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Lemon Curd Cake With Lemon Buttercream Frosting Recipe

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4.2 from 63 reviews

  • Author: Ava
  • Total Time: 2 hours 20 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This Lemon Curd Cake is a luscious dessert featuring layers of moist lemon-flavored cake filled and topped with tangy homemade lemon curd and creamy lemon buttercream frosting. With a soft and tender crumb enhanced by a bright, zesty lemon profile, this cake is perfect for spring and summer celebrations or anytime you crave a refreshing citrus treat. The recipe uses vegan butter and includes options for gluten-free flour substitutions, making it adaptable to various dietary preferences.

Ingredients

Lemon Curd

  • 6 tablespoons vegan butter (softened at room temperature)
  • ¾ cup granulated sugar
  • 2 teaspoons lemon zest
  • ⅓ cup lemon juice
  • 2 large eggs
  • 4 large egg yolks
  • ⅛ teaspoon fine salt

Lemon Cake

  • 1⅓ cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • ⅓ cup cornstarch
  • ½ teaspoon fine salt
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest
  • ½ cup unsalted butter (softened at room temperature)
  • 2 large eggs
  • ⅓ cup mayonnaise
  • ⅔ cup unsweetened non-dairy milk
  • 2 teaspoons vanilla extract

Lemon Buttercream Frosting

  • 1 cup vegan butter (softened at room temperature)
  • ⅓ cup shortening
  • 3 cups powdered sugar
  • ¼ teaspoon fine salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Make Lemon Curd: In a bowl, beat together vegan butter, granulated sugar, salt, and lemon zest. Add eggs and egg yolks one at a time, mixing until fully incorporated. Stir in lemon juice; the mixture may look curdled but will smooth out upon heating.
  2. Cook Lemon Curd: Pour the lemon mixture into a small pot and cook over medium-low heat, stirring continuously until it thickens and reaches 175°F (80°C), about 5 minutes. Remove from heat and transfer to a clean bowl. Cover with plastic wrap pressed directly onto the surface to prevent skin formation. Refrigerate until ready to use.
  3. Prepare Cake Pans and Oven: Preheat oven to 340°F (170°C). Grease and line two 6-inch round cake pans with parchment paper.
  4. Mix Dry Ingredients: In a large bowl, whisk together flour, cornstarch, salt, baking soda, baking powder, granulated sugar, and lemon zest.
  5. Incorporate Butter: Add softened butter to the dry ingredients and rub or mix until the mixture resembles coarse sand.
  6. Combine Wet Ingredients: In a separate bowl, whisk eggs, mayonnaise, and vanilla extract until smooth. Add this mixture to the dry ingredients and stir gently until just combined.
  7. Add Milk: Stir in non-dairy milk until smooth batter forms, taking care not to overmix. Scrape the sides and bottom to ensure even mixing.
  8. Fill Cake Pans: Divide batter evenly between the two pans (approximately 300g per pan). Bake for 20-25 minutes, checking doneness with a toothpick; bake a little longer if crumbs appear.
  9. Cool Cakes: Let cakes cool in pans for 5 minutes, then transfer to wire racks to cool completely.
  10. Prepare Lemon Buttercream: In a stand mixer bowl, beat vegan butter and shortening until light and fluffy, about 3-4 minutes.
  11. Add Powdered Sugar: Gradually add powdered sugar in thirds, beating well and scraping bowl between additions. Adjust sweetness if desired.
  12. Flavor Buttercream: Mix in salt, vanilla extract, lemon juice, and optional lemon zest. Beat until fully incorporated. Transfer to a piping bag with a large round tip.
  13. Assemble Cake – Layer 1: Place one cake layer on a plate or stand. Spread a thin layer of buttercream (1-2 tablespoons) evenly. Pipe a border of buttercream along edges creating a well in the center.
  14. Add Lemon Curd: Fill the center of the first layer with about ⅓ cup lemon curd inside the buttercream border.
  15. Layer 2: Place the second cake layer on top and repeat spreading buttercream and filling with lemon curd.
  16. Crumb Coat: Spread a thin layer of buttercream over the entire cake to seal in crumbs and retain moisture. Chill the cake in the refrigerator for 30 minutes.
  17. Decorate: After chilling, decorate the cake with additional buttercream as desired. You can keep it a naked cake with dollops of frosting and extra lemon curd on top, garnished with lemon slices.

Notes

  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
  • Ensure all butter is softened to room temperature for easier mixing and better texture in both curd and batter.
  • Do not overmix the batter to keep the cake tender and light.
  • Plastic wrap should touch the surface of the lemon curd to prevent a skin from forming.
  • Leftover lemon curd and frosting can be stored in the refrigerator or freezer for later use.
  • Check cake doneness by inserting a toothpick in the center; if it comes out with moist crumbs, bake a little longer.
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/lemon-curd-cake-with-lemon-buttercream-frosting-recipe/