Shugary Sweets · by Aimee Shugarman★ 5.0 (8)
Lemon Cake with Lemon Curd Frosting Recipe
NUTRITION · PER SERVING160M COOK
CAL 32%·PRO 10%
CARBS 94G58% OF CAL
1G FIBER71G SUGAR22G OTHER
FAT 29G40% OF CAL
17G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A homemade lemon cake with layers of creamy lemon frosting and tangy lemon curd filling. Impressive yet achievable, it's a bright and impressive dessert from scratch.
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View the full recipe on Shugary Sweets →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 5 egg whites (room temperature)
- ¾ cup buttermilk (divided)
- 2 lemons (zested (about 2 Tablespoons of zest))
- ¾ cup unsalted butter (softened)
- 1 ¾ cup granulated sugar
- 2 ½ cups cake flour
- 1 Tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 lemon (zested and juiced)
- 2 Tablespoons heavy cream
- ¼ cup lemon curd**
At a glance
PER SERVING · TIME 160M
CAL 32%·PRO 10%
CARBS 94G58% OF CAL
1G FIBER71G SUGAR22G OTHER
FAT 29G40% OF CAL
17G SAT12G 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
- 15m
- Cook
- 25m
- Sodium
- 118mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 91mg
- Calcium
- 35mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 118MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.