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LemonHead Cake

Delicious lemon cake, lemon curd filling, cream cheese frosting and lemon head candy glaze. If you love lemon you will enjoy this lemon cake. It's simple and beautiful.


Cake Ingredients

2 1/4 cups cake flour

1 1/2 cups sugar

3/4 cup butter or 11/2 sticks

1 Tbsp baking powder

1 teaspoon fine salt

2/3 cups grape-seed oil

1 cup milk, at room temperature

6 egg whites, at room temperature room temperature

1 tablespoon lemon zest

2 tsp lemon extract


Heat oven to 325F not 350F

Prepare your pans two 8x2 cake pans with preferred pan spray. Fill your pans about 3/4 of the way full of batter. 1/2 sheet cake if cutting cake rings seen in video.

  1. Beat butter on medium low speed until creamy

  2. Add sugar and oil and beat until all ingredients are well combined and creamy

  3. Scrape down the sides and bottom of the bowl and then add lemon extract and lemon zest. Scrape the bowl to make sure everything is incorporated well

  4. In separate bowl mix flour, baking powder and salt. Set aside.

  5. On medium speed add milk and flour to butter mixture in thirds alternating and beginning and ending with flour.

  6. In a separate bowl mix egg whites into a stiff peak using mixer and whip beaters. Whip into stiff peaks

  7. Using a spatula, gently fold in the eggs white into your batter. Gently scraping bottom and sides to completely combine.

  8. Pour into prepared pans. Depending on your choice of pan it can take 25-25 minutes. Bake until a toothpick inserted into the center comes out clean. You will see the cake puffs in the middle when done.

  9. Remove from the oven and let it cool for 10 minutes. Flip out and let the cake continue cooling. Chill the cakes before frosting. You can make the cakes a day ahead of frosting. Wrap in plastic wrap if you need to freeze them.

For the lemon Curd


  • ⅓ cup lemon juice (from about 2 medium lemons)

  • 2 large eggs plus 1 egg yolk

  • ½ cup granulated sugar

  • 2 tablespoons unsalted butter

  • 1 tablespoon heavy cream

  • ½ teaspoon vanilla extract

  • ¼ teaspoon fine salt


In a small heavy saucepan over medium heat, heat the lemon juice. Do not boil you just want to heat to warm. In a separate bowl, whisk eggs and sugar. After mixing well at warm lemon juice until blended. Pour back into saucepan and continue cooking until it thickens. It should coat the back of a spoon. Turn off the heat and add the butter. Stir the butter until melted. Add the heavy cream and stir until well blended. You are done!

Pour you lemon curd into a glass bowl. If you don't have one don't worry use a glass. Don’t use aluminum or unlined copper pans when making curd. They could react with the acid in the lemons, discoloring the curd and leaving a metallic aftertaste. I have never had an issue using metal bowls when mixing. But you should avoid if possible.

Watch my video for easy Lemon Curd


1/2 cup confection sugar

Juice of one lemon

Combine and Brush on layer before added lemon curd. Please see video for illustration.