Step-by-Step Guide to Baking Your Lemon Curd Cake

Follow these detailed instructions carefully to achieve a perfectly moist lemon cake, rich homemade lemon curd, and delightful cream cheese frosting.

Step 1: Begin with the Lemon Curd. In a small, heat-proof saucepan, combine the granulated sugar with the fresh lemon zest. Use your fingers to rub the zest into the sugar for a minute or two. This vital step releases the fragrant oils from the lemon zest, infusing the sugar with intense citrus flavor and turning it a very pale yellow. This technique ensures maximum lemon aroma in your finished curd.

Step 2: Incorporate Egg Yolks. Add the three large egg yolks to the lemon-sugar mixture in the saucepan (remember to save those egg whites for the cake batter!). Whisk vigorously for approximately 2 minutes until the mixture becomes noticeably pale in color and thick in consistency. This aeration is important for the final texture of the curd.

Step 3: Cook the Curd to Perfection. Pour in the fresh lemon juice and a pinch of salt into the saucepan. Place the saucepan over low heat. It’s crucial to whisk constantly during this stage to prevent the eggs from curdling and to achieve a smooth, creamy texture. Continue whisking for up to 10 minutes, or until the mixture becomes very thick, glossy, and coats the back of a spoon heavily. The constant motion ensures even cooking and prevents scorching.

Step 4: Finish the Lemon Curd. Remove the saucepan from the heat immediately. Gradually add the cubed unsalted butter, one piece at a time, whisking continuously until each piece is fully melted and incorporated before adding the next. This method helps maintain the curd’s smooth emulsion. Finally, whisk in the vanilla extract. Pour the finished lemon curd into a clean bowl or jar, cover the surface directly with plastic wrap to prevent a skin from forming, and allow it to cool completely at room temperature before chilling thoroughly in the refrigerator for at least 2 hours, or up to a week.

Step 5: Prepare the Cake Batter (Reverse Creaming Method). Preheat your oven to 350°F (175°C). Prepare two 8-inch round baking pans by greasing them thoroughly and lining the bottoms with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, combine all of your dry ingredients (flour, sugar, baking powder, baking soda, and kosher salt). Add the softened unsalted butter and beat on low speed until the mixture is fully combined and resembles coarse, wet sand. This coating of fat around the flour is key to the tender crumb.

Step 6: Add Eggs to the Cake Batter. With the mixer still on low speed, add the reserved egg whites one at a time, allowing each to incorporate fully before adding the next. Once all egg whites are in, add the whole egg and continue mixing until just combined. Scrape down the sides and bottom of the bowl periodically to ensure all ingredients are well incorporated.

Step 7: Incorporate Wet Ingredients. In a separate jug or medium bowl, whisk together all of the remaining wet ingredients: vanilla extract (or Fiori di Sicilia), whole milk, full-fat yogurt, and lemon juice until thoroughly combined. Gradually pour one-third of this wet mixture into the dry ingredients in the stand mixer, mixing on low speed until just incorporated. Repeat this process twice more, adding the remaining wet ingredients in two additions, mixing slowly after each. The batter will be quite liquidy, which is perfectly normal for this method.

Step 8: Bake the Cake Layers. Divide the cake batter evenly between the two prepared 8-inch baking pans. Bake in the preheated oven for approximately 30-32 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. Remove the pans from the oven and let the cake layers cool in their pans for about 20 minutes before carefully inverting them onto a wire cooling rack to cool completely. Ensure they are completely cool before frosting to prevent the frosting from melting.

Step 9: Prepare the Whipped Cream Cheese Frosting (Part 1). In the bowl of a stand mixer fitted with the whisk attachment, or using a large mixing bowl with a hand-held mixer, combine the cold heavy cream, granulated sugar, kosher salt, and vanilla extract. Beat on low speed for 2 minutes, allowing the sugar to dissolve completely. Then, increase the speed to medium-high and continue beating for another 2 minutes until the mixture thickens significantly and resembles the consistency of thick Greek yogurt. It won’t be fully stiff yet, but it should be visibly thickened.

