Lemon Curd Cake Dessert (Print-Friendly Version)
Bright lemon cake with rich curd filling and smooth, tangy buttercream. Perfect for citrus lovers.
# What You’ll Need to Make This:
→ Lemon Cake
01 -
Zest of 2 lemons, avoiding the white pith
02 -
390 grams granulated sugar, divided use
03 -
180 millilitres whole milk, at room temperature
04 -
60 millilitres fresh lemon juice, strained
05 -
6 large egg whites, at room temperature
06 -
2 teaspoons vanilla extract
07 -
260 grams bleached cake flour, such as Softasilk
08 -
4 teaspoons baking powder
09 -
1 teaspoon table salt
10 -
170 grams unsalted butter, cut into 12 pieces and softened but still cool
→ Filling
11 -
480 millilitres lemon curd, homemade or store-bought
→ Lemon Buttercream
12 -
226 grams unsalted butter, at room temperature
13 -
113 grams block cream cheese, at room temperature
14 -
480 grams confectioners’ sugar
15 -
0.125 teaspoon table salt
16 -
30 millilitres fresh lemon juice, strained
17 -
2 teaspoons vanilla extract
18 -
30 millilitres heavy cream, adjust for consistency
# How to Prepare:
01 -
Preheat oven to 175°C. Grease three 20-centimetre cake pans, line with parchment paper circles, grease again, and dust with flour.
02 -
Using a food processor, blend lemon zest with 3–4 tablespoons of granulated sugar until the sugar is vivid yellow and the zest fully incorporated. Alternatively, combine zest and sugar in a bowl and rub together until fragrant.
03 -
In a bowl, mix whole milk, lemon juice, egg whites, and vanilla extract. Set aside.
04 -
In the bowl of a stand mixer, combine cake flour, remaining granulated sugar, lemon sugar, baking powder, and salt. Blend on low speed until even.
05 -
Add softened butter pieces one at a time with mixer running. Continue mixing until the mixture resembles coarse crumbs with pea-sized butter pieces.
06 -
Pour in half the egg white mixture and increase mixer speed to medium-high. Beat until light and fluffy, about 1 minute. Lower speed to medium-low, add the rest of the mixture, and mix until fully combined. Stir a few times by hand to ensure the batter is blended.
07 -
Divide batter evenly between prepared pans, smooth tops, and bake for 18–22 minutes or until cakes are lightly browned and a toothpick inserted in the centre comes out clean. Rotate pans halfway through baking.
08 -
Let cakes cool in pans for 10 minutes. Remove cakes, discard parchment, and transfer to a wire rack to cool completely before frosting.
09 -
In a mixing bowl, beat butter and cream cheese until smooth, approximately 30 seconds. Add half the confectioners’ sugar and salt, mix on medium-low until incorporated. Scrape bowl, add remaining sugar, lemon juice, vanilla, and cream. Continue blending on medium until creamy and even. Fold together with a spatula if necessary.
10 -
Place one cake layer on a serving plate. Pipe a border of buttercream around the edge. Fill the centre with 180–240 millilitres lemon curd. Add another cake layer, repeat border and curd. Top with third cake layer. Frost sides and top with remaining buttercream, smoothing or decorating as desired.
# Extra Tips:
01 -
Bake cake layers and cool completely before assembling for best texture.
02 -
Buttercream can be made up to two days ahead and refrigerated; allow to come to room temperature before using.
03 -
Store finished cake in the refrigerator for up to five days. Let stand at room temperature for 30 minutes before serving.