Lemon Curd Cake

Single Layer Lemon Cake

• Flour: Use all-purpose flour like I did, or Gluten Free 1:1 flour with no difference in texture, taste, or bake time.
• Baking Powder and Baking Soda: Essential leavening agents.
• Salt: To help boost the flavors and round out any acidity.
• Unsalted Butter: Make sure it is softened to room temperature. You can use salted butter, just omit the additional salt.
• Granulated Sugar: Adds sweetness and structure. I do not recommend substituting or reducing the amount.
• Lemon Zest: Always wash your lemons and zest them before juicing them (it is easier).
• Eggs: Brought to room temperature. This recipe has not been tested with egg alternatives.
• Vegetable Oil: Used for moisture. You can also use canola, or other neutral flavored oils. Just stay away from olive oil, it is heavy and weighs the crumb of the cake down.
• Vanilla Extract: Always use pure extract, imitation is not as flavorful.
• Sour Cream: To add tanginess and moisture to the batter. Plain Greek yogurt is a great alternative.
• Buttermilk: Brought to room temperature. Make your own buttermilk by taking 1 cup of whole milk, remove 1 tablespoon and replace it with either white vinegar or lemon juice. Allow to sit and sour prior to using.

Lemon Curd

• Granulated Sugar: See note above.
• Eggs: We will use both whole eggs and egg yolks. This thickens the lemon curd while giving it structure.
• Salt: see note above.
• Lemon: See note above.
• Unsalted Butter: see note above.

Cream Cheese Whipped Cream Frosting

• Cream Cheese: Soften it to room temperature and always use full fat cream cheese (it results in the best texture and flavor).
• Powdered Sugar: Also known as confectioner’s sugar, do not mistake this for other types. This one adds sweetness without being grainy like other sugars.
• Vanilla Extract: see note above.
• Heavy Whipping Cream: Make sure it is as cold as possible.

Equipment Needed

• Double Boiler: Always use glass, metal double boilers gives the curd a metallic taste. Make your own by using a medium sized saucepan (with an inch or two of water in it) and a heat safe glass bowl on top of the saucepan to make your curd in.
• 9″ Round Cake Pan: I recommend Fat Daddio’s pans, they are superior to all other brands out there. You will also need parchment circle and a little bit of nonstick cooking spray to prep the pan.
• Stand Mixer or Hand Mixer: This will make your life so much easier. You can make it by hand, but the recipe will take you longer to make.
• Icing Spatula: You can use a small silicone spatula, an offset spatula, or a butter knife to spread the frosting. It glides effortlessly so you can really use anything to spread it on.

How to Make Lemon Curd Cake

You will love how simple and easy to make this single layer cake recipe is. Here is a basic overview of how to make it, the recipe card below will have more details.

1. Cook the homemade lemon curd in a double boiler and refrigerate until cooled completely.

2. Bake the single layer lemon cake in an 9 inch round cake pan. Allow it to cool to room temperature or the heat from the cake will melt the curd and frosting.

3. Whip together the cream cheese whipped cream frosting. Refrigerate it until you are ready to decorate.

4. Construct the Lemon Curd Cake. Mine is lemon cake topped with frosting and lemon curd swirled into the frosting. Top that with fresh lemon slices and lemon zest. Remember, you can decorate your cake as much or as little as you would like. I chose a rustic feel for mine.

Storing Information

Single layer cakes are not only easier to make, but they are easier to store. This Lemon Curd Cake should be refrigerated and in an airtight container for up to 3 days.

Any leftover lemon curd can be refrigerated in an airtight jar or container for up to 3 months. Use it on pancakes, in a cocktail or mocktail, or even on top of these Lemon Curd Cookies or Easy Lemon Lavender Cookies.

It can be stored at room temperature but only for a day or so. It should not be left in direct sunlight for extended periods of time or the whipped cream can liquify.

Freezing Information

I do not recommend freezing Lemon Curd Cake. Once thawed the frosting becomes an odd texture and runny consistency.

You can freeze the lemon cake for up to three months by wrapping it in plastic wrap. The lemon curd can be frozen for up to 6 months in an airtight container.

Make Ahead Information

You can make the lemon cake and lemon curd up to 2 days ahead of time. Do not prepare the cream cheese whipped cream until you are ready to decorate and serve the cake.

The lemon cake should be cooled, wrapped in plastic wrap, and stored in the refrigerator. The lemon curd can be kept in an airtight glass container or jar.

4 Tips For Even Better Lemon Curd Cake

1. Use freshly squeezed lemon juice for the best flavor. Bottled just is too acidic and is just not the same.
2. Measure your flour correctly (or it will alter the texture of your cake). Just fluff it up with a whisk, spoon it into your measuring cups, level it off with a knife. This gives you the correct amount of flour every time.
3. Properly prep your cake pan. I recommend cutting out a parchment paper circle and pressing it into your cake pan, then spraying it with nonstick cooking spray. This method never fails and the cakes come out beautiful every time!
4. Watch your cream cheese whipped cream VERY carefully, it can be over whipped into a curdled mess. Typically it takes only 30 seconds to 1 minute for the frosting to come to stiff peaks.

Variations

Use different sized pans. This recipe will make other single layer cakes like a bundt cake or 8×8 square cake. You can even double the recipe to make a 13×9 cake. Just keep in mind bake times may vary depending on how full the cake pans are, this is a great resource to take a look at.

Limited on time? Cut it in half by using store bought lemon curd. I like this one.

Want to use up those extra egg whites? Try my No Fail Italian Meringue instead of the cream cheese whipped cream frosting. It is approachable but definitely more complex to make than the frosting.

Try other curd flavors like lime, raspberry, passionfruit, orange. The list of options goes on and on.

Decorate Your Way

I am always drawn towards the rustic and simple method of spreading on my frosting and curd with a knife/ spatula. But here are a few more ideas:

Try extra large piping tips to make beautiful swirls and designs that look just like the bakery cakes. These are my go to piping tips.

Add fun garnishes like edible flowers, lemon zest, fresh berries, candied lemon slices, or even festive sprinkles.

Make an unfrosted Lemon Curd Cake and leave off the cream cheese whipped cream. Just top your cake with lemon curd!