Oh my goodness, let me tell you about this lemon cake with creamy filling and lemon curd! It’s like a slice of sunshine on your plate, bursting with that tangy, refreshing flavor that just makes you smile. I remember the first time I had a lemon dessert—my grandma made the most incredible lemon meringue pie, and I was hooked! Now, this cake is my go-to for gatherings, dinner parties, or just a sweet treat on a sunny afternoon. The combination of the light, fluffy cake and that luscious, creamy filling is simply divine. And don’t even get me started on the lemon curd on top—it’s like the cherry on a sundae, but zesty! Trust me, once you take a bite, you’ll be dreaming about it for days!
Ingredients for Lemon Cake with Creamy Filling and Lemon Curd
Here’s what you’ll need to whip up this delightful lemon cake. I promise, it’s a straightforward list, and each ingredient plays a crucial role in making this cake shine!
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp lemon zest (freshly grated for that bright flavor!)
- 1 cup lemon curd (store-bought or homemade, your choice!)
- 1 cup heavy cream
- 2 tbsp powdered sugar
Make sure to gather everything before you start, so you can dive right into the mixing—trust me, it makes the process so much smoother!
How to Prepare Lemon Cake with Creamy Filling and Lemon Curd
Now, let’s get to the fun part—making this lemon cake! I promise, it’s easier than it looks. Just follow these steps and you’ll have a stunning cake that will impress everyone!
Prepping the Oven and Cake Pans
First things first, preheat your oven to 350°F (175°C). This step is crucial because you want that cake to rise perfectly! While the oven is warming up, grab two 9-inch round cake pans and grease them well with some butter or cooking spray. Then, dust them with a little flour to ensure the cakes slide right out once they’re baked. Properly preparing your pans will save you from the heartbreak of a stuck cake!
Mixing the Batter
In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy—about 3 to 5 minutes should do the trick. You want this mixture to be airy, which helps give your cake that delightful texture! Next, add the eggs one at a time, mixing well after each addition. This is where the magic happens! Once that’s all incorporated, pour in the buttermilk and lemon zest. Stir gently until just combined; we don’t want to overmix yet!
Combining Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step helps to evenly distribute the leavening agents throughout the flour, so your cake rises beautifully. Once that’s done, gradually add this dry mixture to your wet ingredients, folding them together gently until just combined. The batter should be smooth and creamy but be careful not to overmix—this will keep your cake light and fluffy!
Baking the Cakes
Now it’s time to pour that luscious batter into your prepared cake pans. Divide it evenly, and then pop them into the oven. Bake for about 25-30 minutes, but here’s the secret: check them around the 25-minute mark! Stick a toothpick in the center, and if it comes out clean or with just a few moist crumbs, they’re ready to come out. Let them cool in the pans for about 10 minutes before transferring to a wire rack to cool completely. This cooling step is crucial—you don’t want to frost a warm cake!
Preparing the Creamy Filling
While the cakes are cooling, let’s whip up that dreamy creamy filling! In a clean bowl, whip the heavy cream with the powdered sugar until stiff peaks form. This means when you lift the whisk, the cream holds its shape beautifully. Once your cakes are completely cool, layer the lemon curd between the cake layers and spread that luscious whipped cream on top. Trust me, this combination is pure bliss! And there you have it—a stunning lemon cake that’s ready to impress!
Why You’ll Love This Recipe
Oh, let me count the ways you’re going to fall head over heels for this lemon cake with creamy filling and lemon curd! First off, it’s incredibly refreshing—one bite and you’ll be transported to a sun-drenched day, feeling that zesty goodness just brighten your mood. It’s the perfect dessert for any occasion, whether it’s a summer barbecue, a cozy family dinner, or even a fancy gathering with friends. People will rave about it, and you’ll feel like a superstar in the kitchen!
But here’s the best part: it’s super easy to make! With simple, straightforward steps, you don’t need to be a pro baker to whip this up. Plus, the creamy filling and tangy lemon curd add such a delightful twist that elevates it from ordinary to extraordinary. You can even make it ahead of time, which is a lifesaver when you’re prepping for a party. Trust me, once you serve this cake, it’ll become your go-to recipe for impressing everyone!
Tips for Success
Alright, my fellow bakers, here are some pro tips to ensure your lemon cake turns out absolutely perfect every single time! Trust me, these little tricks make a world of difference.
- Use Room Temperature Ingredients: Before you start mixing, let your butter and eggs come to room temperature. This helps them blend together beautifully, creating a lovely, smooth batter. Cold ingredients can lead to a dense cake, and we definitely want to avoid that!
- Don’t Rush the Cooling: Once your cakes are out of the oven, let them cool in the pans for about 10 minutes before transferring them to a wire rack. This helps them firm up a bit, making them less likely to break apart when you move them. Remember, patience is key!
