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Lemon Curd Filled Lemon Cake

This lemon cake features a tender, moist crumb layered with a hidden layer of sticky, sweet lemon curd. The cake is baked until golden and then assembled to reveal a bright, citrus-filled interior with a soft exterior and a smooth, glossy lemon topping.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 8
Course: Main Course
Cuisine: Contemporary
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter softened
  • 3 large eggs
  • 1/2 cup milk
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup lemon curd prepared
  • 1/2 cup powdered sugar for glaze
  • 1 tablespoon lemon juice

Equipment

  • Mixing bowls
  • Electric mixer
  • 9-inch round cake pans
  • Cooling rack
  • Double boiler or heatproof bowl over simmering water
  • Offset spatula

Method
 

  1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a large mixing bowl, combine the flour, baking powder, and salt. Whisk together to blend evenly.
  3. Cream the softened butter and granulated sugar using an electric mixer on medium speed until pale and fluffy, about 3-4 minutes. Watch for a light, airy texture.
  4. Add eggs one at a time, mixing well after each addition. The mixture should become smooth and slightly thickened with a glossy appearance.
  5. Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk, beginning and ending with the dry. Mix on low speed just until combined. The batter will be thick and smooth.
  6. Divide the batter evenly between the prepared cake pans and smooth the tops with an offset spatula.
  7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown. You should see slight doming and a fragrant citrus smell.
  8. Remove the cakes from the oven, let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  9. Once cooled, spread the lemon curd evenly over the bottom layer of cake. Place the second layer on top and gently press to secure.
  10. Combine powdered sugar with lemon juice to create a glaze. Drizzle over the assembled cake for a glossy finish. Allow the glaze to set before slicing.

Notes

For best results, use fresh lemon curd and ensure the cakes are completely cooled before assembling. The cake can be stored covered in the refrigerator for up to 2 days.