This tantalizing Lemon Cake with Lemon Curd Frosting is a burst of sunshine on a plate. Imagine slicing into a moist, fluffy cake that’s light as a feather, revealing layers of zesty goodness that practically dance on your taste buds. The aroma alone—sweet yet tangy—will have you dreaming of summer picnics and garden parties where laughter and joy fill the air.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use bottled lemon juice instead of fresh?
- How do I make the frosting thicker?
- Can I make this cake ahead of time?
- 📖 Recipe Card
Now picture this: it’s your best friend’s birthday party, and you take this beauty out from the oven. As you present it to the crowd, their eyes widen in delight. This is not just a dessert; it’s an experience! Everyone gathers around as you slice the first piece, revealing that creamy lemon curd frosting on top. You can almost hear the collective “oohs” and “aahs,” punctuated by happy forks diving into cake heaven.
Why You'll Love This Recipe
- This delightful lemon cake is simple to prepare and perfect for both novice bakers and seasoned pros alike
- With its bright flavor profile and stunning appearance, it’s sure to impress at any gathering
- Plus, the combination of fluffy cake and creamy frosting makes it an irresistible treat for all ages
I remember the first time I made this Lemon Cake with Lemon Curd Frosting for my cousin’s wedding. The guests raved about it so much that I was practically asked to start my own bakery!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Use quality flour for a light and airy texture in your cake.
- Sugar: Granulated sugar adds sweetness; feel free to adjust based on your preference.
- Baking Powder: Essential for that delightful rise; check expiration dates for best results.
- Salt: Just a pinch enhances the overall flavor without making it salty.
- Unsalted Butter: Softened butter creates a rich flavor; don’t skip this step!
- Eggs: Large eggs work best to provide structure and moisture in the batter.
- Fresh Lemons: Zest and juice are crucial for that authentic lemon kick.
- Milk: Adds moisture; whole milk gives a richer taste but any variety works.
- Lemon Curd: Homemade or store-bought; this is the star of your frosting!
- Powdered Sugar: For sweetening the frosting while keeping it smooth and fluffy.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans with nonstick spray or butter.
Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder, and salt until combined. This ensures even distribution of flavors throughout your cake.
Cream Butter and Sugar: In a large mixing bowl, cream softened butter with sugar until light and fluffy. You’re looking for that cloud-like texture that makes everything better!
Add Eggs and Flavorings: Beat in eggs one at a time along with fresh lemon zest and juice. The mixture should look like sunshine in a bowl—bright yellow and very cheerful!
Combine Mixtures: Gradually add dry ingredients to the wet mixture while alternating with milk until just combined. Be careful not to over-mix; we want our cake airy!
Bake Them Up: Divide the batter evenly between prepared pans and bake for 25-30 minutes or until golden brown. A toothpick should come out clean when inserted into the center.
Cool Down: Let cakes cool in pans for about 10 minutes before transferring them onto wire racks to cool completely. Patience pays off here!
Prepare Your Frosting: In a mixing bowl, beat together softened butter with powdered sugar until smooth. Gradually fold in lemon curd until well blended.
Frost Your Cake: Once cakes are completely cool, spread frosting generously between layers and on top. Don’t be shy; let that frosting shine!
Enjoy every bit of this delightful creation!
This Lemon Cake with Lemon Curd Frosting not only brings smiles but also creates memories filled with laughter at every bite!
You Must Know
- This delightful lemon cake with lemon curd frosting is a refreshing treat for any occasion
- With a zesty aroma and moist texture, it’s sure to brighten up your dessert table
- Perfect for birthdays or a simple afternoon pick-me-up, this recipe never disappoints
Perfecting the Cooking Process
Start by creaming the butter and sugar until fluffy. Then, add eggs one at a time. Combine dry ingredients separately, then mix them into the wet ingredients gradually for a smooth batter.
Add Your Touch
Feel free to swap the lemon with other citrus fruits like orange or lime. You can also incorporate poppy seeds for added texture or even use buttermilk instead of regular milk for richness.
Storing & Reheating
Store your lemon cake in an airtight container at room temperature for up to three days. For longer storage, freeze slices wrapped tightly in plastic wrap and foil; thaw when ready to enjoy.
Chef's Helpful Tips
- For perfect lemon cake, always use room temperature ingredients; this helps create an airy texture
- Avoid overmixing the batter to keep it light and fluffy
- If using fresh lemons, zest before juicing for maximum flavor impact
I vividly remember baking this lemon cake for my sister’s birthday last spring. The look on her face when she took that first bite was priceless—pure joy!
FAQ
Can I use bottled lemon juice instead of fresh?
Using fresh lemon juice enhances flavor compared to bottled options but both work.
How do I make the frosting thicker?
Add more powdered sugar gradually until you reach your desired thickness for the frosting.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day early; just frost it before serving for freshness.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Lemon Cake with Lemon Curd Frosting
- Total Time: 50 minutes
- Yield: Approximately 12 servings
Description
Indulge in this delightful Lemon Cake with Lemon Curd Frosting, a light and fluffy treat bursting with zesty flavor that brightens any celebration.
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Salt
- Unsalted Butter
- Eggs
- Fresh Lemons (zest and juice)
- Milk
- Lemon Curd
- Powdered Sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- Cream softened butter with granulated sugar in a large mixing bowl until light and fluffy.
- Beat in eggs one at a time along with lemon zest and juice until well combined.
- Gradually add the dry mixture to the wet ingredients, alternating with milk until just blended. Avoid over-mixing.
- Divide the batter between prepared pans and bake for 25–30 minutes or until golden brown; a toothpick should come out clean when inserted into the center.
- Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
- For frosting, beat softened butter and powdered sugar until smooth, then fold in lemon curd until evenly mixed.
- Frost cooled cakes generously between layers and on top as desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
