Description
Indulge in this refreshing lemon cake, crowned with creamy lemon curd frosting. Perfect for any occasion, it brings a burst of citrus joy in every bite!
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Salt
- Unsalted Butter
- Lemon Zest
- Fresh Lemon Juice
- Eggs
- Heavy Cream
- Lemon Curd
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the unsalted butter until smooth. Gradually add sugar and beat until light and fluffy.
- Incorporate eggs one at a time; add lemon zest with the last egg.
- In a separate bowl, mix fresh lemon juice and heavy cream, then add to the batter until smooth.
- Divide the batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks to cool completely.
- For frosting, whip heavy cream until soft peaks form; fold in cooled lemon curd until fluffy.
- Assemble the cake by layering the first cake with frosting, topping with the second layer, and frosting sides and top as desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg
Keywords: For a gluten-free option, substitute all-purpose flour with almond flour. Add poppy seeds for texture or lime juice for an alternative citrus flavor.