Lemon Curd Cake

Lemon Curd Cake is a bright and tangy dessert that combines soft, moist lemon cake layers with a rich lemon curd filling and a creamy lemon buttercream frosting. The fresh citrus flavor shines through in every bite, creating a refreshing and elegant cake perfect for celebrations or afternoon tea.

Why You’ll Love This Recipe

This cake offers the perfect balance of sweet and tart, with the vibrant flavor of fresh lemon in the cake, filling, and frosting. The texture is tender and moist, thanks to the combination of sour cream and milk in the batter. The homemade lemon curd adds a luscious layer of citrus intensity, while the buttercream frosting provides a smooth and creamy finish. It’s a showstopping dessert that is as delightful to eat as it is to serve.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the lemon cake

• all-purpose flour

• baking powder

• salt

• unsalted butter, softened

• granulated sugar

• large eggs

• vanilla extract

• zest of lemons

• fresh lemon juice

• sour cream

• milk

For the lemon curd filling

• fresh lemon juice

• zest of lemon

• granulated sugar

• large egg yolks

• unsalted butter

For the lemon buttercream

• unsalted butter, softened

• powdered sugar

• fresh lemon juice

• vanilla extract

Directions

1. Preheat the oven: Set oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.

2. Prepare the cake batter: In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract, lemon zest, and lemon juice. Alternate adding the dry ingredients with the sour cream and milk, mixing until just combined.

3. Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.

4. Make the lemon curd: In a saucepan over medium heat, whisk together the lemon juice, zest, sugar, and egg yolks. Cook, stirring constantly, until the mixture thickens (about 5-7 minutes). Remove from heat and stir in the butter until smooth. Allow to cool.

5. Prepare the frosting: Beat the butter until creamy. Gradually add the powdered sugar, then mix in the lemon juice and vanilla extract until smooth and fluffy.

6. Assemble: Place one cake layer on a serving plate. Spread with lemon curd, then top with the second cake layer. Frost the top and sides of the cake with lemon buttercream.

Servings and timing

This recipe yields 12 slices.
Preparation time: 25 minutes
Baking time: 30-35 minutes
Total time: 1 hour
Calories: approximately 420 kcal per slice

Variations

• Berry addition: Add a layer of fresh raspberries or blueberries with the lemon curd.

• Coconut twist: Stir shredded coconut into the frosting or sprinkle it over the finished cake.

• Lemon poppy seed: Add 1 tablespoon of poppy seeds to the cake batter for extra texture.

• Simpler version: Skip the curd and use only buttercream for a quicker assembly.

Storage/reheating

Store the cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. The cake can be frozen (unfrosted or fully assembled) for up to 2 months. Thaw overnight in the refrigerator before serving.

FAQs

Can I make the lemon curd in advance?

Yes, the curd can be prepared up to 3 days ahead and stored in the refrigerator.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

How do I prevent the cake from being dry?

Do not overbake the cake. Check for doneness at the minimum baking time.

Can I make this cake gluten-free?

Yes, use a gluten-free all-purpose flour blend as a substitute.

Can I use cream cheese frosting instead of buttercream?

Yes, cream cheese frosting pairs wonderfully with the lemon flavor.

How do I get smooth sides when frosting the cake?

Use an offset spatula and a bench scraper, chilling the cake briefly between frosting layers for a cleaner finish.

Is this cake suitable for freezing?

Yes, you can freeze the layers or the fully frosted cake for up to 2 months.

Can I make cupcakes with this batter?

Yes, divide the batter into cupcake liners and bake for about 18-22 minutes.

Can I double the recipe for a larger cake?

Yes, double the ingredients and use larger pans or bake additional layers.

What is the best way to zest lemons?

Use a microplane zester for fine zest without the bitter white pith.

Conclusion

Lemon Curd Cake is a vibrant and flavorful dessert that’s sure to impress with its soft layers, tangy curd, and creamy frosting. Whether for a birthday, afternoon tea, or special celebration, this cake delivers a perfect balance of sweet and citrus in every bite. With its fresh, bright taste and beautiful presentation, it’s a recipe you’ll want to make again and again.