This lemon curd cake is the final word dessert for lemon lovers. It includes a fluffy lemon cake base, home made lemon curd, and a lightweight cream cheese frosting that’s not too candy. It may be made historically or gluten-free.
For those who’d relatively take a shortcut, you should use a white cake combine and store-bought lemon curd. Simply comply with the directions for a 9″ x 13″ (23 cm x 33 cm) pan and purchase 15 ounces (420 grams) of lemon curd. I seemed up the worth of store-bought curd and was shocked. Whereas eggs will be expensive in some components of the US, I’m pondering home made lemon curd remains to be less expensive!
I tailored the cake base from a King Arthur Flour recipe by utilizing much less sugar and including lemon extract and zest. The lemon curd is similar as in my Lemon Tartlets, and the frosting comes from my Matcha Cake Recipe.
The consequence was unbelievable and disappeared in report time! Even the photographer mentioned, “I’ve liked each recipe you’ve ever given me, however that lemon cake was completely fantastic. ????”
I had hoped to share this lemon cake in time for Easter, however with Mom’s Day simply across the nook, it’s the right dessert to rejoice with. Vibrant, cheerful, and filled with contemporary taste, it’s positive to be successful!
What’s to Love
- Vibrant, contemporary taste – because of lemon extract, zest, and loads of actual lemon juice, each chew is full of zingy goodness.
- Nice texture – this cake stays comfortable and moist for days. It doesn’t get dry or crumbly.
- Excellent to make forward – you possibly can prep the curd and even the entire cake prematurely with out sacrificing high quality.
Ingredient Notes
Please scroll down for the total recipe! These are simply notes on choose components.
Flour – you should use all-purpose or a gluten-free 1:1 baking mix like King Arthur Measure for Measure Flour. I speak extra in regards to the gluten-free possibility beneath.
Lemon extract – offers the cake a concentrated lemon taste with out including additional liquid. Lemon zest additionally boosts the freshness.
Lemon juice – please don’t use bottled! I get the temptation. I hate juicing lemons too, however contemporary juice makes all of the distinction in curd. One thing like 1 tablespoon of lemon juice in a cake is one factor. However 1/2 cup in curd is an enormous nope.
Cream cheese – purchase full-fat cream cheese for a wealthy, creamy frosting that whips up superbly.
Heavy cream – make certain it’s chilly when whipping it into the frosting so it companies up correctly. For those who don’t have heavy cream and like common cream cheese frosting (that’s a lot much less candy), strive my More healthy Cream Cheese Frosting.
It yields 2 cups, which is sufficient for a considerably skinny layer of frosting.
The way to Make It
Whisk collectively the dry components in a single bowl. In one other bowl, beat the eggs, sugar, and extracts till thick and pale, then combine within the dry components.
Heat the milk and lemon zest simply till small bubbles kind, then stir within the butter and oil till melted. Slowly combine the nice and cozy milk combination into the batter till absolutely mixed.
Whereas the truffles are baking and cooling, make the lemon curd. For those who’ve by no means made curd earlier than, don’t fear – it’s only a matter of gently cooking lemon juice, sugar, eggs, and butter till thickened. For those who’re in a rush, store-bought curd is completely positive.
For the frosting, beat the cream cheese, sugar, vanilla, and a pinch of salt till easy and creamy. Then, gently fold in whipped cream.
Meeting is straightforward. Poke holes within the cake, pipe the curd into the holes, then frost throughout with the fluffy cream cheese frosting. Enhance nevertheless you want – a twist of lemon slices, contemporary berries, and even some edible flowers could be attractive!
Ideas for Success
- Don’t overmix the batter – combine simply till mixed to maintain the cake tender.
- Use room temperature components – eggs and cream cheese combine in additional easily once they’re not chilly.
- Watch the curd intently – as soon as it reaches 175°F (79°C), take away it from the warmth to forestall overcooking.
