Lemon Cake with Lemon Curd

A moist and flavorful lemon cake, stacked and filled with sweet and tart lemon curd, and covered in a tangy lemon cream cheese frosting.

Prep Time15

Bake Time26

Total Time41

Servings: 10 servings

Preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) two 8" round baking pans. Set aside.
In a medium size bowl, toss together the flour, baking powder, and salt. Set aside.
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest on medium-high speed until light and fluffy (about 3 minutes).
Add each egg, one at a time, beating on medium-high speed until fully incorporated, scraping down the sides as necessary. Add the vanilla extract and beat again until combined.
Stir the lemon juice into the milk. Scrape down the sides of the mixer bowl and turn the mixer speed to low. Add the flour in 2 additions, alternating with the milk/lemon juice. Remove bowl from mixer and stir with a spatula until everything is completely combined.
Spoon batter evenly into prepared pans and bake 28-34 minutes or until lightly browned on top and a toothpick or cake tester inserted in the center comes out clean. Remove from oven and allow cakes to cool in the pans completely on a wire rack before removing and assembling.

In a medium size bowl with a handheld mixer or in the bowl of stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and lemon zest on medium speed until no lumps remain (about 3 minutes).
Decrease mixer speed to low. Add powdered sugar and vanilla extract. Increase mixer speed to to high and beat until completely combined (approximately 2-3 minutes).

Place one layer, bottom side up, on a plate or cake stand. Using a large zip top bag with the corner snipped off or a pastry bag fitted with a Wilton #12 piping tip, pipe a well with cream cheese frosting around the outside edge of the cake.
Fill the cake with lemon curd, then place second layer on top, cut surface down. For a sturdier cake, refrigerate at this point for about 10 minutes. When cake is slightly chilled, remove from refrigerator and spread more frosting on the top and around the sides. Refrigerate frosted cake at least 30 minutes before cutting so cake and frosting can set completely. Leftovers stay fresh, covered tightly, at room temperature up to 3 days and in the refrigerator up to 5 days.
Make ahead: prepare cakes and frosting up to 1 day in advance. Cover cakes tightly and keep at room temperature or in the refrigerator until ready to assemble. Refrigerate prepared frosting in an airtight container until ready to use. Unfrosted cake layers may be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator before assembling. Frosted cake can be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Room temperature ingredients: these incorporate into batter much more easily than cold ingredients. Allow to sit at room temperature for 45 minutes. You can place eggs in a bowl of warm water for 10 minutes or until ready to use.
Lemon juice: you will need approximately 3 lemons for ½ cup of lemon juice. You can zest all 3 lemons, as you'll use the zest of 2 of them in the cake and 1 of them in the frosting.
Milk: a higher fat milk brings the best texture to this cake.
Make in a bundt pan: this recipe also fits in a bundt pan, you just won't be able to fill it with lemon curd. Bake time is approximately 40 minutes. Top with a simple glaze or half the recipe of the lemon cream cheese frosting.

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