Lemon Cake

Every time I do a poll on my Instagram stories I get requests for lemon desserts. And rightfully so, I also totally love lemon anything. How about a no fuss, one-layer lemon cake topped with cream cheese frosting and lemon curd? Coming right up.

Lemon curd:

Although you can definitely use store bought lemon curd, I recommend making your own. It’s pretty easy, less sweet, and SO much better. I used a recipe similar to the lemon curd I used on my lemon cheesecake, just cut in half. Start by adding egg yolks, lemon zest, fresh lemon juice, and granulated sugar to a small pot and whisking together to combine. Cook this over medium heat, whisking and scraping the bottom and sides often, for about ten minutes, or until it has thickened and coats the back of a spoon. Remove from heat and add the butter.

Allow the butter to melt for about two to three minutes and then stir until combined and smooth. Add the heavy whipping cream and stir to combine. Pour through a fine mesh strainer to remove any lumps and store in an airtight container in the refrigerator until ready to use. Easy enough right?

Lemon cake: 

Preheat your oven to 350 degrees Fahrenheit and place an oven rack in the middle position. Grease and line a nine inch springform pan with parchment paper and set aside. I haven’t tried this cake with any other size of pan, so I caution you to carefully watch the time if using another size. The reason I used a spring form versus a regular nine inch cake pan is because it is much deeper than the nine inch cake pans I have. If you have a deep nine inch cake pan, that would probably work the same. 

In the bowl of a stand mixer using the paddle attachment add the room temperature butter, vegetable oil, granulated sugar, and lemon zest. Mix on medium speed for about two minutes. Add the eggs, lemon juice, lemon extract, and Greek yogurt or sour cream. Mix on medium speed for another two minutes. In a separate bowl whisk together cake flour, baking powder, and salt. Add half the dry ingredients to the wet and turn the mixer to the lowest speed. Add in half the milk and repeat this until all the milk and dry ingredients are added.

Mix just until combined, being careful not to overmix. Pour into the prepared pan and bake in a preheated oven for 20-24 minutes. A toothpick inserted into the center should come out clean. Allow to cool in the pan for about ten minutes and then carefully remove from the pan and allow to cool on a wire rack completely before frosting. 

Cream cheese frosting: 

Once your lemon cake has cooled completely, start on the cream cheese frosting. To the bowl of a stand mixer with the paddle attachment or using a hand mixer, add room temperature, softened, cream cheese and butter. Mix on medium for about 30 seconds to a minute to combine. Add one cup of powdered sugar, and vanilla extract. Mix on low to medium speed to combine. Add one more cup of powdered sugar, salt, and heavy whipping cream. Mix on low to combine and then crank up to medium-high speed and mix for two minutes until light and fluffy. 

Assembly: 

Once the cake is completely cool add all of the frosting to the top and spread evenly to the edges. Drop spoonful’s of lemon curd on top of the frosting and gently swirl into the frosting. Enjoy!