Lemon Curd Cake
This bright and zesty lemon curd cake is bursting with citrus flavor, layered with creamy lemon buttercream and tangy curd for the ultimate dessert.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Lemon Cake
¾ cup dairy-free Greek yogurt (or regular Greek yogurt)
½ cup vegetable oil
½ cup butter, melted and cooled
¾ cup oat milk + 1 tablespoon (room temperature)
1½ teaspoons vanilla extract
1 teaspoon lemon extract
6 eggs, room temperature
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
2¾ cups gluten-free 1:1 flour
3 tablespoons cornstarch
2¼ cups sugar
4 teaspoons baking powder
½ teaspoon salt
Filling
1 jar lemon curd
Lemon Buttercream Frosting
2 sticks dairy-free butter, room temperature
4 cups powdered sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
¾ teaspoon lemon extract
2 teaspoons almond milk
Pinch of salt
Lemon zest (optional, for garnish)
Instructions
Preheat oven to 350°F (175°C). Lightly grease two 9-inch round cake pans.
In a bowl, whisk together all dry cake ingredients. Set aside.
In a separate bowl, beat butter and half the sugar on medium-high until fluffy.
Add oil and remaining sugar; beat another minute until light.
Add eggs one at a time, mixing after every second egg.
Mix in vanilla extract, lemon extract, and lemon juice.
Add half the dry ingredients and mix until just combined.
Add oat milk and yogurt; mix until incorporated.
Add remaining dry ingredients and mix gently. Batter will be wet and pudding-like.
Divide batter evenly between prepared pans.
Bake 30–37 minutes, until a toothpick comes out clean. Cool cakes for 1 hour.
Make the Frosting
Beat butter on high for 2 minutes until fluffy.
Reduce speed to low and add powdered sugar one cup at a time, alternating with remaining frosting ingredients.
Beat until smooth and creamy.
Assemble the Cake
Pipe a buttercream ring around the edge of the first cake layer.
Fill the center with lemon curd and spread evenly.
Place second cake layer on top.
Frost the top and sides with lemon buttercream. Garnish with lemon zest if desired.
Notes
Ensure all ingredients are at room temperature for best texture.
The buttercream dam prevents lemon curd from spilling out.
Cake layers can be baked a day ahead and refrigerated.
Find it online: https://allcookedup.com/lemon-curd-cake/
