Why You’ll Love This Recipe
- Zesty Flavor: The combination of lemon zest and juice in the cake, along with the lemon curd filling, creates a burst of citrus flavor that’s both refreshing and satisfying.
- Moist and Tender: The use of buttermilk and careful mixing ensures a moist, tender crumb that’s perfect for any cake lover.
- Versatile Dessert: This cake is suitable for a variety of occasions, from casual family gatherings to more formal celebrations.
- Customizable: Easily adaptable to different dietary needs or flavor preferences with tested substitutions.
- Professional Quality: With tips and techniques honed over years in professional kitchens, this recipe delivers a restaurant-quality dessert at home.
Ingredients & Preparation Notes
- All-purpose flour: Sifting the flour helps to aerate it, resulting in a lighter cake texture.
- Baking powder and baking soda: These leavening agents work together to give the cake its rise and softness.
- Unsalted butter: Softened to room temperature for easy creaming with sugar.
- Granulated sugar: Provides sweetness and helps to create a tender crumb.
- Eggs: Room temperature eggs blend more smoothly into the batter.
- Vanilla extract: Enhances the overall flavor of the cake.
- Buttermilk: Adds moisture and a slight tanginess that complements the lemon.
- Lemon zest and juice: Freshly grated and squeezed for the best flavor.
- Lemon curd: Can be homemade or store-bought, adds a tangy filling between layers.
Substitutions: You can use cake flour for a lighter texture or substitute lemon extract for fresh lemon juice if needed. For a dairy-free version, use a plant-based milk alternative and vegan butter.
Quality Selection: Choose fresh, organic lemons for the best flavor. If using store-bought lemon curd, opt for a high-quality brand with minimal additives.
Professional Tips & Techniques
- Temperature Control: Ensure all ingredients are at room temperature to achieve a smooth, well-blended batter. Cold ingredients can cause the butter to seize, resulting in an uneven texture.
- Mixing Method: Cream the butter and sugar thoroughly until light and fluffy. This incorporates air into the batter, which helps the cake rise and stay light.
- Layering: When spreading the lemon curd, leave a small border around the edge to prevent it from oozing out when the second layer is added.
- Doneness Check: The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Overbaking can dry out the cake, so keep an eye on it.
- Cooling: Allow the cakes to cool completely before assembling to prevent the lemon curd from melting and making the cake soggy.
Recipe Variations
- Lemon Blueberry Cake: Add 1 cup of fresh or frozen blueberries to the batter for a fruity twist.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum for structure.
- Lemon Poppy Seed Cake: Stir in 2 tablespoons of poppy seeds for added texture and a nutty flavor.
- Lemon Raspberry Cake: Use raspberry jam instead of lemon curd for a different flavor profile.
- Lemon Coconut Cake: Add 1 cup of shredded coconut to the batter and sprinkle toasted coconut on top of the cake for a tropical touch.
- Vegan Lemon Cake: Use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and vegan butter, and substitute the buttermilk with a non-dairy milk mixed with 1 tbsp vinegar.
- Lemon Almond Cake: Replace 1/2 cup of flour with almond flour and add 1 tsp almond extract for a nutty, aromatic cake.
Serving Suggestions
- Afternoon Tea: Serve slices of Lemon Curd Cake with a cup of Earl Grey tea for a classic pairing.
- Special Occasions: Garnish with fresh berries and a sprig of mint for an elegant presentation at birthdays or celebrations.
- Brunch: Pair with a fruit salad or yogurt parfait for a refreshing brunch option.
- Dessert Buffet: Cut into smaller squares and serve alongside other mini desserts for a diverse dessert spread.
- Summer Picnics: This cake travels well and is perfect for outdoor gatherings. Keep it cool in a covered container.
Storage & Make-Ahead Tips
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
- Freezing: You can freeze the unfrosted cake layers for up to 3 months. Wrap them tightly in plastic wrap and then in foil. Thaw at room temperature before assembling.
- Make-Ahead: The cake can be baked and assembled a day in advance. Keep it refrigerated and bring to room temperature before serving for the best texture.
- Lemon Curd: If making your own lemon curd, it can be prepared up to a week in advance and stored in the refrigerator.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes, you can bake the cake layers and assemble the cake a day in advance. Store it in the refrigerator and bring to room temperature before serving.
Q: How long will the cake last?
A: The cake will keep at room temperature for up to 2 days or in the refrigerator for up to a week.
Q: Can I freeze the Lemon Curd Cake?
A: Yes, you can freeze the unfrosted cake layers for up to 3 months. Thaw at room temperature before assembling.
Q: What can I use instead of buttermilk?
A: You can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
Q: Can I use bottled lemon juice?
A: Fresh lemon juice is preferred for the best flavor, but you can use bottled lemon juice in a pinch.
Q: How do I know when the cake is done?
A: Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
Q: Can I use a different type of curd?
A: Yes, you can use other fruit curds like raspberry or passion fruit for a different flavor.
Q: Is this recipe suitable for high-altitude baking?
A: For high-altitude baking, you may need to adjust the leavening agents and oven temperature. Reduce the baking powder by 1/8 teaspoon and increase the oven temperature by 25°F.
Conclusion
This Lemon Curd Cake recipe is a testament to the joy of baking with citrus. Its zesty flavor and moist texture make it a delightful treat for any occasion. With professional tips and tested variations, you can confidently create a dessert that will impress your family and friends.
Give this recipe a try, and don’t forget to share your results on social media or leave a comment below. Enjoy the burst of lemon in every bite!
Lemon Curd Cake
Equipment
- Stand mixer or hand mixer
- 8-inch round cake pans
- Mixing bowls
- Whisk
- Spatula
- Zester
- Juicer
Ingredients
- 2 cups all-purpose flour sifted
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.75 cup unsalted butter softened
- 1.5 cups granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk room temperature
- 2 tbsp lemon zest finely grated
- 0.5 cup lemon juice freshly squeezed
- 1 cup lemon curd homemade or store-bought
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together 2 cups of sifted all-purpose flour, 1.5 teaspoons of baking powder, 0.5 teaspoon of baking soda, and 0.5 teaspoon of salt. Set aside.
- In a large bowl, beat 0.75 cup of softened unsalted butter with 1.5 cups of granulated sugar until light and fluffy, about 3-4 minutes. Add 3 large eggs one at a time, beating well after each addition. Mix in 1 teaspoon of vanilla extract.
- Alternate adding the dry ingredients and 1 cup of buttermilk to the butter mixture, starting and ending with the dry ingredients. Stir in 2 tablespoons of lemon zest and 0.5 cup of freshly squeezed lemon juice until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once the cakes are cool, place one layer on a serving plate. Spread 1 cup of lemon curd evenly over the top. Place the second layer on top and press gently to secure.
- Optional: Dust the top of the cake with powdered sugar or frost with a lemon buttercream for added sweetness.