This is a delicious and easy made-from-scratch lemon cake, topped with a luscious lemon curd whipped cream frosting that tastes heavenly and keeps you wanting more. We love lemon cake in our family, and this is especially true for Gorgeous (our moniker for Daughter No.1). She could eat this whole lemon cake on her own if we let her! If you are big on lemons like my family, you will find this lemon cake Simply Irresistible.

Post update June 2019:

Just made this lemon cake again as a celebration cake for my newborn nephew. It was the perfect party cake … delicious, lemony and creamy yet wonderfully light!

I managed to do a recipe video this time. Check it out here.  Do note the different frosting proportions in the vid as I have made it four tier this time. With much more lemon goodness! 

The recipe is easy, just using simple ingredients that are readily available. Not complicated and once you whip it up, it is a real winner!

The cake comes out really nicely and the mild lemon vanilla fragrance that lingers in the kitchen is divine. Ok, I am typically critical of sugar levels and almost always give sugar quantities in all recipes the ‘wicked eye’ to get to my exact sweet spot. Here, we get a firm fine crumb that cuts well and with a perfect balance between those sweet and tart flavours.

The pale lemon frosting made with fresh cream and lemon curd is light and yet packs a tangy and exuberant bite. Literally a burst of lemony sunshine you can eat off a spoon. Much like we do 🙂

Now if you are thinking of skipping a step and making this recipe without the lemon curd, STOP RIGHT THERE.

The secret IS the delicious, creamy lemon curd which makes this lemon cake subtly sweet and perfectly tangy. The lemon curd is what gives that full-bodied zest and tartness that simply cannot be substituted with plain lemon juice or zest. Check out my lemon curd recipe or click here for the video on how to make lemon curd!

The cake has a moist crumb, delicious and is not too sweet; it cuts wonderfully and plates even more beautifully. Lemon curd, fresh cream, cake and strawberries – the perfect combination.  

To me, this is the quintessential dessert after a heavy meal; the citrus sweetness of the lemon is refreshing on the palate and goes easy on a full stomach. Whenever I host family that is not big on dessert after a hefty dinner, this is my go-to dessert because everyone somehow cannot resist the tangy, lemony zest of this cake that lifts the appetite. This irresistible luscious lemon cake brings harmony and puts a perfect full stop on a meal – replete and complete…perfect.

PS: Perhaps the only improvement that I would probably make for this lemon cake is doubling the frosting and building it four tier with more layering of that delicious lemon whipped cream. I think I was being Mom and trying to go ‘healthy’ for Gorgeous with two tiers (we made this for her birthday) in case she really did polish off the whole cake!

Post Update:

I did make it four tier! And this time, decorated with gooseberries, raspberries and blackberries. Check out my Luscious Lemon Cake vid below!

Serving: 2 7-inch tins

Ingredients

Cake

• 2 1/2 cups cake flour
• 2 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 5 eggs, room temperature
• 1 1/2 cup sugar
• 1 1/2 tbsp pure vanilla extract
• 1 cup canola oil
• 1 cup buttermilk (Substitute: 1 cup milk with 3 tbsp of lemon juice)
• 3 tbsp lemon juice
• 1 tbsp lemon zest

Lemon Curd Frosting (Click over here for my Lemon Curd video)

• 4 eggs
• 2/3 cup sugar
• 2 tbsp lemon zest
• 3/4 cup freshly squeezed lemon juice (~3 large lemons)
• 80g unsalted butter, cut into small pieces
• 1 3/4 cup heavy cream

Instructions

1. Preheat the oven to 175°C/ 350°F and line two 7-inch cake tins with parchment paper.
2. Whisk together the cake flour, baking powder, baking soda and salt. Set aside.
3. Using an electric mixer, whisk the eggs on medium speed (~1/2 minute)
4. Add the sugar and continue to beat on medium speed (~1/2 minute).
5. Add vanilla and oil and beat on medium speed (1 minute)
6. Decrease the mixer speed to low and slowly mix in ~ half of the flour mixture, alternating with the buttermilk until completely incorporated. Lastly, add in the lemon juice and lemon zest.
7. Do not over-mix. Beat until just combined and smooth, scraping down the sides of the mixing bowl as needed. The batter will be thin.
8. Pour batter into the two 7-inch baking tins. (For nice even layers, I measured them equally, ~ 860g each including the tin.)
9. Bake for 30-40minutes at 175°C /350°F or until a toothpick inserted in the center comes out clean. Let cool in the pan for a couple of minutes and then remove.
10. Cool the cake completely to room temperature before frosting.