Step 10: Prepare the Whipped Cream Cheese Frosting (Part 2). Reduce the mixer speed to low. Add the very cold cream cheese, one spoonful at a time, allowing it to incorporate into the cream mixture. Once all the cream cheese has been added, stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring everything is thoroughly mixed. Finally, increase the mixer speed to high and beat for another 2 minutes until the frosting is delightfully fluffy, smooth, and evenly blended. Be careful not to overbeat, as this can make the frosting too thin.

Step 11: Assemble the Cake – Layer One. Once both cake layers are completely cool, place one layer onto your serving plate or cake stand. Use a small offset spatula to spread a very thin, even layer of the cream cheese frosting over the top of the cake. This “crumb coat” helps seal in any loose crumbs. Next, fill a small piping bag with some of the remaining frosting and pipe a generous border around the very edge of this cake layer. This piped barrier is essential for containing the lemon curd and preventing it from seeping out the sides of your cake. Spoon a generous amount of the chilled homemade lemon curd into the center of the piped border and gently spread it evenly within the frosting ring.

Step 12: Assemble the Cake – Final Layer and Frosting. Carefully place the second cooled cake layer directly on top of the lemon curd filling. Gently press down to secure it. Using the remaining cream cheese frosting, evenly cover the sides and top of the entire cake. Use an offset spatula or bench scraper to smooth the frosting for a clean finish. For the best presentation and stability, place the assembled cake in the refrigerator for at least 30 minutes to allow the frosting to set before slicing and serving. This setting time also enhances the flavors.

Expert Tips & Tricks for a Perfect Lemon Curd Cake

• Always Weigh Your Ingredients for Baking Accuracy: This is arguably the most important tip for consistent baking success! I cannot stress enough the importance of using a digital kitchen scale to measure your ingredients, especially flour. Volume measurements (cups) can vary wildly based on how ingredients are scooped and packed, leading to inconsistent results, such as a dense or dry cake. Weighing ensures precise amounts every time, guaranteeing the tender, moist crumb this recipe promises.
• Exploring Different Buttercream Options: While our cream cheese frosting is divine, if you’re looking for an alternative or a different flavor profile, consider a lemon buttercream. You can find an excellent lemon buttercream recipe from my blueberry-filled cake post, which would also pair wonderfully with this lemon cake!
• Transform into a Three-Layer Cake: Craving an even grander presentation? This recipe can easily be adapted into a three-layer cake! Simply pour the cake batter into three 8-inch baking pans. Be sure to adjust your baking time accordingly; three thinner layers will bake faster, typically requiring only about 22-26 minutes. Always perform the toothpick test to confirm doneness.
• The Golden Rule: Room Temperature Ingredients (Mostly!): For the cake layers, ensure all your refrigerated ingredients like eggs, milk, and yogurt are at room temperature. Cold ingredients don’t emulsify properly with butter and sugar, leading to a lumpy batter and a potentially tough, dry cake with an inconsistent texture. The only exceptions are the cream cheese and heavy cream for the frosting, which must be kept very cold to achieve that perfect whipped, fluffy consistency.
• Prepare the Lemon Curd in Advance: To simplify your baking day and reduce stress, I highly recommend making the lemon curd at least one day ahead. This allows it ample time to chill and properly set, making it thicker and easier to spread. Plus, it’s one less task on the main baking day! As mentioned, high-quality store-bought lemon curd is also a fantastic time-saver if needed.
• Create a Frosting Barrier to Contain the Curd: To prevent the luscious lemon curd filling from oozing out the sides of your assembled cake, always pipe a sturdy border of cream cheese frosting around the perimeter of each cake layer before adding the curd. This creates a dam that holds the filling securely in place, resulting in cleaner slices and a more stable cake.

Lemon Curd Cake

Ella Gilbert

Nutrition