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Lemon Curd Cake Recipe

Indulge in this delightful Lemon Curd Cake, featuring moist cake layers, tangy lemon curd filling, and creamy buttercream frosting. A perfect dessert for any special occasion!
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

FOR THE CAKE LAYERS
  • 2¾ cups cake flour, sifted
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, room temperature
  • 1¾ cups granulated sugar
  • 5 large egg whites, room temperature
  • 2 tsp vanilla extract
  • 1 cup whole milk, room temperature
  • ¼ cup sour cream
  • Zest of 2 lemons
FOR THE LEMON CURD
  • ¾ cup fresh lemon juice
  • Zest of 2 lemons
  • ¾ cup granulated sugar
  • 4 large egg yolks
  • 6 tbsp unsalted butter, cut into cubes
FOR THE BUTTERCREAM
  • 1½ cups unsalted butter, room temperature
  • 5 cups powdered sugar, sifted
  • 2–3 tbsp heavy cream or milk
  • 1 tsp vanilla extract
  • Pinch of salt
TOPPING
  • ½ cup lemon curd (from above) About
  • Buttercream rosettes (use remaining frosting)
  • Edible flowers (like pansies or violas)
  • Lemon zest curls (optional, for garnish)

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line four 8-inch cake pans.
  2. Whisk together cake flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar until pale and fluffy, about 3-4 minutes.
  4. Add egg whites one at a time, then mix in vanilla extract and lemon zest.
  5. Whisk together milk and sour cream until smooth.
  6. Add dry ingredients and milk mixture in three additions, mixing until just combined.
  7. Divide batter among pans and bake for 22-25 minutes, or until a toothpick comes out clean.
  8. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  9. Whisk together lemon juice, lemon zest, sugar, and egg yolks in a saucepan. Cook until thickened, about 6-8 minutes.
  10. Remove from heat and stir in butter cubes until smooth. Strain and refrigerate for at least 1 hour.
  11. Beat butter until pale and fluffy, about 3 minutes. Gradually add powdered sugar, beating well.
  12. Add vanilla extract, salt, and cream or milk. Beat until smooth and spreadable.
  13. Level cake layers if needed. Place one layer on a stand, pipe buttercream dam, and spoon lemon curd into the center.
  14. Repeat layers until all are stacked. Apply a thin crumb coat and chill for 20 minutes.
  15. Apply a final layer of buttercream and smooth. Create a swirl pattern on top.
  16. Spoon lemon curd over the top. Pipe buttercream rosettes, add edible flowers and lemon zest curls.

Notes

For a more intense lemon flavor, add a few drops of lemon extract to the cake batter and buttercream.