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Lemon Curd Cake with Lemon Frosting and White Chocolate Shavings Recipe

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  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 24 minutes
  • Total Time: 46 minutes
  • Yield: 14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This bright and tangy Lemon Curd Cake is a delightful dessert that combines the fresh flavors of lemon with a moist, fluffy cake and creamy frosting. Featuring layers of lemon-flavored cake filled with luscious lemon curd and a smooth cream cheese frosting, it’s perfect for springtime celebrations or any occasion that calls for a refreshing citrus treat.

Ingredients

For the Cake

  • 2 Boxes Lemon Cake Mix
  • 6 Eggs
  • 2 Cups Milk
  • 1 Cup Butter, softened
  • 1 Lemon, zested and juiced

For the Frosting

  • 1 Package (8 Ounces) Cream Cheese, softened
  • ½ Cup Butter, softened
  • 3-4 Cups Powdered Sugar
  • 3-4 Tablespoons Heavy Cream
  • 1 Lemon, zested and juiced

For Assembly and Garnish

  • 2 Cups Lemon Curd
  • White Chocolate Shavings
  • Lemon Slices

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line your cake pans with parchment paper rounds and spray them lightly with nonstick baking spray to ensure easy removal of the cakes.
  2. Make the Cake Batter: In a large mixing bowl, combine the lemon cake mix, eggs, milk, softened butter, lemon zest, and lemon juice. Mix thoroughly until the batter is smooth and evenly combined.
  3. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool completely before assembling.
  4. Prepare the Frosting: In a large bowl, cream together the softened butter, softened cream cheese, lemon zest, and lemon juice. Gradually add the powdered sugar, mixing well after each addition. Add heavy cream a tablespoon at a time until you achieve your desired frosting consistency.
  5. Level the Cake Layers: Place the first cooled cake layer onto your cake board. Use a cake leveler or serrated knife to trim off any domed tops to create an even surface for stacking.
  6. Apply Frosting Border and Lemon Curd: Pipe a border of frosting around the edge of the first cake layer to create a barrier. Fill the center with approximately ½ cup of lemon curd, spreading it evenly within the border.
  7. Repeat Layering: Continue layering the remaining cake pieces, repeating the frosting border and lemon curd filling with each layer.
  8. Crumb Coat: Apply a thin coat of frosting over the entire cake to seal in crumbs. Refrigerate the cake for 15 to 20 minutes to set the crumb coat.
  9. Final Frosting Coat: After chilling, apply a second, smooth layer of frosting to the top and sides of the cake.
  10. Top with Lemon Curd and Garnish: Spoon the remaining lemon curd evenly over the top of the frosted cake. Garnish with white chocolate shavings, additional piped frosting decorations, and fresh lemon slices as desired.

Notes

  • Using a cake leveler helps create uniform, flat layers for easier stacking.
  • Adjust the amount of powdered sugar and heavy cream in frosting based on your preferred sweetness and texture.
  • Homemade lemon curd can be used in place of store-bought for a fresher taste.
  • Refrigerate the cake after applying the crumb coat to prevent crumbs from mixing into the final frosting layer.
  • Allow the cake to come to room temperature before serving for the best flavor and texture.

Find it online: https://ivysrecipes.com/lemon-curd-cake-with-lemon-frosting-and-white-chocolate-shavings-recipe/