Nigella Lemon Curd Cake

The delicious Nigella Lemon Curd Cake has butter, lemon zest, vanilla extract, granulated sugar, eggs, buttermilk, lemon juice, flour, baking powder, kosher salt, and a delicious lemon curd filling. Making this recipe takes 2 hours and serves 12.

Try More Nigella Recipes:

• Nigella Chocolate Roulade
• Nigella Lemon Meringue Pie
• Nigella Passionfruit Cheesecake

💗 The Allure Of This Mouth-watering Recipe

• Tangy lemon flavor. Bursting with the taste of bright orange fruits
• Moist and tender texture. The right amount of each ingredient makes it soft and rich.
• Customizable. Change the sweetness and add your own touches.
• Impressive presentation. A colorful and beautiful treat.

❓ What Is Nigella Lemon Curd Cake Recipe?

Nigella Lemon Curd Cake is a moist and tender dessert made with butter, lemon zest, buttermilk, and a homemade lemon curd filling. It offers a delightful balance of tangy and sweet flavors, creating a refreshing citrus experience in every bite.

🍋 Nigella Lemon Curd Cake Ingredients

• 115 g Butter
• 2 tablespoons of lemon zest
• 2 teaspoons Vanilla extract
• 1 ½ cups Granulated sugar
• 4 large eggs
• 1 cup Buttermilk
• ¼ cup Lemon juice
• 2 ½ cups Flour
• 2 ½ teaspoon Baking powder
• ½ teaspoon Kosher salt

Lemon curd

• ⅓ cup Lemon juice
• 1 tablespoon Lemon zest
• ⅔ cup Granulated sugar
• 80 g Butter
• ¼ teaspoon Kosher salt
• 1 large egg
• 3 Egg yolks large

Lemon frosting

• 230 g Butter soften
• 2 tablespoons of lemon juice
• 1 teaspoon Lemon zest
• 4 ¼ cups powdered sugar
• ¼ teaspoon Kosher salt

👩‍🍳 Instructions For Nigella Lemon Curd Cake

1. Prepare 2 8-inch parchment-lined baking pans and preheat oven to 180c (350°F).
2. Mix soft butter and lemon zest in a large bowl. Mix for 3 minutes with an electric hand mixer until creamy.
3. Mix vanilla essence, granulated sugar, and kosher salt thoroughly.
4. Mix continually as you add each egg until it’s creamy.
5. Mix buttermilk and lemon juice in a measuring cup or small bowl.
6. Add flour and baking powder to a medium bowl and whisk until mixed.
7. Mix ½ of the dry mixture with the buttermilk mixture until nearly incorporated.
8. Mix the remaining half of the dry ingredients until just mixed.
9. Divide the batter into two 8-inch baking pans and bake in a 180°C (350°F) preheated oven for 25–30 minutes, or until a toothpick inserted into the cake comes out clean.
10. Cool the cakes to room temperature before removing them from the pans.

Make the lemon curd

1. Put all of the ingredients in a saucepan and cook it over medium-low heat whisking constantly.
2. Once the butter melts, the consistency of the mixture will be thin; don’t increase the heat. Keep whisking until the mixture thickens for about 5 minutes.
3. When the mixture thickens, transfer it to a fine-mesh strainer set over and bowl and strain the mixture from any unnecessary lumps. This will give you a perfect and smooth curd.
4. Cover the bowl tightly with plastic wrap and let the mixture cool for about 20-30 minutes.

Make the lemon frosting

1. In a big mixing bowl, add the room-temperature butter, lemon juice, lemon zest, powdered sugar, and vanilla extract.
2. Mix with an electric hand mixer for a few minutes until the buttercream is light in color and creamy.

Assembly

1. Pipe a small dollop of the buttercream on the surface that you will frost on. Lay the first cake layer over the frosting dot.
2. Pipe a circle around the edges of the cake. Then fill the circle with the lemon curd. Top with the second cake layer.
3. Frost the cake with a very thin layer of buttercream, and place the cake in the freezer to set for 15 minutes. (this is the crumb coat.)
4. Remove the cake from the freezer frost it with the remaining frosting and place it in the freezer for another 10 minutes to set.
5. Decorate the cake with slices of lemon, mint, or edible flowers. Serve and enjoy!

💭 Recipe Tips

• Use fresh lemons. Freshly squeezed lemon juice and zest make Nigella Lemon Curd Cake taste nicest.
• Don’t overmix the batter. An overmixed cake is dense and tough. Mix ingredients just till mixed.
• Ensure accurate oven temperature. An oven thermometer ensures even cake baking.
• Let the cake cool before frosting. Allowing the cake to cool completely prevents the frosting from melting and slipping.
• Chill the lemon curd. To avoid a runny filling, refrigerate and stiffen the lemon curd before spreading it between cake layers.

🍦 What To Serve With Lemon Curd Cake?

There are many things that go well with Nigella Lemon Curd Cake for a delicious treat, serve it with vanilla ice cream, fresh berries, whipped cream, or powdered sugar.

🎚 How To Store Lemon Curd Cake?

• In The Fridge. Wrap the traditional Nigella Lemon Curd Cake tightly and keep it at room temperature for up to three days. For up to one week, put it in the fridge.
• In The Freezer. You can freeze it for up to three months if you wrap it well let it thaw in the fridge before you serve it.

🥵 How To Reheat Lemon Curd Cake?

• In the Microwave. Heat a cake slice on a microwave-safe dish for 10-15 seconds until warm. Overheating can dry the cake.
• In the Oven. Start with a low oven temperature (300°F or 150°C). Heat cake slices on a baking sheet for 5-10 minutes.
• The Steaming. Wrap cake pieces in aluminum foil and steam over simmering water for a few minutes to reheat.

FAQs

Try More Nigella Recipes:

• Nigella Lemon Mousse
• Nigella Chocolate Truffles
• Nigella Baked Alaska

Nigella Lemon Curd Cake Nutrition Facts

Amount Per Serving

• Calories: 400
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 100mg
• Sodium: 200mg
• Carbohydrates: 50g
• Fiber: 1g
• Sugars: 30g
• Protein: 5g

Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:

1. At My Table: A Celebration of Home Cooking
2. Nigella Express: 130 Recipes for Good Food, Fast
3. Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
4. Nigellissima: Easy Italian-Inspired Recipes
5. Nigella Kitchen: Recipes from the Heart of the Home