Super soft and velvety lemon cake with homemade lemon curd and a truly delicious lemon cream cheese frosting. Top it off with a lemon water ganache drip, yes you can mix lemon juice with chocolate! This lemon cake literally melts in your mouth it is so soft and tender. You won’t ever need another lemon cake recipe after trying this one!

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CHAPTERS ►
00:00 Intro
00:27 Preparing the ingredients
01:43 Making the cake batter
02:17 Reverse creaming method
03:55 Highratio cake
04:39 Baking the cakes
05:44 Cooling the cakes
06:32 Lemon Curd
07:03 Cream cheese frosting
08:03 Runny frosting tips
08:40 Frosting the cake
09:46 Making water ganache
11:07 Decorating the cake
11:33 Tasting the cake

LEMON CAKE RECIPE ►
13 ounces (368 g) Cake flour
13 ounces (369 g) granulated sugar
1/2 teaspoon salt
2 teaspoon baking powder
1/2 teaspoon baking soda
8 ounces (227 g) unsalted butter (Softened, but not melted)
10 ounces (284 g) buttermilk (Or regular milk with 1 Tbsp white vinegar added, room temp)
3 ounces (85 g) vegetable oil (Or canola oil)
3 Large (3 Large) Eggs (Room temperature, 1 large egg weighs about 1.67oz)
1 Tablespoon Lemon Zest (About one lemon)
2 teaspoons Lemon Extract
2 Tablespoons Lemon Juice (Fresh or bottled is ok)

LEMON CURD RECIPE ►
8 ounces (227 g) Lemon Juice, Fresh or bottled is ok
1 Tablespoon (1 Tablespoon) Lemon Zest, About one lemon
6 ounces (170 g) Granulated Sugar
5 Egg Yolks
1/4 teaspoon salt
4 ounces (113 g) Unsalted Butter
1 Tablespoon cornstarch
3 Tablespoons cold water

CREAM CHEESE FROSTING RECIPE ►
16 ounces (453 g) cream cheese softened
8 ounces (227 g) Unsalted Butter Softened but not melted
36 ounces (1020 g) Powdered Sugar sifted
1/2 teaspoon lemon extract
1/2 teaspoon salt

LEMON WATER GANACHE RECIPE ►
1 ounce lemon juice + 1 Tablespoon
6 ounces white chocolate I use Ghirardelli candy melts
1 drop white food coloring optional
2 drops yellow food coloring optional, I use Americolor lemon yellow gel color

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