Lemon Curd Cake Recipe

This sunshine-colored cake is a delightful indulgence for lemon lovers. The light and fluffy cake layers are bursting with tangy lemon flavor, thanks to a generous swirl of homemade lemon curd. Topped with a simple lemon glaze, this cake is the perfect balance of sweet and tart. It's a showstopper for any potluck or afternoon tea, and it's surprisingly easy to make!
Even beginner bakers can create this delightful cake. Fresh lemons are key to achieving the vibrant lemon flavor. To make the lemon curd from scratch, you'll need just a few eggs, sugar, butter, and lemon juice. If you're short on time, store-bought lemon curd works just as well.

Ingredients

• For the Cake:
• 1 ¾ cups (350g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs
• 1 tablespoon grated lemon zest
• ½ cup (120ml) fresh lemon juice
• ½ cup (120ml) milk
• For the Lemon Glaze:
• ½ cup (100g) powdered sugar
• 2 tablespoons fresh lemon juice

Directions

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
2. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in lemon zest.
3. Alternately add the dry ingredients and wet ingredients to the mixing bowl, beginning and ending with the dry ingredients. Mix until just combined, then stir in lemon juice and milk.
4. Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely.
5. To make the glaze, whisk together powdered sugar and lemon juice until smooth.
6. Once cakes are cool, place one layer on a serving plate. Spread with a layer of lemon curd, then top with the second cake layer. Drizzle the glaze over the top of the cake.