White Cake With Lemon Curd

Easter is in 11 days, can you believe it?! How are we already in the middle of April?! I wanted to extend a big THANK YOU to all of you who have been sending me messages about the blackberry thyme ricotta cake. I’m overjoyed to know how much you all love it, but I have another big surprise for you! And yes, it is CAKE! I’ve partnered up with Bob’s Red Mill to bring you the freshest and brightest flavors this Easter. You know how much I love my lemons, and this recipe lets it shine babyyy. The white cake is tender and fluffy because I used Bob’s Red Mill’s SUPER-FINE cake flour, and the curd is just sweet enough with a good tang. Not sure I could ask for more to be served as an Easter dessert.

I’m working with Bob’s Red Mill because I honestly believe in the brand and what they bring to the table. I can taste and see the difference when working with their products. Also, I love that their whole grains are minimally processed and that their products are natural, grown without GMO. We as a society consume enough processed foods daily, and having Bob’s on my kitchen counter is not only a good reminder to treat my body the way it should be treated, but to also create good healthy food for others too.

I genuinely hope you make this one because it shouts spring with one bite. Happy hump day!



for the cake

  • 2 1/2 cups Bob’s Red Mill SUPER-FINE cake flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1/4 cup unsalted butter (room temp)
  • 2/3 cup vegetable shortening
  • 1 cup sour cream (room temp)
  • 1/2 cup whole milk (room temp)
  • 2 tsp. vanilla extract
  • 5 egg whites

for the curd

  • Zest of 4 lemons
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter (room temp)
  • 4 eggs
  • 1/2 cup freshly squeezed lemon juice
  • Pinch of kosher salt

for the buttercream

  • 1 cup unsalted butter
  • 3 cups powdered sugar
  • 1/4 tsp kosher salt
  • 2 tsp. vanilla extract

for assembly

  • 3 layers of the white cake
  • 1/2 cup of lemon curd
  • 1 batch of vanilla buttercream
  • 1 bunch of small white roses or flower of choice (make sure your florist does not use pesticides on their blooms)


for the cake

  • Preheat oven to 325°F
  • Butter & flour (3) 6in cake pans & line with parchment paper.
  • In a stand mixer, cream the butter, shortening and sugar together till fluffy.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, & salt.
  • Add the flour mixture to the butter mixture and beat to combine.
  • In a separate bow, whisk together sour cream, milk, vanilla extract & egg whites till foamy.
  • With the mixer on low speed, add the liquids and mix till just combined. The mixture may look a bit shaggy and unmixed, but don’t worry you’re doing it right!
  • Divide into prepared cake pans & bake for 45mins or until a toothpick inserted in comes out clean.
  • Cool in pan for 10mins before transferring to a wire rack to cool completely before frosting and assembling.

for the curd

  • In a stand mixer, whisk together the sugar & zest till fragrant.
  • Add the butter & beat till fluffy.
  • Add eggs one at a time, making sure to scrape the sides after each addition.
  • Pour in the lemon juice and salt & mix to combine.
  • Pour the mixture into a medium sized saucepan & cook on low heat whisking constantly till the mixture coats the back of a wooden spoon (~10mins). DO NOT heat up the curd too quickly. Be patient or else the eggs will cook too quickly.
  • Pour into a mason jar or bowl, covering the top with plastic wrap as to not form a film.
  • Cool to room temp before storing the in the fridge to cool completely before using.

for the buttercream

  • In a stand mixer, beat the butter till light and fluffy.
  • Add the salt and vanilla extract & beat to combine.
  • Add the powdered sugar in one cup increments, mixing on low & scraping down the sides with each new addition.
  • Pipe the buttercream into a piping bag and set aside till ready to use.

for assembly 

  • Level the cake tops if necessary.
  • Place the first layer on a cake board or serving plater.
  • Squeeze a thing layer of frosting around the outer edge of the cake, making a rim to hold in the pool of lemon curd.
  • Scoop 1/4 cup lemon curd into the center, layer on the next layer of cake and gently push down to encase the curd.
  • Repeat with the next layer, but place the last layer of cake upside down so the bottom is facing up.
  • Frost the top & sides of the cake with the remaining frosting.
  • Cut the roses from their steams leaving 1 inch from the flower so you can stick it into the cake.
  • Starting from the center, stick the roses into the cake in a spiral till the whole top is filled.
  • Chill the cake in the fridge for at least and hour before serving.

*optional: add the stems on the sides of the cake and a couple of leaves for aesthetics!


  1. Ooo looks deliciouuuus

  2. Absolutely perfect!!
    Love ,

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