Delightful Lemon Cake with Luscious Lemon Curd Frosting

There’s something magical about a slice of moist lemon cake with luscious lemon curd frosting that can brighten even the gloomiest of days. The moment you take a bite, you are transported to a sun-drenched garden filled with fragrant citrus blossoms. Trust me; this is not just a dessert; it’s a burst of sunshine on a plate.

I remember the first time I made this scrumptious lemon cake; my friends were practically hovering over it like bees to honey at my birthday party. It became an instant hit! Whether it’s a summer picnic or a cozy winter gathering, the zesty flavors always bring smiles and happy memories.

I once brought this cake to a family reunion, and let me tell you, I barely got a single slice back home!

Essential Ingredients

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

• All-purpose flour: Use high-quality flour for the best texture; it helps create that lovely crumb.
• Sugar: Granulated sugar provides sweetness and balances the tartness of the lemons in the cake.
• Baking powder: This essential ingredient ensures your cake rises beautifully and achieves that fluffy consistency.
• Salt: Just a pinch enhances all the flavors without making it taste salty.
• Unsalted butter: Always opt for unsalted butter so you can control the saltiness in your baking.
• Lemon zest: Zest from fresh lemons gives an intense citrus flavor that elevates your cake.
• Lemon juice: Freshly squeezed juice adds brightness; bottled juice just doesn’t cut it in this recipe!
• Eggs: Use large eggs at room temperature for better incorporation into your batter.
• Powdered sugar: Ideal for making that smooth and creamy frosting that everyone loves on cakes.
• Lemon curd : Store-bought or homemade, this will make your frosting extra tangy and delicious.

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 baking pans as well.

Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt until evenly combined. Set aside while you mix the wet ingredients.

Cream Butter and Sugar: In a large mixing bowl, beat unsalted butter and granulated sugar together until light and fluffy—about 3-4 minutes will do! The mixture should look pale yellow.

Add Eggs and Flavorings: Add eggs one at a time, mixing well after each addition. Then fold in freshly squeezed lemon juice and zest for that zingy flavor explosion!

Combine Wet and Dry Ingredients: Gradually add the dry mixture into the wet mixture while alternating with milk until everything is well incorporated. Do not overmix—just fold gently until combined.

Bake Your Cakes!: Divide the batter equally between prepared pans. Bake for 25-30 minutes or until golden brown. A toothpick inserted should come out clean—this is key!

Prepare Your Frosting: While cakes cool down completely on wire racks, whip together powdered sugar with lemon curd until smooth. This will be your zesty topping!

Once cooled completely, frost between layers and on top of each layer generously with your luscious lemon curd frosting.

Now that you’ve created this show-stopping dessert, serve it up at your next gathering! Everyone will ask for seconds—and maybe thirds! Enjoy every slice!

Perfecting the Cooking Process

Start by creaming the butter and sugar until light and fluffy. Then, alternate adding eggs and dry ingredients for even mixing. This sequence ensures a moist and airy cake.

Add Your Touch

Consider adding poppy seeds for a delightful crunch or swapping out lemon for orange for a different twist. Customizing keeps things fresh and fun!

Storing & Reheating

Store your Lemon Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it wrapped tightly in plastic wrap.

There was this one birthday where I decided to surprise my friend with this Lemon Cake. The look on her face when she took the first bite was priceless—pure bliss!

FAQ

Can I use bottled lemon juice instead of fresh?

Bottled lemon juice works, but fresh juice gives a brighter flavor.

How long does the cake stay fresh?

The Lemon Cake stays fresh for about three days at room temperature.

Can I freeze the cake?

Yes, you can freeze the unfrosted cake for up to two months without losing quality.