- Whisk the curd always – this prevents lumps and provides you the silkiest attainable texture.
- Chill the lemon curd – it wants time to thicken and set correctly earlier than you apply it to the cake.
- Use a sturdy instrument for poking holes – a thick-handled spoon works finest for creating broad sufficient holes to carry loads of curd.
The way to Make Forward and Retailer
Making components of this cake forward can actually assist in case you’re prepping for a celebration or occasion.
- Lemon curd – will be made and saved within the fridge for as much as 3 days. Stir earlier than utilizing if wanted.
- Cake – bake, cool, and retailer tightly wrapped at room temperature for as much as 1 day earlier than assembling. You can even freeze it for as much as 3 months. Whenever you’re prepared to make use of it, let it thaw at room temperature, nonetheless wrapped, so it doesn’t dry out. Simply you should definitely add the curd and frosting after thawing for the most effective texture.
- Absolutely assembled cake – retailer lined within the fridge for as much as 3 days. Convey it to room temperature earlier than serving for the most effective texture and taste.
Gluten-free
I at all times use King Arthur Flour Gluten-free Measure for Measure Flour for this cake as a result of it bakes up identical to the common model. It has the identical texture and taste, with no bizarre aftertaste or gummy heart.
Having examined method too many dense or rubbery gluten-free vanilla cake recipes, this one was the clear winner!
I haven’t tried it with different manufacturers, so I can’t say for positive how nicely they’d work out.
Please don’t sub in almond, coconut, or any non-1:1 flours as they undoubtedly received’t work right here.
That’s it for now! I hope you’ll take pleasure in this lemon curd cake. For those who strive it, I’d love to listen to your suggestions. 🙂 Thanks!
Lemon Curd Cake
Servings 24
A moist lemon cake crammed with tangy home made lemon curd and topped with creamy, whipped cream cheese frosting. Completed with contemporary lemon slices or zest for a refreshing and scrumptious dessert.
Stop your display from going darkish
Make the cake:
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Place the rack within the heart of the oven. Preheat the oven to 325°F (162°C) and line a 9” x 13” pan with a chunk of parchment paper.
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In a medium mixing bowl, stir collectively the flour, salt, and baking powder. Put aside.
2 cups (240 grams) flour, 1 1/4 teaspoons salt, 2 teaspoons baking powder
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In a big mixing bowl with an electrical hand mixer or a stand mixer with a whisk attachment, beat the eggs, sugar, lemon and vanilla extract at medium-high velocity for about 2 minutes till it’s thickened and a lightweight gold coloration. Ought to your stand mixer not have a whisk attachment, then beat the combination for five minutes utilizing the paddle attachment.
4 massive eggs, 1 3/4 cups (350 grams) granulated sugar, 1 1/2 teaspoons vanilla extract, 1 1/2 teaspoons lemon extract
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Beat within the dry components on low velocity simply till mixed. Use a silicone spatula to scrape the underside and sides of the bowl and blend briefly to include.
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In a small saucepan, warmth the milk and lemon zest over medium warmth. You shouldn’t let it boil. Whenever you see small bubbles begin to seem across the fringe of the saucepan, it’s prepared. The temperature shall be 180-185°F (82-85°C). Take away the pan from the warmth and stir within the butter and oil till the butter has melted.
1 cup (240 ml) milk of alternative, 2 tablespoons lemon zest, 1/4 cup (56 grams) unsalted butter, 1/3 cup (67 grams) canola
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Slowly stir the milk combination into the batter at low velocity and blend till completely mixed.
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Pour the batter into the ready pan. It could look bubbly.
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Bake the cake for 35-40 minutes (make the curd within the meantime) or till a toothpick inserted into the middle comes out clear and the sides of the cake are pulling away from the pan’s sides.
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Take away the cake from the oven and place it on a wire rack to chill utterly, which takes about 2 hours.
