Lemon Curd Cake Recipe

If you’re the kind of dessert lover who dreams in shades of yellow and gold, then this Lemon Curd Cake will be your new obsession. Imagine a buttery, tender cake layered with sunshine-bright lemon curd and pillowy clouds of whipped cream—every bite is a dazzling harmony of citrusy tang, creamy sweetness, and melt-in-your-mouth texture. This is the kind of treat you whip up for special occasions, lazy Sunday afternoons, or whenever your tastebuds crave something truly uplifting. Trust me, once you’ve made Lemon Curd Cake from scratch, you’ll find every excuse to bake it again and again!

Lemon Curd Cake Recipe - Recipe Image

Ingredients You’ll Need

This Lemon Curd Cake keeps things straightforward and flavorful, with each ingredient playing a starring role. From the fresh brightness of lemon zest to the luscious richness of butter and eggs, even the simplest components build a cake that’s irresistibly special. Here’s exactly what you’ll need—and why you don’t want to skip a thing:

  • All-purpose flour: Provides structure and a tender crumb that makes each slice stand tall but soft.
  • Baking powder: Lifts the batter, ensuring a fluffy, light cake instead of something dense and heavy.
  • Salt: Just a pinch sharpens the citrus flavors and balances the sweetness.
  • Unsalted butter (room temperature): Brings the rich, creamy backbone that holds everything together.
  • Granulated sugar: Sweetens the cake and also helps create a moist, delicate texture.
  • Large eggs: Give the cake structure while adding tenderness and that beautiful golden hue.
  • Vanilla extract: Adds warmth and complexity, harmonizing beautifully with the lemon.
  • Lemon zest: Don’t skimp—this ingredient gives the cake its vibrant citrus aroma and unmistakable zing.
  • Whole milk: Keeps the crumb tender and adds a subtle richness.
  • Prepared lemon curd: Adds tart, silky ribbons of flavor both inside and atop the cake.
  • Whipped cream or cream cheese frosting (optional): For a decadent finishing layer or for filling between layers, depending on your mood.

How to Make Lemon Curd Cake

Step 1: Prep the Pan and Oven

Begin by preheating your oven to 350°F (175°C)—this ensures your Lemon Curd Cake bakes evenly from the moment it goes in. Next, either grease and flour an 8-inch round cake pan or line it with parchment paper. This little prep work is essential for a perfect, no-stick release once your cake is baked to golden perfection.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together your flour, baking powder, and salt. By thoroughly combining these dry ingredients, you set the stage for a beautifully even rise and flavor in your Lemon Curd Cake. It’s a small step, but don’t rush it—a little love at the start pays off in texture later!

Step 3: Cream Butter and Sugar

In a large bowl, grab an electric mixer and beat the butter and sugar together until light and fluffy. This process is the secret to a tender, melt-in-your-mouth crumb, as it incorporates little air pockets into the batter. Take your time here—wait until the mixture turns pale and cloudlike before moving on.

Step 4: Add Eggs, Vanilla, and Lemon Zest

Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Follow this with a splash of vanilla extract and all that fragrant lemon zest. At this point, the batter should smell marvelously fresh, almost like a spring morning.

Step 5: Alternate Wet and Dry Ingredients

With the mixer on low, add your flour mixture in three parts, alternating with the milk. Begin and end with the dry ingredients. This gradual process keeps the batter silky-smooth and ensures the perfect, even texture in your finished Lemon Curd Cake. Don’t overmix—just blend until everything comes together.

Step 6: Fold in Lemon Curd

Gently fold in a generous half-cup of prepared lemon curd, swirling it lightly to create pockets of tart lemon flavor. This step gives your cake a beautifully marbled look and infuses every bite with bright citrusy goodness.

Step 7: Bake to Perfection

Pour your luscious batter into the prepared pan and smooth the top with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. The cake should be lightly golden and spring back when touched.

Step 8: Cool and Assemble

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. For an extra-special Lemon Curd Cake, slice it in half horizontally and spread a layer of lemon curd with whipped cream or frosting between the layers. Finish with more curd and a sprinkle of fresh lemon zest on top.

How to Serve Lemon Curd Cake

Lemon Curd Cake Recipe - Recipe Image

Garnishes

The simplest—and arguably the most dazzling—garnish is a twist of fresh lemon zest scattered over the top. You could also add edible flowers, a sprig of mint, or thin lemon slices for a rustic, summery presentation. If you’re feeling extra, a dusting of powdered sugar brings a lovely, elegant touch to the Lemon Curd Cake.

