Sweet Lemon Curd Cake

IMG_3275

Why hello lovelies!

I’ve got a quickie little recipe share for you here today, because this one was just so darn yummy that I couldn’t wait any longer to share it with you <3

First of all – please forgive me for the lack of photos on this one, but I was barely able to snap these two before the cake was confiscated from it’s photo shoot, only to be gobbled up in the blink of an eye by a couple of hooligans – namely Cole, who loves anything lemon related and my mother who is nothing short of a lemon addict.

So once again – I’m sorry for the lack of cake pictures for you to gawk at. I know we all eat with our eyes and these pictures are definitely not the greatest, so you will just have to take my word for it when I say that this cake is amazing. 

Now let’s get right down to business shall we? This Sweet Lemon Curd Cake is quite literally “the bomb.” So even though my mom ate this cake up before I could even take any pictures, I have to admit that she was the inspiration behind this cake, so I owe the credit of how well it turned out to her.

You see, for the last few weeks, my mom has been begging me to bake something with lemon. Her suggestions were either a lemon bundt cake or a lemon meringue pie – two very different and yet equally delectable lemon desserts if you ask me, so how was a girl to choose between the two? And then… an epiphany … what would happen if we combined the delicious lemon curd we love so much from a lemon meringue pie, with a soft, moist lemon cake, all swirled together ? Heaven in a cake pan…??? We think so.

This is my new favourite lemon dessert dish – hands down. The cake itself is so fluffy and moist with just that subtle lemony – vanilla flavour, while the lemon curd adds that smooth, velvety, lemon richness. As the cake baked the lemon curd gets swirled throughout the cake in little pockets of lemony goodness so that every spoonful you take of the cake you get that amazing combination of fluffy cake and smooth lemon curd…. I mean honestly, if you are a lemon lover like us, this cake will have you swooning.

I have no more words… here is the recipe and I hope you enjoy <3

IMG_3276

Makes: 1 x 8″ round cake (about 10-12 slices)

Things you need…

8″ or 9″ inch round deep cake pan

Sweet Lemon Cake
3/4 cup butter, softened
3/4 cup granulated sugar
3 eggs
1 tsp vanilla
12 oz lemon curd – divided (fresh or store bought)
3/4 cup sour cream
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
Icing sugar for dusting

Homemade Lemon Curd
1 cup freshly squeezed lemon juice
1 1/2 tbsp fresh lemon zest
pinch of salt
1 cup sugar
2 eggs
4 egg yolks
1 cup butter, cold & cubed

How to make…

Homemade Lemon Curd
** Note: If you choose to go the homemade lemon curd route – be sure you make it a couple hours before you start to make your cake batter, as it needs some time to completely cool & set up in your fridge before you swirl it into your cake batter.

In a medium saucepan over medium heat, whisk together eggs, egg yolks, lemon juice, lemon zest, sugar and salt. Whisk over medium heat until thickened and pale in colour. To test if it is ready, dip a wooden spoon into the curd and if the curd sticks to the back of the spoon and you can draw a line through it with your finger, it is ready to remove from the heat. Pour your curd through a fine sieve into a heat-proof bowl.

Next, add in the cubes of butter one at a time, stirring until smooth and each piece of butter is completely melted. Now place a piece of plastic wrap directly on the surface of the lemon curd and set in the fridge for at least 2 hours to cool.

** Note: This lemon curd recipe makes more than 12oz, so you will have some left over. 

Sweet Lemon Cake

Preheat your oven to 350 degrees; grease & lightly flour a 8 or 9″ inch deep dish round cake pan, such as this one here

In a large mixing bowl, using an electric mixer, cream together butter and sugar until pale and fluffy. Add in your eggs one at a time, beating well between each addition and scraping down the bowl occasionally. Add in your vanilla and beat on high until pale and fluffy. Next, add in 6oz of the lemon curd and mix well into the batter until completely combined.

In a small bowl, whisk together flour, baking powder, baking soda and salt. Add half of the mixture to your wt ingredients and mix on low until it starts to come together. Scrape down the sides of the bowl, and add in your sour cream, beating on low until almost combined. Scrape down the sides of your bowl and add in your final addition of flour and beat on low until just combined and there are no lumps. Your batter will be thick – this is good.

Pour batter into prepared cake pan, and use an offset spatula to spread to the sides of the pan. Finally, dollop the remaining 6 oz of lemon curd around the top of the cake. Use a knife to swirl the lemon curd around just a bit but not a lot – you still want to be able to see those large swirls of lemon curd goodness.

Bake your cake in the center of your oven for 35-40 minutes or until the edges are golden brown and the center of the cake springs back to the touch or until a skewer inserted in the middle comes out clean.

Remove from the oven and allow to cool for a good 20 minutes or until completely cooled and dust with a generous helping of icing sugar before serving just to make it extra pretty <3

How we do… 
My mom and I always love to eat our lemon cakes while they are still slightly warm, so we only let it cool for 20-30 minutes before digging in.

Cole ate his with a dollop of whipped cream on top – of course he did – while, my mom got a little extra fancy and added a spoonful of raspberry jam & a little whipped cream to top hers off, which I have to say was absolutely divine. My dad and I ate our slices just as they were with a little dusting of icing sugar, which was simple but no less incredible.

So I encourage you to get creative with how you serve up this dessert, because even though it is delectable all on it’s own, there are also an endless around of topping possibilities to up the anti even more.

Thanks for popping by lovelies and I hope you enjoy this Sweet Lemon Curd Cake <3 <3

Chat soon,

KP xoxo

8 thoughts on “Sweet Lemon Curd Cake

    1. Yes it did!! Thank you so much for pointing that out! I have fixed the recipe and it is showing correctly on the site now 🙂 Thanks for stopping by and I hope you enjoy the cake 🙂

  1. Hello Kristie,
    I just put the cake in the oven and can’t wait to eat it. . . the only thing I did differently (and I hope it doesn’t ruin the cake) is . . . I’m kinda person who doesn’t like to waste things so with the egg whites I fluffed them up and folded it into the batter. . . which I’m guessing and hoping just lighten up the cake. Oh well, I will let you know what happens.

    1. Hey Doreen!

      That sounds like a great idea! I know what you mean – I hate to waste things too. I usually just keep my egg whites in the fridge and use them up in an egg white omelette or with another baking endevour LOL! You’ll have to let me know how the cake turns out 🙂

  2. I want to try this but I only have bakin powder??? Is it really necessary to have bakin soda too??? I don’t know if it will change the texture of the cake??? And what do you mean by sour cream?? Thanks a lot

    1. Hi there,

      The baking powder will definitely contribute to a more fluffy, light crumb on your cake. Sour cream is a hight fat cultured cream we have here in Canada – similar to yogurt. Not sure if it is called something else where you are from? Let me know 🙂

      -Kristie

Leave a Reply

Your email address will not be published. Required fields are marked *