Make the curd:
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In a nonreactive bowl, whisk collectively a bit of the lemon juice and cornstarch till mixed. Then add the remaining juice, eggs, egg yolks, lemon zest, sugar and salt till easy.
1/2 cup (120 ml) freshly squeezed lemon juice, 2 teaspoons cornstarch, 3 massive eggs, 3 massive egg yolks, 1 1/2 tablespoons lemon zest, 3/4 cup (150 grams) granulated sugar, 1/8 teaspoon salt
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Place the bowl over a pan of simmering water, guaranteeing it doesn’t contact the water.
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Repeatedly whisk the combination till it thickens and reaches no less than 160°F (71°C). That’s the temperature most websites suggest for curd, however mine was nonetheless a lot too runny at this level. The photographer mentioned that this temperature labored for her. However I needed to prepare dinner mine to 175°F (79°C) to get it thick sufficient. The primary time I made it, I cooked it to 160°F, added the butter, realized it wasn’t going to get a lot thicker, put it again on the warmth, and thickened it up extra. And it was positive.
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Whisk within the butter, one tablespoon at a time, till absolutely integrated.
6 tablespoons (84 grams) chilly unsalted butter
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Pressure the lemon curd by means of a fine-mesh sieve right into a clear, nonreactive bowl.
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Cowl the floor of the curd with plastic wrap, urgent it instantly onto the floor to forestall a pores and skin from forming, or just stir sometimes because it cools.
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Let cool till room temp, about 1 hour. You may place it within the fridge or freezer and stir sometimes if in a rush. You can even make this 3 days prematurely and maintain it refrigerated. I had no situation with piping it straight from the fridge.
Make the frosting:
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In a big mixing bowl utilizing an electrical or stand mixer at medium energy, beat the cream cheese, sugar, vanilla and salt till completely mixed.
8 ounces (225 grams) full-fat cream cheese, 3/4 cup (150 grams) granulated sugar, 1 teaspoon vanilla extract, 1/8 teaspoon salt
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Whereas nonetheless mixing, now on low, steadily add the heavy cream.
1 1/2 cups (355 ml) chilly heavy cream
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As soon as it’s nicely integrated, flip the velocity to excessive and beat till stiff peaks kind – about 3-5 minutes.
Assemble the cake:
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Poke holes within the cake utilizing the deal with of a giant wood spoon or no matter you have got that is sensible. An apple corer is a bit too broad. My deal with was 1.5 cm broad (.6″). I’d suggest doing round 40 holes (8×5).
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Pipe the cooled lemon curd into the holes.
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Unfold the frosting excessive. It’s okay if it combines with the curd a bit. If in case you have any curd left over, you possibly can unfold it excessive and form of swirl it in.
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High with lemon slices/wedges and probably some lemon peel or zest. Retailer lined within the fridge for as much as 3 days. Convey it to room temperature earlier than serving for the most effective texture and taste.
- For the flour, you should use 2 cups (240 grams) all-purpose flour or for gluten-free, use 2 cups (240 grams) King Arthur Flour Gluten-free Measure for Measure Flour.
- Exterior the US? To get cream cheese like within the US, take 300 grams of European cream cheese (any model works – Aldi and Lidl are nice), wrap it in a clear towel or cheesecloth, and squeeze till it weighs 225 grams.
- Cake base tailored from King Arthur Flour.
- The diet info supplied is calculated as a courtesy and is simply an estimate. I’m not a licensed nutritionist or dietitian. For essentially the most correct dietary information, seek the advice of an expert or use your most popular calculator.
Energy: 327kcalCarbohydrates: 37gProtein: 5gFats: 19gSaturated Fats: 9gPolyunsaturated Fats: 2gMonounsaturated Fats: 6gTrans Fats: 0.2gLdl cholesterol: 107mgSodium: 277mgPotassium: 72mgFiber: 0.4gSugar: 28gVitamin A: 592IUVitamin C: 3mgCalcium: 66mgIron: 1mgInternet Carbs: 37
