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Lemon Curd Cake

Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Course Dessert
Servings 16 slices

Ingredients
  

**For the Lemon Curd:**

  • ½ cup 120 ml fresh lemon juice (about 3 large lemons)
  • 4 large egg yolks at room temperature
  • ¾ cup 150 g granulated white sugar
  • ⅛ teaspoon salt
  • 1 tablespoon 10 g lemon zest (about 1 large lemon)
  • ½ cup 112 g unsalted butter, cold and cut into cubes

**For the Lemon Cake:**

  • 2 ¼ cups 281 g all-purpose flour, spooned and leveled
  • 1 ½ teaspoons 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 at room temperature
  • 1 tablespoon vanilla extract
  • 1 cup 240 ml buttermilk, at room temperature
  • 3 tablespoons 30 g lemon zest (about 3 large lemons)

**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 (about ½ large lemon)

Instructions
 

**For the Lemon Curd:**

  • **Mix Ingredients:** In a medium saucepan, whisk together lemon juice, egg yolks, sugar, salt, and lemon zest.
  • **Cook:** Heat over medium-low, stirring frequently, for 20-25 minutes until thickened. It should coat the back of a spoon.
  • **Add Butter:** Remove from heat and slowly whisk in the cold, cubed butter until melted.
  • **Cool:** Transfer to a small heatproof bowl, cover with plastic wrap (touching the curd to prevent a skin), and chill in the fridge.

**For the Lemon Cake:**

  • **Preheat Oven:** Preheat to 350°F. Spray a 9x9-inch pan with non-stick spray and line with parchment paper.
  • **Mix Dry Ingredients:** In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  • **Cream Butter and Sugar:** In a large bowl, cream the butter and sugar with an electric mixer for 2 minutes until fluffy.
  • **Add Eggs and Vanilla:** Mix in eggs and vanilla on medium speed until smooth and pale, about 1 minute.
  • **Combine:** Gradually add dry ingredients and buttermilk, mixing on low speed until combined. Fold in lemon zest.
  • **Bake:** Pour batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean.
  • **Cool:** Let the cake cool completely in the pan on a wire rack.

**For the Lemon Cream Cheese Frosting:**

  • **Beat Butter:** In a large bowl, beat butter on high speed until pale and fluffy, about 5 minutes.
  • **Add Cream Cheese:** Add cold cream cheese and beat until fluffy, about 1 minute.
  • **Add Sugar:** Sift in powdered sugar and mix on low speed until combined. Add lemon zest and beat on high until fluffy.

**Assembling the Cake:**

  • **Release Cake:** Once the cake is completely cooled, carefully turn the pan over to release the cake and place it on a serving plate.
  • **Poke Holes:** Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.
  • **Fill with Lemon Curd:** Transfer lemon curd to a piping bag and pipe it into the holes.
  • **Frost:** Spread a thick layer of lemon cream cheese frosting over the cake using an offset spatula. Swirl some lemon curd into the frosting.
  • **Serve:** Enjoy your delicious lemon curd cake!