If sunshine had a flavor, it would taste like this lemon cake! Soft lemon cake with a creamy layer of lemon curd and a delicious lemon cream cheese frosting. Yum.
If you’re looking for a new favorite spring dessert, you might fall in love with this one. The soft, moist lemon cake is topped with lemon tart and then frosted with a homemade lemon cream cheese frosting.
It’s a real crowd pleaser, perfect for parties. And it’s almost too pretty to eat. Almost!
This lemon curd cake is:
- Full of bright citrus flavor!
- Simple to make in less than an hour.
- A total spectacle.
- Perfect for all your spring parties.
Key ingredients and substitutions
Lemon zest and juice
Both are essential for getting that juicy burst of lemon flavor. While fresh is best, bottled lemon juice can also work in a pinch.
Milk butter
The buttermilk adds a slight tangy flavor and ensures the cake stays nice and moist. No buttermilk? Mix a cup of milk with a tablespoon of lemon juice or vinegar and let it sit for a few minutes.
Lemon Curd
You can use both jarred and Homemade lemon curd. If you go with the in-store purchase, I recommend this brand. For a less spicy filling, mix the lemon curd with a little whipped cream to tone down the flavor.
Cream cheese for frosting
Be sure to let the cream cheese warm to room temperature for easy mixing. Mascarpone can also be used for an even richer and creamier icing.
Useful tips
Cool your cakes completely
You should let the cakes cool to room temperature before attempting to layer and frost them. Hot cakes will melt the frosting and cause a big slippery mess.
Perfectly smooth icing
Usage an offset spatula to achieve a smooth and professional look. From time to time, dip the spatula in warm water to further facilitate application.
Decorate with lemon zest
Add a sprinkle of lemon zest on top of the cake for an extra pop of color and flavor!
Store the Cake
Store any leftover cake in the refrigerator in a covered container for 3-4 days. I don’t really recommend freezing it, but if necessary, I suggest freezing the cake without frosting and adding fresh frosting when you’re ready to eat it.
Variations
Lime or orange ricotta cake
Swap the lemon juice, zest and curd for an orange or lime for a different citrus twist.
Layer with berries
Add a layer of fresh blueberries or sliced strawberries on top of the lemon curd before placing the second cake layer.
Coconut and lemon cake
Stir a little shredded coconut into the batter and icing for a tropical twist on this lemony delight.
Other delicacies
If you love this lemon cake, be sure to check out these other delicious ideas:
Recipe
Portions: 8 portions
Calories: 734kcal
ingredients
Filling:
- A cup of jarred or fresh lemon curd
Instructions
Cake:
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Preheat oven to 350 F. Grease and flour two 9-inch baking pans and set aside.
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In a large bowl, mix together the flour, baking powder and salt. Set aside.
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In a separate bowl, whisk together the granulated sugar, butter, oil and lemon zest until smooth.
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Add the eggs, lemon juice and vanilla and mix well.
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Add the flour mixture to the butter mixture and mix until smooth.
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Add the buttermilk and stir to combine.
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Divide the batter equally between the two prepared pans.
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Bake in the preheated oven for 16 to 20 minutes, or until a toothpick inserted into the center comes out clean.
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Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Icing:
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In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on high until light and fluffy. Add the icing sugar in two smaller additions and stir to combine. Add the lemon juice and vanilla extract and mix.
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Add cream as needed until desired consistency is reached
Assembly:
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Place one of the cooled cakes on a serving plate. Add a border around the edge of the cream cheese frosting, then spread most of the lemon curd in the center, reserving a couple of tablespoons for decoration, if desired.
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Place the second cake on top.
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Then frost the sides and outside. If desired, pipe a design on top using extra icing and lemon curd.
Nutrition
Calories: 734kcalCarbohydrates: 127GProtein: 9GFat: 22GSaturated fats: 9GPolyunsaturated fats: 3GMonounsaturated fat: 8GTrans fats: 0.03GCholesterol: 82mgSodium: 433mgPotassium: 192mgFiber: 1GSugar: 94GVitamin A: 615UIC vitamin: 3mgSoccer: 174mgIron: 2mg
