Simple Lemon Curd Cake

Simple lemon curd cake with lemon curd frosting on the top too. Using a jar or homemade curd baked in the oven, this is the best summer dessert you will ever try.

Lemon Curd Cake Recipe

We have made this as a fast treat we called cake mix lemon bundt cake with just the frosting on top, but homemade is always best. If we have more time on our hands I will go all out, but only when it is worth it. This one is! You could use 2 round pans and layer it with frosting or curd in between. We went for just one layer for this go around.

I do love a silicone mold for baking. Second best is a springform pan in order to make sure it all comes out in one solid piece. I mean yes it tastes the same even if it breaks but let’s go with the pretty factor as well shall we? You can have both you just have to use the right steps and not skip and scrimp along the way.

Ingredients

• 1/2 c unsalted butter softened
• Sugar
• 3 tbsp lemon zest for added lemon flavor
• 2 eggs
• Buttermilk
• 1 tsp vanilla bean paste (different from vanilla extract)
• All purpose flour
• Baking soda
• 5 tbsp lemon curd
• 7″ round cake pan was used here

Lemon Curd Frosting

• 1 c cream cheese
• Icing sugar
• 2 tbsp jarred or homemade lemon curd

When it comes to something super tender like this with a butter base you do need to know how to prepare it properly. You cannot rush when it comes to fats or they will separate and not allow the baked goods to rise correctly.

How to beat butter for a cake

1. Start with softened butter meaning if it is in the refrigerator you need to let it sit at room temperature for about 30 minutes to soften. Softened is easier to beat and incorporates more air which is important in the baking process. Do NOT put it in the microwave to get “soft”.
   • You can cut the into small pieces if is in a block or stick form, cut it into small chunks. This will help it soften more quickly and make it easier to beat.
2. Use an electric mixer or stand mixer with the paddle attachment. Beat on medium speed. You can also use a hand mixer, but it may take a bit longer.
3. ONLY beat until creamy and fluffy which only takes several minutes. Once light, creamy, and fluffy stop. This process incorporates air into the butter, which helps to create a lighter texture.

Pause occasionally to scrape down the sides of the bowl with a spatula. This ensures that all the butter is evenly beaten and incorporated. Then incorporate the other ingredients in your recipe. The biggest key factors are to not over-mix so it begins to separate, or heat to “soften” it to begin with.

How do you make buttermilk from scratch

You just combine 1 cup of milk + 1 Tbsp fresh lemon juice. Let it sit for a few minutes and it will thicken to create this if you don’t have some on hand. A great tip to have so you always are able to make this and not have to run to the store for that one item, that typically doesn’t last long if you only need a tad every once and a while.

You can do this two ways as I stated. Here we incorporate the curd into the cake batter and the frosting on top. You could additionally add a layer of lemon curd filling into the middle by slicing the cooled round in half or making 2 skinnier layers. A third option would be to use this batter in a smaller form, this is how long to bake muffins at 350 if you want them smaller or want to cook faster. Ok, they are maybe more like cupcakes.

How to Make Lemon Cake with Lemon Curd

• Preheat the oven to 350F.
• Beat butter and sugar until combined. Add eggs, vanilla bean paste and lemon curd, continue beating until fluffy. Add all purpose flour and also buttermilk. Continue whisking for 1 more minute.
• Add lemon zest and stir. Transfer the dough to a 7-inch round shape. Cover with foil and place in the oven.
• After half an hour, remove the foil and bake for another 15-20 minutes (45-50 minutes in total).
• Let the finished lemon cake cool for 20-30 minutes (or more if necessary). Itis better to apply frosting on a cooled cake.
• Beat cream cheese, icing sugar and lemon curd until fluffy. Transfer the icing to a piping bag fitted with a star tip.
• Apply frosting on top of the cake

Variations

You could make this dairy free with lactose free varieties of milk ingredients. I have seen them before and used quite a bit if my husband wants some. Dairy free isn’t as tasty as if you can choose a variety that just says lactose free I find. OR skip it all and just sprinkle with powdered sugar instead.

If you wanted to skip this I would suggest instead using a tub of lemon or cream cheese frosting instead. You can use a piping bag for pretty shapes or use a pint freezer bag, snip the corner off and squeeze out on top into dollops. I often times use the latter just because that is what I have on hand and it is cheaper overall.

Can you bake this into cupcakes?

Yes you can certainly do that but we made a bit of tweaks to make lemon curd cupcakes like this, in a muffin tin so just use these instructions instead.

Lemon Curd Cake Filling Ideas

You could use this same curd frosting on top of our lemon meringue strawberry shortcake instead of the meringue if you wanted. Both are fabulous summertime treats and for added flare and pretty you could slice fresh berries and/or lay fresh lemon slices on the very top.

We use this same as a dollop on top of our thumbprint lemon curd cookies too. If you want a few selections these are nice for a grab and go treat.

Now I have “baked” a pressure cooker lemon poppyseed cake before, but not with this one. I imagine it would work just the same with the same basic steps but it comes out just so good baked that I just leave the perfection of it alone. 😉

How many eggs to replace curd in cake?

When replacing curd or yogurt with eggs in a cake recipe, the general rule of thumb is to use 1/4 cup for every egg called for in the original recipe. Using curd as an egg substitute can add moisture and tenderness to the cake. Keep in mind that it may alter the final texture and taste slightly compared to using eggs.

It’s always a good idea to experiment and make small batches when trying out substitutions to see if the results meet your expectations. It is a great idea though if you have allergies in your home but still want to make treats that are delicious, yet eggless.

1. Start by determining the number of eggs required by your desired recipe.
2. For each egg, you can replace one with 1/4 cup of curd, sour cream or yogurt basically.
3. Adjust the overall amount based on the number of eggs needed.
   • For example, if the recipe calls for 3 eggs, you would use 3/4 cup (180 ml) of lemon curd let’s say.

Does homemade lemon curd go bad?

Yes, if you do make this homemade it can go bad over time if not stored properly. The shelf life of depends on various factors such as the ingredients used, storage conditions, and whether or not it has been opened or exposed to contaminants. To last longer, store in freezer bags set flat, defrosting in the fridge. OR can it properly to store for months.