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Lemon Curd Cake

Lemon Curd Cake

Indulge in the ultimate lemon curd cake experience! Delight in its irresistibly moist texture, bursting with zesty lemon essence. Featuring a delectable lemon curd filling and adorned with a heavenly lemon cream cheese frosting, it's a true delight for the senses. Treat yourself to the epitome of lemony perfection today!

Recipe By: Ginny Dyer - In Bloom Bakery
Total Time: 2 hrs 25 mins
Prep Time: 1 hr 30 mins
Cook Time: 35 mins
Decorating Time: 20 mins
Servings: 16 slices

Ingredients

For the Lemon Curd
- ½ cup (120 ml) fresh lemon juice
- 4 large egg yolks, at room temperature
- ¾ cup (150 g) granulated white sugar
- ⅛ teaspoon salt
- 1 tablespoon (10 g) lemon zest (about 1 large lemon)
- ½ cup (112 g) unsalted butter, cold and cut in cubes

For the Lemon Cake
- 2 ¼ cups (281 g) all-purpose flour, spooned and leveled
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons (140 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated white sugar
- 3 large eggs, at room temperature
- 1 tablespoon vanilla
- 1 cup (240 ml) buttermilk, at room temperature
- 3 tablespoons (30 g) lemon zest (about 3 large lemons)

For the Lemon Cream Cheese Frosting
- ¾ cup (168 g) unsalted butter, softened
- 6 oz (170 g) cream cheese, cold
- 2 ¼ cups (293 g) powdered sugar
- ½ tablespoon (5 g) lemon zest (about ½ large lemon)

Instructions

For the Lemon Curd
1. In a medium saucepan or pot, combine fresh lemon juice, large egg yolks, granulated white sugar, salt, and lemon zest. Whisk until well combined.

Ingredients 

  •  ½ cup (120 ml) fresh lemon juice
  •  4 large egg yolks, at room temperature
  •  ¾ cup (150 g) granulated white sugar
  •  ⅛ teaspoon salt
  •  1 tablespoon (10 g) lemon zest (about 1 large lemon)


2. Heat the lemon mixture over medium-low heat for 20-25 minutes, whisking frequently, until thick enough to coat the back of a spoon.

3. Remove from heat and slowly whisk in cold, cubed butter until melted.

 Ingredient:

  •  ½ cup (112 g) unsalted butter, cold and cut in cubes


4. Transfer the curd to a heatproof, small bowl. Cover with plastic wrap to prevent a skin from forming. Allow it to cool completely in the fridge.

For the Lemon Cake
1. Preheat the oven to 350°F (175°C). Spray a 9x9 pan with non-stick spray and line with parchment paper.

2. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.

Ingredients:

  •  2 ¼ cups (281 g) all-purpose flour, spooned and leveled
  •  1 ½ teaspoon baking powder
  •  ¼ teaspoon baking soda
  •  ½ teaspoon salt


3. In a large bowl, cream together softened butter and granulated white sugar for 2 minutes using an electric mixer.

Ingredients:

  • 10 tablespoons (140 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated white sugar


4. Add eggs and vanilla, mixing on medium speed until pale and smooth, about 1 minute.

Ingredients:

  • 3 large eggs, at room temperature
  • 1 tablespoon vanilla


5. Gradually add dry ingredients and buttermilk to the wet ingredients, mixing on low speed until combined. Fold in lemon zest.

Ingredient:

  • 1 cup (240 ml) buttermilk, at room temperature 
  • 3 tablespoons (30 g) lemon zest (about 3 large lemons)


6. Pour batter into the prepared baking pan and bake for 35-40 minutes or until a cake tester comes out clean from the center. Cool completely on a wire rack.

For the Lemon Cream Cheese Frosting
1. In a large mixing bowl, beat butter on high speed with an electric mixer until pale and fluffy, about 5 minutes.
Ingredient:

  • ¾ cup (168 g) unsalted butter, softened


2. Add cream cheese and mix on high speed until fluffy, about 1 minute.

Ingredient:

  • 6 oz (170 g) cream cheese, cold


3. Sift in powdered sugar and mix on low speed until combined. Add lemon zest and mix on high speed until fluffy again.

Ingredient:

  • 2 ¼ cups (293 g) powdered sugar
  • ½ tablespoon (5 g) lemon zest (about ½ large lemon)


Assembling the Cake
1. Carefully release the cake from the pan onto a serving plate once completely cooled. Poke holes on top of the cake using a wooden stick or handle of a wooden spoon.

2. Transfer lemon curd to a piping bag and pipe into the holes of the cake.

3. Frost the top of the cake with a thick layer of lemon cream cheese frosting using an offset spatula. Swirl lemon curd into the frosting.

4. Serve and enjoy!

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