Lemon Curd Cake
This lemon curd cake is the perfect way to celebrate summer. A moist, tender lemon layer cake with a lemon curd center is frosted with lemon buttercream frosting to create a sweet, tangy dessert full of the flavors of summer.
Servings: 8
Calories: 888kcal
Equipment
- Offest spatula
Ingredients
Wet ingredients
- ¾ cup dairy free Greek yogurt or Greek yogurt if not df
- ½ cup vegetable oil
- ½ cup butter melted and cooled
- ¾ cup oat milk and 1 tbsp - room temperature
- 1 ½ teaspoon vanilla extract
- 1 teaspoon lemon extact
- 6 eggs room temperature
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
Dry ingredients
- 2 ¾ cup Gluten Free 1:1 Flour
- 1 tablespoon lemon juice
- 3 tablespoon corn startch
- 2 ¼ cup sugar
- 4 teaspoon baking powder
- ½ teaspoon salt
Frosting
Filling
- 1 jar Lemon curd
- 2 sticks dairy free butter room temperature
- 1 tablespoon lemon juice
- 4 cups powder sugar
- 1 teaspoon vanilla extract
- ¾ teaspoon lemon extract
- 2 teaspoon almond milk
- pinch of salt
- lemon zest optional
Instructions
- Preheat oven to 350℉ . Lightly grease two 9” round cake pans and set aside.
- Add all of your dry ingredients to a bowl and whisk to combine them.
- Next add your butter and half of the sugar to a separate bowl and mix on medium high for a minute or until the mixture is fluffy.
- Add the oil and remaining sugar and mix on medium high for another minute or until it’s fluffy.
- Begin adding your eggs one by one, mixing after every second egg.
- Once the eggs have been incorporated add both extracts and the lemon juice, mixing to combine.
- Add half of your dry ingredients and mix until just combined.
- Mix in the milk and yogurt until incorporated.
- Finally add your remaining dry ingredients and mix until just combined. Your batter will be wet and pudding-like.
- Dive the batter between the two prepared cake pans.
- Allow your cakes to bake for 30-37 minutes, or until a toothpick comes out clean. Let the cakes cool for an hour.
- To make your lemon buttercream frosting, add the room temperature butter to a bowl and mix on high for two minutes until fluffy. Turn your mixer to low and add a cup of powdered sugar. Increase the speed to high and continue to add one cup of sugar at a time along with the remaining ingredients.
- Mix until smooth and creamy.
- To assemble your cake, pipe a circle of buttercream around the outer diameter of the first cake.
- Pour lemon curd into the center and spread it out.
- Place the second cake on top.
- Frost the entire top and side of the cake with the lemon butter cream.
Video
Notes
Storage
- Store at room temperature for up to 3 days in a covered container.
- Refrigerate for up to 5 days in a covered container.
- Freeze a whole cake wrapped in a double layer of plastic wrap and a layer of foil for up to 2 months.
- Freeze individual slices wrapped in plastic wrap in an airtight, freezer-safe container for up to 2 months.
- Bring to room temperature before serving.
- Make sure all refrigerated ingredients for both the cake and frosting are at room temperature. This allows for more complete mixing while reducing the possibility of overmixing.
- Be sure your baking powder is fresh. Expired leaveners will result in a flat, dense cake.
- Mix your cake batter ingredients until just combined. Overmixing creates a tough cake.
- Your cake should be fully cooled before frosting. A cake that's even slightly warm will cause the frosting to thin and slide off.
- Use organic lemons if possible. Regular lemons have a waxy coating to make them shelf-stable. Organic lemons don't have this.
Nutrition
Serving: 1slice | Calories: 888kcal | Carbohydrates: 150g | Protein: 11g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 518mg | Potassium: 96mg | Fiber: 4g | Sugar: 119g | Vitamin A: 580IU | Vitamin C: 2mg | Calcium: 224mg | Iron: 3mg
