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Perfect Lemon Curd Filled Birthday Cake Recipe with Easy Swiss Meringue Buttercream

lemon curd filled birthday cake - featured image
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A bright and creamy lemon curd filled birthday cake paired with a light and silky Swiss meringue buttercream. This recipe balances zesty freshness with creamy sweetness, perfect for celebrations.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk
  • 1 tsp pure vanilla extract
  • 2 tbsp fresh lemon zest (from about 2 lemons)
  • ¼ cup (60ml) fresh lemon juice
  • For the Lemon Curd Filling:
  • 3 fresh lemons (for about ½ cup juice)
  • ¾ cup (150g) granulated sugar
  • 3 large eggs
  • 6 tbsp (85g) unsalted butter, cubed
  • Pinch of salt
  • For the Swiss Meringue Buttercream:
  • 4 large egg whites
  • 1 cup (200g) granulated sugar
  • 1 ½ cups (340g) unsalted butter, softened and cut into cubes
  • 1 tsp pure vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Cake Batter (20-25 minutes): Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans. Whisk together flour, baking powder, and salt in a bowl. In a separate large bowl, beat softened butter and sugar until light and fluffy (about 5 minutes). Add eggs one at a time, beating well after each. Stir in vanilla extract, lemon zest, and lemon juice. Alternate adding dry ingredients and milk in three parts, mixing gently until just combined. Avoid overmixing.
  2. Bake the Cake (30-35 minutes): Divide batter evenly between pans and smooth tops. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to cooling racks to cool completely.
  3. Make the Lemon Curd (15-20 minutes): In a double boiler, whisk sugar, eggs, lemon juice, and salt. Stir continuously over simmering water until thickened and coats the back of a spoon (10-15 minutes). Remove from heat and whisk in butter until smooth. Chill until set.
  4. Prepare the Swiss Meringue Buttercream (20-25 minutes): Over simmering water, whisk egg whites and sugar constantly until sugar dissolves and mixture reaches 160°F (71°C). Transfer to mixer and whip on high until stiff, glossy peaks form and mixture cools to room temperature. Add softened butter cubes gradually, beating well after each addition. Add vanilla extract and salt. Beat until smooth and creamy. If curdled, continue beating until smooth.
  5. Assemble the Cake (15-20 minutes): Place one cake layer on a plate. Spread a generous layer of chilled lemon curd on top. Place second cake layer on top. Frost entire cake with Swiss meringue buttercream using an offset spatula. Smooth or create swirls as desired. Chill briefly if needed to set frosting before serving.

Notes

If buttercream is too soft, refrigerate for 10 minutes then re-whip. Avoid rushing lemon curd to prevent sogginess. Use room-temperature egg whites for best meringue results. If curd splits, whisk over low heat to smooth. Assemble cake same day for best texture and flavor. Refrigerate leftovers up to 4 days; bring to room temperature before serving. Freezing is possible but may affect texture.

Nutrition

Keywords: lemon curd cake, birthday cake, Swiss meringue buttercream, lemon cake, homemade lemon curd, easy buttercream, celebration cake

Find it online: https://lumalunch.com/perfect-lemon-curd-filled-birthday-cake-recipe-with-easy-swiss-meringue-buttercream/