Lemon Curd Cake
Lemon Curd Cake is a delightful, zesty dessert that brings sunshine to any gathering. With its moist texture and bright lemon flavor, this cake is sure to impress your family and friends. Whether for a birthday celebration or an afternoon tea, each slice reveals a luscious layer of tangy lemon curd, making it an unforgettable treat. Enjoy the sweet-tart bliss that captures the essence of spring in every bite.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened)
- 3 large eggs
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 cup lemon curd (store-bought or homemade)
- Powdered sugar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the softened butter and granulated sugar until fluffy.
- Add eggs one at a time, then mix in lemon zest.
- Gradually combine dry ingredients with wet ingredients while alternating with fresh lemon juice until just mixed.
- Divide batter equally between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool before layering with lemon curd and frosting with powdered sugar.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 310
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: - For added flavor, use organic lemons for zesting. - Substitute lime juice for a different citrus twist. - To store leftovers, keep in an airtight container in the fridge for up to three days.