Lemon Curd Cake

Good morning! It’s Good Friday Eve which means Easter Sunday is upon us! Spring and Easter always have me thinking about lemony things, so today I’m sharing this recipe for Lemon Curd Cake! If you don’t already have a dessert in mind for your Easter lunch, this would be a perfect one!

I’ve had this recipe for so long, I can’t even remember where it came from, but it’s been the ideal cake for many Easter Sundays, Mother’s Days, and ladies’ luncheons. Moist, tangy, and sweet—It’s a lemony delight in your mouth!

Lemon Curd Cake 

Cake:

2 cups A/P flour

1 1/2 cups sugar

3/4 tsp. baking powder 

1 tsp. baking soda 

1/2 tsp. salt 

3 eggs 

2/3 cup oil

2/3 cup lemon juice

3/4 cup sour cream

Jar of lemon curd (or homemade) 

Preheat your oven to 350 degrees. Grease (with shortening) and flour three cake pans. In the bowl of a stand mixer, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the eggs, oil, and lemon juice, beating until smooth. Add the sour cream and continue beating until smooth again. Divide the batter among the three cake pans. Bake for about 20-25 minutes or until done. Watch it carefully! My oven bakes quickly and since the batter is divided into three pans, it doesn’t take mine long to bake. Let the layers cool for about ten minutes before flipping into cooking racks. Let cool completely before assembling the cake. 

Lemon Buttercream:

1 1/2 cups butter, softened 

1 1/2 cups shortening 

12 cups powdered sugar 

3 tsp. lemon zest

6 Tbsp lemon juice

1 tsp vanilla 

1-2 tsp water, as needed for desired consistency 

Beat the butter and shortening until smooth and creamy. Add the first six cups of powdered sugar, one or two cups at a time, and beat between each addition. Add the lemon juice, zest, and vanilla; continue beating. Add the remaining six cups of powdered sugar, a little at a time and beat until completely blended. If needed, add water just a wee bit at a time until it reaches the desired consistency. 

Cake Assembly:

Smear a small amount of icing on a cake plate and place the first cake layer on the platter. Spread some lemon curd over the cake. Repeat with the second cake layer and another spreading of lemon curd. Top with the last cake layer, and ice the top and sides of the cake with the lemon buttercream. Get as fancy as you want with a piping bag, or just be whimsical with a icing spreader to create waves and swirls! Garnish with lemon slices, flowers, or sprinkles! 

I hope you all are enjoying this week leading up to Resurrection Sunday— the most important time of year for Christians! The last few weeks have been a little tough with our adopted grandmother’s declining health. But the hope of our risen Savior brings such joy and comfort year round! Only Jesus offers a peace that the world can’t offer.

“Peace I leave with you. My peace I give to you; not as the world gives do I give to you. Let not your heart be troubled, neither let it be afraid.” -Jesus (John 14:27)

Additionally (and as silly as it may sound), baking and cooking are great therapy for me. They by NO means take away burdens like Christ does, but are merely a creative outlet to make my stress, sadness, or grief become a bit productive. Know what I mean? So for me, when life gives me lemons, I’m going to make Lemon Curd Cake!