Zesty Lemon Cake with Creamy Lemon Curd Frosting Recipe

Lemon cake with lemon curd frosting is like sunshine on a plate. Imagine slicing into a fluffy, moist cake that’s bursting with citrus flavor and topped with a creamy layer of zesty lemon curd frosting. The aroma wafts through your kitchen as you bake, making it impossible to resist sneaking a taste before it’s even frosted. This cake is not just a dessert; it’s an experience that brightens any occasion.

I remember the first time I made this delightful treat for my best friend’s birthday. With every bite, we were transported to a sun-drenched orchard filled with ripe lemons. It was a moment of pure bliss that had us all smiling and asking for seconds (and thirds). Whether it’s a sunny picnic or an indoor gathering on a rainy day, this lemon cake will elevate your dessert game to new heights.

My family couldn’t stop raving about how delicious this lemon cake was; they devoured it before I could even snap a picture!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use unbleached flour for better texture and flavor in your cake.
• Granulated Sugar: Sweeten the deal—choose fine sugar for even mixing and sweetness.
• Baking Powder: Fresh baking powder ensures your cake rises perfectly and stays fluffy.
• Salt: Just a pinch enhances all the flavors beautifully without being detectable.
• Eggs: Room temperature eggs help bind ingredients and make for an airy texture.
• Whole Milk: Adds moisture; you can substitute buttermilk for extra richness.
• Lemon Zest: Freshly grated zest brings out that zingy citrus flavor we love.
• Lemon Juice: Freshly squeezed juice provides the perfect tanginess in both the cake and frosting.
• Unsalted Butter: Softened butter creates rich flavor; don’t skip the creaming step!
• Lemon Curd: Homemade or store-bought; it’s the star of our frosting!
• Powdered Sugar: For sweetening and creating that smooth frosting texture; sift for best results.

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) while you prepare your baking pans. Grease two 9-inch round pans with butter or non-stick spray.

Mix Dry Ingredients: In a large bowl, combine flour, baking powder, salt, and sugar. Whisk until well blended; this helps ensure even distribution of leavening agents.

Cream the Butter: In another bowl, beat softened butter until light and fluffy—about 2-3 minutes. You’ll know it’s ready when it looks pale and airy.

Add Eggs & Milk: Gradually add eggs one at a time into the butter mixture while mixing. Then pour in whole milk along with freshly squeezed lemon juice and zest—your kitchen will smell divine!

Combine Wet & Dry Mixtures: Slowly add the dry ingredients into the wet mixture while mixing on low speed until just combined. Be careful not to overmix—stop when no flour streaks remain!

Bake Your Cake: Divide the batter equally between prepared pans and smooth out tops. Bake in preheated oven for 25-30 minutes or until golden brown—a toothpick should come out clean!

Prepare Lemon Curd Frosting: While cakes are cooling, beat together room temperature butter and powdered sugar until fluffy. Gradually mix in lemon curd until fully combined—taste testing encouraged!

Once cooled completely, frost between layers of your cakes and then top as desired! Enjoy every bite of this luscious delight!

Perfecting the Cooking Process

To achieve the best results, start by preparing your cake batter first. While it bakes, whip up the tangy lemon curd frosting for a seamless cooking experience.

Add Your Touch

Feel free to swap out fresh lemons for bottled lemon juice if you’re in a pinch. You can also experiment with adding poppy seeds for extra texture or using almond extract instead of vanilla.

Storing & Reheating

Store any leftover lemon cake in an airtight container at room temperature for up to three days. If you need to reheat, microwave individual slices for 10-15 seconds until warm.

The first time I made this lemon cake, my friend declared it “the sunshine in his mouth.” It was a hit at my family gathering and quickly became a staple dessert!

FAQ

Can I use other citrus fruits?

Yes, feel free to substitute oranges or limes for a different twist on flavors.

How do I know when the cake is done?

Insert a toothpick into the center; it should come out clean when fully baked.

Can I freeze the lemon cake?

Yes, wrap the cake tightly and freeze for up to three months without frosting.

Print

Lemon Cake with Lemon Curd Frosting

---

• Author: Doorecipes
• Total Time: 45 minutes
• Yield: Serves approximately 10 slices

Print Recipe

Pin Recipe

Description

Indulge in this zesty lemon cake topped with creamy lemon curd frosting, a perfect sweet treat for any occasion that will brighten your day.

---

Ingredients

• All-Purpose Flour
• Granulated Sugar
• Baking Powder
• Salt
• Eggs
• Whole Milk
• Lemon Zest and Juice
• Unsalted Butter
• Lemon Curd
• Powdered Sugar

---

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round pans.
2. In a bowl, whisk together flour, baking powder, salt, and sugar.
3. Cream softened butter until fluffy. Gradually mix in eggs, milk, lemon juice, and zest.
4. Combine wet and dry ingredients until just mixed; avoid overmixing.
5. Divide batter between prepared pans and bake for 25-30 minutes. Let cool.
6. For frosting, beat butter and powdered sugar until fluffy; mix in lemon curd.
7. Frost cooled cakes as desired.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (80g)
• Calories: 300
• Sugar: 28g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 50mg

Keywords: - Swap fresh lemons for bottled juice in a pinch. - Add poppy seeds for texture or almond extract for a unique twist.