Description
Lemon Curd Cake is a vibrant and refreshing dessert that captures the essence of sunny days with its tangy lemon flavor and light, fluffy texture. Each slice features moist layers of cake filled with homemade lemon curd and topped with whipped cream, making it a perfect centerpiece for any celebration or an indulgent treat for yourself. With its delightful balance of sweetness and tartness, this cake is sure to impress your family and friends. The straightforward recipe ensures that even novice bakers can create this stunning dessert effortlessly. Whether you’re hosting a birthday party or enjoying afternoon tea, Lemon Curd Cake adds a burst of citrus sunshine to your table.
Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter
- Large eggs
- Fresh lemons (juice and zest)
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans with butter and line with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In another bowl, cream softened butter and sugar until light and fluffy (about 3-5 minutes).
- Add eggs one at a time, then mix in lemon zest and juice until combined.
- Gradually add dry ingredients to wet mixture; fold until just combined.
- Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool completely before frosting.
Notes
Use fresh lemons for the best flavor.
Allow cakes to cool completely before frosting to avoid melting.
Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 355
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 70mg
Keywords: - For optimal flavor, always use fresh lemons.- Allow cakes to cool completely before frosting to avoid melting.- Store leftovers in an airtight container in the refrigerator for up to three days.