Description
Indulgent lemon curd cake promises a delightful journey through zesty citrus and sweet comfort. Rich layers of tangy goodness invite you to savor a slice of pure culinary bliss.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- 1 1/2 cups sugar
- 2 1/2 cups all-purpose flour
- 115 grams (4 ounces) butter, softened
- 1 cup buttermilk
Citrus and Flavor Enhancers:
- 2 tablespoons lemon zest
- 1/4 cup lemon juice
- 2 teaspoons vanilla extract
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
Additional Components:
- 1/3 cup lemon juice (for lemon curd)
- 1 tablespoon lemon zest (for lemon curd)
- 2/3 cup sugar (for lemon curd)
- 80 grams (2.8 ounces) butter (for lemon curd)
- 1/4 teaspoon kosher salt (for lemon curd)
- 1 large egg (for lemon curd)
- 3 large egg yolks (for lemon curd)
- 230 grams (8 ounces) butter, softened (for frosting)
- 2 tablespoons lemon juice (for frosting)
- 1 teaspoon lemon zest (for frosting)
- 4 1/4 cups powdered sugar (for frosting)
- 1/4 teaspoon kosher salt (for frosting)
Instructions
- Prepare the oven environment by heating to 350°F (175°C) and thoroughly coating a 9-inch round cake pan with grease to prevent sticking.
- Create a silky base by vigorously blending butter, aromatic lemon zest, and sugar until the mixture becomes light and airy, ensuring complete incorporation.
- Introduce eggs individually to the creamed mixture, then gently fold in vanilla extract, tangy buttermilk, and fresh lemon juice, maintaining a smooth consistency.
- In a separate bowl, combine flour, baking powder, and salt, then delicately integrate these dry ingredients into the wet mixture, stirring until just combined to preserve the cake’s tenderness.
- Transfer the velvety batter into the prepared pan, spreading evenly, and place in the preheated oven for 35-40 minutes until a toothpick inserted comes out clean.
- Allow the cake to rest in the pan for 10 minutes, then carefully release and transfer to a wire rack to cool completely, ensuring proper texture development.
- Prepare the lemon curd by combining lemon juice, zest, sugar, and butter in a saucepan over low heat, creating a fragrant base.
- Whisk eggs into the warming mixture, continuously stirring until the curd thickens and coats the back of a spoon, then strain to achieve a silky smooth texture.
- Refrigerate the curd until thoroughly chilled, allowing it to set and intensify its tangy flavor.
- Craft the frosting by whipping butter until creamy, then gradually incorporating powdered sugar, lemon juice, and zest until achieving a light, fluffy consistency.
- Once the cake has cooled, slice horizontally to create layers, generously spreading the chilled lemon curd between each section.
- Elegantly cover the entire cake with the prepared lemon frosting, creating a smooth and inviting finish that highlights the citrusy notes.
Notes
- Swap buttermilk with dairy-free alternatives like almond milk or coconut milk for lactose-intolerant bakers.
- Use room temperature eggs and butter to ensure smoother batter and even cake texture.
- Prevent cake from drying by avoiding overmixing and checking doneness with a toothpick test.
- Zest lemons carefully to capture only the bright yellow part, avoiding bitter white pith for more vibrant citrus flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 12
- Calories: 360
- Sugar: 36g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg