Lemon Curd Cake

Lemon Curd Cake: The Only Recipe You’ll Ever Need

Welcome to the ultimate guide for Lemon Curd Cake on exorecipes.com, where we’re about to transform your baking routine with a recipe that’s as refreshing as a summer breeze. Imagine sinking your fork into layers of moist, tangy perfection—our Lemon Curd Cake features silky homemade lemon curd that sets this dessert apart from the ordinary. Crafted by Chef Mia, this recipe boasts a vibrant zesty twist that elevates every bite, making it the go-to choice for home bakers seeking that perfect balance of sweet and sour. Within the first few steps, you’ll discover why this Lemon Curd Cake is not just a treat but a showstopper for any occasion.

The allure of this Lemon Curd Cake lies in its symphony of flavors and textures that dance on your palate. Picture the bright, citrusy tang of fresh lemon curd, creamy and velvety smooth, nestled between fluffy cake layers that melt in your mouth. Each slice delivers a burst of aromatic lemon zest, complemented by the subtle sweetness of the frosting, creating an irresistible contrast that’s both light and indulgent. The homemade curd adds a glossy sheen and a luxurious mouthfeel, ensuring your Lemon Curd Cake stands out with its extra creamy, from-scratch authenticity that professional bakers swear by.

What makes this Lemon Curd Cake recipe from exorecipes.com truly exceptional is our commitment to providing a foolproof, tested approach that’s been refined for home cooks of all levels. Drawing from Chef Mia’s expertise, we’ll reveal the “Chef’s Secret” to achieving that unbeatable texture without any guesswork. By the end of this post, you’ll learn insider tips on ingredients, step-by-step instructions, and pro hacks that guarantee success every time you bake this Lemon Curd Cake. Plus, we’ve incorporated practical advice on serving, storage, and FAQs to make this the single best resource online for mastering this delightful dessert.

Why This Lemon Curd Cake Recipe is a Game-Changer

The Chef’s Secret: The star of this Lemon Curd Cake is the silky homemade lemon curd, which uses a double-strain technique to ensure an extra creamy, lump-free texture that’s far superior to store-bought versions. By slowly cooking the lemon juice, zest, sugar, and butter with eggs, we create a velvety curd that infuses the cake with intense citrus flavor. This method, a hallmark of Chef Mia’s style, prevents curdling and enhances the overall zestiness, making your Lemon Curd Cake not just tasty but texturally perfect.

Unbeatable Texture: The science behind this Lemon Curd Cake’s fluffiness comes from creaming softened butter with sugar and lemon zest, which incorporates air for a light crumb. Using buttermilk adds acidity that reacts with baking powder, producing carbon dioxide for extra rise and moisture. This ensures your cake remains tender and not dry, while the homemade curd’s thickness provides a stable layer that holds without sogginess.

Foolproof for a Reason: This Lemon Curd Cake recipe has been tested multiple times in our kitchens to guarantee consistent results, even for beginners. We focus on precise measurements and room-temperature ingredients to avoid common pitfalls, making it a reliable staple that’s easy to replicate. Whether you’re baking for a crowd or a quiet night in, this Lemon Curd Cake delivers on flavor and simplicity every single time.

Ingredient Spotlight: Quality Makes the Difference

Butter (softened, 115g for cake, 80g for curd, 230g for frosting): Butter is the backbone of this Lemon Curd Cake, providing richness and moisture that makes the cake tender and the curd silky. Opt for high-quality, unsalted butter to control salt levels and achieve that creamy consistency. If you’re substituting, use an equal amount of vegan butter for a dairy-free version, but note it might slightly alter the texture.

Lemon zest and juice (2 tbsp zest and 1/4 cup juice for cake, 1 tbsp zest and 1/3 cup juice for curd, 1 tsp zest and 2 tbsp juice for frosting): Fresh lemon zest and juice bring the vibrant, zesty punch that defines this Lemon Curd Cake. Zest adds aromatic oils for flavor depth, while juice provides tanginess; always use organic lemons to avoid pesticides. For substitutions, lime zest can mimic the citrus notes, but it will introduce a subtler flavor—adjust quantities to taste for the best balance.

Sugar (1 ½ cups for cake, 2/3 cup for curd, 4 1/4 cups powdered for frosting): Sugar sweetens and stabilizes the Lemon Curd Cake, helping with browning and texture in the cake layers, while powdered sugar creates a fluffy frosting. Choose organic cane sugar for a purer taste. If needed, substitute with coconut sugar for a lower glycemic option, though it may darken the cake slightly and affect the curd’s color.

Eggs (4 large for cake, 1 large and 3 large yolks for curd): Eggs act as binders and emulsifiers in this Lemon Curd Cake, contributing to structure and richness in both the cake and curd. Fresh, room-temperature eggs ensure even mixing and prevent curdling. For egg-free baking, use flaxseed eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg), which will keep the cake moist but might make the curd less glossy.

Flour (2 ½ cups) and baking powder (2 ½ tsp): All-purpose flour provides the base structure for the Lemon Curd Cake, while baking powder gives it lift. Use a finely milled flour for a smoother batter. For gluten-free adaptations, swap with a 1:1 gluten-free blend, but add an extra teaspoon of baking powder to maintain the fluffy texture.

Buttermilk (1 cup): This ingredient adds tang and tenderness to the Lemon Curd Cake, reacting with baking powder for optimal rise. Full-fat buttermilk yields the best results; if unavailable, make your own by adding a tablespoon of lemon juice to regular milk and letting it sit. This substitution works perfectly without compromising the cake’s moisture.

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Pan

Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan with a light coating of butter or non-stick spray for even release. This step ensures the cake bakes uniformly without sticking.

Pro Tip: Use a pastry brush to evenly distribute the grease, which helps achieve a golden crust and prevents any edges from burning.

