Lemon Curd Cake with Luscious Lemon Cream Cheese Frosting
Ingredients
Cake
all-purpose flour
300 g
granulated sugar
200 g
unsalted butter (softened)
115 g
large eggs
4 pcs
lemon zest
2 pcs
fresh lemon juice
60 ml
whole milk
120 ml
baking powder
10 g
salt
3 g
Lemon Curd Filling
fresh lemon juice
120 ml
granulated sugar
150 g
egg yolks
4 pcs
unsalted butter
60 g
lemon zest
1 pcs
Lemon Cream Cheese Frosting
cream cheese (softened)
225 g
unsalted butter (softened)
115 g
powdered sugar
300 g
fresh lemon juice
30 ml
lemon zest
1 pcs
Instructions
Prepare cake pans
Preheat oven to 180°C. Grease and flour two 20 cm round cake pans.
Make cake batter
Cream butter and sugar until light and fluffy. Add eggs one at a time, then lemon zest and juice.
Combine dry ingredients
Whisk together flour, baking powder and salt. Alternate adding dry ingredients and milk to batter.
Bake the cakes
Divide batter between pans. Bake at 180°C for 25-30 minutes until a toothpick comes out clean.
Cool the cakes
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare lemon curd
Whisk lemon juice, sugar, egg yolks and zest in a saucepan. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in butter until melted.
Cool the curd
Transfer lemon curd to a bowl, cover with plastic wrap touching the surface, and refrigerate until chilled.
Make the frosting
Beat cream cheese and butter until smooth. Gradually add powdered sugar, then lemon juice and zest.
Assemble the cake
Level cake layers if needed. Place one layer on a plate, spread with half the lemon curd. Top with second layer. Spread remaining curd on top, then frost the entire cake with cream cheese frosting.
Chill and serve
Refrigerate the cake for at least 1 hour before serving for best texture and flavor.
Storage
Store covered in the refrigerator. Best enjoyed within 4 days. Do not freeze due to cream cheese frosting.
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