Are you dreaming of a vibrant, zesty treat that's both beautiful and delicious? Look no further! This lemon cake recipe with a homemade lemon curd filling is the perfect answer. It's a delightful dance of sweet and tangy, a sunshine-in-a-slice experience that's surprisingly easy to make. Whether you're a seasoned baker or just starting your culinary journey, this recipe will guide you to create a show-stopping dessert that's sure to impress. Get ready to bake up a storm!
Ingredients:
For the Lemon Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
For the Lemon Curd Filling:
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- ½ cup fresh lemon juice
- 4 large eggs
- 6 tablespoons (3 ounces) unsalted butter, cut into cubes
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions:
Making the Lemon Cake:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is easiest with an electric mixer.
- Add Eggs: Beat in the eggs one at a time, then stir in the lemon zest and vanilla extract.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Making the Lemon Curd Filling:
- Whisk Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt.
- Add Lemon Juice & Eggs: Gradually whisk in the lemon juice and eggs until smooth.
- Cook: Cook over medium heat, whisking constantly, until the curd thickens and comes to a simmer. This should take about 5-7 minutes.
- Stir in Butter: Remove from heat and stir in the butter until melted and incorporated.
- Cool: Strain the curd through a fine-mesh sieve into a bowl. Cover the surface with plastic wrap to prevent a skin from forming and let it cool completely.
Assembling the Cake:
- Level Cakes (Optional): If your cake layers are uneven, use a serrated knife to level them.
- Spread Curd: Once the cakes and curd are completely cool, spread a generous layer of lemon curd onto the top of one cake layer.
- Top with Second Layer: Carefully place the second cake layer on top.
- Make & Apply Glaze: Whisk together the powdered sugar and lemon juice until smooth. Pour the glaze over the top of the cake, letting it drizzle down the sides.
Tips & Variations:
- For a richer flavor, use fresh lemon juice instead of bottled.
- Add a teaspoon of lemon extract to the cake batter for an extra burst of lemon flavor.
- Decorate the cake with fresh berries, lemon slices, or candied lemon peel.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
- You can easily make this cake ahead of time. Store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 (This will vary based on the size of your cake and the amount of glaze used.)
This delicious lemon cake is perfect for any occasion, from a casual weeknight dessert to a special celebration. The bright, citrusy flavors and moist texture will leave everyone wanting more. Enjoy!