Enjoy a refreshing Lemon Curd Cake with this simple recipe. Perfect for any occasion, it's tangy, sweet, and irresistibly delicious. Ready in under an hour!
Optional for garnish: powdered sugarwhipped cream, fresh berries
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
Gradually add the flour mixture to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, spread the lemon curd evenly over the top of the cake. Garnish with powdered sugar, whipped cream, or fresh berries if desired.
Notes
Use room temperature ingredients to ensure a smooth batter.
• Grate only the yellow part of the lemon zest to avoid bitterness.
• Fold in the flour gently to keep the cake light and fluffy.
• Test the cake with a toothpick for doneness; it should come out clean.
• Let the cake cool completely before applying the lemon curd to prevent it from melting.