Lemon Curd Cake

Start by making the lemon curd. Whisk sugar and lemon zest together until you have lemon sugar.

Add 3 egg yolks and whisk until very thick and pale. 

Add lemon juice and salt. Heat over low heat for about 10 minutes, until thick and glossy.

Add the butter a cube at a time, whisking after each piece. Then pour the lemon curd into a bowl to cool down. 

Make the cake. Combine all of the dry ingredients with the butter in a stand mixer - this is called reverse creaming. 

Add the reserved egg whites one at a time, then the whole egg. Beat until smooth.

Slowly pour all of the wet ingredients into the cake batter. 

Make the cream cheese frosting in a bowl once the cake has cooled completely. 

Assemble the cake. Spread a thin layer of frosting on 1 cake, then add the lemon curd. 

Frost the rest of the cake and enjoy! 

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