Description
A great recipe for a delicious Lemon Curd Cake with a White Chocolate Swiss Buttercream frosting. Perfect for birthdays and special occasions!
Ingredients
Units
Scale
For The Cake:
- 2 1/2 cups Cake Flour, sifted
- 2 1/2 tsp Baking Powder
- 1 tsp Sea Salt
- 1/2 cup Milk
- 1 tsp Pure Vanilla Extract
- 2 sticks Unsalted Butter, softened
- 1 1/2 cups White Sugar
- 2 tbsp Lemon Zest
- 2 tbsp Lemon Juice
- 4 Large Eggs
- A heaping load of raspberries!
For the Lemon Curd:
- 1/2 cup White Sugar
- 2 tbsp Lemon Zest
- 1/3 cup Lemon Juice
- 3 Large Eggs
- 1 stick Unsalted Butter, cubed/chilled
For the White Chocolate Buttercream:
- 3/4 cup White Sugar
- 3 Egg Whites
- 2 sticks & 4 tbsp Unsalted Butter, softened
- 2 oz. White Chocolate, melted, cooled
- 1 tsp Pure Vanilla Extract
- 1/8 tsp Sea Salt
Instructions
For the Cake:
- Heat oven to 350°. Butter and flour two 9-inch round cake pans and set aside.
- Whisk flour, baking powder, and salt in a bowl; set aside. Whisk milk and vanilla in a bowl; set aside.
- Cream butter, sugar, zest, and juice together. One by one, add the eggs, beating well each time.
- Alternately add dry ingredients in 3 batches, and wet ingredients in 2 batches. (If you’re using an electric mixer, be sure to initially drop to a low speed for this… unless you like a messy kitchen. Which is totally cool. It’s your kitchen, after all!). Beat until batter is smooth.
- Divide batter equally between cake pans. Tap pans lightly on a solid surface to get rid of any air bubbles. Bake 25-30 minutes, or until a toothpick inserted in middle comes out clean.
- Let cakes cool for 20 minutes in pans; remove, and allow to cool completely (ideally on a wire rack).
For the Lemon Curd:
- Whisk sugar, zest, juice, and eggs in a saucepan until smooth.
- Place over medium heat; cook, stirring the mixture until it thickens to a consistency similar to that of a watery pudding (approx.10 minutes).
- Remove from heat and slowly whisk in butter until melted and smooth.
- Pour curd through a fine-mesh strainer into a jar; chill until ready to use.
For The White Chocolate Swiss Buttercream:
- Place sugar and egg whites in a bowl, over a pot of simmering water; stir mixture until egg whites register 140° on an instant-read thermometer.
- Remove bowl from double boiler; beat on high speed until meringue stiff peaks form. Gently mix in softened butter to meringue; beat until smooth. Stir in white chocolate, vanilla extract, and salt.
To Assemble:
- Place one cake layer, curved side down on a cake stand and spread with ½ cup lemon curd; place top layer curved side up. Use the white chocolate buttercream to ice the cake as you please using a cake spatula (or a large spoon if your kitchen is as bare bones as mine!), and a piping bag if needed.
- Garnish the top of the cake with fresh raspberries.
- Refrigerate to allow the icing to set (about 45 minutes). Serve at room temperature.
Notes
In case you find it helpful, here’s a White Chocolate Buttercream Frosting recipe post that provides more information!
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: French
Keywords: Lemon Curd Cake, Lemon Curd cake with white chocolate swiss buttercream, White Chocolate Swiss Buttercream, White Chocolate Buttercream, Lemon Curd Cake recipe