5.0 from 3 votes
Lemon Curd Cake
This Lemon curd cake is bursting with flavour from both the lemon syrup and lemon curd, this cake will impress all the lemon dessert lovers in your life!
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 35 mins
Servings: 8 servings
Calories: 142 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1¼ cups cake/pastry flour
- 1 pinch salt*
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ cup +1 tablespoon butter (softened)
- ½ cup +2 tablespoons granulated sugar
- zest of a Lemon
- 1 large egg yolk (room temperature)
- ½ cup yogurt (plain whole fat/ room temperature)
- 2 tablespoons milk (I used 2%)
- ½ teaspoon vanilla
*If using unsalted butter then add ¼ teaspoon salt.
LEMON SYRUP*
- ⅓ cup lemon juice
- 2 tablespoons granulated sugar
- 2 tablespoons water
EXTRAS
- 1 Lemon curd recipe
1 recipe Lemon Curd
- 2-3 tablespoons powdered/icing sugar
Instructions
Make the Lemon Curd, while it is cooling make the cake.
FOR THE CAKE
- Pre-heat oven to 350F (180C). Grease and flour an 8 inch (20 cm) cake pan.
- In a bowl whisk together the flour, salt, baking powder and baking soda. In a large bowl or stand up mixer beat on medium speed the butter, sugar and zest until creamy.
- Add the egg and beat well, then add the flour and beat to combine, add the yogurt, milk and vanilla beat until smooth, be sure to scrape down the sides of the bowl.
- Spoon into the prepared cake pan and bake for approximately 30-35 minutes. Test for doneness with a toothpick, when 2-3 crumbs are attached the cake is done.
- Let the cake cool completely, then slice it to make 2 layers, brush or spoon each layer with the simple syrup and top with the lemon curd. Dust the top of the cake with powdered sugar if desired. Enjoy.
Cup of Yum
FOR THE LEMON SYRUP
- In a small pot add the juice, sugar and water, stirring constantly bring to a boil over medium heat, continue on a low boil for 10 minutes until the sugar has evaporated and the syrup has thickened slightly. Let cool completely then brush or spoon on the completely cooled cake.
Notes
- To make homemade pastry/cake flour, for every cup of all purpose flour remove 2 tablespoons and replace with 2 tablespoons of cornstarch. Sift together to remove any lumps.
- For room temperature ingredients, remove from the fridge approximately 1-2 hours before using, depending on how warm your house is.
- You can freeze the cake after it is baked and before you split it into two layers. Once the cake has cooled, wrap it tightly in plastic wrap and then place it into a freezer bag before placing it in the freezer. Let the cake come to room temperature again before you fill it with the lemon curd for serving.
- Any leftover cake should be stored in the refrigerator. Wrap well in plastic wrap. It will keep up to 3 days in the fridge. Bring the cake to room temperature before serving.
Nutrition Information
Calories
142kcal
(7%)
Carbohydrates
19g
(6%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
25mg
(8%)
Sodium
124mg
(5%)
Potassium
85mg
(2%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
305IU
(6%)
Vitamin C
3mg
(3%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 142
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 124mg | 5% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.