Table of Contents

Introduction :

Lemon Curd Cake Delight is a perfect dessert for those who appreciate a sweet yet tangy treat. This cake combines the light, fluffy texture of a homemade cake with the rich, citrusy flavor of lemon curd, making it a refreshing choice for any occasion. Whether you’re celebrating a special event or simply indulging in a delicious dessert after dinner, this cake will surely impress both your taste buds and your guests. The bright and zesty lemon flavor is complemented by the creamy frosting, creating a perfect balance of sweetness and tartness that will leave everyone craving more.

What makes Lemon Curd Cake Delight so special is the vibrant lemon curd filling, which infuses the cake with a burst of fresh citrus flavor. The homemade lemon curd is made from scratch using simple ingredients like fresh lemon juice, eggs, sugar, and butter, giving it an indulgent richness that store-bought versions just can’t match. The curd not only enhances the cake’s flavor but also adds a smooth, velvety texture that contrasts beautifully with the light crumb of the cake.

This dessert is ideal for spring and summer, where the bright, citrus flavors perfectly match the sunny weather and lighter fare. However, its delightful taste and striking appearance make it a wonderful year-round treat. Whether you’re hosting a brunch, a birthday party, or just looking for a way to satisfy your sweet tooth, this Lemon Curd Cake Delight is a showstopper.

Ingredients:

For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- Zest of 1 lemon
For the Lemon Curd:
- 3 large eggs
- ¾ cup granulated sugar
- 1 teaspoon lemon zest
- ½ cup fresh lemon juice (about 2-3 lemons)
- 6 tablespoons unsalted butter, cubed
For the Frosting:
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract

Instructions:

Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract and lemon zest.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Lemon Curd:
- In a heatproof bowl, whisk together eggs, sugar, lemon zest, and lemon juice. Set the bowl over a pot of simmering water (double boiler).
- Stir constantly until the mixture thickens, about 10 minutes. Once thickened, remove from heat and whisk in the butter until smooth.
- Let the curd cool to room temperature.
Make the Frosting:
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Cake:
- Place one cake layer on a serving plate and spread a generous amount of lemon curd on top. Add the second cake layer on top.
- Frost the entire cake with whipped cream frosting. Garnish with extra lemon zest or fresh berries if desired.

FAQ’S About Lemon Curd Cake Delight

1. Can I make this cake ahead of time?

Yes, you can prepare the cake layers and lemon curd in advance. Store the cake layers in an airtight container at room temperature for up to 2 days, or freeze them for longer storage. The lemon curd can be made up to a week ahead and kept in the refrigerator. Frost the cake just before serving for the best texture and freshness.

2. Can I use store-bought lemon curd?

While homemade lemon curd provides the best flavor and texture, you can use store-bought lemon curd in a pinch. However, for the best results, I recommend making it from scratch for a richer, fresher taste.

3. What can I substitute for buttermilk?

If you don’t have buttermilk on hand, you can substitute it with ¾ cup of milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes to thicken before using it in the cake batter.

4. Can I add other fruits to the cake?

Yes! Fresh berries, such as raspberries or blueberries, would pair wonderfully with the lemon flavor. You can either incorporate them into the cake batter or use them as a topping for the frosted cake.

5. How do I store the Lemon Curd Cake Delight?

To store, cover the cake with plastic wrap or place it in an airtight container and refrigerate it for up to 3-4 days. If you have leftover lemon curd, store it in a sealed jar in the refrigerator for up to a week.

6. Can I freeze this cake?

Yes, you can freeze the cake! Allow the cake layers to cool completely, then wrap them tightly in plastic wrap or foil. Store them in the freezer for up to 3 months. When ready to serve, let the cake thaw in the refrigerator overnight before assembling and frosting.

7. Is there a dairy-free option for this cake?

To make this cake dairy-free, you can substitute the butter with a dairy-free alternative like margarine or coconut oil. For the buttermilk, use a non-dairy milk such as almond or soy milk, mixed with lemon juice or vinegar. Ensure that the frosting is also made with dairy-free whipped cream alternatives.

8. How can I make the frosting thicker?

If your frosting is too thin, you can add a little more powdered sugar, one tablespoon at a time, until it reaches your desired consistency. Alternatively, you can chill the whipped cream in the refrigerator for 10-15 minutes before whipping it again to help it firm up.

9. Can I use a different flavor of curd?

Absolutely! You can experiment with different fruit curds, such as orange, lime, or raspberry, to give the cake a unique twist. The method of making the curd remains the same, just substitute the lemon juice for the fruit juice of your choice.

10. What kind of cake pans should I use?

For this recipe, 8-inch round cake pans work best, but you can also use 9-inch pans for slightly thinner layers. Just adjust the baking time accordingly, checking for doneness by inserting a toothpick into the center of the cake.