Hello there, baking enthusiasts! Are you ready to whip up something delicious that’s sure to impress friends and family without taking hours of your precious time? Well, look no further because our lovely Lemon Curd Cake is here to save the day! 🍋✨

Picture this: you stroll into your kitchen, your apron donned, ready to create a dessert that not only bursts with citrusy flavor but will also have everyone asking for seconds. Whether it’s for a birthday celebration, a family gathering, or just to satisfy that sweet tooth (we’ve all been there), this moist lemon curd cake is the ultimate dessert to have in your baking repertoire.

Why You’ll Love This Lemon Curd Cake

So, why is this Lemon Curd Cake going to become your go-to recipe? For starters, it combines the bright zest of lemons with a smooth lemon curd filling, creating a flavor explosion that will make your taste buds dance! It’s moist, it’s light, and it’s downright irresistible! Plus, you’ll feel like a baking wizard with minimal effort. Trust me; your kitchen will smell heavenly, and you might just find yourself twirling in delight!

Ingredients

Here’s what you’ll need to make this zesty masterpiece:

For the Cake Layers:

Lemon cake layers
Lemon zest (no white pith)
Granulated sugar
Whole milk (at room temperature)
Fresh lemon juice (strained before measuring)
Large egg whites (at room temperature; save those yolks for another recipe!)
Vanilla extract
Bleached cake flour (like Softasilk)
Baking powder
Table salt
Unsalted butter (softened but still cool, cut into 12 pieces)

For the Filling:

Lemon curd (store-bought or homemade)

For the Frosting:

Unsalted butter (room temperature)
Block cream cheese (at room temperature)
Confectioners’ sugar
Table salt (for frosting)
Fresh lemon juice (strained before measuring, for frosting)
Vanilla extract (for frosting)
Heavy cream (to achieve desired consistency)

Let’s Get Baking!

Now that you have your ingredients ready, it’s time to channel your inner baker. Don’t worry; I’ve got your back! Follow these simple steps, and soon enough, you’ll be indulging in a slice of lemony happiness.

Preheat the Oven: Start by preheating your oven to 350°F (175°C). While that magic is happening, grease three 8-inch cake pans, and don’t forget to line the bottoms with parchment paper (trust me; it’s a game-changer when it comes to removal!).
Zest and Blend: In a small food processor, combine your lemon zest with about 3-4 tablespoons of granulated sugar until it transforms into a bright-yellow, fragrant mixture. Are you smelling that? That’s your invitation to happiness right there!
Wet Ingredients Unite: In a separate bowl, mix together your whole milk, strained lemon juice, egg whites, and vanilla. Set this delightful concoction aside.
Dry Ingredients Converge: In a mixing bowl, combine the flour, remaining sugar, lemon sugar, baking powder, and salt. Add the butter a piece at a time, mixing until you reach a crumbly texture resembling pea-sized crumbs.
Blend it All: Now, gradually mix in half of your egg white mixture. Blend it well, then add the remaining goodness and fold until just combined. Remember, less is more—overmixing is the archenemy of a tender cake!
Bake Those Layers: Divide the batter among your prepared pans, smooth those tops, and slide them into the oven. Bake for 18-22 minutes, or until they’re lightly browned and a toothpick comes out clean.
Cooling Time: Once they’re done, let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. The sweet smell will be hard to resist, but wait!

Frosting and Assembly

Now comes the best part—frosting and assembling your creation!

Make the Frosting: In a mixing bowl, beat together the room temperature butter and cream cheese until they’re smooth and creamy. Gradually add half of the confectioners’ sugar and salt, mixing until it’s incorporated. Then, add the rest of the sugar, lemon juice, vanilla, and just enough heavy cream to achieve that smooth frosting consistency!
Assemble Your Cake: Place one cake layer on a beautiful cake stand. Pipe a luscious border of buttercream around the edge and fill the center with your gorgeous lemon curd. Repeat these steps with the second layer. Top it off with the final layer, then generously apply your buttercream frosting over the top and around the sides of the cake.

Tips and Tricks for Baking Success

Lemon Lovers Tip: If you can handle even more lemon zest, go ahead and sprinkle a bit on top of your frosted cake for an extra zesty twist!
Make Ahead Magic: If you’re planning a special occasion, feel free to bake your cake layers in advance. They can be stored at room temperature for a day or refrigerated if needed for up to 5 days.

FAQs

Can I substitute any ingredients?

Absolutely! If you don’t have lemon curd, homemade whipped cream works as a tasty alternative.

How can I store leftovers?

Keep your lovely cake covered in the refrigerator (if it lasts that long) to keep it fresh for up to 5 days.

Baking should be fun and, more importantly, delicious! Our Lemon Curd Cake is not only super easy to put together, but it also becomes a fantastic conversation starter at any gathering.

So grab your apron and get started on this delightful zesty treat! You won’t regret it—it’s bound to steal the show and maybe even your heart! Until next time, happy baking! 💛🍰

This Lemon Curd Cake is more than just a dessert; it’s a piece of joy that you can create in your kitchen. Enjoy the journey, and let’s keep spreading that sweet goodness!