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Lemon Cake with Lemon Curd and Cream Cheese Frosting Recipe

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4.3 from 35 reviews

A delightful and moist Lemon Cake bursting with fresh lemon zest and juice, layered with creamy lemon curd and tangy cream cheese frosting, perfect for any lemon lover’s celebration.

  • Total Time: 50 minutes
  • Yield: 16 servings

Ingredients

Cake

  • 1 cup Oil (canola, vegetable, coconut, or olive)
  • 3 large Eggs
  • 1 1/3 cups Buttermilk or Whole Milk
  • 2 Tablespoons Fresh Lemon Zest
  • 1 Tablespoon Fresh Lemon Juice
  • 2 cups Sugar
  • 2 cups Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Salt

Frosting

  • 1 cup Salted Butter (softened)
  • 1 (8-ounce) pkg. Cream Cheese (softened)
  • 4 1/2 to 5 cups Powdered Sugar
  • 1 teaspoon Fresh Lemon Zest
  • 1 to 2 Tablespoons Fresh Lemon Juice
  • 1 teaspoon Vanilla Bean Paste

Additional

  • 8 ounces Lemon Curd

Instructions

  1. Preheat and mix wet ingredients: Preheat your oven to 325°F (163°C). In a large mixing bowl, combine the oil, eggs, buttermilk or whole milk, fresh lemon juice, and lemon zest. Beat together for about 2 minutes until well incorporated and slightly frothy.
  2. Combine dry ingredients: In a separate large bowl, whisk together the sugar, flour, baking powder, baking soda, and salt to evenly distribute all the dry components.
  3. Mix batter: Slowly add the dry ingredients into the wet mixture, stirring gently and folding to combine without overmixing. This helps keep the cake tender.
  4. Prepare cake pans: Generously spray two 9-inch or three 8-inch cake pans with nonstick cooking spray to ensure easy removal once baked. For best results, you can also lightly flour the pans.
  5. Bake the cake: Pour the batter evenly into the prepared pans. If using three 8-inch pans, bake for 20-26 minutes; if using two 9-inch pans, bake for 30-36 minutes. Insert a toothpick into the center; it should come out clean when the cake is done.
  6. Cool the cakes: Remove cakes from the oven and allow them to cool completely in the pans before removing to a cooling rack.
  7. Make the frosting: In a large bowl, cream together the softened butter and cream cheese for 4-5 minutes until light and fluffy. Gradually add the powdered sugar, then mix in the lemon juice, vanilla bean paste, and lemon zest. Continue to beat until smooth and creamy. Chill the frosting slightly if needed to thicken it.
  8. Assemble the cake: Remove the cooled cake layers from the pans. Spread a generous layer of lemon curd on the top of one cake layer, followed by a layer of the cream cheese frosting. Place the next cake layer on top, and repeat the process with lemon curd and frosting, then spread frosting all over the outside of the cake for full coverage.
  9. Set and store: Refrigerate the assembled cake for 20-30 minutes to let the frosting set up nicely. Store the cake covered in the refrigerator to keep it fresh and flavorful.

Notes

  • Use fresh lemon zest and juice for the best lemon flavor and freshness in both cake and frosting.
  • Make sure the butter and cream cheese are softened to room temperature to achieve a smooth and fluffy frosting.
  • For easier cake removal, consider lining pans with parchment paper in addition to spraying.
  • You can substitute buttermilk with whole milk plus 1 tablespoon of lemon juice or vinegar to mimic the acidity.
  • Let the cake sit at room temperature for about 15 minutes before serving for optimal texture and flavor.
  • The frosting can be chilled longer if it feels too soft to spread easily.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/lemon-cake-with-lemon-curd-and-cream-cheese-frosting-recipe/