Lemon curd frosting

1. To make the lemon curd, in a medium heatproof bowl, place eggs, sugar, lemon zest, and juice. Whisk to combine.
2. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine took ~10 minutes).
3. Check your thermometer. Heat to about 75°C /175°F to cook the eggs.
4. Remove from heat and immediately strain mixture through a sieve.
5. Add butter and whisk until completely melted and the mixture is smooth. Refrigerate for at least 1 hour or cool completely before use.
6. Using a chilled bowl and chilled beaters, whisk the cold heavy cream until soft peaks.
7. At this point, add in the lemon curd and mix well. Stop once the cream holds a stiff peak.

Assembly

1. Place first cake layer and spread the top with 1/4 of the lemon curd frosting.
2. Place second cake layer on top of the first, then cover the sides and the top with the remaining frosting.
3. Decorate with fresh strawberries.

Note:

Lemon curd can be made ahead and kept in the fridge for up to a week or frozen up to 2 months. To use, place overnight to thaw in the fridge.

Frosting can be daunting and takes practice so I usually try and have fun with it. Clean-cut, even sides are always elusive for me so I decided to do small little shell prints with the off-set spatula. Think Pablo Picasso and let the creativity come forth! 🙂

If you made this Luscious Lemon Cake, please tag me at #thesugarcrumble on FB or Instagram. Would love to see it!

Print Recipe

Luscious Lemon Cake (Simply Irresistible!)

A delicious, moist lemon cake with just the right balance between sweet and tart. Simply irresistible!

Prep Time30 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr 10 minutes mins

Author: Kai

Ingredients

Cake

• 2 1/2 cups cake flour
• 2 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 5 eggs room temperature
• 1 1/2 cup sugar
• 1 1/2 tbsp pure vanilla extract
• 1 cup canola oil
• 1 cup buttermilk (Substitute:1 cup milk with 3 tbsp of lemon juice)
• 3 tbsp lemon juice
• 1 tbsp lemon zest

Lemon Curd Frosting (Check above for Lemon Curd video link)

• 4 eggs
• 2/3 cup sugar
• 2 tablespoon lemon zest
• 3/4 cup freshly squeezed lemon juice (~3 large lemons)
• 80 g unsalted butter cut into small pieces
• 1 3/4 cup heavy cream

Instructions

Cake

• Preheat the oven to 175°C/ 350°F and line two 7-inch baking tins with parchment paper.
• Whisk together the cake flour, baking powder, baking soda and salt. Set aside.
• Using an electric mixer, whisk the eggs on medium speed (~1/2 minute)
• Add the sugar and continue to beat on medium speed (~1/2 minute).
• Add vanilla and oil and beat on medium speed (1 minute)
• Decrease the mixer speed to low and slowly mix in ~ half of the flour mixture, alternating with the buttermilk until completely incorporated. Lastly, add in the lemon juice and lemon zest.
• Do not over-mix. Beat until just combined and smooth, scraping down the sides of the mixing bowl as needed. The batter will be thin.
• Pour batter into the two 7-inch baking tins. (For nice even layers, I measured them equally, about 860g each including the tin.)
• Bake for 30-40minutes at 175°C /350°F or until a toothpick inserted in the center comes out clean. Let cool in the pan for a couple of minutes and then remove.
• Cool the cakes completely to room temperature before frosting

Lemon curd frosting

• To make the lemon curd (see recipe note), in a medium heatproof bowl, place eggs, sugar, lemon zest, and juice. Whisk to combine.
• Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking until mixture becomes thick (~10 minutes).
• Check your thermometer. Heat to about 75°C /175°F to cook the eggs.
• Remove from heat and immediately strain the mixture through a sieve.
• Add butter and whisk until completely melted and the mixture is smooth. Refrigerate for at least 1 hour or cool completely before use.
• Using both a chilled bowl and chilled beaters, whisk the cold heavy cream until soft peaks,
• At this point, add in the lemon curd and mix well. Stop once the cream holds a stiff peak.

Assembly

• Place first cake layer and spread the top with 1/4 of the lemon curd frosting
• Place second cake layer on top of the first, then cover the sides and the top with the remaining frosting.
• Decorate with fresh strawberries.

Video

Notes

Lemon curd can be made ahead and kept in the fridge for up to a week, or can be frozen for up to 2 months. To use, place overnight to thaw in the fridge.

If you are making this a 4 tier Luscious Lemon Cake, check out my post updated video above for the different frosting proportions. Enjoy!