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Lemon Cake With Cream Cheese Frosting Recipe (with Video)

Wheat, Grain, Gluten
bakewithzoha
By
bakewithzoha

Discover our Lemon Cake With Cream Cheese Frosting Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
12

Prep 1h | Cook 30min

Ingredients

Lemon Cake
- 1.333 c Sugar, 290g
- 2 Lemons, zested
- 0.5 c Unsalted butter, melted (113g)
- 0.25 c Oil, 50g
- 3 Large eggs
- 1 tsp vanilla
- 2.333 c Cake flour, 305g, or mix 275g all purpose flour with 30g cornstarch
- 0.75 tsp Salt
- 1.5 tsp Baking powder
- 0.5 tsp Baking soda
- 1 c Sour cream, 240g
- 0.25 c Lemon juice, 55g
Lemon Curd
- 0.5 c Lemon juice, 110g
- 0.25 c water, 60g
- 2 Eggs
- 2 Egg yolks
- 0.667 c Sugar, 145g
- 1 tbsp Corn starch
- 2 tbsp Unsalted butter, 28g
- pinch Salt
Simple Syrup
- 0.25 c water, 60g
- 0.25 c Sugar, 55g
Cream Cheese Frosting
- 2 blocks Cream cheese, 16 oz or 453g, room temp
- 2 sticks Butter, 226g or 1/2 cup, room temp
- 3 c icing sugar
- 0.5 tsp vanilla
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Directions

Lemon Cake Preparation
1. Preheat the oven to 350F and prepare 2 8-9" cake pans with parchment paper and butter.
2. Massage the lemon zest into the sugar until it looks fluffy. Add the melted butter and oil and whisk for 2 minutes. Then add the eggs and vanilla and whisk for another 1-2 minutes.
3. Sift in all the dry ingredients and fold to combine.
4. Lastly, fold in the sour cream and lemon juice.
5. Divide the batter evenly between the 2 pans and bake for 25-28 minutes until done.
6. Let the cakes cool in the pans for 10-15 min, then turn onto a wire rack and let cool completely.
Lemon Curd Preparation
1. Mix the water, lemon juice, sugar, cornstarch, salt, eggs and egg yolks in a nonstick pan, and stir and cook on low heat until they form a thick mixture that coats the back of a spoon.
2. Remove from heat and mix in the butter until combined.
3. Pass through a fine sieve mesh, cover with cling wrap and refrigerate until fully cooled down.
Simple Syrup Preparation
1. Heat the water and sugar in a saucepan on medium heat until the sugar dissolves. Remove from heat and let cool down fully.
Cream Cheese Frosting Preparation
1. Whisk the butter using the balloon whisk attachment of your stand mixer for 5-7 minutes until it is light and fluffy, and almost white in color.
2. Add the sugar and vanilla, and whisk for another ~5 minutes until well combined.
3. Add the cream cheese a little at a time, whisking at medium speed, until everything just comes together. Avoid mixing too much after the addition of the cream cheese.
Cake Assembly
1. Once everything has cooled down, start assembly. Trim off the domes from the cakes (i.e., level them off) and divide each cake into 2 even layers so you have 4 layers total.
2. Place one layer onto a turn table and brush generously with simple syrup. Add a layer of cream cheese frosting, and pipe it around the edges to create a dam. Fill with a layer of lemon curd.
3. Repeat until all layers are done. Coat the cake in a thin layer of cream cheese frosting as the crumb coat and let it cool until it is stiff.
4. Frost the cake with the remaining cream cheese frosting in any decoration style you like, and top off with the remaining lemon curd.
5. Decorate with candied lemon slices if desired, and serve!

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