The Ultimate Lemon Cake – A Symphony of Citrusy Delights

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As I sat by the window, watching the golden rays of sunlight dance across the freshly bloomed lemon trees in my backyard, a profound craving washed over me—the insatiable desire for a lemony treat that would tantalize my taste buds. And so began my culinary adventure, a quest to create the perfect lemon cake, one that would burst with zesty sweetness and leave an unforgettable mark on my soul.

Easy Lemon Cake (+ Lemon Cream Cheese Frosting!) - Oh Sweet Basil ...

Lemon Cake With Lemon Curd And Cream Cheese Frosting

Lemon Cake: A Slice of Sunshine

A lemon cake is a culinary masterpiece that embodies the essence of summer. Its vibrant yellow hue, reminiscent of sun-kissed lemons, beckons taste buds with a promise of citrusy delight. Each bite is an explosion of sweet and tart flavors, balanced perfectly by a velvety cream cheese frosting that melts in the mouth. Whether enjoyed as a midday indulgence or a leisurely dessert, lemon cake offers a taste of sunshine, bringing a ray of joy to any occasion.


  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 1/2 cups buttermilk
  • Zest of 6 lemons


  1. Preheat oven and prepare cake pan: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
  4. Add eggs and buttermilk alternately: Add the eggs one at a time, beating well after each addition. Then, add the buttermilk alternately with the dry ingredients, beginning and ending with the dry ingredients.
  5. Fold in lemon zest: Stir in the lemon zest until well combined.
  6. Bake: Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Lemon Curd Filling:

  • 1 cup lemon juice
  • 1 cup granulated sugar
  • 6 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cubed and chilled
  • 2 large eggs
  • 2 large egg yolks


  1. Cook lemon curd: In a medium saucepan, whisk together the lemon juice, sugar, cornstarch, and salt. Bring to a boil over medium heat, whisking constantly.
  2. Temper eggs: In a small bowl, whisk together the eggs and egg yolks. Gradually whisk about 1/2 cup of the hot lemon curd mixture into the egg mixture, then pour the egg mixture back into the saucepan.
  3. Cook over low heat: Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 2-3 minutes. Remove from heat and stir in the butter until melted.
  4. Strain: Pour the lemon curd through a fine-mesh sieve into a bowl. Cover the surface with plastic wrap and refrigerate for at least 4 hours, or overnight.

Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups confectioners’ sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract


  1. Beat cream cheese and butter: In a large bowl, beat together the cream cheese and butter until smooth and fluffy.
  2. Add sugar and sour cream alternately: Add the confectioners’ sugar alternately with the sour cream, beginning and ending with the sugar.
  3. Beat until light and fluffy: Beat until light and fluffy, about 2-3 minutes. Stir in the vanilla extract.

Assembling the Cake:

  1. Level the cake: Use a serrated knife to level the top of the cooled cake.
  2. Spread lemon curd: Spread the lemon curd over the top of the cake.
  3. Frost the cake: Frost the cake with the cream cheese frosting.
  4. Refrigerate: Refrigerate the cake for at least 4 hours, or overnight, to allow the flavors to blend.


Q: Can I use a different type of citrus zest besides lemon?
A: Yes, you can use orange, lime, or grapefruit zest for a variation in flavor.

Q: How can I make the cake gluten-free?
A: Replace the all-purpose flour with a gluten-free flour blend.

Q: Can I store the cake at room temperature?
A: Yes, but only for up to 2 days. For longer storage, refrigerate the cake

Lemon Cake With Lemon Curd And Cream Cheese Frosting

Cream cheese lemon cake | Women's Weekly Food | Recipe | Lemon cake ...

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