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Lemon Cream Cake with Lemon Curd and Cream Cheese Frosting Recipe

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This Lemon Cream Cake is a luscious and moist layered dessert infused with fresh lemon zest and juice, topped with a smooth cream cheese and lemon curd frosting. Perfectly balanced between tangy and sweet, it’s a delightful treat for any occasion.

Ingredients

For the cake:

  • 1 tbsp lemon zest
  • 1 1/4 cups granulated sugar
  • 1/2 cup softened butter
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1/3 cup lemon juice
  • 1 tsp vanilla extract
  • 1 1/4 cups buttermilk
  • 3 1/2 cups cake flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp baking soda

For the frosting:

  • 8 oz softened cream cheese
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 3/4 cup lemon curd
  • 1/4 tsp salt

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350 degrees Fahrenheit and line two 8-inch cake pans with parchment paper to prevent sticking and ease cake removal.
  2. Cream Butter, Sugar, and Lemon Zest: In a large bowl or stand mixer, beat together the lemon zest, granulated sugar, and softened butter for about one minute until evenly combined and creamy.
  3. Add Eggs and Mix: Incorporate all three eggs into the mixture and beat for 3-4 minutes until the batter is slightly lightened and fluffy, which helps add air for a tender cake.
  4. Add Oil, Lemon Juice, and Vanilla: Whisk in vegetable oil, lemon juice, and vanilla extract for 3-4 minutes until the mixture thickens slightly, resembling softened butter in texture.
  5. Combine Dry Ingredients: In a separate bowl, stir together cake flour, baking powder, salt, and baking soda until fully blended to ensure even leavening.
  6. Alternate Adding Dry Ingredients and Buttermilk: Gradually add about 1/3 of the flour mixture to the batter, stirring just to combine, then half of the buttermilk, continuing this alternation until all ingredients are incorporated and the batter is light and silky.
  7. Bake the Cake Layers: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow cakes to cool completely before frosting; optionally, remove from pans while warm and wrap in plastic wrap.
  8. Prepare Frosting: Beat the softened cream cheese in a large bowl or stand mixer until fluffy, about one minute. Add heavy cream and beat on medium speed for 5-8 minutes until soft peaks form, creating a light and airy texture.
  9. Add Powdered Sugar, Lemon Curd, and Salt: Mix in powdered sugar, 1/2 cup lemon curd, and salt, then beat for another 1-2 minutes until stiff peaks are achieved, giving a stable yet creamy frosting.
  10. Assemble the Cake: Level the tops of each cooled cake layer. Place one layer on a cake plate, spread a thin coat of frosting, then pipe a frosting dam around the edges to contain lemon curd. Spread the remaining 1/4 cup lemon curd inside the dam. Top with the second cake layer and frost the entire cake with the remaining frosting.
  11. Serve: Chill the assembled cake and serve cold to enjoy its refreshing lemony cream flavor and smooth texture.

Notes

  • Ensure all ingredients such as butter, cream cheese, and eggs are at room temperature for best mixing results.
  • If lemon curd is not available, homemade or store-bought versions work perfectly.
  • You can substitute the cake flour with all-purpose flour plus 2 tablespoons of cornstarch for a lighter texture.
  • Wrap the cake layers tightly in plastic wrap and refrigerate if not assembling immediately to preserve moisture.
  • This cake is best served chilled but can be left at room temperature for 15-20 minutes before serving for easier slicing.

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