Lemon Curd Cream Cake
 
Prep time
Cook time
Total time
 
This Lemon Curd Cream Cake is the best birthday cake ever, topped with a lemon glaze and full of buttery, sweet, tart lemon curd and fluffy homemade whipped cream! My favorite recipe for lemon curd below really makes twice as much as you need for this cake, so feel free to half it, but I always make the full batch to have some left over. The recipe below directs you to serve the cake with lemon curd and whipped cream on the side, but of course feel free to destroy your cake and make a delicious mess, like I did.
Author:
Serves: 9-12
Ingredients
Cake Ingredients:
  • 1/2 cup butter
  • 1/2 cup water
  • 1 1/8 cups cake flour
  • 1 cup white sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1/4 cup sour cream
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 1 recipe lemon curd, prepared (I strongly homemade and not store-bought)
Lemon Glaze Ingredients:
  • 2 teaspoons lemon juice
  • 1/4 cup confectioners' sugar
  • 1/2 tablespoon butter, melted
Whipped Cream Ingredients:
  • 3 tablespoons powdered sugar
  • 1 cup heavy whipping cream
Instructions
  1. Make the cake: Preheat the oven to 375 degrees and grease an 8-inch square baking pan (I usually use Wilton's Cake Release to grease my whole pan and then place a sheet of greased parchment in the bottom of the pan). In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour and sugar before adding the egg, sour cream, almond extract, vanilla extract, baking soda, and salt. Mix to combine. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Pour the batter into the prepared baking pan. Bake at 375 degrees for 17-22 minutes or until a toothpick inserted in several places comes out with a few moist crumbs. Cool completely (I stick mine in the fridge and it was cool in about an hour).
  2. Make the toppings: In a medium bowl, combine lemon juice and confectioners' sugar. Whisk in the melted butter and 1 tablespoon water. Pour just enough of the glaze over the cake to evenly coat the surface in a thin layer (use the back of the spoon to spread it around). Whip together whipping cream and powdered sugar to stiff peaks. Serve the cake with lemon curd and whipping cream.
Recipe by Willow Bird Baking at https://willowbirdbaking.com/2016/05/01/lemon-curd-cream-cake/