Lemon Curd Birthday Cake with Lemon Swiss Meringue Buttercream Frosting
This Lemon Curd Birthday Cake, crafted by my 30-year-old son for my birthday last fall, was an absolute masterpiece. It was hands down the best birthday cake I have ever enjoyed. Packed with nearly 20 eggs, rich butter, and bursting with vibrant lemony flavor, it was as delectable as it was visually stunning.
I am incredibly proud of all the Gemperle Family males—they are remarkable bakers and cooks. This is the result of teaching our boys the art of cooking and baking. When you emphasize the value of real food, your children develop a deep appreciation for homemade creations.
I fondly remember many weekends spent in the kitchen with my boys when they were young. Everyone had a task—one whisking eggs, another measuring flour, and someone else zesting lemons. The kitchen would fill with laughter, the occasional spill, and the unmistakable aroma of something delicious taking shape. These moments weren’t just about cooking; they were about bonding, teamwork, and creating memories that would last a lifetime.
Cooking from scratch is more than a task; it’s a celebration of real food. Eggs epitomize this authenticity, offering a foundation for healthy and wholesome eating. There’s a unique joy in creating something special in the kitchen, a joy that nourishes both body and soul.
Try our Lemon Curd Birthday Cake from the Gemperle Kitchen and enjoy a day of fun with your family.
Lemon Curd Cake - Best Birthday Cake Ever!
Ingredients
Lemon Curd Cake
- 2 sticks (1 cup) unsalted butter room temperature
- 1/1/2 cups all purpose flour
- 1 1/2 cups cake flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup sour cream
- 2 tbsp lemon zest about two lemons finely grated
- 2 tbsp lemon juice freshly squeezed, about 1/2 lemon
- 2 cups sugar
- 4 eggs large
Lemon Curd
- 16 egg yolks large
- 1 1/4 cup lemon juice about 6 lemons
- 2 cups sugar
- 1/4 tsp salt
- 2 1/2 cups unsalted butter cold and cut into pieces
Lemon Curd Swiss Meringue Buttercream Frosting
- 4 egg whites
- 1 1/4 cup sugar
- 3 sticks unsalted butter (about 1 1/2 cups) room tempurature
- 3/4 cup lemon curd (from recipe)
Instructions
Lemon curd cake
- Preheat oven to 350 degrees F. Butter two 9 inch cake pans and place buttered parchment paper on the bottom. Dust pans with flour.
- Sift together flours, baking powder and salt. Set bowl aside. Combine sour cream with lemon zest and lemon juice, set bowl aside.
- Beat butter on medium high until fluffy (about 1 minute). Add sugar and continue beating for 4-5 minutes. Add the eggs on at a time and beat for about 1 minute each.
- On a low speed add flour mixture alternating with sour cream/zest mixture. Do not overmix.
- Divide batter into two 9 inch pans. Bake 30-35 minutes and rotate half way through. Cake should be golden brown and a toothpick inserted into the middle should come out clean. Let cool 20 minutes and invert cakes onto a rack. Peel off parchment paper. Reinvert cakes and let them cool completely.
- Trim cake with serrated knife to flatten. Then cut each cake in half horizontally. So now there are 4 layers. Spread 1/2 cup of lemon curd on layer. Repeat for each of the layers, except leave the top layer uncoated. Spread the Swiss Lemon Curd Butter Cream Frosting over the entire cake. Refrigerate about 30 minutes. Spread the rest of the frosting over the cake. Refrigerate about 30 minutes before decorating with the remaining Lemon Curd. Use your creativity to decorate!
Lemon Curd
- Combine egg yolks, sugar, lemon zest and lemon juice in a saucepan and whisk to combine.
- Cook over medium high heat, stirring constantly with a wooden spoon, about 8-10 minutes until the mixture coats the back of the spoon. It should reach 160 degrees F on an instant read thermometer.
- Remover saucepan from heat and add salt and butter one piece at a time. Stir until smooth and strain through a fine sieve strainer into a bowl. Cover with plastic wrap and refrigerate until chilled and set.
Swiss Meringue Buttercream Frosting
- In a heatproof bowl of an electric mixer, set over a saucepan of simmering water, combine the egg whites and sugar. Whisk constantly until the sugar has desolved and the temperature is about 160 degrees F.
- Beat mixture with electric mixer until it holds stiff peaks, about 6 minutes, and has cooled.
- Switch to paddle attachment on mixer. On a medium low setting add the butter one piece at a time. If the frosting appears to separate, beat on medium high about 3-5 additional minutes. Add 3/4 cup lemon curd with a rubber spatula by had until frosting is smooth.
