Single Layer Lemon Cake with Lemon Curd (Edit recipe)

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This lemon cake with lemon curd and cream cheese frosting is a soft, single-layer lemon cake made with fresh lemon juice, lemon zest, and sour cream for a moist and tender crumb. It’s topped with tangy, luxurious lemon cream cheese frosting and finished with a swirl of lemon curd for bright citrus flavor in every bite. Use our Homemade Lemon Curd recipe, or choose your favorite store bought brand.

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Original Recipe

PREP TIME

30 minutes

COOK TIME

30 minutes

INGREDIENTS

17

Serves: 9

Ingredients

1.5 cup All Purpose Flour, spooned and leveled; (about 187g)
.5 tsp Sea Salt
1 tsp Baking Powder
.25 tsp Baking Soda
1 cup Granulated White Sugar
1 Tbsp Lemon Zest
.25 cup Lemon Juice
.5 cup Butter, Unsalted, melted and cooled
.333 cup Whole Milk, (room temperature)
.333 cup Sour Cream, (room temperature)
2 Eggs, (room temperature)
2 tsp Pure Vanilla Extract
8 oz Cream Cheese, Full Fat, softened (1 block)
4 Tbsp Butter, Unsalted, softened
2 cups Powdered Sugar
1 Tbsp Lemon Zest
6 Tbsp Lemon Curd

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350F. Grease a 9 inch round cake pan with butter, then line the bottom with parchment paper.
Mix together the dry ingredients (flour, salt, baking powder, baking soda) in a bowl and set aside.
To a large mixing bowl, add the sugar and the lemon zest and rub together with your fingers to infuse the sugar with lemon flavor.
Using a whisk or handheld mixer, mix the melted butter into the sugar and lemon zest, then mix in the milk and sour cream, then the eggs, lemon juice, and vanilla.
Mix in the dry ingredients until just combined. Be careful not to overmix or it'll make your cake gummy.
Pour the batter into the cake pan and bake for 30 minutes or until a toothpick inserted into the center comes out with only a few crumbs.
Remove the cake from the oven and let it rest for 15 minutes before turning it out onto a cooling rack to cool completely.
Beat together the cream cheese, butter, powdered sugar, and lemon zest with a handheld mixer until smooth.
Frost the top of the cake, then dollop on spoonfuls of lemon curd on top of the frosting and swirl them in.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	539
Fat:	23 g
Carbohydrates:	74 g
Protein:	11 g
Cholesterol:	51 g
Sodium:	175 mg
Fiber:	1 g
Sugars:	54 g
Sugar Alcohol:	0 g
Calculated per serving.