Description
This cake is ideal for spring and summer celebrations, but it’s just as delightful year-round when you crave something light yet satisfying. The homemade lemon curd adds a vibrant flavor that elevates this cake beyond a simple dessert, giving it a bakery-style finish that feels both elegant and comforting.
Ingredients
For the Cake Layers:
- 2 1/2 cups (310g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 3/4 cups (350g) sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup (240ml) milk
For the Lemon Curd:
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup butter
For the Frosting:
- 1 cup butter, softened
- 3 cups powdered sugar
- 4 oz cream cheese
- 1 teaspoon vanilla extract
- 1–2 tablespoons lemon juice
Instructions
Preheat oven to 350°F (175°C). Grease and line cake pans.
In a bowl, whisk flour, baking powder, and salt.
In another bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well. Stir in lemon zest, lemon juice, and vanilla.
Alternate adding dry ingredients and milk, mixing until smooth.
Divide batter into pans and bake for 25–30 minutes until a toothpick comes out clean.
Let cakes cool completely.
Prepare lemon curd: cook lemon juice, zest, sugar, and eggs over medium heat, stirring constantly until thickened. Remove from heat and stir in butter. Let cool.
Prepare frosting by beating butter, powdered sugar, cream cheese, vanilla, and lemon juice until smooth.
Assemble the cake: layer cake, spread lemon curd, add frosting, repeat layers.
Frost the outside of the cake and decorate as desired.
Notes
Cook lemon curd slowly and stir constantly to avoid curdling. Also, let it cool fully before layering to prevent melting the frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 460 kcal
- Sodium: 210mg
- Protein: 5g