This moist lemon cake with lemon curd is the ultimate dessert for lemon lovers! It's a soft, fluffy lemon cake recipe topped with bright and creamy homemade lemon curd.
Servings : 12servings
Prep Time 30 minutesmins
Cook Time 40 minutesmins
Chilling Time 4 hourshrs30 minutesmins
Total Time 5 hourshrs40 minutesmins
Ingredients
For the Lemon Curd
Water
3large eggs
1/3cupfreshly squeezed lemon juice(about 2 to 3 lemons)
1tablespoonlemon zest
3/4-cupssugar
4tablespoonsbutter, room temperature, cut up in few pieces
For the Cake
1-1/2cupscake flour
1-1/2teaspoonsbaking powder
1/2teaspoonsalt
3/4cupmilk
3tablespoonsbutter
1teaspoonpure vanilla extract
2tablespoonfreshs lemon juice
3large eggs
1-1/4cupssugar
2tablespoonslemon zest
For the Vanilla Whipped Cream Frosting
1cupwhipping cream
1/2teaspoonpure vanilla extract
2tablespoonssugar
Blueberries for Garnish, optional
Instructions
For the Lemon Curd
Place a food strainer or mesh sieve over a medium-sized bowl. Set aside.
Fill a saucepan with about 1 inch of water and bring the water to a simmer. Place a heat-resistant bowl over the saucepan to create a double boiler.
Add eggs, sugar, and lemon juice to the top bowl, and whisk until combined.
Continue to cook the lemon mixture, whisking constantly until the mixture thickens, about 8 to 10 minutes.
Remove the saucepan from heat and pour the lemon mixture through your prepared strainer to remove any lumps.
Whisk butter into the strained lemon mixture. Add the lemon zest and whisk to combine.
Let the curd cool slightly. Press a layer of plastic wrap directly to the surface of the lemon curd, to prevent a skin from forming. Refrigerate for 4 hours, or until thickened and cold.
For the Cake
Preheat the oven to 350ºF and position the rack in the middle of the oven. Lightly grease a 9-inch springform cake pan with baking spray and set aside.
In a mixing bowl, whisk cake flour, baking powder, and salt until combined.
Set a small saucepan over medium-high heat and add milk and butter. Bring the mixture to a boil.
Remove the milk mixture from the heat and stir in vanilla and lemon juice.
In your mixer's bowl, combine eggs and sugar. Beat until the eggs are pale yellow and the mixture has doubled in size. Mix in the lemon zest.
With the mixer on, slowly stream in the milk mixture. Continue to mix until it's well incorporated.
Turn off the mixer and gently fold in the flour mixture.
Spread the batter in the prepared springform pan and bake for 20 to 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven and set it on a cooling rack. Release the springform pan, turn out the cake, and let it cool completely.
Homemade Whipped Cream
In a mixing bowl, combine whipping cream, vanilla, and sugar. Cover and chill in the refrigerator for 30 minutes.
When chilled, beat the mixture until stiff peaks form.
Assemble the Cake
When the cake is cool, spread lemon curd over the top.
Use a piping bag to pipe the whipped cream around the edges of the cake.
Garnish with blueberries and serve.
Notes
Prepare the lemon curd first. The lemon curd can be prepared the day before, or up to 1 week before you plan to use it. Store the lemon curd airtight in the fridge, with plastic wrap pressed directly to the surface of the curd to prevent a skin from forming.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.