Step 2: Cream the Butter Mixture

Cream the 115g softened butter, 2 tbsp lemon zest, and 1 ½ cups sugar in a large bowl until light and fluffy, about 3-5 minutes with an electric mixer. Add the 4 large eggs one at a time, beating well after each, then mix in 2 tsp vanilla extract, 1 cup buttermilk, and 1/4 cup lemon juice until fully combined.

Common Mistake to Avoid: Overmixing at this stage can lead to a dense cake; stop as soon as the ingredients are incorporated to keep the batter airy.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together 2 ½ cups flour, 2 ½ tsp baking powder, and 1/2 tsp kosher salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined to form the batter.

Pro Tip: Sift the dry ingredients first to eliminate lumps, ensuring a smooth batter that results in an even Lemon Curd Cake texture.

Step 4: Bake the Cake

Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Common Mistake to Avoid: Opening the oven door too early can cause the cake to sink; wait at least 25 minutes before checking.

Step 5: Make the Lemon Curd

In a saucepan, heat 1/3 cup lemon juice, 1 tbsp lemon zest, 2/3 cup sugar, and 80g butter over medium heat until the mixture simmers. In a bowl, whisk 1 large egg and 3 large egg yolks, then slowly add to the saucepan, stirring constantly until thickened, about 5-7 minutes. Strain the curd through a fine mesh sieve and chill in the refrigerator.

Pro Tip: Stir the curd continuously to prevent scrambling the eggs, which will give your Lemon Curd Cake that extra creamy finish.

Step 6: Prepare the Frosting

Beat 230g softened butter in a bowl until creamy, then gradually add 4 1/4 cups powdered sugar, 2 tbsp lemon juice, and 1 tsp lemon zest, mixing until the frosting is light and fluffy, about 2-3 minutes.

Common Mistake to Avoid: Adding all the powdered sugar at once can create lumps; add it in increments for a smooth, spreadable consistency.

Step 7: Assemble the Lemon Curd Cake

Once cooled, slice the cake horizontally into layers. Spread the chilled lemon curd between the layers and top with the prepared frosting, smoothing it out for an even finish.

Pro Tip: Chill the assembled Lemon Curd Cake for 30 minutes before serving to help the layers set and enhance the flavors.

Serving & Presentation

Elevate your Lemon Curd Cake with creative plating by dusting the top with extra lemon zest for a pop of color and aroma. Serve slices on elegant dessert plates alongside fresh berries or a dollop of whipped cream to complement the tangy notes. For a full dessert experience, pair this Lemon Curd Cake with a light herbal tea or sparkling wine, making it ideal for afternoon teas or celebrations. Its zesty profile also shines as a refreshing end to a heavy meal, like grilled fish or salads, adding a citrusy contrast.

Make-Ahead & Storage Solutions

Make-Ahead Strategy: Prepare the lemon curd up to 3 days in advance by following the recipe and storing it in an airtight container in the refrigerator. You can also bake the cake layers a day ahead, wrapping them tightly in plastic wrap once cooled to maintain moisture, then assemble with frosting just before serving for the freshest taste.

Storing Leftovers: Store any leftover Lemon Curd Cake in an airtight container in the fridge for up to 4 days to preserve its moist texture. For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months, ensuring the curd doesn’t make the cake soggy.

The Best Way to Reheat: To restore the original fluffy texture, thaw frozen slices in the refrigerator overnight, then warm in a 300°F oven for 10 minutes. Avoid microwaving, as it can make the frosting melt; this method keeps your Lemon Curd Cake tasting just-baked.

Frequently Asked Questions (FAQ)

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Lemon Curd Cake

• Author: Chef mia
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Yield: 1 9-inch cake 1x
• Method: Dessert
• Cuisine: American

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Description

Dive in the vibrant and zesty delight of our Lemon Curd Cake! This scrumptious cake combines the tangy freshness of lemon with the creamy, dreamy texture of homemade curd, all topped with a light and fluffy lemon frosting.

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Ingredients

Scale 1x2x3x

• 115gbutter, softened
• 2 tbsplemon zest
• 2 tspvanilla extract
• 1 ½ cupssugar
• 4large eggs
• 1 cupbuttermilk
• 1/4 cuplemon juice
• 2 ½ cupsflour
• 2 ½ tspbaking powder
• 1/2 tspkosher salt
• 1/3 cuplemon juice
• 1 tbsplemon zest
• 2/3 cupsugar
• 80gbutter
• 1/4 tspkosher salt
• 1large egg
• 3large egg yolks
• 230gbutter, softened
• 2 tbsplemon juice
• 1 tsplemon zest
• 4 1/4 cupspowdered sugar

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Instructions

1. Preheat theovento 350°F (175°C). Grease a 9-inch round cake pan.
2. Cream the butter, lemon zest, and sugar until light and fluffy. Add eggs one at a time, followed by vanilla, buttermilk, and lemon juice.
3. Whiskdry ingredients separately, then gradually mix into the wet ingredients until just combined.
4. Pour batter into the pan and bake for 35-40 minutes. Cool in pan 10 minutes, then on awire rack.
5. For the curd, heat lemon juice, zest, sugar, and butter in asaucepan. Add eggs and cook until thickened. Strain and chill.
6. For the frosting, beat butter until creamy, then gradually add sugar, lemon juice, and zest until fluffy.
7. Assemble the cake with layers of curd and top with frosting.

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Notes

Ensure all ingredients are at room temperature to achieve the best texture.The cake can be made a day ahead, and assembled before serving.Strain lemon curd to remove any lumps for a smoother texture.

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Nutrition

• Calories: 505
• Sugar: 70
• Fat: 13
• Carbohydrates: 91
• Protein: 8