Diethood · by Katerina Petrovska
Lemon Cake with Lemon Curd
NUTRITION · PER SERVING340M COOK
CAL 17%·PRO 10%
CARBS 52G61% OF CAL
1G FIBER14G OTHER38G TOTAL SUGAR
FAT 13G35% OF CAL
7G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist and fluffy lemon cake topped with bright, creamy homemade lemon curd. An elegant, citrus-forward dessert for lemon lovers.
dessertamericanbaked good🥧 baking dish🥄 saucepan🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 12- Water
- 3 large eggs
- 1/3 cup freshly squeezed lemon juice ((about 2 to 3 lemons))
- 1 tablespoon lemon zest
- 3/4- cups sugar
- 4 tablespoons butter (, room temperature, cut up in few pieces)
- 1-1/2 cups cake flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 3 tablespoons butter
- 1 teaspoon pure vanilla extract
- 2 tablespoon freshs lemon juice
- 1-1/4 cups sugar
- 2 tablespoons lemon zest
- 1 cup whipping cream
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons sugar
- Blueberries for Garnish (, optional)
At a glance
PER SERVING · TIME 340M
CAL 17%·PRO 10%
CARBS 52G61% OF CAL
1G FIBER14G OTHER38G TOTAL SUGAR
FAT 13G35% OF CAL
7G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 40m
- Sodium
- 152mg
- Total sugar
- 38g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 84mg
- Calcium
- 52mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 152MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.