Lemon Curd Cake



I hope everyone enjoyed their Easter! I enjoyed it with my family. I ate.a.lot! It was delicious! All the grand children were together except for my nephew that lives out of state. It was fun watching the youngest grand children looking for easter eggs. It was a great opportunity for taking pictures.

I have come to a sad conclusion for the rest of the school year…I won’t have any more days off until I am off for the summer. It’s a sad realization…I guess I will have to work full 5 day work weeks until I am off! Makes me want to cry!

Through out the year, no matter what the season I still cook the same types of foods. Like soup…I make soups and stews all year ’round. Some people think that might be weird but that’s just what I do. There are few things that I make depending on the season. Cooking with lemon is one of them. I make recipes with it mostly in the spring and summer.

This lemon curd cake is perfect for the spring. It brings a sweet, citrusy and an excellent tangy taste to  the end of a great meal.

The photo app that I have been using has added tons of new photo editing tools. Since I am totally tehnologically impaired they will help me beautify my pictures! Isn’t the picture cool? I hope it worked and you are looking a totally cool picture of my lemon curd cake and not my original ugly picture!


  • Lemon curd:
  • 1/2 cup fresh lemon juice
  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup sugar
  • 3 large eggs
  • Pinch of salt
  • 3 teaspoons grated lemon zest
  • Cake:
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • Zest of 1 lemon
  • 4 large eggs
  • 1 cup sour cream, at room temperature
  • 2 tablespoons lemon juice
  • Frosting:
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • Zest of 1 lemon
  • 2 cups confectioners’ sugar, sifted


  1. Make the lemon curd: In a bowl set over a pan of simmering water, whisk together lemon juice, butter, sugar, eggs and salt until butter melts and mixture thickens and coats back of a wooden spoon, about 25 minutes (do not let it boil). Strain through a fine-mesh sieve into another bowl and stir in zest. Cover with plastic wrap, pressing directly onto surface, let cool to room temperature, then refrigerate until chilled.
  2. Make cake: Preheat oven to 350°F. Mist 2 8-inch round cake pans with cooking spray and line with parchment paper. In a medium bowl, whisk together flour, baking powder and salt. Using an electric mixer on medium speed, beat butter until soft. Gradually add sugar and lemon zest and beat until light and fluffy, about 5 minutes, stopping once to scrape down sides and bottom of bowl. Add eggs one at a time, beating well before each addition. Stir in ¹/3 of flour mixture, then half of sour cream. Repeat, ending with last ¹/3 of flour mixture. Stir in lemon juice.
  3. Divide batter between pans, spreading evenly. Bake until a toothpick inserted in center of cake comes out clean, 25 minutes. Cool in pans on wire rack for 5 minutes, then turn out cakes onto rack to cool completely.
  4. Make frosting: Using an electric mixer on medium speed, beat together butter, cream cheese and zest until light and fluffy. Scrape down sides and bottom of bowl with a flexible spatula. Gradually add sugar. Continue to beat until light and fluffy. Cover with plastic wrap and let sit at room temperature until the cake has cooled. If frosting becomes too warm, refrigerate it until it firms up, but don’t allow it to become too stiff to spread.
  5. Assemble cake: Using a serrated knife, carefully slice both cakes horizontally into 2 layers. Place one layer on a platter. Spread ¹/3 of lemon curd over cake. Top with second cake layer and spread with another ¹/3 of curd. Place third cake layer on top and spread with remaining curd. Top with final cake layer. Frost top and sides of cake. Chill cake for up to 2 hours before serving.

Last summer I made a couple of batches of lemon curd that I put in the freezer. I used some of that curd so I can make more batches this summer. That made the recipe easier.I did not make the frosting that is used in this particular recipe. I used a simple glaze of milk and confectioner sugar.

This is the perfect recipe for the start of the spring and summer season!

PS–on the weight thing. I’ve been bad, very, very bad. I haven’t counted my points for two weeks, but the good thing is I haven’t gained any weight. I have been eating small portions …I guess I haven’t been that bad!



Recipe from http://www.myrecipes.com


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