Four fluffy layers of vanilla cake, complimented by lemon buttercream frosting and delicious lemon curd. This lemon curd cake and recipe is perfect for any occasion!
In the weeks leading up to Easter, I decided to create a cake that I felt captured the Easter spirit. A light cake full of Spring life (despite it actually being Autumn here where I live). Take away the Easter eggs on top and it’s a perfect cake for a birthday, a celebration or because you just feel like a good piece of cake!
The thing about this Lemon Curd cake recipe is that there isn’t actually a recipe for the cake! (Whaaat?). I actually used a baking mix to make the cake (I use Hunter Gatherer Gourmet). It just goes to show you how creative you can be with baking mixes.
I decorated my cake in a semi naked style but there should be enough frosting left over to cover the cake completely if you wish. I also decorated my cake with some speckled Easter eggs, candied lemons and rosemary which I thought added a really nice touch.
The lemon frosting is not to be too overpowering, the lemon curd is quite sweet on it’s own. BUT combined with the cake, all three work together and balance each other out so it’s a very delicious and delightful cake that did not last long!
I used this lemon curd recipe here, with the optional lemon zest which I suggest you use!
Feel free to use any vanilla cake recipe you like, I used a vanilla baking mix by Hunter Gatherer Gourmet. Isn’t it great when there are gluten free and dairy free cake mixes out there! I’m yet to come across a good vanilla cake recipe so I’ll stick my to my yummy baking mixes!
This recipe would also work well with cupcakes, you could stuff them with the lemon curd and pipe some delicious frosting on top with a candied lemon in the frosting.
Feel free to check out my Instagram and tag me in any creations!
Lemon Curd + Cake Frosting Recipe:
Cake Decorating Tips:
- Let the cakes cool, then level and cut in half so you now have four cakes.
- Place some frosting in a piping bag with a large round tip.
- On a cake board on a turn table, place a dollop of buttercream on the board to keep the cake in place.
- Place the first cake layer on the board and place a thin layer of buttercream on top and then a layer of lemon curd (a few tablespoons).
- Feel free to pipe a border around the edge of the cake to stop the lemon curd seeping out. Place dowels in the cake to keep the layers stable.
- Repeat this step until you get to the last piece.
- Place frosting on top of the final layer but not the lemon curd.
- Pipe frosting around the edge of the whole cake and with a sharp surface such as a scraper or ruler, run the scraper around the edge of the cake as you turn with the turntable. Discard frosting on scraper to keep it clean to get a clean look.
- Put frosting in any empty patches on the cake and scrape as you turn.
- Frost the top, pushing the frosting to the edge and then scrape of the edge.
- Place candied lemon pieces on top, rosemary twigs and Easter eggs – other optional decorations could be fresh or freeze dried fruit, macarons, chocolate bark and edible flowers.