Go Back

Lemon Curd Cake - Best Birthday Cake Ever!

This Lemon Curd Cake is the best Birthday Cake I have ever had! Made with 20 eggs by a 30 year old Gemperle Family male. This is the kind of cake one gets when they teach their kids how to cook. Every Gemperle male I know is an awesome cook/baker.
Print Recipe Pin Recipe
Course Dessert
Servings 0

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.

Notes

This is one of the best birthday cakes! It takes a bit of time but well worth the effort. Make sure you have lots of eggs on hand .... you will need about 20! You can freeze the leftover egg whites and use them later. I freeze them in an ice tray and pop them into a freezer zip lock after they are firm. Each cube is approximately on egg white. Enjoy
Keyword cake, egg recipe, lemon cake
Tried this recipe?Let us know how it was!