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Remove the mixture from the heat. Editor's Tip: Prepare your egg yolks in a bowl for the next step.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Lemon-Curd-Cake_TOHD25_278329_ChristineMa_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the egg yolks","text":"In a small bowl, whisk a small amount of the hot lemon mixture into the egg yolks before returning all to the pan while whisking constantly. Add the butter and cook over medium heat, whisking constantly, until the mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170\u00b0F. Do not allow the mixture to boil.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Lemon-Curd-Cake_TOHD25_278329_ChristineMa_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Chill the curd","text":"Remove the lemon curd from the heat immediately and transfer it to a small bowl. Let it cool before pressing storage wrap over the surface. Refrigerate until cold. Editor's Tip: Press the storage wrap directly on the surface of the curd to prevent it from developing a skin."},{"@type":"HowToStep","name":"Prep the cake pans","text":"Preheat the oven to 350\u00b0 and line three 9-inch round baking pans with parchment.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Lemon-Curd-Cake_TOHD25_278329_ChristineMa_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the cake batter","text":"In a large bowl, beat the oil, sugar, egg yolks and vanilla until well blended. In a small bowl, combine the flour, baking powder and salt. In another small bowl, combine the buttermilk, lemon juice and lemon zest. Add the dry ingredients to the sugar mixture alternately with the buttermilk mixture, beating well after each addition. Editor's Tip: When alternating the ingredients, start with about 1\/3 of the dry ingredients, then add 1\/2 of the buttermilk mixture and repeat, ending with the dry ingredients."},{"@type":"HowToStep","name":"Add the egg whites","text":"In a large bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the batter. Transfer the batter to the prepared baking pans. Editor's Tip: When whisking egg whites, there is a difference between soft and stiff peaks (hint: stiff peaks come after soft peaks). Properly folding in the egg whites results in a fluffy cake texture.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Lemon-Curd-Cake_TOHD25_278329_ChristineMa_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the cakes","text":"Bake the cakes for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Cool the cakes in the baking pans for 10 minutes on wire racks. Remove the cake layers from the pans and cool completely on wire racks.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Lemon-Curd-Cake_TOHD25_278329_ChristineMa_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the frosting","text":"In a large bowl, beat the cream cheese and butter on medium speed for three to four minutes until smooth. Reduce the mixer speed to low. Beat in the confectioners' sugar, lemon juice and zest for two to three minutes until the frosting is fluffy.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Lemon-Curd-Cake_TOHD25_278329_ChristineMa_6.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Assemble the cake","text":"Place one cooled cake layer on a serving plate, spread 1\/2 cup of lemon curd on top and top with 1\/2 cup of frosting. Repeat for the next layer. Top with the last remaining cake layer, and frost the top and sides of the cake with the remaining frosting. Editor's Tip: When frosting a cake, it's a good idea to do a crumb coat first to get a smoother frosting on the base.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Lemon-Curd-Cake_TOHD25_278329_ChristineMa_7.jpg?fit=700,1024"}],"recipeYield":"16 servings","author":[{"@type":"Person","name":"Molly Allen"}],"nutrition":{"@type":"NutritionInformation","calories":" 648 calories","fatContent":"28g fat (11g saturated fat)","cholesterolContent":"134mg cholesterol","sodiumContent":"295mg sodium","carbohydrateContent":"95g carbohydrate (75g sugars","fiberContent":"1g fiber)","proteinContent":"6g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":0,"reviewCount":0,"worstRating":1,"bestRating":5}},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"278329","romance_copy_dek":"This lemon curd cake features tender lemon cake layers, fresh lemon curd and a dreamy lemon cream cheese frosting. 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