Next, I divide the batter evenly between the two prepared pans and bake them for about 25 minutes, or until a toothpick comes out clean. Once out of the oven, I let them cool in the pans for about 10 minutes before transferring them to a wire rack—this step allows them to cool completely and prevents any sogginess. While the cakes cool, I turn my attention to the cheesecake layer. In a mixing bowl, I beat the softened cream cheese with the powdered sugar until smooth and creamy; this is where the magic begins. Then, I fold in the lemon curd, followed by the lemon zest, creating a bright and luscious mixture that I could eat with a spoon!
Once the cake layers are fully cooled, I take one layer and spread a generous amount of the lemon cheesecake filling on top. Then, on goes the second layer, and I top that with a hefty dollop of the remaining cheesecake filling. To finish things up, I whip the heavy cream until stiff peaks form and spread it over the entire cake, creating a beautiful frosting that looks oh-so-impressive. I can hardly wait to dig in!
Pro Tips for Best Results
When I first made this recipe, I realized that using room-temperature ingredients is key to achieving the smoothest texture, especially for the cream cheese layer. Room temperature eggs and cream cheese blend more easily, leading to fewer lumps in your filling. So, that’s my first tip—never skip the warming!
I also found that baking at the right temperature is crucial. If your oven tends to run hot, keep an eye on the cakes and check them a few minutes early. Overbaked cakes can dry out, and nobody wants that; we want fluffy, moist layers that melt in your mouth.
Lastly, experimentation is part of the joy of baking! I tested this recipe a few times, experimenting with different brands of lemon curd, and I discovered that the brand does make a difference in flavor intensity. Choose one that you love, or even try making your own for a fresh twist!
Common Mistakes to Avoid
One common mistake I made early on was not letting the cakes cool completely before frosting. If you frost too soon, the frosting can melt or slide off, creating quite the mess! I recommend setting them aside for at least an hour after they’ve come out of the oven; patience pays off, my friends! (See the next page below to continue…)