Lemon Curd Cake
If you're a fan of lemon, then you'll love this lemon curd cake. It's moist, fluffy, and has a perfect balance of tangy and sweet flavors. Plus, it's quick and easy to make for any occasion.
Servings: 12 portions
Calories: 384kcal
Equipment
Ingredients
- 2 cups flour
- 1 cup sugar
- 2 sticks butter
- 4 eggs
- 5 tablespoons lemon juice
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
- ½ teaspoon salt
For the lemon curd
- 2 eggs
- 3 tablespoons lemon juice
- 4 tablespoons sugar
- 1 teaspoon lemon zest
- A pinch salt
- ¼ stick butter
For the lemon glaze
- ½ cup powderd sugar
- 2 tablespoons lemon curd
- 1 teaspoon lemon juice *optional!!! Look carefully at the thickness of the glaze before adding lemon juice.
Instructions
The lemon curd
- Add lemon juice, sugar, salt, egg yolks, and lemon zest to a saucepan. Stir until combined.
- Move the saucepan to the stove and heat the mixture over low heat while stirring. It is important that you keep stirring to prevent the eggs from solidifying.
- Once the lemon curd thickens, turn off the heat and add the butter.
- Stir the curd until the butter is melted, and pour it through a strainer into a heatproof bowl.
- Cover the lemon curd and let it cool completely.
The lemon curd cake
- Preheat the oven to 350 F (180 C) and grease your cake tin. It's a good idea to put a piece of baking paper on the bottom.
- Put the sugar and softened butter in a large mixing bowl. Mix until the butter is nice, fluffy, and lighter in color. This may take about 3 minutes.
- Add the eggs one at a time. It is important that the egg is completely incorporated before you add the next one.
- Pour in the lemon juice and lemon zest and mix into the egg mixture.
- Add the flour, baking powder and salt and mix in gently.
- Pour the cake batter into a buttered cake tin and place it in the center of the oven.
- Bake the cake for about 50 minutes.
- To check if the cake is done, insert a skewer and see if it comes out clean. If it does, the cake is ready to be taken out of the oven.
- After baking, allow the lemon cake to cool for 10 minutes, and then remove it from the tin. Once it has completely cooled down, proceed with the recipe.
The lemon glaze
- Put the powdered sugar and one tablespoon of lemon curd in a bowl and stir well until you have a thick glaze.
- If your glaze is a bit too thick, you can add some more milk or lemon juice.
- Pour the glaze over the cake and spread the lemon curd on top.
- Let the glaze harden, and slice the cake before serving.
Nutrition
Calories: 384kcal | Carbohydrates: 48g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 310mg | Potassium: 69mg | Fiber: 1g | Sugar: 31g | Vitamin A: 649IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 1mg