- Test for Doneness: When you do the toothpick test, aim for just a few moist crumbs clinging to the toothpick, not completely dry. This will indicate that your cakes are perfectly baked and still moist!
- Chill the Cream: If you want to make whipping the cream easier, pop your mixing bowl and whisk in the fridge for about 15 minutes before you start. Cold tools help achieve those stiff peaks faster!
- Layering with Care: When you spread that luscious lemon curd and creamy filling, be gentle! You want to keep your cake layers intact, so take your time and enjoy the process.
- Frost When Cool: Make sure your cakes are completely cooled before frosting them. If they’re still warm, the frosting will melt and slide right off—oops! Nobody wants a sad, slippy cake.
With these tips in your back pocket, you’ll be well on your way to creating the most delightful lemon cake ever! Happy baking!
Nutritional Information
Now, let’s chat about the nutritional side of this zesty lemon cake with creamy filling and lemon curd. It’s always good to know what you’re indulging in, right? Here are the estimated values per slice, which is about one-eighth of the cake:
- Calories: 350
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 150mg
- Carbohydrates: 40g
- Fiber: 1g
- Sugar: 28g
- Protein: 3g
Keep in mind, these values are estimates and can vary based on the specific brands or ingredients you use. But hey, life is all about balance, and a slice of this delightful cake is worth every delicious bite! Enjoy responsibly, my friends!
FAQ about Lemon Cake with Creamy Filling and Lemon Curd
Got questions about this delightful lemon cake? Don’t worry, I’ve got you covered! Here are some of the most common queries I get, along with my best answers to help you out.
Can I use a different type of citrus?
Absolutely! While lemon is the star of this cake, you can easily swap it out for lime or orange. Just keep in mind that the flavor will change a bit, but you’ll still have a delicious cake!
What if I don’t have buttermilk?
No stress! You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes, and voilà—you’ve got buttermilk!
How do I store leftovers?
If you have any cake left (which is rare, I know!), just cover it with plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3-4 days. Just make sure to bring it back to room temperature before serving for the best flavor!
Can I freeze this cake?
Yes! This lemon cake freezes beautifully. Just wrap it tightly in plastic wrap and aluminum foil, and pop it in the freezer for up to 2 months. When you’re ready to enjoy it, let it thaw in the fridge overnight before serving.
What can I use instead of heavy cream?
If you’re looking for a lighter option, you can use whipped topping or even Greek yogurt for a different texture. Just keep in mind that the flavor and consistency will vary, but it’ll still be yummy!
Can I make this cake ahead of time?
Definitely! You can bake the cakes a day or two in advance. Just cool them completely, wrap them tightly, and store them in the fridge. Frost just before serving to keep that creamy filling fresh!
How can I make this cake more colorful?
Want to add a pop of color? Try decorating with fresh berries on top, or you can even add a few drops of food coloring to the whipped cream to make it visually stunning. Just have fun with it!
There you have it! If you have any other questions, feel free to reach out. Happy baking, and enjoy every zesty bite of your lemon cake!
Storage & Reheating Instructions
So, you’ve made this heavenly lemon cake with creamy filling and lemon curd, and now you’ve got some leftovers (if that’s even possible!). Here’s how to store it properly so you can enjoy that zesty goodness a little longer!
First, make sure the cake is completely cooled before you store it. If it’s still warm, it can create condensation in your storage container, which isn’t great for the texture! Once it’s cool, wrap the cake tightly in plastic wrap or place it in an airtight container. This will help keep it fresh and prevent it from drying out. You can store it in the fridge for about 3-4 days.
If you want to keep it even longer, you can freeze the cake! Just slice it up (if you’re feeling generous) and wrap each piece individually in plastic wrap, then pop them into a freezer-safe bag or container. It’ll stay good in the freezer for up to 2 months. When you’re ready for a slice, simply let it thaw in the fridge overnight. No need to reheat—this cake is delightful served chilled, and the flavors will still be vibrant!
So there you go! With these simple storage tips, you can savor your lemon cake for days to come. Enjoy every bite, my friends!
Print
Lemon Cake with Creamy Filling and Lemon Curd Delight
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This lemon cake features a creamy filling and lemon curd for a refreshing dessert.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp lemon zest
- 1 cup lemon curd
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Mix in buttermilk and lemon zest.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Pour batter into prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool for 10 minutes before transferring to a wire rack.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Spread lemon curd between the layers and on top of the cake.
- Top with whipped cream.
Notes
- Store leftovers in the refrigerator.
- Use fresh lemons for the best flavor.
- Let the cake cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: lemon cake, creamy filling, lemon curd