Do not overmix.
  6. Bake the cakes: Divide the batter evenly among the three prepared pans and smooth the tops. Bake for 18 to 22 minutes or until cakes are lightly browned on top and a toothpick inserted in the center comes out clean. Rotate pans halfway through baking for even cooking.
  7. Cool the cakes: Let the cakes cool in pans for 10 minutes. Remove the parchment paper, then transfer cakes to a wire rack and cool completely before frosting.
  8. Prepare the frosting: In a stand or electric mixer, beat the butter and cream cheese together until smooth, about 30 seconds. Add half of the confectioners’ sugar and salt and blend on medium-low until mostly incorporated. Scrape down bowl sides and mix again. Add the remaining sugar, lemon juice, vanilla extract, and heavy cream. Beat on medium speed until smooth and creamy, scraping the bowl as needed. Fold with a spatula to finish.
  9. Assemble the cake: Place one cake layer on a serving plate or cake stand. Pipe a small border of buttercream around the edge to form a wall. Fill the center with ¾ to 1 cup of lemon curd. Repeat with the second cake layer and filling. Top with the third layer. Use remaining buttercream to frost the sides and top of the cake, smoothing or decorating as desired.
  10. Optional decoration: If making buttercream flowers with lemon curd centers (as pictured), reserve about ½ cup of lemon curd before assembling the cake for the centers.

Notes

  • Use room temperature ingredients for best batter consistency and volume.
  • If you do not have a food processor, muddle lemon zest and sugar together by hand until fragrant.
  • Be careful not to overmix the batter once liquids are added to avoid a tough cake.
  • Allow cakes to cool completely before frosting to prevent frosting from melting.
  • Buttercream can be thinned or thickened by adjusting heavy cream quantity to achieve desired spreading consistency.
  • The lemon curd can be homemade or store-bought; homemade lemon curd gives a fresher taste.
  • Any leftover cake is best stored covered in the refrigerator due to the cream cheese frosting.

Keywords: lemon curd cake, lemon cake, cream cheese buttercream, lemon dessert, layered cake, citrus cake, homemade lemon curd

Find it online: https://victoriablair.com/lemon-curd-cake-with-lemon-buttercream-frosting-recipe/