Lemon Cake with Lemon Curd Frosting

Name: Lemon Cake with Lemon Curd Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: All-purpose flour; Granulated sugar; Baking powder; Unsalted butter; Eggs; Fresh lemon zest and juice; Lemon curd (for frosting); Heavy cream

Posted on March 23, 2025

There’s something magical about the moment when you slice into a perfectly baked Lemon Cake with Lemon Curd Frosting. The light, fluffy texture coupled with the tangy sweetness creates an explosion of flavor that dances on your taste buds. Imagine the aroma wafting through your kitchen as the citrus scent fills the air—it’s like sunshine on a plate. You can almost hear the angels singing as each forkful transports you to a sunny afternoon picnic.

This recipe holds a special place in my heart because it reminds me of family gatherings filled with laughter and joy. I remember one summer when I attempted to bake this delightful treat for my cousin’s birthday. Let’s just say there were more eggshells in the batter than I intended! But despite my kitchen blunders, we all enjoyed every crumb and had a good laugh over my “unique” baking style. This Lemon Cake is perfect for birthdays, picnics, or simply when you need a little sunshine in your life.

Why You'll Love This Recipe

This recipe is incredibly easy to prepare; even novice bakers can shine
The vibrant flavors make it ideal for any celebration or casual get-together
Its stunning presentation will wow your guests at first glance
Plus, you can easily customize it by adding fresh berries or herbs if desired

I still remember how my friends devoured this cake at our last gathering, leaving crumbs and smiles all around.

Essential Ingredients

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

All-Purpose Flour: A staple for creating that light and airy structure; sift it well for best results.
Granulated Sugar: Sweetens the deal; opt for fine sugar for better mixing.
Baking Powder: This little magic dust helps your cake rise beautifully; check expiration dates for maximum fluffiness.
Salt: Just a pinch enhances all the flavors; don’t skip it!
Unsalted Butter: Use room temperature butter for easy creaming; it adds richness to your cake.
Eggs: Fresh eggs bind everything together; they should be at room temperature for best incorporation.
Fresh Lemon Zest: The zest packs in vibrant flavor; use organic lemons if possible to avoid wax.
Lemon Juice: Freshly squeezed juice gives that tangy brightness; bottled juice just won’t cut it!
Lemon Curd (for frosting): Store-bought or homemade works wonders here; it’s the star of the show!
Heavy Cream (for frosting): Whipping cream gives your frosting that luscious texture; chill before whipping 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). Grease and flour two 9-inch round cake pans to ensure easy release later.

Mix Dry Ingredients Together: In a bowl, whisk together flour, baking powder, and salt until well combined. This step ensures an even rise during baking.

Cream Butter and Sugar: In another bowl, beat unsalted butter and sugar until fluffy and pale—about 5 minutes. You want it light enough to float away like a butterfly!

Add Eggs One by One: Gradually add eggs while mixing well after each addition. Trust me; this makes sure they integrate nicely into that buttery goodness.

Add Zest and Juice: Stir in fresh lemon zest and juice until evenly blended. The fragrant zest will have you dreaming of sunny days as you mix!

Combine Wet and Dry Mixtures: Gradually fold the dry ingredient mixture into the wet ingredients using a spatula—be gentle to keep that airy fluffiness intact.

Bake Until Golden Brown: Pour batter into prepared pans and bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean. Your kitchen will smell heavenly!

Prepare Lemon Curd Frosting: While cakes cool down, whip heavy cream until soft peaks form. Gently fold in lemon curd until fully combined—this decadent frosting deserves its own fan club!

Strongly frost between layers first then on top once cooled completely. It’s like giving your cake a cozy hug of sunshine!

With these steps followed closely, you’ll be ready to dazzle everyone with your culinary skills!

You Must Know

Baking a lemon cake with lemon curd frosting is more than just a recipe; it’s an experience
The zesty scent fills your kitchen, and the vibrant flavors make every bite delightful
Perfect for celebrations or a cozy evening treat, this cake is sure to impress

Perfecting the Cooking Process

To achieve the best results, start by creaming butter and sugar before adding eggs. Then, mix in dry ingredients while alternating with buttermilk for a light texture.

Add Your Touch

Feel free to personalize your lemon cake! Experiment with different citrus zest or infuse some poppy seeds for added crunch and flavor.

Storing & Reheating

Store your lemon cake in an airtight container at room temperature for up to three days. If refrigerating, cover it tightly to prevent drying out.

Chef's Helpful Tips

Always use fresh lemons for the best flavor; bottled juice doesn’t compare!
Let your cake cool completely before frosting to avoid melting
If you want extra zing, add more lemon zest into the frosting

Baking this lemon cake reminds me of my grandma’s kitchen on warm summer afternoons. The laughter and joy shared over slices of her famous cake still resonate today.

FAQ

What can I substitute for buttermilk in this recipe?

You can use milk mixed with vinegar or yogurt as a buttermilk alternative.

How can I prevent my cake from sinking in the middle?

Ensure your oven is preheated correctly and avoid overmixing the batter.

Can I freeze the lemon cake after baking?

Yes, wrap it tightly in plastic wrap and store it in the freezer for up to three months.