Lemon Cake

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.

Author: Cooking with Conks

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 9 Servings

Calories: 589 kcal per serving

Ingredients

1 ½ cups - all-purpose flour
½ tsp - sea salt
1 tsp - baking powder
¼ tsp - baking soda
1 cup - granulated sugar
1 - lemon
4 tablespoons - lemon juice
½ cup - butter
⅓ cup - whole milk
⅓ cup - sour cream
2 - eggs
2 teaspoons - vanilla
8 ounces - cream cheese
4 tablespoons - butter
2 cups - powdered sugar
1 - lemon
6 tablespoons - lemon curd

Instructions

Preheat your oven to 350°F. 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, let it rest for a few minutes, then take it out of the pan and place on a cooling rack to cool completely.
For the frosting, beat together the cream cheese, butter, powdered sugar, and lemon zest with a handheld mixer until smooth.
Once the cake has fully cooled, 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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