Lemon curd cake is a delightful combination of tangy and sweet, perfect for brightening any occasion. Imagine a soft, buttery cake layered with a vibrant, zesty lemon curd – it’s a taste of sunshine in every bite! If you’re looking for a dessert that’s sure to impress but surprisingly simple to make, this recipe is for you. Let’s bring some sunshine into your kitchen!
The Perfect Lemon Curd Cake: A Culinary Adventure
My grandmother, a woman known for her incredible baking skills and infectious laughter, introduced me to the magic of lemon curd cake. Her kitchen, always filled with the warm aroma of vanilla and citrus, was where I learned the importance of fresh ingredients and the joy of sharing homemade treats. This recipe is her legacy, a reminder that the simplest things in life are often the most extraordinary.
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- ¾ cup (180ml) whole milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
For the Lemon Curd:
- ½ cup (115g) unsalted butter, cut into cubes
- ¾ cup (150g) granulated sugar
- 3 large eggs
- ½ cup (120ml) freshly squeezed lemon juice
- Zest of 1 lemon
- Pinch of salt
Equipment You’ll Need:
- 2 (8-inch) round cake pans
- Parchment paper
- Electric mixer
- Whisk
- Rubber spatula
- Saucepan
- Heatproof bowl
- Serrated knife
- Wire rack
Baking the Perfect Lemon Curd Cake: A Step-by-Step Guide
1. Preparing the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Be careful not to overmix.
2. Creating the Zesty Lemon Curd:
- While the oven is preheating, prepare the lemon curd. Fill a saucepan with a few inches of water and bring it to a simmer.
- In a heatproof bowl large enough to fit over the saucepan, combine the butter, sugar, eggs, lemon juice, zest, and salt.
- Set the bowl over the simmering water, making sure the bottom of the bowl doesn’t touch the water.
- Whisk the mixture constantly until it thickens enough to coat the back of a spoon, about 10-15 minutes.
- Remove the bowl from the heat and strain the curd through a fine-mesh sieve into a clean bowl. Let it cool slightly.
3. Assembling the Cake:
- Divide the cake batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
4. The Finishing Touch:
- Once the cakes have cooled, use a serrated knife to carefully level the tops if necessary.
- Place one cake layer on a serving plate and top it with half of the lemon curd.
- Gently place the second cake layer on top and spread the remaining lemon curd over it.
Tips and Tricks for a Scrumptious Lemon Curd Cake:
- Fresh is Best: Using freshly squeezed lemon juice and zest makes a noticeable difference in flavor.
- Curd Consistency: The lemon curd should be thick enough to hold its shape but still spreadable. If it seems too thick, you can gently warm it over a double boiler for a few seconds.
- Avoiding a Soggy Bottom: Make sure your cakes are completely cool before adding the lemon curd to prevent them from becoming soggy.
- Creative Decoration: Dust the top of the cake with powdered sugar or decorate it with fresh berries and a dollop of whipped cream for an extra touch of elegance.
