Lemon Curd Cake

Add the lemon juice, large egg yolks, granulated white sugar, salt and lemon zest to a medium saucepan or pot. Whisk everything together.
1/2 cup (120 ml) fresh lemon juice, 4 large egg yolks, at room temperature, 3/4 cup (150 g) granulated white sugar, 1/8 tsp salt, 1 tbsp (10 g) lemon zest (about 1 large lemon)
Heat the lemon mixture over medium-low heat for 20-25 minutes, whisking frequently, until thick. It should coat the back of a spoon once thick enough.
Remove it from the heat and slowly whisk in the cold, cubbed butter.
1/2 cup (112 g) unsalted butter, cold and cut in cubes
Once all of the butter is melted in, transfer the curd to a heatproof, small bowl. Place plastic wrap on top of the curd, so it doesn't form a skin, and allow it to cool completely in the fridge.

Preheat the oven to 350 degrees. Spray a 9x9 pan with non-stick spray and line it with parchment paper.
In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, and salt. Then set aside the flour mixture.
2 1/4 cups (281 g) all-purpose flour, spooned and leveled, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes with an electric mixer.
(You can also use a stand mixer fit with a paddle attachment.)
10 tbsp (140 g) unsalted butter, softened, 1 1/2 cups (300 g) granulated white sugar
Then add in the eggs and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.
3 large eggs, at room temperature, 1 tbsp vanilla
Add the dry ingredients and buttermilk to the wet ingredients a little at a time, mixing on low speed until the cake batter is combined. Scrape the sides of the bowl with a rubber spatula as necessary.
1 cup (240 ml) buttermilk, at room temperature
Fold in the lemon zest.
3 tbsp (30 g) lemon zest (about 3 large lemons)
Pour the batter into the prepared baking pan.
Bake the cake for 35-40 minutes, or until a cake tester comes out clean from the center.
Let the cake cool in the pan on a wire rack until completely cool.

Add the butter to a large mixing bowl and mix on high speed with an electric mixer until pale and fluffy, about 5 minutes.
(If using a stand mixer, use a whisk attachment.)
3/4 cup (168 g) unsalted butter, softened
Then add in the cream cheese and mix on high speed until fluffy, about 1 minute.
6 oz (170 g) cream cheese, cold
Sift in the powdered sugar and mix on low speed until combined.
2 1/4 cups (293 g) powdered sugar
Add in the lemon zest, then mix on high speed until fluffy again.
1/2 tbsp (5 g) lemon zest (about 1/2 large lemon)

When the cake is completely cooled carefully turn the pan over to release the cake. Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.
Transfer the lemon curd to a piping bag.
Pipe the lemon curd into the holes of the cake.
Frost the top of the cake with a thick layer of lemon cream cheese frosting using an offset spatula. Swirl lemon curd into the frosting. Then, serve!

Course: Dessert

Cuisine: American

Keyword: cream cheese frosting, Lemon, lemon cake, lemon curd, lemon curd cake