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Ingredients
Scale
- ¾ cup granulated sugar (150 g)
- Zest of 2 large lemons
- ¾ cup unsalted butter, room temperature (170 g)
- 3 large eggs, room temperature
- ½ cup lemon curd, homemade or store-bought (120 g)
- 2 ¾ cups all-purpose flour (330 g)
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- ⅓ cup cream cheese (60 g)
- 1 cup powdered sugar (130 g)
- ¼ cup lemon curd for topping (60 g)
Instructions
- Preheat oven to 350°F (180°C) and grease an 8-inch springform pan.
- Mix granulated sugar and lemon zest in a bowl to create lemon sugar.
- Cream butter and lemon sugar until fluffy.
- Add eggs one at a time, mixing well after each.
- Fold in the lemon curd gently.
- Sift dry ingredients and mix until just combined.
- Pour batter into pan and bake for 45-50 minutes.
- Cool in pan for 10 minutes, then transfer to wire rack.
- Whisk cream cheese and powdered sugar for frosting.
- Frost cooled cake and swirl additional lemon curd on top.
Notes
Use room temperature ingredients for smoother mixing.
Check baking powder freshness for optimal rise.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg