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Perfect Lemon Curd Layer Graduation Cake Recipe with Edible Gold Drip

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A bright and creamy lemon curd layer cake with a light cream cheese frosting and a stunning edible gold drip, perfect for graduations and celebrations.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • Zest from 2 lemons
  • ¾ cup (180ml) fresh lemon juice
  • 1 cup (200g) granulated sugar (for lemon curd)
  • 3 large eggs (for lemon curd)
  • 6 tablespoons (85g) unsalted butter, cut into pieces (for lemon curd)
  • Zest from 1 lemon (for lemon curd)
  • 8 ounces (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened (for frosting)
  • 3 to 4 cups (360 to 480g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract (for frosting)
  • 1 tablespoon fresh lemon juice (for frosting)
  • ½ cup (90g) white chocolate, chopped
  • 3 tablespoons (45ml) heavy cream
  • Edible gold dust or edible gold leaf, as needed
  • 1 tablespoon clear piping gel (optional, for drip control)

Instructions

  1. Prepare the Cake Layers (about 45 minutes): Preheat oven to 350°F (175°C). Grease and flour two 8-inch pans. Whisk together flour, baking powder, and salt.
  2. Cream butter and sugar until light and fluffy (about 5 minutes). Add eggs one at a time, beating well after each. Mix in vanilla extract and lemon zest.
  3. Alternately add dry ingredients and milk, starting and ending with flour mixture. Mix until just combined.
  4. Divide batter evenly between pans, smooth tops. Bake 30-35 minutes or until toothpick comes out clean. Cool in pans 10 minutes, then on wire racks completely.
  5. Make Lemon Curd (about 20 minutes): Whisk lemon juice, sugar, eggs, and lemon zest in saucepan. Cook over medium-low heat, stirring constantly until thickened (10-12 minutes). Remove from heat, stir in butter until smooth. Chill until set.
  6. Prepare Cream Cheese Frosting (10 minutes): Beat cream cheese and butter until smooth. Gradually add powdered sugar until spreadable. Mix in vanilla and lemon juice.
  7. Assemble Cake (about 20 minutes): Level cooled cake layers if needed. Spread ½ cup lemon curd on first layer, top with ¾ cup frosting. Repeat with second layer. Frost entire cake with remaining frosting.
  8. Make and Apply Edible Gold Drip (15 minutes): Melt white chocolate and heavy cream until smooth. Stir in edible gold dust or brush on gold leaf. Cool slightly, then spoon or pipe drip along edges. Chill cake briefly to set drip.

Notes

Use room temperature ingredients for best results. Do not overmix batter. Stir lemon curd constantly to avoid scrambling. Chill cake layers before frosting to prevent slipping. For drip control, add piping gel if needed. Lemon curd can be made up to 3 days ahead and refrigerated. Store leftovers in airtight container in fridge up to 4 days or freeze up to 2 months.

Nutrition

Keywords: lemon curd cake, graduation cake, edible gold drip, lemon cake, cream cheese frosting, celebration cake

Find it online: https://zoeplate.com/perfect-lemon-curd-layer-graduation-cake-recipe-with-edible-gold-drip-tutorial/