Description
Zesty lemon curd snack cake delivers sunshine on a plate with its tangy-sweet profile. Moist crumb and creamy lemon filling promise a delightful escape that beckons you to savor each memorable bite.
Ingredients
Scale
Lemon Curd:
Citrus Ingredients:
- ¾ cup (177 ml) lemon juice
- 1 tablespoon (15 ml) lemon zest
Sweeteners:
- ¾ cup (150 g) granulated sugar
Binding Ingredients:
- 2 large eggs
- 1 large egg yolk
Dairy Ingredients:
- 6 tablespoons (85 g) unsalted butter
Cake:
Dairy Ingredients:
- 8 tablespoons (113 g) unsalted butter, softened
- 1 cup (237 ml) buttermilk
Sweeteners:
- 1 ½ cup (300 g) sugar
Citrus Ingredients:
- 4 lemons, zested
Eggs:
- 3 eggs, room temperature
Flavor Enhancers:
- 1 ½ teaspoons vanilla extract
Dry Ingredients:
- 2 cups (240 g) flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Frosting:
Dairy Ingredients:
- 8 tablespoons (113 g) unsalted butter, softened
- 8 ounces (226 g) cream cheese, softened
- 2–3 tablespoons (30–45 ml) heavy cream
Sweeteners:
- 3 ½–4 cups (420–480 g) powdered sugar
Flavor Enhancers:
- 1 teaspoon
Instructions
- Craft a double boiler setup for the lemon curd, combining citrus juice, zest, sugar, eggs, and egg yolk while whisking constantly until the mixture transforms into a luxurious, thick consistency.
- Remove the curd from heat and incorporate unsalted butter, stirring until seamlessly smooth.
- Transfer the silky curd into a glass container, allow to cool briefly, then refrigerate overnight for proper setting.
- Heat the oven to 350°F (175°C) and prepare a 9×9 inch baking dish with parchment paper and grease.
- Cream softened butter and sugar using an electric mixer until light and fluffy.
- Introduce eggs individually, ensuring thorough integration after each addition.
- Fold in lemon zest, buttermilk, and vanilla extract, creating a fragrant base.
- Gently incorporate dry ingredients – flour, baking powder, baking soda, and salt – mixing until just combined to maintain cake’s tender texture.
- Pour batter into prepared baking dish, spreading evenly.
- Bake for 30-35 minutes, checking doneness with a toothpick that should emerge clean when inserted into the center.
- Allow cake to cool completely within the pan, ensuring structural integrity.
- Whip softened butter and cream cheese together until achieving a creamy consistency.
- Gradually blend powdered sugar and vanilla extract, creating a smooth frosting.
- Adjust frosting texture with heavy cream, adding tablespoon by tablespoon until desired thickness is reached.
- Carefully extract cake from pan and puncture surface with fork or skewer.
- Generously fill perforations with lemon curd, ensuring even distribution.
- Lavishly spread frosting across cooled cake surface.
- Embellish with strategic dollops of lemon curd for a visually appealing finish.
Notes
- Chilling the lemon curd overnight helps develop a rich, intense citrus flavor and creates a perfect silky texture for spreading into the cake.
- Use fresh lemon zest and juice for the most vibrant and bright flavor profile in both the curd and cake batter.
- Allow cake to cool completely before adding lemon curd and frosting to prevent melting and ensure clean, professional-looking layers.
- Poking holes in the cake enables the lemon curd to seep deep into the crumb, creating deliciously moist and tangy pockets throughout each slice.
- Room temperature ingredients like eggs, butter, and cream cheese blend more smoothly and help create a lighter, more tender cake texture.
- Store leftover cake in an airtight container in the refrigerator for up to 4 days, allowing flavors to meld and develop even more deliciousness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 40 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg