Sweet Lemon Curd Cake

Why hello lovelies!

Let’s get right down to business shall we? This Sweet Lemon Curd Cake is the bomb. There I said it. If you are a lemon fan – I want this cake for you.

I owe the credit for the inspirations of this recipe to my mom.

For the last few weeks, my she 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 thought 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

Sweet Lemon Curd Cake

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

Things you need…

9″ or 10″ inch round and 3 to 4 inch deep cake pan. You could also use a cheesecake 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