Description
This Lemon Curd Cake is a moist and tender dessert featuring a delicate cake base with a luscious lemon curd topping. Perfectly balanced with a hint of tanginess, it makes an ideal treat for any occasion, combining the richness of butter and sour cream with the bright flavor of lemon.
Ingredients
Scale
Cake Ingredients
- 1 cup butter, room temperature
- 1 cup water
- 2 ¼ cups cake flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs, room temperature, beaten
- ½ cup sour cream
- 1 tsp vanilla extract
Topping
- 1 cup lemon curd
- Whipped cream for garnish
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the cake.
- Prepare Pan: Grease a 9-inch springform round pan and line it with parchment paper cut to fit the bottom for easy cake release.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, granulated sugar, baking soda, and salt until well combined.
- Add Wet Ingredients: Stir the beaten eggs, sour cream, and vanilla extract into the dry mixture until evenly incorporated.
- Melt Butter Mixture: In a medium saucepan over medium heat, melt the butter with the water, stirring occasionally until fully melted and hot.
- Combine Mixtures: Gradually add the hot butter and water mixture to the flour mixture while mixing. Note that the batter will be very thin, which is expected for this recipe.
- Pour Batter: Transfer the thin batter into the prepared springform pan, ensuring it is evenly spread.
- Bake Cake: Bake the cake for 20 to 24 minutes until a toothpick inserted in the center comes out clean and the cake is fully baked.
- Cool Cake: Allow the cake to cool completely in the pan before removing the springform and adding toppings.
- Add Topping: Spread 1 cup of lemon curd evenly over the cooled cake surface.
- Garnish: Decorate the top with whipped cream as desired for an elegant finish.
- Serve and Enjoy: Slice and serve your delicious lemon curd cake to guests or family.
Notes
- The batter for this cake is intentionally thin; do not add extra flour or thickeners.
- Using room temperature eggs and butter helps in achieving better texture.
- Cooling the cake completely before adding lemon curd prevents melting and helps maintain a neat appearance.
- Whipped cream garnish is optional but adds a lovely creamy contrast to the tart lemon curd.
- You can store leftovers covered in the refrigerator for up to 3 days.
