Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Lemon Cake with Lemon Curd and Vanilla Ermine Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 12 reviews

This luscious Lemon Cake features moist layers infused with fresh lemon zest and juice, complemented by a tangy lemon curd and a smooth vanilla ermine frosting. Perfectly balanced with sweetness and citrus brightness, this cake is a delightful treat for any occasion, combining classic baking with a refreshing twist.

  • Total Time: 4 hours 35 minutes
  • Yield: 12 servings

Ingredients

Cake

  • 2 1/4 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter (room temperature)
  • 1 Tbsp lemon zest (from one large lemon or 2 medium)
  • 1 1/2 cups granulated sugar
  • 3 large eggs (room temperature)
  • 1 1/2 tsp vanilla extract
  • 3/4 cup milk (room temperature)
  • 1/4 cup lemon juice (fresh squeezed, from one large lemon)

Lemon Curd

  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup lemon juice (fresh squeezed, from one large lemon)
  • 2 tsp lemon zest (from one large lemon)
  • 3 Tbsp unsalted butter (cubed)

Vanilla Ermine Frosting

  • 8 Tbsp all-purpose flour
  • 2 cups granulated sugar
  • Pinch salt
  • 2 cups milk
  • 2 tsp vanilla extract
  • 2 cups unsalted butter (room temperature)

Decoration

  • Lemon slices
  • Additional lemon zest for garnish (optional)

Instructions

  1. Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour three 6-inch round cake pans and line the bottoms with parchment paper to ensure easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
  3. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat the room temperature unsalted butter and lemon zest on medium speed until smooth. Add granulated sugar and beat on medium-high speed for about 3 minutes until the mixture is pale and fluffy.
  4. Add Eggs and Vanilla: Lower the mixer speed. Add the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract.
  5. Combine Dry and Wet Ingredients: Alternately add the flour mixture and the mixture of milk and lemon juice to the batter, starting and ending with the flour. This involves three additions of the flour mixture and two of the milk-lemon juice mixture. Mix well after each addition, ensuring a smooth batter.
  6. Fill Pans and Bake: Divide the batter evenly among the prepared cake pans, smoothing the tops. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out mostly clean.
  7. Cool Cakes: Allow the cakes to cool in their pans on wire racks for 10 minutes. Then, turn them out onto wire racks and cool completely.
  8. Make Lemon Curd: In a small pot, whisk together eggs and sugar. Add lemon juice, lemon zest, and cubed butter. Cook over medium-low heat, stirring constantly until the mixture thickens and coats the back of a spoon. Transfer to a glass bowl, cover the surface directly with plastic wrap to prevent skin formation, and chill for 2 hours until set.
  9. Prepare Vanilla Ermine Frosting - Step 1: In a medium saucepan, whisk together sugar, flour, and a pinch of salt. Add milk and vanilla extract and whisk to combine.
  10. Prepare Vanilla Ermine Frosting - Step 2: Cook the mixture over medium heat, stirring constantly until it comes to a boil. Continue cooking and stirring for 1 to 2 more minutes until it thickens to a pudding-like consistency. Remove from heat immediately.
  11. Cool Frosting Base: Pour the mixture into a bowl and cover the surface directly with plastic wrap to prevent a skin. Let it cool to room temperature.
  12. Finish Frosting: Using a stand mixer or hand mixer, beat the room temperature unsalted butter on high speed for about 3 minutes until pale and fluffy. Gradually add the cooled flour mixture one tablespoon at a time, beating well after each addition. Continue beating for 2 to 3 minutes until smooth and fluffy.
  13. Assemble Cake - First Layer: Place one cake layer on a cake stand or serving plate. Using a bamboo skewer, poke holes in the cake and optionally drizzle with simple syrup for moisture.
  14. Apply Frosting and Lemon Curd: Spread a thin layer of vanilla ermine frosting over the cake layer, then pipe a border around the edge to hold the lemon curd. Fill the center with about one-third of the chilled lemon curd.
  15. Repeat Layers: Add the second layer of cake and repeat the frosting and lemon curd filling process. Top with the final cake layer.
  16. Crumb Coat: Apply a thin crumb coat of frosting over the entire cake. Chill for 20 minutes to set.
  17. Final Frosting & Decoration: Frost the top and sides smoothly using an icing scraper. Pipe rosette dollops with a 1M piping tip using the remaining frosting. Chill for another 20 minutes. Spread remaining lemon curd on top. Decorate the bottom edge with lemon slices and sprinkle the top with fresh lemon zest if desired.

Notes

  • Allow all eggs, butter, and milk to reach room temperature for better batter texture.
  • Ensure lemon curd cools completely before assembling to prevent melting the frosting.
  • Simple syrup can be made by dissolving equal parts sugar and water, boiled and cooled, for moistening the cake layers.
  • Use fresh lemon zest and juice for the best citrus flavor.
  • Chilling the cake between frosting steps helps to achieve clean, professional-looking layers and decoration.
  • Author: Amelia
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/lemon-cake-with-lemon-curd-and-vanilla-ermine-frosting-recipe/