Lemon Curd Cake Recipe: How to Make Lemon Curd Cake

For the lemon buttercream frosting:

• ½ cup granulated sugar
• ¼ cup plus 2 tablespoons lemon juice
• 4 egg yolks
• ½ teaspoon pure vanilla extract
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 teaspoons lemon zest
• Pinch of salt

For the lemon curd filling:

• 8 large egg yolks
• 1 cup sugar
• ¼ teaspoon kosher salt
• ⅓ cup cornstarch
• 2 tablespoons fresh lemon zest
• 1 cup fresh lemon juice (from about 6 lemons)
• 2 cups water
• 3 tablespoons unsalted butter, room temperature

For the cake and assembly:

• ½ cup unsweetened shredded coconut
• 2 cups all-purpose flour or cake flour, plus more for dusting
• 1 teaspoon salt
• 7 large eggs
• 1 cup granulated sugar
• 1½ teaspoons vanilla extract

Note: The total time does not include 1 hour of inactive time.

Make the frosting:

1. 1

   In a small saucepan over medium heat, combine the sugar with the lemon juice. Let the sugar dissolve.

2. 2

   Bring the sugar mixture to a boil, and continue to boil until it reaches the soft-ball stage (239 degrees Fahrenheit).

3. 3

   Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks and vanilla extract at low speed until just combined. Alternatively, place the ingredients in a large mixing bowl and use a handheld electric mixer to combine.

4. 4

   Slowly pour the sugar syrup into the eggs while whisking.

5. 5

   Continue to whisk on medium speed until the mixture is cool and develops a mousse-like consistency.

6. 6

   Add the lemon zest and salt and beat to incorporate.

7. 7

   Add the softened butter, one tablespoon at a time, while whisking continuously.

8. 8

   Continue whisking until the butter is fully incorporated and the mixture is light and fluffy. Set it aside.

Make the lemon curd:

1. 1

   In a medium bowl, beat the egg yolks together.

2. 2

   In a medium saucepan over medium heat, whisk together the sugar, salt, cornstarch, lemon zest, lemon juice, and water.

3. 3

   Cook over medium-low heat, whisking, until hot (135 degrees Fahrenheit).

4. 4

   Increase the heat to medium and cook until the custard is thick, about 3 more minutes.

5. 5

   Reduce the heat to low.

6. 6

   Temper the egg yolks by slowly streaming a few spoonfuls of the hot curd into the yolks.

7. 7

   Slowly add the egg yolk mixture into the saucepan.

8. 8

   Increase the heat to medium and cook until thickened. When the curd begins to bubble, whisk continuously for 2 minutes.

9. 9

   Remove the curd from the heat and whisk in the butter.

10. 10

    Strain the curd through a fine-mesh sieve. Use a rubber spatula to push as much of the custard through the strainer as possible.

11. 11

    Refrigerate in an airtight container or bowl covered in plastic wrap until ready to use.

Make the cake:

1. 1

   In a small skillet, toast the coconut over medium heat until lightly golden and aromatic, shaking or stirring often to prevent scorching. Set it aside to cool completely.

2. 2

   Preheat the oven to 350 degrees Fahrenheit.

3. 3

   Lightly grease two 8-inch cake pans, and line the bottoms of each with a circle of parchment paper.

4. 4

   Lightly grease the parchment paper and dust it with flour.

5. 5

   In a medium bowl, whisk together the all-purpose flour, toasted coconut, and salt.

6. 6

   In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs and sugar on medium-high speed. Alternatively, place the eggs and sugar in a large stainless steel bowl and use a balloon whisk or a hand mixer to combine them.

7. 7

   Whisk until the egg mixture holds a ribbon trail for 10 seconds when the whisk is lifted, about 5 minutes if using an electric mixer.

8. 8

   Add the vanilla extract and whisk until just incorporated, a few seconds more.

9. 9

   Add one-third of the flour mixture to the egg mixture and gently fold to incorporate, being careful not to deflate the egg mixture.

10. 10

    Add the rest of the dry ingredients to the batter and gently fold to incorporate. Avoid overmixing.

11. 11

    Immediately pour the batter into the prepared pans and bake in the preheated oven.

12. 12

    Bake, rotating halfway through, until the cakes shrink away from the sides of the pans and a toothpick inserted into the center of each cake comes back clean, about 25 minutes.

13. 13

    Leave the cakes in the pan until they’re cool enough to handle, then invert them onto a wire rack and cool to room temperature.

Assemble the cake:

1. 1

   Use a serrated knife to remove the topmost dome of each cake layer.

2. 2

   Then, either by marking the center point with toothpicks or by estimating, carefully slice each layer horizontally into two pieces. (Learn how to cut cake layers.)
   

3. 3

   Place the first cake layer on a cake stand or plate.

4. 4

   Use an offset spatula or butter knife to smooth a layer of lemon curd over the top. Repeat with the remaining layers, leaving the final layer clean.

5. 5

   Coat the top of the cake with buttercream frosting. Frost the outer edges of the cake. (Don’t worry about getting it perfectly smooth—learn how to crumb coat a cake.)

6. 6

   Place the cake in the refrigerator for 30 minutes.

7. 7

   Once the cake has chilled, apply the final layer of frosting over the top and sides. Add any final decorative flourishes, and serve.

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