Lemon Cake with Lemon Curd and Cream Cheese Frosting
Lemon Cake with Lemon Curd and Cream Cheese Frosting, Moist lemon-infused cake, tangy homemade lemon curd, this cake will satisfy your lemon cravings.
Ingredients
For the Cake:
- 225 g Unsalted Butter
- 225 g Sugar
- Zest of 3 Lemons
- 4 Large Eggs
- 225 g Self-Raising Flour
- 1 teaspoon Baking Powder
- 75 g Natural Yogurt
- 1 teaspoon Vanilla Paste
For the Lemon Syrup:
- 150 g Sugar
- 100 ml Water
- 60 ml Lemon Juice
- Peel of 1 Lemon
For the Icing:
- 300 g Soft Cheese
- 150 g Icing Sugar
- 200 ml Double Cream
- 350 g Lemon Curd
Instructions
- In a large mixing bowl, cream together the softened butter, sugar, and lemon zest until pale and fluffy.
- Add the eggs, one at a time, beating well after each addition with a hand mixer.
- Sift the self-raising flour and baking powder into the bowl and gently fold them into the mixture until just combined.
- Stir in the natural yogurt and vanilla paste until the batter is smooth and well combined.
- Bake in the preheated oven at 160°C (320°F) with a fan for 30-35 minutes, or until the cakes are golden and a skewer inserted into the center comes out clean.
- Once the cakes are baked, remove them from the oven and leave them to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes are cooling, prepare the lemon syrup by combining the sugar, water, lemon juice, and lemon peel in a small saucepan. Heat gently until the sugar has dissolved, then simmer for 10 minutes until slightly thickened. Remove from heat and set aside to cool.
- Place one layer of cooled cake on a serving plate and brush the cooled lemon syrup over the top of the cake, allowing it to soak into the cake.
- In a large mixing bowl, beat together the soft cheese and icing sugar until smooth and creamy.
- Add the double cream into the cream cheese mixture and whip until stiff peaks form and well combined.
- Place the cream cheese mixture in a piping bag.
- Pipe the cream cheese mixture around the edge of the cake.
- Spread a layer of lemon curd over the top of the cake.
- Place the second layer of cake on top and brush the cooled lemon syrup over the top of the cake.
- Finish with a generous layer of cream cheese frosting on top of the cake.
- Refrigerate the cake for at least 2 hours before serving to allow the frosting to set.
- Cut a slice of the lemon cake and enjoy!
Notes
Butter Softness: Make sure the butter is soft, not melted. This helps you cream it easily with the sugar for a light and fluffy cake.
Creaming Method: Beat the butter and sugar until pale and fluffy. This step adds air, giving the cake a tender texture.
Folding in Flour: Gently fold the flour into the mix with a spatula. Over-mixing can make the cake dense.
Cake Tins: Line your cake tins with parchment paper and grease the sides to prevent sticking and help the cake rise evenly.
Cooling the Cake: Let the cake cool completely before adding syrup or frosting. Doing this too soon can cause the cake to crumble or the frosting to melt.
Syrup Texture: Don’t overcook the lemon syrup—it should be slightly thick but still able to soak into the cake.
Cold Cream: Use cold double cream when whipping. It whips faster and forms stiff peaks. For an extra boost, chill the bowl and beaters too.
Chill Time: Let the cake chill for at least 2 hours before slicing. This helps the frosting set and the flavors to come together.
Storage: Keep the cake in the fridge because of the cream cheese frosting, but let it come to room temperature before serving for the best flavor.
Nutrition
Calories: 960kcal | Carbohydrates: 117g | Protein: 11g | Fat: 52g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 352mg | Potassium: 172mg | Fiber: 1g | Sugar: 95g | Vitamin A: 1697IU | Vitamin C: 3mg | Calcium: 126mg | Iron: 1mg