Lemon Curd Cake Layers

This lemon curd cake bursts with fresh citrus flavor thanks to a double punch of lemon zest and juice throughout both the cake and the filling. It is perfect for any celebration or as a treat for anyone who adores sweet and tangy desserts. The reverse creaming method ensures a tender crumb every time, and the addition of cream cheese in the buttercream makes the frosting silky and smooth. If you love all things lemon, this cake is bound to become a favorite at your table.

I still remember the first time I brought this to a family picnic and watched it disappear faster than any chocolate cake. The combination of homemade lemon curd and zesty buttercream makes it the first thing people reach for every time.

Ingredients

• Lemon zest: Use the zest of two bright yellow lemons with no white pith for the most fragrant results
• Granulated sugar: Divided use for both batter and for extracting lemon oils from the zest Look for superfine sugar if possible for a light texture
• Whole milk: Helps make the cake rich and moist Use fresh whole milk with a clean scent
• Fresh lemon juice: Strain before measuring for a pure tart burst Roll your lemons before squeezing to get the most juice
• Large egg whites: Whipped for fluffiness Room temperature eggs give more volume
• Vanilla extract: Enhances the citrus notes Use pure vanilla for best flavor
• Bleached cake flour: The secret to a soft crumb Softasilk or a similar brand works beautifully
• Baking powder: Gives rise and lift Always check your baking powder is fresh
• Table salt: Balances sweetness and brightens the lemon flavor
• Unsalted butter: Softened but cool for creaming Look for butter with a sweet fresh aroma
• Lemon curd: Homemade or high quality store bought makes all the difference
• Unsalted butter: For the buttercream Let it come to room temperature slowly
• Block cream cheese: Adds tang and helps frosting hold its shape Use full fat for best results
• Confectioners’ sugar: Creates a smooth buttercream Sift before using for no lumps
• Heavy cream: Adds richness and smooths the frosting Just a splash gives the best consistency

Step-by-Step Instructions

Prepare the Cake Pans:

Grease three 8 inch cake pans thoroughly with butter and line with parchment circles then grease the parchment and dust the pans with flour to ensure easy release after baking

Make Lemon Sugar:

Combine lemon zest with about four tablespoons of sugar in a small food processor then blend until the sugar is bright yellow with small zest flecks If you do not have a food processor rub the zest into the sugar using your fingers or a mortar and pestle until it is fragrant and colored

Mix Wet Ingredients:

Whisk together whole milk fresh strained lemon juice egg whites and vanilla extract in a separate bowl and set aside for later

Blend Dry Ingredients and Butter:

In a stand mixer bowl combine cake flour remaining sugar lemon sugar baking powder and salt on low speed Stir to blend evenly With the mixer running add softened butter one piece at a time until the mixture looks like wet sand and only small pea size bits remain

Complete the Batter:

Pour in half the egg white mixture and beat on medium high until light and fluffy about one minute Reduce speed Add the remaining egg white mixture and mix again until incorporated The batter may look slightly curdled which is fine Use a spatula to scrape the bowl and stir a few more times to make sure everything is well mixed but do not overbeat

Bake:

Divide the batter evenly among three prepared pans smoothing the top with a spatula Bake at 350 F for eighteen to twenty two minutes rotating halfway until the tops are lightly browned and a toothpick inserted in the center comes out clean Cool in pans for ten minutes before inverting and remove parchment then cool completely on a wire rack

Prepare Lemon Buttercream:

In a stand mixer beat softened butter and cream cheese until smooth Add half the sifted confectioners sugar and table salt mix on medium low until most sugar is blended Scrape down the bowl Add the rest of the sugar lemon juice vanilla and heavy cream Beat until silky and fluffy Scrape the sides as needed then finish folding it all together with a sturdy spatula

Assemble the Cake:

Place one cake round on a serving plate Pipe a tall border of buttercream along the edge to make a well in the center Spoon in about three quarters to one cup lemon curd Level gently Add second layer and repeat with more buttercream dam and curd Top with last cake layer Frost the sides and top with remaining buttercream Decorate as you like Feel free to set aside some lemon curd for making flower centers if desired

Pin

The lemon curd in this recipe is my absolute favorite part Each time I spoon it between the layers I remember my grandmother teaching me how to make curd from scratch in her cozy kitchen It is truly the heart of the entire cake

Storage Tips

Once assembled keep the cake lightly covered in the refrigerator for up to five days The butter will keep the cake fresh and the lemon flavor only gets better as it rests For serving let the cake come to room temperature for about thirty minutes before slicing for the softest texture Leftover cake can be tightly wrapped and frozen for up to a month

Ingredient Substitutions

If cake flour is unavailable you can use all purpose flour but replace two tablespoons per cup with cornstarch for a lighter result You can use high quality store bought lemon curd if short on time but homemade definitely gives superior tang If you are out of heavy cream a splash of whole milk will work in the frosting

Serving Suggestions

This cake is ideal for spring birthdays bridal showers or any event that needs a sunny citrus note Try pairing slices with berries and a dollop of softly whipped cream For a fun party look decorate with thin lemon rounds or candied lemon peel

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A Hint of Lemon Cake History

Lemon cakes have a long tradition in American baking going back to the popularity of citrus fruits in the nineteenth century Their sweet tart flavors brought a fresh taste to winter tables when local fruit was scarce Lemon curd itself is a British classic that has found a happy home in American desserts like this one

Recipe FAQs

→ How do I achieve a strong lemon flavor in the cake?

Use both fresh lemon zest and juice. Processing zest with some sugar helps release more citrus oils, amplifying the flavor throughout the cake layers.

→ Can I use store-bought lemon curd?

Absolutely! While homemade curd offers a customizable tang, a good-quality store-bought option saves time and still delivers delicious results.

→ What is the reverse creaming method?

This technique involves mixing butter directly into the dry ingredients before adding liquids. It creates a finer, more tender crumb and prevents over-mixing.

→ How should I store the finished cake?

Keep the assembled cake covered in the refrigerator for up to five days. Allow it to come to room temperature for about 30 minutes before serving for ideal texture.

→ Can the cake or frosting be prepared ahead?

Yes. Cooled cake layers can be wrapped and stored up to one day in advance, and buttercream may be refrigerated for two days. Just let the frosting soften before use.