Savor this moist lemon curd cake, loaded with zesty flavors, a delightful lemon curd filling, and a velvety-smooth topping of lemon cream cheese frosting. It's the perfect dessert for Christmas and Thanksgiving celebrations.
Ingredients
For the Lemon Curd:
- ½ cup (120 ml) fresh lemon juice
- 4 large egg yolks, room temperature
- ¾ cup (150 g) granulated white sugar
- ⅛ teaspoon salt
- 1 tablespoon (10 g) lemon zest
- ½ cup (112 g) unsalted butter, cold and cubed
For the Lemon Cake:
- 2 ¼ cups (281 g) all-purpose flour, spooned and leveled
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons (140 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated white sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla
- 1 cup (240 ml) buttermilk, room temperature
- 3 tablespoons (30 g) lemon zest
For the Lemon Cream Cheese Frosting:
- ¾ cup (168 g) unsalted butter, softened
- 6 oz (170 g) cream cheese, cold
- 2 ¼ cups (293 g) powdered sugar
- ½ tablespoon (5 g) lemon zest
Instructions
Preparing the Lemon Curd:
In a medium saucepan, combine lemon juice, egg yolks, sugar, salt, and lemon zest. Whisk together.
Cook the mixture over medium-low heat for 20-25 minutes, stirring frequently until it thickens enough to coat a spoon.
Switch off the heat and gradually whisk in the cold butter until melted.
Move the curd into a heatproof bowl and cover with plastic wrap. Chill in the refrigerator till it cools completely.
Baking the Lemon Cake:
Preheat the oven to 350°F. Prep a 9x9-inch pan with non-stick spray and line with parchment paper.
Mix flour, baking powder, baking soda, and salt in a bowl.
In a separate large bowl, cream butter and sugar together for 2 minutes with an electric mixer.
Beat in the eggs and vanilla until the mixture is light and smooth (roughly 1 minute).
Slowly blend the dry ingredients and buttermilk into the butter-sugar mixture at low mixer speed. Scrape the bowl's sides with a spatula if needed.
Stir in the lemon zest and pour the batter into the prepared pan.
Bake for 35-40 minutes until a cake tester inserted into the center comes out clean. Leave the cake to cool completely in the pan on a wire rack.
Making Lemon Cream Cheese Frosting:
Whip the butter in a large bowl until pale and fluffy (around 5 minutes) with an electric mixer.
Add cream cheese and beat on high speed until fluffy (approx. 1 minute).
Mix in the sifted powdered sugar on low speed until combined.
Lastly, add the lemon zest and whip on high speed until the frosting becomes fluffy again.
Assembling the Cake:
Once the cake has cooled, invert the cake pan and move the cake onto a serving plate.
Using a wooden skewer or spoon handle, poke holes across the top of the cake.
Fill a piping bag with the lemon curd and pipe it into the holes in the cake.
Frost the top of the cake with a generous layer of the lemon cream cheese frosting using an offset spatula and swirl some lemon curd into the frosting. Serve and enjoy!