Side Dishes

Pair your Lemon Curd Cake with a side of ripe berries for a fresh, juicy contrast. A scoop of vanilla ice cream or a dollop of tangy Greek yogurt can also be a beautiful, creamy counterpoint to the cake’s zesty flavors.

Creative Ways to Present

For a delightful twist, serve individual cake slices in mason jars layered with lemon curd and whipped cream, parfait-style. Or, turn the cake into elegant mini-cakes by cutting out rounds with a biscuit cutter and assembling them into adorable stacks. The Lemon Curd Cake also shines as the centerpiece on a cake stand, topped with flowers for a special gathering.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Lemon Curd Cake tightly in plastic wrap or store in an airtight container in the refrigerator. The cake stays moist and delicious for up to three days—just be sure to bring it to room temperature before serving so every bite is wonderfully tender.

Freezing

The baked (unfrosted) cake layers freeze beautifully! Once completely cooled, wrap each layer tightly in plastic and foil, then freeze for up to two months. Thaw in the refrigerator overnight, then bring to room temperature before assembling with lemon curd and frosting.

Reheating

If you prefer the cake slightly warm, microwave slices for 5 to 10 seconds. Be cautious not to overheat, as the lemon curd can become runny. Otherwise, Lemon Curd Cake is heavenly at room temperature, where all the flavors shine brightest.

FAQs

Can I use homemade lemon curd instead of store-bought?

Absolutely! Homemade lemon curd adds an extra layer of freshness and zing. If you have the time, make your own for a truly customized Lemon Curd Cake.

What’s the best frosting for Lemon Curd Cake?

Both whipped cream and cream cheese frosting work beautifully. If you prefer something lighter and airy, go for whipped cream. For a richer finish, cream cheese frosting complements the tartness perfectly.

Can I make this cake gluten-free?

Yes! Substitute a gluten-free 1:1 baking flour for the all-purpose flour. Just make sure all other components (like your lemon curd and any additional garnishes) are gluten-free as well.

How do I keep my cake layers moist?

Don’t overbake and be sure to measure ingredients carefully. The layer of lemon curd between the cakes also helps lock in moisture, keeping the Lemon Curd Cake luscious for days.

Can I bake this as cupcakes instead?

Sure! Just divide the batter evenly among cupcake liners and bake for 15–20 minutes. Swirl some lemon curd on top or fill the center of each cupcake with curd for a surprise burst of flavor.

Final Thoughts

This Lemon Curd Cake is a total showstopper, bursting with citrus cheer in every bite. Whether you bake it for family gatherings or as a treat just for yourself, its sunny flavors and fluffy texture promise to brighten your day. So gather your ingredients, zest those lemons, and treat yourself—you won’t regret it!

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Lemon Curd Cake Recipe

Lemon Curd Cake Recipe


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4.9 from 12 reviews

  • Author: Emma
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

Indulge in the zesty sweetness of this delightful Lemon Curd Cake. A light and moist lemon-infused cake filled with tangy lemon curd and topped with a luscious cream cheese frosting. Perfect for any occasion, this citrusy treat is sure to brighten your day!


Ingredients

Scale

Dry Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt

Wet Ingredients:

  • 1/2 cup unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • 1/2 cup whole milk
  • 1/2 cup prepared lemon curd (plus extra for filling and topping)
  • 1 cup whipped cream or cream cheese frosting for layering if desired

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan.
  2. Mix Dry Ingredients: Combine flour, baking powder, and salt in a bowl.
  3. Cream Butter and Sugar: Beat butter and sugar until fluffy, then add eggs, vanilla, and lemon zest.
  4. Combine Wet and Dry: Alternate adding flour mixture and milk to the wet ingredients, then fold in lemon curd.
  5. Bake: Pour batter into the pan and bake for 25-30 minutes until a toothpick comes out clean.
  6. Cool and Layer: Cool the cake, slice it horizontally if desired, fill with lemon curd and cream, then top with more lemon curd.
  7. Garnish and Serve: Garnish with fresh lemon zest before serving.

Notes

  • Enhance the tang by adding a tablespoon of fresh lemon juice to the batter.
  • Store the cake in the refrigerator and allow it to come to room temperature before serving.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 25g
  • Sodium: 160mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 75mg

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